Friday, March 11, 2011

Sassy Sweets: Cookie Dough Ice Cream

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I am in love with ice cream; whether it is in the winter, or in the summer, those who know me well frequently hear me say, "everyday is better with ice cream".  I honestly couldn't believe it more.  Whether I am having a great day, a terrible day, or any day in between, delicious ice cream is a comfort. 

It all starts with my mom (what doesn't, right?).  We frequently used to end our nights with bowls of ice cream that dad would happily scoop for us.  It was a little ritual, and for me, that comfort of home always comes through the ice cream when I'm having a bad day.

This week, I had leftover whipping cream from another cooking contest I've been working on.  In order to use it up fast, I added some sugar and half-and-half and started a vanilla ice cream base.  But why just do plain vanilla?  I could spice it up a little!  I have a great recipe for eggless cookie dough, and threw that together fast.  When the base was slightly frozen, I mixed in the cookie dough.  Rather than form it into balls, I made it a ribbon.  This cookie dough is warm because of the melted butter so it mixed in very smoothly that way.  Best part of all...there is cookie dough in every bite!
Cookie Dough Ice Cream
Serves: 4
Ice Cream Base:
2 cups half-and-half
1 cup heavy whipping cream
1/2 cup sugar
1 teaspoon vanilla extract
Cookie Dough:
1/2 cup flour
3 tablespoons brown sugar
2 tablespoons white sugar
1/4 teaspoon baking soda

2 tablespoons salted butter, melted
1/4 teaspoon vanilla extract
2 tablespoons skim milk
1/4 cup chocolate chips

For the base, combine the half-and-half, whipping cream, sugar, and vanilla extract.  Transfer to the ice cream machine, or a 9x9 baking pan.  Freeze for 2 hours.  Remove the ice cream from the freezer and make the cookie dough.  Combine flour, both sugars, and baking soda.  Then add butter, vanilla extract, and skim milk.  Mix until all ingredients are well-combined.  It should be slightly runny.  Mix in 2 tablespoons of chocolate chips.  With the remaining chocolate chips, lightly fold into the ice cream base.  Add drops of cookie dough at a time and fold into the base so soft cookie dough ribbons form.  Transfer the mixture to an airtight container (or you can keep it in the ice cream machine) until serving.  Take it out 5 minutes before serving for easy removal!

I skimped out on the sugar in the base because of the sugary cookie dough, but feel free to add more if you want!

Also, next week is going to be my 100th post (Friday) and since it ALSO coincides with my birthday, I'm excited to be doing my FIRST giveaway!  Can't wait to reveal it all to you...but its for followers only, so get following!

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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