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Add a photoServings: 12
Ingredients
- 2 c. Lowfat milk
- 1 3/4 c. Sugar
- 1/2 tsp Salt
- 2 c. Half & Half
- 1 Tbsp. Vanilla Extract
- 4 c. Whipping Cream Pillsbury Chocolate Chip Cookie Dough (large size) Or possibly use homemade cookie dough
Directions
- Take the chocolate cookie dough out of fridge and leave out until needed. Scald lowfat milk till bubbles form around edge. Remove from heat.
- Add in sugar and salt. Stir till dissolved. Stir in half and half, vanilla, and whipping cream. Cover and chill 30 min. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add in the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure which the cookie dough is proportionately distributed throughout the ice cream. Put the ice cream in the freezer for several hrs till hardened. and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade.
- Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this especially yummy! -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 324 | |
| Calories from Fat 174 | 54% |
| Total Fat 19.83g | 25% |
| Saturated Fat 12.36g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 147mg | 6% |
| Potassium 146mg | 4% |
| Total Carbs 34.18g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 31.5g | 21% |
| Protein 3.38g | 5% |
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