No-Churn Ice Cream with Edible Cookie Dough
You will love this easy, no-churn ice cream recipe loaded with gobs of edible cookie dough
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Servings: 8 people
Ingredients
For the No-Churn Ice Cream:
- 2 cups heavy whipping cream
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Edible Cookie Dough:
- 1 cup + 2 tbsp. all-purpose flour
- ¼ cup unsalted butter, softened to room temperature
- ¼ cup sugar
- ¼ cup brown sugar, packed
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon whole milk
- ½ cup chocolate chips
Instructions
Make the Ice Cream:
- In a medium bowl, whisk the sweetened condensed milk, vanilla, and salt.
- In a large bowl, beat the heavy whipping cream until stiff peaks form. About 2 minutes.
- Gently fold the sweetened condensed milk into the whipped cream until smooth. Pour into a 9 x 5" loaf pan and set in the freezer while you make the cookie dough.
Make the Cookie Dough:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and spread the flour evenly on top. Bake in the preheated oven for 7 minutes.
- In a medium bowl, cream the butter with both sugars, then beat in the vanilla extract and salt. Mix in the flour and milk until smooth. Fold in the chocolate chips.
- Roll the dough into bite-size balls and fold into the ice cream with more chocolate chips.
- Set the ice cream in the freezer for at least 7 hours or overnight.
- When ready to serve the ice cream, remove from the freezer and let sit to soften slightly. Don't leave the ice cream out for too long because it melts faster than regular ice cream.
Nutrition
Serving: 1scoop | Calories: 477kcal | Carbohydrates: 58.4g | Protein: 7.3g | Fat: 24.3g | Saturated Fat: 15.9g | Cholesterol: 76mg | Sodium: 233mg | Potassium: 277mg | Fiber: 0.8g | Sugar: 43.4g | Calcium: 191mg | Iron: 1mg
