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Cookie Dough Ice Cream
Deser

Cookie Dough Ice Cream

24 godz. 20 minPorcje: 4Nutri-Score D€€
od @sarajsweets9 importówugotowano 0 razy
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Składniki

4 osoby
  • whole milk (cold, filled to the max fill line of the pint container)Nabiał700 ml
  • vanilla extract (1 tsp)Spiżarnia5 ml
  • almond extract (1/8 tsp, no more)Spiżarnia0,6 ml
  • maple syrup (3 tbsp)Spiżarnia45 ml
  • edible cookie dough (frozen in small chunks)Produkty świeże150 g

na porcję

Wartości odżywcze

223kcal

Węglowodany
33 g
Białko
6 g
Tłuszcz
8 g
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Przybory

  • Miska
  • Trzepaczka
  • ice cream maker

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Fill the container

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

  3. Freeze the base

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

  4. Spin the base

    • Spin the frozen base on the light ice cream setting.
    Krok 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.
    Krok 5

  6. Mix in and serve

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