Read...
Delicious! Creamy and flavorful. This may seem like a lot of steps, but it's very easy. I used mini chocolate chips...definite keeper~YUM!
Ingredients
Ingredients
For the Chocolate Chip Cookie Dough:
¼ cup (1/2 stick) butter, softened
¼ cup brown sugar
2 TBS white sugar
½ tsp vanilla
2 TBS milk
¼ tsp salt
¾ cup to 1 cup flour
6 TBS mini chocolate chips
For the Ice Cream:
1 14oz can sweetened condensed milk
2 tsp vanilla extract
2 cups heavy whipping cream
6 TBS mini chocolate chips
Instructions
For the Chocolate Chip Cookie Dough:
Cream together your butter and sugars until mixed and light.
Add in your vanilla and milk and stir to combine.
Add in your salt and flour until all combined. Start with ¾ cup and add additional flour by the ½ TBS if needed to get mixture a little drier.
Spread your cookie dough out on a piece of waxed paper in a thin layer.
Place in freezer for about 30 minutes.
Remove from freezer and chop into small squares.
For The Ice Cream:
In a large bowl combine your condensed milk and your vanilla extract.
Whip your heavy cream in a large bowl until stiff peaks are formed, about 5 minutes on high.
Fold your whipped cream into your sweetened condensed milk.
Pour about ⅓ of your ice cream mixture into your 9x5 inch pan.
Sprinkle some of your cookie dough pieces on top of your ice cream mixture. Swirl the cookie dough pieces through, so they are spread throughout the ice cream. Add a few more pieces on top if needed.
Sprinkle with about 2 TBS of your mini chocolate chips, and swirl those throughout too.
Repeat with another ⅓ of ice cream, ⅓ of cookie dough and 2 TBS chocolate chips.
Repeat with final layer.
Cover with plastic wrap or foil and place in freezer for 6 hours, or overnight.
Recipe >>> No Churn Chocolate Chip Cookie Dough Ice Cream @lmld.org
¼ cup (1/2 stick) butter, softened
¼ cup brown sugar
2 TBS white sugar
½ tsp vanilla
2 TBS milk
¼ tsp salt
¾ cup to 1 cup flour
6 TBS mini chocolate chips
For the Ice Cream:
1 14oz can sweetened condensed milk
2 tsp vanilla extract
2 cups heavy whipping cream
6 TBS mini chocolate chips
Instructions
For the Chocolate Chip Cookie Dough:
Cream together your butter and sugars until mixed and light.
Add in your vanilla and milk and stir to combine.
Add in your salt and flour until all combined. Start with ¾ cup and add additional flour by the ½ TBS if needed to get mixture a little drier.
Spread your cookie dough out on a piece of waxed paper in a thin layer.
Place in freezer for about 30 minutes.
Remove from freezer and chop into small squares.
For The Ice Cream:
In a large bowl combine your condensed milk and your vanilla extract.
Whip your heavy cream in a large bowl until stiff peaks are formed, about 5 minutes on high.
Fold your whipped cream into your sweetened condensed milk.
Pour about ⅓ of your ice cream mixture into your 9x5 inch pan.
Sprinkle some of your cookie dough pieces on top of your ice cream mixture. Swirl the cookie dough pieces through, so they are spread throughout the ice cream. Add a few more pieces on top if needed.
Sprinkle with about 2 TBS of your mini chocolate chips, and swirl those throughout too.
Repeat with another ⅓ of ice cream, ⅓ of cookie dough and 2 TBS chocolate chips.
Repeat with final layer.
Cover with plastic wrap or foil and place in freezer for 6 hours, or overnight.
Recipe >>> No Churn Chocolate Chip Cookie Dough Ice Cream @lmld.org
==========================================================================
