Yep, you read that right...homemade cookie dough ice cream!! We recently acquired an ice cream maker and I swear it has changed our lives. We will never again need to (or want to) buy that cardboard carton of frozen preservatives they sell at the supermarket!! We have a pretty decent vanilla recipe that we can add anything to, and since Chocolate Chip Cookie Dough is Greg's favorite flavor, I thought I'd throw some together for him.
I remembered a while back finding an eggless recipe for "cookie dough" that was meant for truffles, but could be used in ice cream - so I did some Google-ing and found it!! The recipe is below!! It makes quite a bit, so if you use it for ice cream you'll have plenty left over to just eat...and that's the best part, you can eat the cookie dough without worrying about getting salmonella!!!
1/2 cup (1 stick) butter, softened.
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1-1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
*In a large bowl beat butter and sugars with electric mixer until light and fluffy (about 3 minutes).
*Mix in milk and vanilla.
*Add flour and salt and mix on low until combined.
*Stir in chocolate chips.
Chill the dough in the fridge for about 30 minutes to get it firmer before adding it to ice cream...and eat what's left!! Store it in an airtight container and it will last up to a week in the fridge.
Note: I cut it up into little squares to add to the ice cream maker, and add it when the ice cream is almost done (mostly solid but still kinda soft).
You could also roll them into balls and cover with chocolate for cookie dough truffles!!
Or, you could just grab a spoon and indulge...go ahead, I won't judge you!!
EASE OF PREPARATION: 5!!!!
OVERALL TASTE: 5!!!
This one is a winner all the way!! I will edit this post later and add a picture of our ice cream when I have a chance!!