Chocolate Chip Cookie Dough Ice Cream
Chocolate Chip Cookie Dough Ice Cream recipe
Yield
24 servingsPrep
30 minCook
0 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 1 ¾ | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 4 | cups |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 414 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
light cream (half&half)
|
|
| 15 | ml |
vanilla extract
|
|
| 946 | ml |
heavy whipping cream
|
|
Directions
Take the chocolate cookie dough out of fridge and leave out until needed.
Scald milk until bubbles form around edge. Remove from heat.
Add sugar and salt.
Stir until dissolved. Stir in half and half, vanilla, and whipping cream.
Cover and refrigerate 30 minutes.
Freeze as directed by your ice cream machine's instructions.
Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough.
Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream.
Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.
Put the ice cream in the freezer for several hours until hardened.
