No Churn Chocolate Chip Cookie Dough Ice Cream

• Vegetarian

• Baking & Spices

  • 1/4 cup Brown sugar
  • 12 tbsp Chocolate chip, mini
  • 3/4 cup Flour
  • 1/4 tsp Salt
  • 2 1/2 tsp Vanilla
  • 2 tbsp White sugar

• Dairy

  • 1/4 cup Butter
  • 1 14oz can Condensed milk, sweetened
  • 2 cups Heavy whipping cream
  • 2 tbsp Milk

Found on lmld.org

Description

Ingredients

• ¼ cup (1/2 stick) butter, softened
• ¼ cup brown sugar
• 2 TBS white sugar
• ½ tsp vanilla
• 2 TBS milk
• ¼ tsp salt
• ¾ cup to 1 cup flour
• 6 TBS mini chocolate chips
• 1 14oz can sweetened condensed milk
• 2 tsp vanilla extract
• 2 cups heavy whipping cream
• 6 TBS mini chocolate chips

Directions

• Cream together your butter and sugars until mixed and light.
• Add in your vanilla and milk and stir to combine.
• Add in your salt and flour until all combined. Start with ¾ cup and add additional flour by the ½ TBS if needed to get mixture a little drier.
• Spread your cookie dough out on a piece of waxed paper in a thin layer.
• Place in freezer for about 30 minutes.
• Remove from freezer and chop into small squares.
• In a large bowl combine your condensed milk and your vanilla extract.
• Whip your heavy cream in a large bowl until stiff peaks are formed, about 5 minutes on high.
• Fold your whipped cream into your sweetened condensed milk.
• Pour about ⅓ of your ice cream mixture into your 9x5 inch pan.
• Sprinkle some of your cookie dough pieces on top of your ice cream mixture. Swirl the cookie dough pieces through, so they are spread throughout the ice cream. Add a few more pieces on top if needed.
• Sprinkle with about 2 TBS of your mini chocolate chips, and swirl those throughout too.
• Repeat with another ⅓ of ice cream, ⅓ of cookie dough and 2 TBS chocolate chips.
• Repeat with final layer.
• Cover with plastic wrap or foil and place in freezer for 6 hours, or overnight.