Description
A delicious and creamy cookie dough ice cream featuring edible cookie dough chunks for a delightful treat.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1 cup edible cookie dough chunks
Instructions
- In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract until the sugar is dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add the mini chocolate chips and edible cookie dough chunks.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Scoop and serve the cookie dough ice cream in bowls or cones.
Notes
- Make sure to use edible cookie dough that does not contain raw eggs.
- For a richer flavor, you can add a pinch of salt to the mixture.
- Store any leftovers in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg