We try a different kind of ice cream almost every week during
Today I decided to use some Nestle's Chocolate Chip Cookie
refrigerated dough that I had on hand. It is the kind that comes
in a square package and is pre-cut into small squares. It is
perfect for cookie dough ice cream.
I also stirred in some Magic Shell at the end of the ice cream
processing time so that there were chocolate chips throughout.
The cookie dough itself I added after the ice cream was
done processing so that it would stay in chunks. I just
broke their squares up by hand and hand stirred them in
before placing the completed ice cream back in the freezer.
Chocolate Chip Cookie Dough Ice Cream
3/4 C. brown sugar, packed
1/2 C. white sugar
Egg Beaters, equivalent of 4 eggs
1/2 C. marshmallow cream
1 T. vanilla flavoring
2 C. heavy cream
1 C. milk
Nestle's Chocolate Chip Cookie Dough, refrigerated
(I used half of a 16 oz. package.)
In your mixing bowl mix the sugars, the Egg Beaters, the
marshmallow cream and the flavoring. Beat on low until
almost smooth. Your marshmallow cream will not completely
mix in and that is fine. Then stir in the cream and milk.
Pour into prepared ice cream freezer. I love the 2 Quart
Cuisinart Ice Cream Freezer. It has enough freezing fluid
to make your ice cream freeze really well and it makes
enough for a family. It must be frozen solid for 24 hours
for great results.
It takes about 30-40 minutes to freeze the batch of ice cream.
As the batch is finished freezing squeeze in some Magic Shell.
The Magic Shell will quickly freeze and as it stirs in, it will
create small chocolate chips.
Remove paddle and then stir in your broken up cookie dough.
Replace the ice cream in the freezer for several hours until the
ice cream is hard enough to scoop.
(The Nestle company uses pasteurized eggs in their cookie dough
so I haven't worried about eating it uncooked. You can decide
On The Menu Monday