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Cookie Dough Ice Cream
Dessert

Cookie Dough Ice Cream

24 h 20Pour 4Nutri-Score D€€
par @sarajsweets9 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • whole milk (cold, filled to the max fill line of the pint container)Produits laitiers700 ml
  • vanilla extract (1 tsp)Épicerie5 ml
  • almond extract (1/8 tsp, no more)Épicerie0,6 ml
  • maple syrup (3 tbsp)Épicerie45 ml
  • edible cookie dough (frozen in small chunks)Produits frais150 g

par portion

Nutrition

223kcal

Glucides
33 g
Protéines
6 g
Lipides
8 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Fouet
  • ice cream maker

pas à pas

Préparation

  1. Mix the ice cream base

    • Pour the whole milk into a mixing bowl.
    • Add the vanilla extract, almond extract and maple syrup.
    • Whisk well until the maple syrup is fully dissolved.
    Étape 1

  2. Fill the container

    • Pour the base into the ice cream pint container up to the max fill line.
    Étape 2

  3. Freeze the base

    • Place the container in the freezer until the base is completely frozen.
    Étape 3

  4. Spin the base

    • Spin the frozen base on the light ice cream setting.
    Étape 4

  5. Add the cookie dough

    • Make a larger than usual hole in the middle of the ice cream.
    • Fill it with the frozen edible cookie dough chunks so the pieces stay intact.
    Étape 5

  6. Mix in and serve

    • Spin again on the mixing setting until the cookie dough is evenly distributed.
    • Serve immediately.
    Étape 6
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