Creamy cottage cheese ice cream with edible cookie dough and chocolate chips. High-protein, rich, and easy to make.
# Ingredients:
→ 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 all-purpose flour, heat-treated
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
# Directions:
01 - In a small mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until smooth.
02 - Blend in milk, vanilla extract, and a pinch of salt until evenly combined.
03 - Stir in heat-treated all-purpose flour until a dough forms.
04 - Fold in mini chocolate chips and shape dough into marble-sized balls. Refrigerate until firm.
05 - Using a food processor or high-speed blender, combine cottage cheese, maple syrup or honey, vanilla extract, heavy cream if desired, and salt until mixture is completely smooth.
06 - Gently fold chilled cookie dough balls into the whipped cottage cheese mixture.
07 - Transfer mixture into a freezer-safe container. Cover tightly and freeze for a minimum of 4 hours until firm.
08 - Let ice cream rest at room temperature for 10 minutes to soften before scooping and serving.
