Cookie Dough Ice Cream Recipe By Tasty

Steps:

• In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
• Add the cookies and gently fold to combine.
• Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours.
• Enjoy!

Steps:

• Preheat oven to 350˚F (175˚C).
• Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
• In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
• Add the baked flour and mix, and gently fold in chocolate chips.
• Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
• In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
• Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
• Freeze for 3-4 hours.
• Enjoy!

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 chocolate chip cookies and place a pint slice on top of each. Remove the ice cream packaging.
• Freeze for 30 minutes.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil, and microwave in 30-second intervals, stirring after each, until the chocolate is silky smooth. Let the chocolate cool to room temperature, about 5 minutes.
• Remove the ice cream and cookies from the freezer and use a spoon to drizzle chocolate on the top and off the sides of each ice cream slice.
• Top with the remaining 3 chocolate chip cookie and freeze for 30 minutes more before serving.
• Enjoy!

Steps:

• In a large bowl, mix together brown sugar and softened butter.
• Mix in vanilla extract and milk until well-combined.
• Add flour and salt, and continue mixing until you've reached a dough-like consistency.
• Spread the "dough" mixture evenly on the bottom of a parchment-lined 9 × 9 inch (22 x 22 cm) pan.
• Sprinkle about half of the chocolate morsels over the dough so that they are evenly distributed, and then press the morsels into the dough with a sheet of parchment paper.
• Scoop softened ice cream on top of the dough mixture, and spread evenly.
• Freeze overnight or until frozen.
• In a small bowl, melt the remaining chocolate morsels with coconut oil until smooth.
• Lift ice cream out using the parchment, then cut into an 8 x 8 inch (20 x 20 cm) grid.
• Evenly coat each piece with the melted chocolate.
• Place back in the freezer for 30 minutes.
• Enjoy!

Steps:

• To make the ​Malted Cookie Dough, in a large bowl, cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a light paste forms.
• Add the heavy cream, molasses, corn syrup, and vanilla and stir until smooth.
• Sift in the toasted flour and malt powder, then mix until there are no lumps.
• Fold in the chocolate until evenly distributed.
• Spread the cookie dough evenly in a parchment-lined baking dish until it's about ½-inch (1 cm) thick, then freeze until solid, about 1 hour.
• Cut the cookie dough into ½-inch (1 cm) cubes and freeze for later use. It keeps up to 1 month.
• To make the Molasses Vanilla Ice Cream Base, combine the sugar, dry milk powder, salt, and xanthan gum in a small bowl, and stir well.
• In a medium pot over medium heat, combine the milk, corn syrup, and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until there are no lumps. Cook for 2-3 minutes, until the sugar is dissolved, then remove the pot from the heat.
• Pour the mixture into a large liquid measuring cup or medium bowl, then mix in the cream and vanilla.
• Cover and refrigerate for at least 6 hours before churning. It can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.
• To make the malted fudge, mix the water and malt powder together in small pot. Add the corn syrup, heavy cream, butter, and salt.
• Heat the pot over medium-high heat until the butter is completely melted and the mixture comes to a boil.
• Remove the pot from the heat and add the cocoa powder and chopped chocolate, whisking thoroughly until the chocolate is fully melted and the mixture is silky.
• Transfer to an airtight container and store in the fridge for up to 1 week.
• Pour the ice cream base into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve, 25-35 minutes, depending on the machine.
• Fold in half of the cookie dough cubes until well-distributed.
• Alternate spooning layers of the ice cream and ​a few generous dollops of the fudge into a loaf pan.
• Cover with plastic wrap and store in the coldest part of your freezer for at least 6 hours before scooping and serving. The ice cream will keep up to 6 months.
• Enjoy!

Steps:

• Make the Cookie Dough: Cream the butter in a mixer fitted with a paddle attachment (or use a hand-held beater) until soft and fluffy. Add both sugars and mix. Add the vanilla and 1 egg and mix. Add the remaining egg and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined.
• Using your hands, roll the dough into a long thin rope; then cut into small bits. Refrigerate until ready to use.
• Make the Ice Cream Base: In a saucepan over medium heat, heat the half-and-half, cream, and vanilla, whisking occasionally, to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
• Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F., the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. (If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When it is ready, quickly remove it from the heat.
• Meanwhile, put 2 handfuls of ice cubes in the bottom of a bowl, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve (to remove the vanilla bean pieces and cinnamon sticks) into the smaller bowl. Chill for 3 hours.
• Freeze the cream mixture in an ice cream maker according to the manufacturer's instructions. Meanwhile, put a bowl in the freezer. When the ice cream is frozen, remove the bowl from the freezer, and transfer the ice cream to it. Fold in the chocolate chip cookie dough (you may not need all of it). Pack the ice cream into sealable containers and return to the freezer. (Make cookies: bake any leftover dough in a preheated 350 degree F. oven for about 10 to 12 minutes.)

Steps:

• First prepare cookie dough. Cream melted butter and sugars in a large bowl.
• Add egg, egg yolk, and vanilla extract, then beat well.
• Add flour, baking powder, and salt, then beat just until combined.
• Stir in chocolate chips. Refrigerate 1 cup of cookie dough for the ice cream. Do whatever seems fit with the rest of it. :).
• Next, prepare the ice cream. Whip the whipping cream and set aside.
• In a separate bowl, beat eggs and egg yolks. Add sugar, flour, baking powder, salt, and vanilla extract, and beat until combined.
• Fold whipping cream into the mixture, until fully incorporated. The mixture should not have any white streaks. The whole mixture will be a very light caramel color.
• Pour mixture into a 12-cup container (or divide among smaller containers).
• Freeze for 2-3 hours until thickened.
• Take 1 cup of the reserved cookie dough, and pinch off marble sized chunks. Fold chunks into thickened ice cream mixture with a spatula. You'll see cookie dough color start to "melt" into the ice cream. Keep folding the cookie dough into the ice cream, until the ice cream is a uniform cookie dough color.
• Return ice cream to the freezer and freeze overnight or until firm.

Steps:

• Melt unsweetened chocolate and half of the chocolate chips.
• In a bowl cream butter and sugar.
• Add vanilla and water and beat until smooth.
• Beat in melted chocolate.
• Add flour, and all the remaining chocolate chips.
• Mix.
• Drop dough into softened ice cream and partially blend to combine.
• Return to the freezer before serving.

Steps:

• Heat oven to 375°.
• Combine flour, butter, and ice cream in bowl.
• Dough will be firm.
• Chill for 1 hour.
• Roll out on lightly floured surface and cut with cookie cutters.
• Coat each side of cookies with sugar.
• Place on ungreased cookie sheet and prick cookies with fork.
• Bake 8-10 minutes and cool.

Steps:

• Beat together egg substitutes, sugar, and vanilla well.
• Add cream and half-n-half (or milk) and beat well.
• Pour into a covered pitcher and set in fridge chill well.
• Pour chilled liquid into an ice cream maker according to manufacturer's directions.
• While the ice cream machine is running, go ahead and chop up the cookie dough chunks- stir them into the ice cream once the ice cream maker has completed the freezing process.
• Ice cream will still be fairly soft at this point- transfer to an airtight freezer container and freeze until firm.
• Plan to eat up quickly as this only keeps fresh a few days.

Steps:

• Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze. , Meanwhile, preheat oven to 350°. In a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15x10x1-in. baking pan. Bake 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 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 cream, vanilla and cream cheese; cover and process until smooth. Stir into 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 (mixture will be very soft). (Refrigerate remaining mixture until ready to freeze.) , For each batch, in a large bowl, layer a third of the ice cream, some of the cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze 2-4 hours before serving.

Steps:

• In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours.
• Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.