Cookie Dough Ice Cream
User Reviews
5
Cookie Dough Ice Cream
Description
The recipe involves making edible cookie dough using butter, sugars, milk, vanilla, baked flour to kill bacteria, and mini chocolate chips. After baking and cooling the flour, the dough is mixed until fluffy and smooth. Separately, heavy cream is whipped to stiff peaks and then combined with sweetened condensed milk and vanilla extract to create a no-churn ice cream base.
Folded into the base are chunks of the cookie dough and mini chocolate chips, providing bursts of chocolate and chewy dough within the creamy ice cream. The mixture is frozen in a loaf pan for several hours until set.
The dessert does not require an ice cream maker, making it an accessible homemade frozen treat. The baked flour in the dough ensures it is safe to eat raw. Variations with other flavor extracts or mix-ins can be explored carefully, noting that alcohol-based extracts may affect freezing.
Ingredients
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- ½ cup mini chocolate chips
Edible Cookie Dough (or use store bought if preferred)
- 1 cup all-purpose flour see note
- ½ cup butter softened, salted
- ⅓ cup brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
To Make Edible Cookie Dough (or use store bought)
- Preheat oven to 350°F. Spread flour onto a parchment-lined baking sheet and bake for 5 minutes. Cool completely.
- Beat butter and sugars with a hand mixer until fluffy. Mix in milk and vanilla.
- Add cooled flour a little bit at a time until incorporated and the dough reaches desired consistency. You may not need all of the flour. Fold in chocolate chips.
Ice Cream
- Place a large bowl in the freezer.
- Line a 9x5 loaf pan with parchment paper. Place in the freezer.
- Break the cookie dough into small pieces and set aside.
- Whip heavy cream in a bowl on medium high until stiff peaks form.
- Remove the bowl from the freezer and add sweetened condensed milk and vanilla. Whisk to combine.
- Gently fold in the whipped cream. Fold in cookie dough and chocolate chips.
- Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours or overnight.
Notes
- Use baked flour for the cookie dough to eliminate the risk of bacteria and make it safe to eat raw.
- Bake the flour for 5 minutes at 350°F and cool completely before mixing into the dough.
- This ice cream can be made with homemade or store-bought edible cookie dough.
- When adding flavor extracts, use sparingly as they may impact freezing due to alcohol content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451 | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 138mg | 6% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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