Homemade Cookie Dough Ice-cream
Cookie Dough Ice-cream
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 1 jar of ice-cream
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Measurements:
(Recipe in grams below!)
Ice-cream
1 cup heavy cream
4 tbsp powdered sugar
1 tsp vanilla extract
pinch of salt
1 scoop edible cookie dough
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
Ice-cream
240 grams heavy cream
32 grams powdered sugar
4 grams vanilla extract
pinch of salt
1 scoop edible cookie dough
Kitchen Equipment
jar
large cookie scooper (~1/3 cup)
Instructions:
Step 1
Pour heavy cream, powdered sugar, vanilla extract, and a pinch of salt into a jar/bowl.
Step 2
Shake jar/whip with a whisk for 2-3 minutes until mixture has doubled in size.
Step 3
Lastly, crumble edible cookie dough into the ice-cream and shake jar one more time or fold in with a spatula.
If used a bowl, add ice-cream into a pint container.
Step 4
Store jar/container in the freezer for 2-3 hours until it is an ice-cream/soft-serve texture.
Step 5
Eat fresh or store in freezer for up to two weeks.