How to Make Cookie Dough Ice Cream

How to Make Cookie Dough Ice Cream

Instructions

Difficulty: Easy

Things You’ll Need:

• 3/4 to 1 cup refrigerated chocolate chip cookie dough CRUST: 2 cups chocolate grahamcracker crumbs (about 26 squares) 2 tablespoons sugar 1/2 cup butter,melted ICE CREAM: 2 cups half-and-half

1. Pinch off small pieces of cookie dough;
   place on a greased baking sheet. Cover
   and freeze.
   Meanwhile, for crust, in a bowl, com-
   bine cracker crumbs and sugar; stir in
   butter. Press into a greased 15-in. x 10-in.
   x 1-in. baking pan. Bake at 350° for 11-15
   minutes or until set. Cool on a wire rack.
   Break into small pieces and set aside.
2. For ice cream, in a small saucepan, heat
   half-and-half to 175°; stir in sugar until dis-
   solved. Remove fromthe heat. Cool quick-
   ly by placing pan in a bowl of ice water;
   stir for 2minutes. Pour into a large bowl.
   In a blender, combine the cream, vanilla
   and creamcheese; cover and process un-
   til smooth. Stir into half-and-halfmixture.
   Cover and refrigerate for several hours or
   overnight.
3. Fill cylinder of ice creamfreezer two-
   thirds full; freeze according tomanufac-
   turer’s directions (mixture will be very
   soft). Refrigerate remainingmixture until
   ready to freeze.
   In a large bowl, layer a third of the ice
   cream, cookie dough pieces and crust
   mixture; repeat layers twice. Swirl ice
   cream. Freeze for 2-4 hours before serv-
   ing. Yeild 2 quarts.