Crazy Cookie Dough Ice Cream: Two Decadent Recipes To Satisfy Your Sweet Tooth

Crazy Cookie Dough Ice Cream: Two Decadent Recipes To Satisfy Your Sweet Tooth

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Top 50 Homemade Ice Cream and Popsicle Recipes I Heart Nap Time
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Introduction

Are you a cookie dough lover? Do you dream of eating an entire pint of cookie dough ice cream by yourself? If you answered yes to either of those questions, then you’re in for a treat. In this article, we’re going to share two crazy cookie dough ice cream recipes that are sure to satisfy your sweet tooth.

Recipe 1: Classic Crazy Cookie Dough Ice Cream

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup milk
  • 1 cup mini chocolate chips
  • 2 cups heavy cream
  • 1 can sweetened condensed milk

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter, white sugar, brown sugar, and vanilla extract until light and fluffy.
  4. Add the flour mixture to the butter mixture and mix until just combined.
  5. Add the milk and mix until the dough comes together.
  6. Stir in the mini chocolate chips.
  7. Spread the cookie dough onto a baking sheet and bake for 8-10 minutes.
  8. Let the cookie dough cool completely, then break it into small pieces.
  9. In a large bowl, whisk together the heavy cream and sweetened condensed milk until thick and creamy.
  10. Fold in the cookie dough pieces.
  11. Pour the mixture into a loaf pan and freeze for at least 6 hours.
  12. Scoop and serve!
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Nutritional Information:

  • Serving size: 1/2 cup
  • Calories: 300
  • Total fat: 19g
  • Saturated fat: 12g
  • Cholesterol: 70mg
  • Sodium: 150mg
  • Total carbohydrates: 30g
  • Dietary fiber: 0g
  • Sugars: 24g
  • Protein: 3g

Cooking Time: 6 hours Equipment:

  • Baking sheet
  • Mixing bowls (medium and large)
  • Mixer (optional)
  • Loaf pan

Serving Suggestions: Serve with extra cookie dough pieces and a sprinkle of mini chocolate chips on top. Variations: Swap out the mini chocolate chips for other mix-ins like M&Ms, peanut butter cups, or chopped nuts. Substitutions: Use gluten-free flour for a gluten-free version. Storage: Store any leftover ice cream in the freezer for up to 2 weeks. Tips: Make sure to let the cookie dough cool completely before breaking it into pieces to prevent it from melting into the ice cream. Notes: This recipe makes a lot of cookie dough pieces, so feel free to use some for topping your ice cream or for snacking on later. Frequently Asked Questions:

  • Can I make this recipe without an ice cream maker?
  • Yes, you can freeze the mixture in a loaf pan and stir it every hour until it reaches the desired consistency.
  • Can I use store-bought cookie dough instead of making my own?
  • Yes, you can use store-bought cookie dough or pre-made cookie dough bites.

Recipe 2: Vegan Crazy Cookie Dough Ice Cream

Ingredients:

  • 1 cup raw cashews, soaked overnight
  • 1/2 cup almond milk
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup almond milk
  • 1 cup vegan mini chocolate chips
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Instructions:

  1. Drain and rinse the soaked cashews.
  2. In a blender, combine the cashews, almond milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a large bowl, cream together the vegan butter, white sugar, brown sugar, and almond milk until light and fluffy.
  5. Add the flour mixture to the butter mixture and mix until just combined.
  6. Add the vegan mini chocolate chips and stir to combine.
  7. Spread the cookie dough onto a baking sheet and bake for 8-10 minutes.
  8. Let the cookie dough cool completely, then break it into small pieces.
  9. In a large bowl, whisk together the cashew mixture and the cookie dough pieces.
  10. Pour the mixture into a loaf pan and freeze for at least 6 hours.
  11. Scoop and serve!

Nutritional Information:

  • Serving size: 1/2 cup
  • Calories: 300
  • Total fat: 18g
  • Saturated fat: 7g
  • Cholesterol: 0mg
  • Sodium: 160mg
  • Total carbohydrates: 35g
  • Dietary fiber: 2g
  • Sugars: 22g
  • Protein: 4g

Cooking Time: 6 hours Equipment:

  • Baking sheet
  • Mixing bowls (medium and large)
  • Mixer (optional)
  • Loaf pan

Serving Suggestions: Serve with extra cookie dough pieces and a sprinkle of vegan mini chocolate chips on top. Variations: Swap out the vegan mini chocolate chips for other mix-ins like chopped nuts or dried fruit. Substitutions: Use gluten-free flour for a gluten-free version. Swap out the almond milk for any other non-dairy milk. Storage: Store any leftover ice cream in the freezer for up to 2 weeks. Tips: Make sure to let the cookie dough cool completely before breaking it into pieces to prevent it from melting into the ice cream. Notes: This recipe makes a lot of cookie dough pieces, so feel free to use some for topping your ice cream or for snacking on later. Frequently Asked Questions:

  • Can I make this recipe without an ice cream maker?
  • Yes, you can freeze the mixture in a loaf pan and stir it every hour until it reaches the desired consistency.
  • Can I use regular butter instead of vegan butter?
  • Yes, you can use regular butter if you’re not vegan.
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Conclusion

In conclusion, these two crazy cookie dough ice cream recipes are perfect for satisfying your sweet tooth. Whether you’re vegan or not, these recipes are sure to please. With their rich and creamy texture and chunks of cookie dough, they’re a dessert that’s hard to resist. So go ahead and try them out for yourself – you won’t regret it!

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