Cookie Dough Ice Cream
1 cup flour (125 g)
½ cup butter (115 g)
½ cup brown sugar (110 g)
¼ cup milk (60 mL)
1 teaspoon vanilla extract
1 cup mini chocolate chips (175 g)
2 cups heavy cream (480 mL)
14 oz condensed milk (395 mL), 1 can
How to Make It
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.
Liquid Measuring Cup
Ice Cream Scoop
Dry Measuring Cups
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