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Cookie Dough Ice Cream's picture
  Chip cookie dough 1 Cup (16 tbs), refrigerated
For crust
  Chocolate graham cracker crumbs 2 Cup (32 tbs) (About 26 Squares)
  Sugar 2 Tablespoon
  Butter 1⁄2 Cup (8 tbs), melted
For ice cream
  Half and half 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Heavy whipping cream 2 Cup (32 tbs)
  Vanilla extract 6 Teaspoon
  Cream cheese 12 Ounce, softened and cubed

Pinch off small pieces of the cookie dough; place on a greased baking sheet.
Cover and freeze.
Meanwhile, for crust, in a bowl, combine the graham cracker crumbs and sugar; stir in the butter.
Press into a greased 15-in.x 10-in.x 1-in.baking pan.
Bake at 350° for 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 cream to 1750; stir in sugar until dissolved.
Remove from the heat.
Cool quickly by placing the pan in a bowl of ice water; stir for 2 minutes.
Pour into a large bowl.
In a blender, combine the whipping 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 the remaining mixture until ready to freeze.
In a large bowl, layer a third of the icecream, cookie dough pieces and crust mixture; repeat the layers twice.
Swirl the ice cream.
Freeze for 2-4 hours before serving.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6772 Calories from Fat 4400

% Daily Value*

Total Fat 498 g766.3%

Saturated Fat 283.5 g1417.7%

Trans Fat 0 g

Cholesterol 1495.4 mg498.5%

Sodium 3069.1 mg127.9%

Total Carbohydrates 515 g171.6%

Dietary Fiber 0 g

Sugars 358.2 g

Protein 61 g121.2%

Vitamin A 351.8% Vitamin C 12.1%

Calcium 118.6% Iron 18.8%

*Based on a 2000 Calorie diet


Cookie Dough Ice Cream Recipe