Cookie Dough Ice Cream
Combine an edible chocolate chip cookie dough with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream - no churching required!
- 2 cups whipping cream
- 10 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1/3 cup butter softened
- 1/3 cup brown sugar packed
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 1 cup milk chocolate chips
Blend the butter and brown sugar, then slowly adding the flour, then the vanilla and chocolate chips. Set aside.
Whip up your whipping heavy cream with a mixer for at least 4 minutes, until soft peaks form. The cream will go through several stages from bubbly, to slightly thickened, to rippling, and finally puffy and airy.
Gently stir in the sweetened condensed milk along with the vanilla extract. You don't want to deflate the cream, so avoid overmixing.
Crumble in pieces of the no-bake cookie dough into the ice cream, folding the mixture over carefully. Reserve about 1/3 to 1/2 cup of the dough to sprinkle over top of the ice cream.
Pour the ice cream mixture into a clean loaf pan or casserole dish lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula. Sprinkle crumbles on top.
Cover with tin foil or plastic wrap and freeze for 4 hours or overnight.
Sodium: 154mgCalcium: 178mgVitamin C: 1mgVitamin A: 1256IUSugar: 43gFiber: 1gPotassium: 210mgCholesterol: 117mgCalories: 598kcalTrans Fat: 1gSaturated Fat: 24gFat: 38gProtein: 7gCarbohydrates: 58gIron: 1mg