Chocolate Chip Cookie Dough Ice Cream Food

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

Steps:

• Beat together egg substitutes, sugar, and vanilla well.
• Add cream and half-n-half (or milk) and beat well.
• Pour into a covered pitcher and set in fridge chill well.
• Pour chilled liquid into an ice cream maker according to manufacturer's directions.
• While the ice cream machine is running, go ahead and chop up the cookie dough chunks- stir them into the ice cream once the ice cream maker has completed the freezing process.
• Ice cream will still be fairly soft at this point- transfer to an airtight freezer container and freeze until firm.
• Plan to eat up quickly as this only keeps fresh a few days.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

Steps:

• Make the Cookie Dough: Cream the butter in a mixer fitted with a paddle attachment (or use a hand-held beater) until soft and fluffy. Add both sugars and mix. Add the vanilla and 1 egg and mix. Add the remaining egg and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined.
• Using your hands, roll the dough into a long thin rope; then cut into small bits. Refrigerate until ready to use.
• Make the Ice Cream Base: In a saucepan over medium heat, heat the half-and-half, cream, and vanilla, whisking occasionally, to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
• Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F., the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. (If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When it is ready, quickly remove it from the heat.
• Meanwhile, put 2 handfuls of ice cubes in the bottom of a bowl, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve (to remove the vanilla bean pieces and cinnamon sticks) into the smaller bowl. Chill for 3 hours.
• Freeze the cream mixture in an ice cream maker according to the manufacturer's instructions. Meanwhile, put a bowl in the freezer. When the ice cream is frozen, remove the bowl from the freezer, and transfer the ice cream to it. Fold in the chocolate chip cookie dough (you may not need all of it). Pack the ice cream into sealable containers and return to the freezer. (Make cookies: bake any leftover dough in a preheated 350 degree F. oven for about 10 to 12 minutes.)

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

Steps:

• In a medium bowl, combine butter, brown sugar and granulated sugar. Using a hand mixer, beat on medium speed until combined.
• Add milk and vanilla and beat again until combined.
• Add flour and salt and beat again until just combined. Add chocolate chips and stir to incorporate.
• Cover bowl with plastic wrap and place in the freezer until you're ready to add them to your ice cream.
• In a large mixing bowl, combine heavy cream, half and half (or milk - see notes), granulated sugar, brown sugar, vanilla and salt. Use a hand mixer on low speed or a whisk to completely combine.
• Pour ice cream batter into frozen ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning).
• During the last 5 minutes, add in your cookie dough by the teaspoon and chopped chocolate (optional).
• Pour into a loaf pan or other quart-sized container, cover, and place into the freezer until ready to serve. Enjoy!

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

Steps:

• First prepare cookie dough. Cream melted butter and sugars in a large bowl.
• Add egg, egg yolk, and vanilla extract, then beat well.
• Add flour, baking powder, and salt, then beat just until combined.
• Stir in chocolate chips. Refrigerate 1 cup of cookie dough for the ice cream. Do whatever seems fit with the rest of it. :).
• Next, prepare the ice cream. Whip the whipping cream and set aside.
• In a separate bowl, beat eggs and egg yolks. Add sugar, flour, baking powder, salt, and vanilla extract, and beat until combined.
• Fold whipping cream into the mixture, until fully incorporated. The mixture should not have any white streaks. The whole mixture will be a very light caramel color.
• Pour mixture into a 12-cup container (or divide among smaller containers).
• Freeze for 2-3 hours until thickened.
• Take 1 cup of the reserved cookie dough, and pinch off marble sized chunks. Fold chunks into thickened ice cream mixture with a spatula. You'll see cookie dough color start to "melt" into the ice cream. Keep folding the cookie dough into the ice cream, until the ice cream is a uniform cookie dough color.
• Return ice cream to the freezer and freeze overnight or until firm.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

Steps:

• Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Mix butter, milk, and vanilla extract together in a large bowl.
• Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
• Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

COOKIE DOUGH ICE CREAM

Steps:

• Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze. , Meanwhile, preheat oven to 350°. In a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15x10x1-in. baking pan. Bake 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside. , For ice cream, in a small saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl., In a blender, combine cream, vanilla and cream cheese; cover and process until smooth. Stir into half-and-half mixture. Cover and refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions (mixture will be very soft). (Refrigerate remaining mixture until ready to freeze.) , For each batch, in a large bowl, layer a third of the ice cream, some of the cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze 2-4 hours before serving.

SALTED, MALTED COOKIE DOUGH ICE CREAM BY SALT & STRAW RECIPE BY TASTY

Steps:

• To make the ​Malted Cookie Dough, in a large bowl, cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a light paste forms.
• Add the heavy cream, molasses, corn syrup, and vanilla and stir until smooth.
• Sift in the toasted flour and malt powder, then mix until there are no lumps.
• Fold in the chocolate until evenly distributed.
• Spread the cookie dough evenly in a parchment-lined baking dish until it's about ½-inch (1 cm) thick, then freeze until solid, about 1 hour.
• Cut the cookie dough into ½-inch (1 cm) cubes and freeze for later use. It keeps up to 1 month.
• To make the Molasses Vanilla Ice Cream Base, combine the sugar, dry milk powder, salt, and xanthan gum in a small bowl, and stir well.
• In a medium pot over medium heat, combine the milk, corn syrup, and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until there are no lumps. Cook for 2-3 minutes, until the sugar is dissolved, then remove the pot from the heat.
• Pour the mixture into a large liquid measuring cup or medium bowl, then mix in the cream and vanilla.
• Cover and refrigerate for at least 6 hours before churning. It can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.
• To make the malted fudge, mix the water and malt powder together in small pot. Add the corn syrup, heavy cream, butter, and salt.
• Heat the pot over medium-high heat until the butter is completely melted and the mixture comes to a boil.
• Remove the pot from the heat and add the cocoa powder and chopped chocolate, whisking thoroughly until the chocolate is fully melted and the mixture is silky.
• Transfer to an airtight container and store in the fridge for up to 1 week.
• Pour the ice cream base into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve, 25-35 minutes, depending on the machine.
• Fold in half of the cookie dough cubes until well-distributed.
• Alternate spooning layers of the ice cream and ​a few generous dollops of the fudge into a loaf pan.
• Cover with plastic wrap and store in the coldest part of your freezer for at least 6 hours before scooping and serving. The ice cream will keep up to 6 months.
• Enjoy!

CHOCOLATE CHIP COOKIE ICE CREAM PIE

Steps:

• Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.
• Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
• Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.