Monster Cookie Dough Ice Cream
What you need:
For the edible cookie dough:
- 1/2 cup unsalted butter cream, at room temperature
- 1/4 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp. vanilla
- 2 Tbsp. milk
- 1/2 tsp. salt
- 1/2 cup oats
- 1 cup all-purpose flour
- 1/2 cup mini chocolate chips
- 1 cup M&Ms (I will definitely be doing mini M&Ms next time. Easier on the teeth!)
For the ice cream:
- 1 pint heavy whipping cream
- 1 can sweetened condensed milk
- 1 tsp. vanilla
Directions:
- For the edible cookie dough: cream together butter and peanut butter. Then beat in sugars until creamy.
- Beat in vanilla, milk, and salt. Then beat in oats.
- Stir in flour until well combined and then stir in chocolate chips and M&Ms.
- Scoop cookie dough by the teaspoon onto a lined baking sheet - silicone mat, wax paper, etc. Freeze for about 30 minutes.
- For the ice cream: Whip heavy cream with vanilla until soft peaks form. Fold in the sweetened condensed milk.
- Pour 1/3 of the mixture into a freezer-safe container, then sprinkle some of the cookie dough balls on top. Repeat two times and then swirl with a knife.
- Cover with lid and freeze for around 4 hours until it reaches ice cream consistency.
- Once my ice cream is set, I like to use a piece of plastic wrap and apply it directly to the top of the ice cream to prevent freezer burn. Totally optional, but I like to do it.
Recipe from Mom on Timeout