Cookie Dough Ice Cream

Name: Cookie Dough Ice Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings (2 quarts)
Ingredients: 1/4 cup butter, softened; 3 tablespoons sugar; 3 tablespoons brown sugar; 1/2 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 cup miniature semisweet chocolate chips; ICE CREAM:; 1-1/2 cups whole milk; 3/4 cup sugar; 2 cups heavy whipping cream; 3 teaspoons vanilla extract; 1/2 cup miniature semisweet chocolate chips

Total Time Prep: 20 min. Process: 15 min. + freezing

Yield 16 servings (2 quarts)

Test Kitchen Approved

In our opinion, the best cookie dough ice cream has cookie dough pieces in every bite, with a scattering of mini chocolate chips for extra goodness. Of course, we made sure that our own recipe lives up to those standards.

Ingredients

1/4 cup butter, softened
3 tablespoons sugar
3 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup miniature semisweet chocolate chips
ICE CREAM:
1-1/2 cups whole milk
3/4 cup sugar
2 cups heavy whipping cream
3 teaspoons vanilla extract
1/2 cup miniature semisweet chocolate chips

Directions

In a large bowl, beat butter and sugars until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Fold in chocolate chips. Press into a 15x10x1-in. pan lined with parchment to 1/2-inch thickness. Freeze while making ice cream.
In a large bowl, whisk milk and sugar until sugar is dissolved. Whisk in cream and vanilla.
Fill cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturer’s directions, adding chocolate chips during last minute of processing. Chop cookie dough into small pieces; stir into ice cream.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 253 calories, 17g fat (11g saturated fat), 44mg cholesterol, 80mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 2g protein.