no churn cookie dough ice cream
Gobs of safe-to-eat cookie dough swirled into the easiest vanilla ice cream on the planet. A second cone will be craved.
Ingredients
edible cookie dough
- 2/3 cup all purpose flour
- 4 tbsp butter, softened
- 1/4 cup dark brown sugar
- 2 tbsp sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla exctract
- 1/2 cup chopped dark chocolate
ice cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tbsp vanilla extract
- 4 oz dark chocolate, chopped
Instructions
- Preheat oven to 350 degrees. Spread the flour in an even layer on a small baking sheet. Cook for 7-8 minutes. This is "heat treating" your flour so it's safe to consume raw.
- In a bowl, beat the butter, brown sugar, and sugar until combine. Whip in the milk and vanilla, then the flour. Mix until combined. Fold in the chopped chocolate with a spatula.
- In a separate, clean bowl (or the same bowl that you cleaned), whip the heavy cream for 4-5 minutes on medium-high speed until stiff peaks form. Lower the speed and mix in the condensed milk and vanilla. Break the cookie dough into chunks and, along with the chopped dark chocolate, fold into the ice cream with a spatula.
- Pour the ice cream into a loaf pan. Wrap tightly in foil and freeze for at least 4 hours, but preferably overnight. When ready to eat, let softened on the counter for 5-10 minutes. Scoop into a bowl or a cone!