Monday, June 10, 2019

Coconut Cookie Dough Ice Cream

10-12 servings


  • Cookie Dough
    • 5 tbsp brown sugar
    • 6 tbsp white sugar
    • 4 tbsp butter, softened
    • 1/4 tsp vanilla
    • 4 tbsp water
    • 1 cup flour
    • 1/4 cup mini chocolate chips.
  • Ice Cream
    • 1 cup sugar
    • 1/2 cup brown sugar
    • 1/4 tsp salt
    • 3 cans (14 oz. each) coconut cream (not coconut milk)
    • 2 1/4 tsp vanilla


  1. For the cookie dough, blend together the sugars and butter until smooth.  Add the vanilla and water and mix thoroughly.
  2. Add the flour and mix into a dough.  It'll be really sticky.  Mix in the mini chocolate chips.
  3. Lay a sheet of wax paper on the counter top.  transfer the dough onto the wax paper and form into a log.  Roll the paper over the dough to cover all sides.
  4. Transfer the dough to the freezer for at least two hours.
  5. For the ice cream, combine all ingredients and mix thoroughly until there are no lumps.  Cover and refrigerate for three hours.
  6. Churn the ice cream according to manufacturer's instructions on your machine.
  7. While it's churning, cut the dough into small pieces.
  8. When the ice cream is done churning, mix in the cookie dough.
  9. Transfer to an airtight container and freeze for at least four hours.
Adapted from All Recipes.

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