Chocolate Chip Cookie Dough Ice Cream

By Barefeet In The Kitchen

Ingredients

1¾ cups heavy cream
1¼ cup whole milk
¾ cup sugar
¼ teaspoon kosher salt
2 teaspoons vanilla extract
¼ cup mini chocolate chips
¼ cup butter (room temperature)
½ cup light brown sugar
1½ teaspoons vanilla extract
½ cup all-purpose flour (heat treated as instructed below)
¼ teaspoon baking soda (optional, but it adds a distinct "dough" flavor)
cup mini chocolate chips

Servings6

Instructions

Ice Cream Instructions

Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer's instructions.

Transfer the finished ice cream to an airtight container and gently fold in the remaining ¼ cup of chocolate chips along with the chunks of cookie dough. Place in the freezer until ready to serve.

Edible Cookie Dough Instructions

Combine the butter, sugar, and vanilla extract in a bowl and beat to combine. Add the flour and baking soda. Beat again to mix throughout. Stir in the chocolate chips. The dough should be thick and sticky.

Transfer the dough to a parchment lined tray. Place another sheet of parchment over the dough and press flat, to about a ½-inch thickness. Refrigerate for 20 minutes or freeze for 10 minutes.

Transfer the parchment and cookie dough to a cutting board and remove the top sheet of parchment. Use a sharp knife or pizza cutter to slice the cookie dough into ½-inch square pieces.