How To Make Cookie Dough Ice Cream Recipes

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COOKIE DOUGH FOR ICE CREAM (EGGLESS)



Cookie Dough for Ice Cream (Eggless) image

A wonderful addition to any ice cream. Turn any vanilla ice cream into cookie dough. Much better than the store-bought cookie dough ice cream. NOTE: This does not include the ice cream recipe--just the dough.

Provided by JESSAMINE689

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 20m

Yield 8

Number Of Ingredients 6

½ cup all-purpose flour
2 ½ tablespoons brown sugar
3 tablespoons white sugar
2 tablespoons butter, softened
⅛ teaspoon vanilla extract
2 tablespoons water

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.

Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.8 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 21.9 mg, Sugar 8.8 g

COOKIE DOUGH ICE CREAM



Cookie Dough Ice Cream image

This Pillsbury™ refrigerated chocolate chip cookie dough is now safe to eat or bake - just look for the "safe to eat raw" seal on the package! That means you can make your favorite flavor of ice cream at home - simply mix this dough into vanilla ice cream, add some chocolate chips and enjoy!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 7h

Yield 13

Number Of Ingredients 3

1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1 container (1.5 qt) vanilla ice cream, softened
2 tablespoons miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1/2 Cup, Sodium 160 mg, Sugar 27 g, TransFat 0 g

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM



Chocolate Chip Cookie Dough Ice Cream image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 1 quart

Number Of Ingredients 14

8 ounces (2 sticks) cool unsalted butter, cut into pieces
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
2 cups half-and-half
2 cups heavy cream
1/2 vanilla bean, split lengthwise
9 egg yolks
3/4 cup sugar

Steps:

  • Make the Cookie Dough: Cream the butter in a mixer fitted with a paddle attachment (or use a hand-held beater) until soft and fluffy. Add both sugars and mix. Add the vanilla and 1 egg and mix. Add the remaining egg and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined.
  • Using your hands, roll the dough into a long thin rope; then cut into small bits. Refrigerate until ready to use.
  • Make the Ice Cream Base: In a saucepan over medium heat, heat the half-and-half, cream, and vanilla, whisking occasionally, to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
  • Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F., the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. (If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When it is ready, quickly remove it from the heat.
  • Meanwhile, put 2 handfuls of ice cubes in the bottom of a bowl, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve (to remove the vanilla bean pieces and cinnamon sticks) into the smaller bowl. Chill for 3 hours.
  • Freeze the cream mixture in an ice cream maker according to the manufacturer's instructions. Meanwhile, put a bowl in the freezer. When the ice cream is frozen, remove the bowl from the freezer, and transfer the ice cream to it. Fold in the chocolate chip cookie dough (you may not need all of it). Pack the ice cream into sealable containers and return to the freezer. (Make cookies: bake any leftover dough in a preheated 350 degree F. oven for about 10 to 12 minutes.)

COOKIE DOUGH ICE CREAM



Cookie Dough Ice Cream image

My grandmother makes a chocolate chip cookie dough cheesecake every time my brother comes home. It inspired me to put two of my favorite things together-cheesecake and ice cream. This recipe is the delicious result! -Stacie Wash, Chesterfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 quarts.

Number Of Ingredients 11

3/4 to 1 cup refrigerated chocolate chip cookie dough
CRUST:
2 cups chocolate graham cracker crumbs (about 26 squares)
2 tablespoons sugar
1/2 cup butter, melted
ICE CREAM:
2 cups half-and-half cream
1 cup sugar
2 cups heavy whipping cream
6 teaspoons vanilla extract
12 ounces cream cheese, softened and cubed

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.

Nutrition Facts : Calories 563 calories, Fat 41g fat (24g saturated fat), Cholesterol 129mg cholesterol, Sodium 291mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE



Chocolate Chip Cookie Ice Cream Cake image

Vary this dessert by using different flavors of ice cream.

Provided by ARVILLALAR

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 5h

Yield 12

Number Of Ingredients 6

1 (18 ounce) package small chocolate chip cookies
¼ cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries cherries

Steps:

  • Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
  • Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
  • Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 66.5 g, Cholesterol 42.5 mg, Fat 28.2 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 12 g, Sodium 316.3 mg, Sugar 46.5 g

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM



Chocolate Chip Cookie Dough Ice Cream image

Chocolate chip cookie dough ice cream is a classic for a reason. Creamy vanilla ice cream is stuffed with chunks of cookie dough and chocolate chips! No baking, no eggs.

Provided by Leslie Kiszka

Categories     Dessert

Time 30m

Number Of Ingredients 15

1/4 cup unsalted butter (softened to room temperature)
1/4 cup light brown sugar (packed)
2 tablespoons granulated sugar
1 tablespoon milk (or plant-based milk of choice)
1 teaspoon pure vanilla bean paste (or substitute pure vanilla extract)
1/3 cup all purpose flour*
Pinch of salt
1/3 cup mini chocolate chips or chopped chocolate
2 cups heavy cream**
1 cup half and half**
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon pure vanilla bean paste (or substitute pure vanilla extract)
Pinch of salt
2 ounces chocolate of choice (chopped (optional, but encouraged))

Steps:

  • In a medium bowl, combine butter, brown sugar and granulated sugar. Using a hand mixer, beat on medium speed until combined.
  • Add milk and vanilla and beat again until combined.
  • Add flour and salt and beat again until just combined. Add chocolate chips and stir to incorporate.
  • Cover bowl with plastic wrap and place in the freezer until you're ready to add them to your ice cream.
  • In a large mixing bowl, combine heavy cream, half and half (or milk - see notes), granulated sugar, brown sugar, vanilla and salt. Use a hand mixer on low speed or a whisk to completely combine.
  • Pour ice cream batter into frozen ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning).
  • During the last 5 minutes, add in your cookie dough by the teaspoon and chopped chocolate (optional).
  • Pour into a loaf pan or other quart-sized container, cover, and place into the freezer until ready to serve. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 506 kcal, Sugar 38 g, Sodium 47 mg, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Carbohydrate 46 g, Fiber 1 g, Protein 3 g, Cholesterol 109 mg, UnsaturatedFat 11 g

COOKIES & CREAM ICE CREAM



Cookies & cream ice cream image

Your guests will be impressed with this rich and indulgent ice cream

Provided by Barney Desmazery

Categories     Dessert, Snack, Treat

Time 35m

Yield Serves 6

Number Of Ingredients 5

600ml double cream
1 plump vanilla pod
100g golden caster sugar
4 egg yolks
300g/11oz pack chocolate chip cookie dough

Steps:

  • Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tips, below).
  • In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
  • At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
  • Roll pieces of cookie dough into balls or thin snakes, flatten them with your hands and layer through the ice cream. Freeze until solid.

Nutrition Facts : Calories 836 calories, Fat 68 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.46 milligram of sodium

COOKIE DOUGH ICE CREAM RECIPE BY TASTY



Cookie Dough Ice Cream Recipe by Tasty image

Here's what you need: flour, butter, brown sugar, milk, vanilla extract, mini chocolate chips, heavy cream, condensed milk

Provided by Nathan Ng

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

1 cup flour
½ cup butter
½ cup brown sugar
¼ cup milk
1 teaspoon vanilla extract
1 cup mini chocolate chips
2 cups heavy cream
14 oz condensed milk, 1 can

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!

Nutrition Facts : Calories 682 calories, Carbohydrate 61 grams, Fat 50 grams, Fiber 1 gram, Protein 9 grams, Sugar 45 grams

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