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Cookie Dough Ice Cream

by Nathan Ng featured in Homemade Ice Cream 4 Ways

Ingredients

for 8 servings

  • 1 cup
    flour (125 g)
  • ½ cup
    butter (115 g)
  • ½ cup
    brown sugar (110 g)
  • ¼ cup
    milk (60 mL)
  • 1 teaspoon
    vanilla extract
  • 1 cup
    mini chocolate chips (175 g)
  • 2 cups
    heavy cream (480 mL)
  • 14 oz
    condensed milk, 1 can (395 mL)
    Calories 708
    Fat 53g
    Carbs 61g
    Fiber 1g
    Sugar 45g
    Protein 9g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 350˚F (175˚C).
  2. Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
  3. In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
  4. Add the baked flour and mix, and gently fold in chocolate chips.
  5. Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
  6. In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
  7. Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
  8. Freeze for 3-4 hours.
  9. Enjoy!
 

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