Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream.
Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machines instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.
Put the ice cream in the freezer for several hours until hardened.
Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but its cheaper and better to use homemade. Our Mrs. Fields Chocolate Chip Cookie Dough recipe makes this especially yummy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (80g)|
|Recipe Makes: 24|
|Calories from Fat: 55 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 21.6mg||7 %|
|Sodium 14.3mg||0 %|
|Potassium 44.6mg||1 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 45.2g|
|Protein 1g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 234
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