Cookie Dough Ice Cream

Ingredients

• 600ml Double Cream
• 397g Condensed Milk (one tin)
• 2 teaspoons Vanilla Extract
• 100g Milk Chocolate Chips
• 1 batch Edible Cookie Dough - click here for the recipe!

Method

1. Use a teaspoon to scoop the cookie dough and then roll in your hands to form a cookie dough ball. Place on a plate/bowl, and then stoe them in the fridge or freezer while you make your ice cream base!
2. Add the double cream and condensed milk to a large mixing bowl. Then whisk together on a low-medium speed until both are smooth and even (this works best with an electric hand whisk, but you can whisk by hand if you have the stamina!).
3. Add in your vanilla extract then turn the whisk up to medium-high, and then continue whisking until the mixture starts to thicken. It shouldn't be super thick, but it should feel smooth and whipped!
4. Fold in the chocolate chips and cookie dough balls (some aside to decorate the top of the ice cream!)
5. Pour the mixture in to a tub (I like to use loaf tins as I think they look pretty, but any tub suitable for the freezer works!) and then smooth out on the top of the ice cream (a palette knife, spatula, or butter knife works best here).
6. Sprinkle on any leftover chocolate chips and cookie dough balls.
7. Loosely cover the tub(s) with cling film, and then pop in the freezer! Leave for 6 hours (or overnight) to set, and enjoy! :)

Notes

• - Store your ice cream in the freezer, where it will last for 2 weeks!