Cookie Dough Ice Cream

Ingredients

• 3/4-1 cup refrigerated chocolate chip cookie dough

Crust

• 2 cups chocolate graham cracker crumbs (about 26 squares)
• 2 tablespoons sugar
• 1/2 cup butter, melted

Ice Cream

• 2 cups half-and-half cream
• 1 cup sugar
• 2 cups heavy whipping cream
• 6 teaspoons vanilla extract
• 12 ounces cream cheese, softened and cubed

Directions

1. 1

   Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze.

2. 2

   Meanwhile, for crust, in a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15 x 10 x 1 inch baking pan. Bake at 350 for 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside.

3. 3

   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 pan in a bowl of ice water, stir for 2 minutes. Pour into a large bowl.

4. 4

   In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Stir in half and half mixture. Cover and refrigerate for several hours or overnight.

5. 5

   Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. 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 for 2-4 hours before serving.