Cookie Dough Ice Cream
Our cookie dough ice cream starts with a rich vanilla ice cream and is smattered with mini chocolate chips and homemade cookie dough pieces.
Prep time:
Cook time:
Serving size: 16
Calories per serving: 200
Ingredients:
Cook time:
Serving size: 16
Calories per serving: 200
1/4 cup butter, softened
3 tablespoons sugar
3 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup miniature semisweet chocolate chips
ice CREAM:
1 1/2 cups whole milk
3/4 cup sugar
2 cups heavy whipping cream
3 teaspoons vanilla extract
1/2 cup miniature semisweet chocolate chips
Directions:
In a large bowl, beat butter and sugars until light and fluffy, 3-5 minutes. Beat in vanilla. Gradually beat in flour. Fold in chocolate chips. Press into a 15x10x1-in. pan lined with parchment to 1/2 inch thick. Freeze while making ice cream.
In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and vanilla.
Fill cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturerís directions, adding chocolate chips during last minute of processing. Chop cookie dough into small pieces; stir into ice cream.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Source: tasteofhome.com
In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and vanilla.
Fill cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturerís directions, adding chocolate chips during last minute of processing. Chop cookie dough into small pieces; stir into ice cream.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
