Description
Creamy vanilla ice cream swirled with blue food coloring, loaded with chunks of edible cookie dough bites and crunchy cookie crumble. A fun and delicious treat!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ? teaspoon salt
- 1 tablespoon pure vanilla extract
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ? teaspoon salt
- 1 ¼ cups all-purpose flour, heat-treated
- 2 tablespoons milk
- ½ cup mini semi-sweet chocolate chips
- 1 ½ cups all-purpose flour
- ¾ cup packed light brown sugar
- ½ cup (1 stick) unsalted butter, cold and cubed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Blue gel food coloring
- Mini chocolate sandwich cookies, roughly chopped
- Rainbow sprinkles
Instructions
- Heat-Treat the Flour: Spread the flour on a baking sheet in a thin layer. Bake at 350°F (175°C) for 5-7 minutes, or until it reaches 165°F (74°C). Cool completely.
- Cream Butter and Sugars: Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Vanilla and Salt: Beat in vanilla extract and salt.
- Incorporate Flour: Gradually add heat-treated flour, mixing on low speed until just combined.
- Add Milk: Add milk, one tablespoon at a time, until the dough comes together.
- Stir in Chocolate Chips: Gently fold in mini chocolate chips.
- Chill the Dough: Refrigerate for at least 30 minutes.
- Form the Bites: Roll into small, bite-sized balls.
- Freeze the Bites: Freeze for at least 1 hour, or until solid.
- Combine Dry Ingredients: Whisk together flour, brown sugar, baking soda, and salt.
- Cut in Butter: Cut in cold, cubed butter until the mixture resembles coarse crumbs.
- Bake the Crumble: Spread on a baking sheet. Bake at 350°F (175°C) for 10-12 minutes, or until golden brown.
- Cool Completely: Let cool completely, then break into smaller pieces.
- Combine Ingredients: Combine heavy cream, whole milk, granulated sugar, and salt in a saucepan.
- Heat and Dissolve: Heat over medium heat, stirring constantly, until sugar is dissolved and the mixture is steaming (not boiling).
- Remove from Heat: Remove from heat and stir in vanilla extract.
- Cool the Mixture: Let cool to room temperature.
- Chill Thoroughly: Refrigerate for at least 4 hours, or preferably overnight.
- Churn the Ice Cream: Pour chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
- Add Blue Coloring: Gradually add blue gel food coloring until desired shade is achieved.
- Layer in Goodies: Transfer ? of the ice cream to a freezer-safe container. Sprinkle with half of the cookie dough bites, cookie crumble, and optional add-ins.
- Repeat Layers: Add another ? of the ice cream, followed by remaining cookie dough bites, cookie crumble, and add-ins.
- Top with Remaining Ice Cream: Top with the remaining ice cream.
- Freeze to Harden: Freeze for at least 2-3 hours, or until firm.
Notes
- Heat-treating the flour for the cookie dough bites is crucial for food safety.
- Chilling the ice cream base thoroughly is essential for a smooth and creamy texture.
- Add the blue food coloring gradually to achieve the desired color without affecting the ice cream’s texture.
- Freeze the cookie dough bites before adding them to the ice cream to prevent them from melting.
- Let the ice cream soften slightly at room temperature before scooping for the best texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes