Cookie Dough Ice Cream
3/4 - 1 C. refrigerated chocolate chip cookie dough
Crust:
2 C. chocolate graham cracker crumbs (about 26 squares)
2 T. sugar
1 C. butter melted
Ice Cream:
2 C. half and half
1 C. sugar
2 C. heavy whipping cream
6 t. vanilla extract
12 oz. cream cheese softened and cubed
Pinch off small pieces of cookie dough, place on a greased baking sheet. Cover and freeze.
Meanwhile, for crust in a bowl combine cracker crumbs and sugar; stir in butter. Press into a greased 15x10x1" baking pan. Bake at 350 for 11-15 minutes or until set. Cool on 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 the heat. Cool quickly by placing a pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl. In a blender combine the cream, vanilla and cream cheese, cover and process until smooth. Stir into half and half mixture. Cover and refrigerage 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.
In a large bowl layer a third of the ice cream, cookie dough pieces and crust mixture, repeat layers twice. Swirl ice cream. Freeze 2-4 hours before serving.
Makes 2 quarts.
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