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Cookie Dough Ice Cream
Dessert

Cookie Dough Ice Cream

24 h 20 minServes 4Nutri-Score D€€
from @sarajsweets9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole milk (cold, filled to the max fill line of the pint container)Dairy700 ml
  • vanilla extract (1 tsp)Pantry5 ml
  • almond extract (1/8 tsp, no more)Pantry0.6 ml
  • maple syrup (3 tbsp)Pantry45 ml
  • edible cookie dough (frozen in small chunks)Fresh150 g

per serving

Nutrition

223kcal

Carbs
33 g
Proteins
6 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • ice cream maker

step by step

Method

  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.
    Step 1

  2. Fill the container

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

  3. Freeze the base

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

  4. Spin the base

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

  6. Mix in and serve

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