WHO INSPIRED CHOCOLATE CHIP COOKIE DOUGH ICE CREAM RECIPES

Steps:

• Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze. , Meanwhile, preheat oven to 350°. In a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15x10x1-in. baking pan. Bake 11-15 minutes or until set. Cool on a 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 heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl., In a blender, combine cream, vanilla and cream cheese; cover and process until smooth. Stir into half-and-half mixture. Cover and refrigerate 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.) , For each batch, in a large bowl, layer a third of the ice cream, some of the cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze 2-4 hours before serving.

Steps:

• In a medium bowl, combine butter, brown sugar and granulated sugar. Using a hand mixer, beat on medium speed until combined.
• Add milk and vanilla and beat again until combined.
• Add flour and salt and beat again until just combined. Add chocolate chips and stir to incorporate.
• Cover bowl with plastic wrap and place in the freezer until ready to add them to the ice cream.
• In a large mixing bowl, combine heavy cream, half and half, granulated sugar, brown sugar, vanilla and salt. Use a hand mixer on low speed or a whisk to completely combine.
• Pour ice cream batter into frozen ice cream maker and prepare according to manufacturers directions.
• During the last 5 minutes, add in the cookie dough by the teaspoon and chopped chocolate (optional).
• Pour into a loaf pan or other quart-sized container, cover, and place into the freezer until ready to serve. Enjoy!