Protein-packed frozen dessert with whipped cottage cheese and edible chocolate chip cookie dough. Easy, creamy, satisfying.
# Ingredient List:
→ Ice Cream Base
01 - 2 cups full-fat cottage cheese
02 - 1/3 cup pure maple syrup or honey
03 - 1 teaspoon vanilla extract
04 - 1/2 cup heavy cream (optional, for extra creaminess)
05 - Pinch of salt
→ Edible Cookie Dough
06 - 1/2 cup heat-treated all-purpose flour
07 - 2 tablespoons unsalted butter, softened
08 - 2 tablespoons light brown sugar
09 - 1 tablespoon granulated sugar
10 - 1 tablespoon milk
11 - 1/2 teaspoon vanilla extract
12 - Pinch of salt
13 - 1/4 cup mini chocolate chips
# Steps:
01 - Cream together softened butter, light brown sugar, and granulated sugar in a small bowl until smooth.
02 - Mix in milk, vanilla extract, and a pinch of salt until fully combined with the sugars and butter.
03 - Stir in heat-treated all-purpose flour until a dough forms.
04 - Gently fold mini chocolate chips into the cookie dough mixture.
05 - Roll dough into small marble-sized balls and refrigerate until firm.
06 - Place cottage cheese, maple syrup or honey, vanilla extract, optional heavy cream, and a pinch of salt in a food processor or high-speed blender. Process until completely smooth and creamy.
07 - Gently combine chilled cookie dough balls into the blended cottage cheese mixture.
08 - Transfer mixture to a freezer-safe container, cover, and freeze for at least 4 hours, until set.
09 - Let ice cream sit at room temperature for 10 minutes before scooping for optimal texture.
