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Nutrition Facts
Serving Size 1 (173g) Recipe makes 6 servings The following items or measurements are not included below: 1 1/2 cups refrigerated chocolate chip cookie dough
Calories 474
Calories from Fat 311		(65%)
Amount Per Serving		%DV
	Total Fat 34.6g	53%
	Saturated Fat 21.3g	106%
	Monounsaturated Fat 10.0g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 123mg		41%
Sodium 80mg		3%
Potassium 177mg		5%
Total Carbohydrate 37.5g		12%
	Dietary Fiber 0.0g	0%
	Sugars 33.7g
Protein 5.1g		10%
detailed view... how is this calculated?

Chocolate Chip Cookie Dough Ice Cream

Recipe #60535 | 30 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Apr 21, 2003

This is a version of one of the recipes that came with my ice cream machine. It is important to use purchased raw cookie dough in this or homemade cookie dough that does not contain raw eggs. This makes about 1 quart batter and freezes to 1 1/2 quarts. (Prep time assumes your ice cream maker is ready to go once the batter has chilled). Cook time is approximately how long a typical electric ice cream maker takes to freeze the ice cream and does not include additional freezing time in the "real" freezer. NOTE: Recently, there have been issues with raw purchased cookie dough in the news, please be certain to use an egg free cookie dough in this recipe or purchased dough that specifically mentions safe for eating raw.

SERVES 6 (change servings and units)

Ingredients

2 cups heavy cream
1 cup half-and-half or milk
1 cup granulated sugar
4 ounces pasteurized egg substitute (such as Egg Beaters)
1 1/2 teaspoons vanilla extract
1 1/2 cups purchased raw refrigerated chocolate chip cookie dough, cut into small chunks (do not use homemade versions if they contain raw egg)

Directions

1
Beat together egg substitutes, sugar, and vanilla well.
2
Add cream and half-n-half (or milk) and beat well.
3
Pour into a covered pitcher and set in fridge chill well.
4
Pour chilled liquid into an ice cream maker according to manufacturer's directions.
5
While the ice cream machine is running, go ahead and chop up the cookie dough chunks- stir them into the ice cream once the ice cream maker has completed the freezing process.
6
Ice cream will still be fairly soft at this point- transfer to an airtight freezer container and freeze until firm.
7
Plan to eat up quickly as this only keeps fresh a few days.

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Featured Reviews for This Recipe

From: RobinS Smith

On Feb 14, 2006

Great addition to my ice cream recipes. I followed the recipe exactly but I did use fat free half and half. Also I find that making it the night before worked best for me. My husband and oldest son fought over who would get to finish it off. Thanks for sharing this recipe.

1 person found this review helpful

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From: Lvs2Cook

On Dec 31, 2005

WONDERFUL!! This tastes just like the kind you buy! I made it as posted and used about 3/4 of a small log of store bought cookie dough chopped up. It came out of the machine nice and thick. I think this ice cream would be a great base for any add-ins. Thanks for posting a keeper!!!

1 person found this review helpful

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From: mermaidmagic

On Dec 30, 2004

This was the recipe requested for my new ice cream maker. I used Safe to Eat Raw Chocolate Chip Cookie "dough" for the cookie dough and it worked beautifully. The kids loved this and can't wait for me to make it again. Easy and tasty - thank you for sharing!

3 people found this review helpful

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From: Houseblend

On May 27, 2008

I agree with Lvs...this ice cream would be a great base for any add in and is super simple to prepare. I like that it's no-cook and we all agreed that it's a delicious recipe. Not sure I can make it for awhile though, because I ate so much yesterday, I think I had cookie dough overdose! thanks!

1 person found this review helpful

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