Indulge in the creamy richness of brown sugar ice cream filled with chunks of chewy cookie dough and mini chocolate chips. This Island Bakes inspired treat is the perfect blend of sweetness and texture, guaranteed to satisfy your cravings on a sunny day.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup brown sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup mini chocolate chips. For cookie dough:. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 2 tablespoons milk. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 teaspoon salt. 1/2 cup mini chocolate chips.
Instructions: Over medium-low heat, mix heavy cream, whole milk, brown sugar, and salt in a saucepan. Stir the mixture until the sugar is gone and it's hot all the way through. Now take it off the heat and mix in the vanilla extract. Allow to cool completely. Make the cookie dough while the ice cream base cools. Melt the butter and mix it with the brown sugar and granulated sugar in a bowl until the mixture is light and fluffy. Add the milk and vanilla extract and mix well. Mix in the flour and salt slowly until a smooth dough forms. Add small chocolate chips and mix well. Put the cookie dough on a baking sheet that has been lined with parchment paper. Roll the dough into small balls. Freeze for about 30 minutes, or until firm. As soon as the ice cream base is cool, put it in an ice cream maker and churn it according to the directions on the machine. Add the chocolate chips and frozen cookie dough balls in the last few minutes of churning. Put the churned ice cream in a container that can go in the freezer. If you want, you can add more cookie dough balls and chocolate chips on top. It will take about 4 to 6 hours or overnight to freeze until it is firm. Serve and have fun!
Prep Time: 30 minutes
Cook Time: 240 minutes
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