Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Whisk until the sugar is fully dissolved and the mixture is smooth.
- In another bowl, cream together the softened butter and brown sugar until light and fluffy. Gradually add the flour and mix well. Fold in the chocolate chips.
- Using your hands, roll the dough into small bite-sized balls and freeze them on a baking sheet lined with parchment paper for about 30 minutes.
- Once the ice cream base is chilled, pour it into your ice cream maker. Churn for about 20 minutes, then mix in the frozen cookie dough balls before transferring to an airtight container and freezing for an additional 2-3 hours.
Notes
- Store the ice cream in an airtight container in the freezer for optimal flavor, best consumed within a week but can last up to two weeks.
- Let the ice cream sit at room temperature for a few minutes before scooping if it becomes too hard.
- For fun presentation, serve in a sundae glass topped with whipped cream, extra chocolate chips, or drizzles of chocolate sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 320 Kcal
- Sugar: 24g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
