Cuisinart Cookie Dough Ice Cream Recipes

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

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.

COOKIE DOUGH FOR ICE CREAM (EGGLESS)

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.

COOKIE DOUGH ICE CREAM

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.

COOKIE DOUGH ICE CREAM RECIPE BY TASTY

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!