Homemade Cookie Dough Ice Cream Recipes Recipe For Banana

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 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!

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

Steps:

• Line rimmed cookie sheet with waxed paper. Using sharp knife, divide cookie dough roll into 8 portions. Working with one portion at a time, roll and press dough to shape into 12-inch rope; cut crosswise into 24 (1/2-inch) pieces, and shape into balls. If dough breaks apart, press together and continue to roll. Place balls on cookie sheet. Repeat rolling, cutting and shaping with remaining dough. Refrigerate 30 minutes.
• Remove cookie sheet from refrigerator; reserve 1/2 cup of the balls. In large bowl, mix softened ice cream and remaining balls; stir to combine. Spread ice cream mixture in 2- to 3-quart rectangular dish. Sprinkle reserved balls and chocolate chips over top. Cover and freeze about 6 hours or until firm.

VEGAN COOKIE DOUGH ICE CREAM

Steps:

• To prepare the cookie dough, process the walnuts in a mini food processor until they are finely ground. Add in the dates, vanilla, and sea salt and process again until a sticky dough is formed. Stir in one tablespoon of mini chocolate chips, then drop the dough by rounded tablespoons onto a plate lined with parchment paper. (I got 8 dough balls from this batch.)
• Place the dough balls in the freezer, chilling them for at least an hour, or until firm.
• To prepare the banana soft serve, place 1 or 2 frozen bananas, cut into coins, in the mini food processor, along with 1 to 2 tablespoons of water to help facilitate blending. Process until the a smooth and creamy "ice cream" texture is created, then crumble a couple of the frozen cookie dough chunks into the mix (I broke each dough ball into about 4 smaller pieces).
• Stir well and serve immediately!

TAHINI CHOCOLATE CHIP COOKIE DOUGH BANANA NICE CREAM

Steps:

• For the cookie dough: Process the yogurt, tahini and vanilla in a food processor until combined. Add the brown sugar and process until combined, scraping the sides with a rubber spatula as needed.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a small bowl, then whisk in the salt (see Cook's Note). Add the mixture to the food processor and pulse until just combined, scraping the sides with a rubber spatula as needed, about 6 pulses. Add the chocolate chips and pulse until they are incorporated, about 5 pulses. Transfer to a small bowl.
• Roll the dough into 1/4 teaspoon cookie dough balls (about 60 dough balls), lightly flouring your hands if the dough is too sticky. Refrigerate until ready to use.
• For the nice cream base: Put the bananas, cocoa powder, 2 tablespoons tahini and salt in a food processor and process until smooth. Taste and add up to 1 tablespoon more tahini and season with more salt if necessary. Transfer to a large bowl and stir in the cookie dough balls. Transfer to an airtight container and freeze for at least 5 hours, stirring every 1 hour 30 minutes to distribute the cookie dough evenly.