There's nothing more delicious than Cookie Dough Ice cream, It has to be my All Time Favorite Ice cream flavor! This Super Easy Recipe is made with My Yummy Edible Cookie Dough and a Creamy Vanilla base. FULL RECIPE VIDEO BELOW⬇️⬇️
Ingredients
*Cookie Dough:
-1 cup Baking Mix or All purpose Flour (cooked)
-3 tablespoons Butter (softened)
-1/3 cup Brown Sugar
-3 tablespoons Heavy Cream
-1 teaspoon Vanilla extract
-1/4 cup Chocolate Chips
-pinch of salt
*Ice cream Base:
-1 cup Whole Milk or Almond Milk
-1/2 cup Sugar
-2 cups Heavy Cream
-2 teaspoons Vanilla Extract
Tools:
Directions
For the cookie dough I used Bisquick Baking mix (as usual) instead of All purpose Flour, I poured it into a pan over Medium heat and whisked it every so often to ensure it heated thoroughly, I cooked it for about 5 minutes. Doing that just lightly cooks the flour to help prevent any food-borne illness or bacteria that raw flour may have. Toasting the flour will change the color from a white to a toasted cream color. *Be sure to let the flour cool before adding the other ingredients!
In a bowl add the softened butter and brown sugar and whisk well. Then add the heavy cream and vanilla and whisk again until creamy. The heavy cream is the egg substitute here and gives the cookie dough a great taste and texture. Slowly add in the flour while mixing to incorporate. Finally fold in the chocolate chips. Refrigerate the dough for a few minutes to let it firm up.
Meanwhile, in a saucepan over Medium heat add the Almond milk and sugar and heat until the sugar dissolves for about 3 minutes or so. Then let it cool for a few minutes.
Add the heavy cream and vanilla extract to the almond milk and mix well.
Make sure the mixture is cold, if it's still slightly warm refrigerate it for 15 minutes or so before adding it to the ice cream maker. Add the mixture into the ice cream maker and churn for 25-30 minutes until the ice cream has firmed up.
While the ice cream is churning make the cookie dough balls. Grab the chilled cookie dough and form it into mini cookie dough balls about a 1/2 inch big. Make them as big or as small as you'd like.
After the ice cream is done churning. Turn the ice cream machine back on, drop the cookie dough balls in as the ice cream churns (save a few cookie dough balls to add on top for later). Churn the ice cream for an extra 5 minutes to let the cookie dough pieces mix in well.
Finally transfer the ice cream into an ice cream container or bowl, and let it freeze for about an hour to get nice and firm. Once that is firmer, fold in the rest of the cookie dough balls, serve, and ENJOY!
FULL RECIPE VIDEO:
I’ve made the cookie dough recipe like 5 times in the past two weeks . Super duper yummy 🤤…