Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.
Servings: 6servings (about 1.5 quarts)
Chocolate Chip Cookie Dough Ice Cream
¼cupmini chocolate chips
Edible Chocolate Chip Cookie Dough Chunks
½cuplight brown sugar
½cupall-purpose flourheat treated as instructed below
¼teaspoonbaking sodaoptional, but it adds a distinct "dough" flavor
⅓cupmini chocolate chips
Ice Cream Instructions
Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer's instructions.
Transfer the finished ice cream to an airtight container and gently fold in the remaining ¼ cup of chocolate chips along with the chunks of cookie dough. Place in the freezer until ready to serve.
Edible Cookie Dough Instructions
Combine the butter, sugar, and vanilla extract in a bowl and beat to combine. Add the flour and baking soda. Beat again to mix throughout. Stir in the chocolate chips. The dough should be thick and sticky.
Transfer the dough to a parchment lined tray. Place another sheet of parchment over the dough and press flat, to about a ½-inch thickness. Refrigerate for 20 minutes or freeze for 10 minutes.
Transfer the parchment and cookie dough to a cutting board and remove the top sheet of parchment. Use a sharp knife or pizza cutter to slice the cookie dough into ½-inch square pieces.
To heat treat your flour, just spread the flour across a parchment-lined baking sheet. (The parchment isn't required, but it will make it easy to transfer the flour to the mixing bowl when it's cool.)Bake the flour for 5 minutes at 350°F. Remove from the oven and cool. Use the treated flour as instructed in the recipe.