Cookie Dough Ice Cream
- Ready In:
- 8hrs 30mins
- Ingredients:
- 9
- Yields:
-
2 quarts
ingredients
- 3⁄4 - 1 cup refrigerated chocolate chip cookie dough
-
Crust
- 2 cups chocolate graham cracker crumbs (about 26 squares)
- 2 tablespoons sugar
- 1⁄2 cup butter, melted
-
Ice Cream
- 2 cups half-and-half cream
- 1 cup sugar
- 2 cups heavy whipping cream
- 6 teaspoons vanilla extract
- 12 ounces cream cheese, softened and cubed
directions
- Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze.
- Meanwhile, for crust, in a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15 x 10 x 1 inch baking pan. Bake at 350 for 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside.
- For ice cream, in a small saucepan, heat half and half to 175, stir in sugar until dissolved. Remove from the heat. Cool quickly by placing pan in a bowl of ice water, stir for 2 minutes. Pour into a large bowl.
- In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Stir in half and half mixture. Cover and refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. In a large bowl, layer a third of the ice cream, cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze for 2-4 hours before serving.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Courtly
United States