A smooth vanilla ice cream packed with edible sugar cookie dough!Let me start this post with a big sigh of relief " Whew". School is done. We are finished. Summer vacation has begun!
The reality of it hasn't really hit yet. It will. Next week, when the kids are arguing over who gets the next turn on the computer. It doesn't matter. It's so very nice to be done. It's been a loonngg school year.
A perfect way to start our summer break is with ice cream, don't you think? This is a very basic ice cream recipe, then, it's packed full of edible sugar cookie dough (no eggs..just the great taste!).
It's all very yum-olicious. I did add a few sprinkles to the ice cream maker while it was churning..this gave it the light pink tint. Once this was realized and they were just going to continue to be smeared and mushed, I stopped adding them.
So, sprinkles are totally optional in any way shape or form in this recipe. Whipped cream for the top is also optional. However, they do make it a bit more fun!
Sugar Cookie Dough Ice Cream
Prep Time: 00:20
- 2 cup whipping cream
- 1 cup whole milk
- 1 tsp vanilla
- 1/4 cup sugar
- 1 1/3 cup flour
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 TBSP water
- 1 tsp vanilla
InstructionsFOR ICE CREAM
In mixing bowl, add all ice cream ingredients and whisk together. Pour into ice cream maker and follow manufactures instructions.FOR SUGAR COOKIE DOUGH
In a mixing bowl, creme together butter and sugar until fluffy. Add in flour and vanilla. Then, add water. You may need more/less water for your desired consistency.
Add sugar cookie dough into ice cream maker per manufacturers instructions. (Mine is added in the last 5 minutes of churning)If you do not have an ice cream maker
Place ice cream ingredients in a freezer safe bowl and whisk. Put in your freezer for 30-45 minutes.
Fold in sugar cookie dough, put back in freezer, then, click here and follow instructions in this post.