Frozen treat with whipped cottage cheese, edible cookie dough, and a boost of protein in every bite.
# Components:
→ 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 mixing bowl, cream together softened unsalted butter, light brown sugar, and granulated sugar until pale and fluffy.
02 - Add milk, vanilla extract, and a pinch of salt to the creamed mixture and stir until combined.
03 - Incorporate cooled, heat-treated all-purpose flour and mix to form a cohesive dough.
04 - Fold mini chocolate chips into the dough, distributing evenly throughout.
05 - Roll dough into small marble-sized balls and chill in the refrigerator until firm.
06 - In a food processor or high-speed blender, blend cottage cheese, maple syrup or honey, vanilla extract, heavy cream if using, and a pinch of salt until smooth and creamy.
07 - Gently fold chilled cookie dough balls into the blended cottage cheese mixture.
08 - Pour mixture into a freezer-safe container, cover, and place in the freezer for at least 4 hours until firm.
09 - Remove from freezer and allow to sit at room temperature for 10 minutes before scooping to ease serving.
