The holy grail of comfort American foods, cookie dough doesn’t get much better. Whilst cookie dough is sold raw in many of the supermarkets in America and in some in Britain, the reality is that they’re not safe to eat raw and need cooking.
This delightful little treat is ready made for you to indulge in and satisfy your sweet tooth, and is becoming increasingly popular as we see every time we re-stock.
Here’s a tasty little recipe to make your own cookie dough ice cream.
Milk Chocolate (Sugar, Cocoa Butter, Whole Milk Powder, Soya (An Emulsifier), And Vanillin (An Artificial Flavouring, Chocolate Chip Cookie Dough (Wheat Flour, Brown Sugar, Partially Hydrogenated Palm Kernel Oil, Sugar, Semi-Sweet Chocolate Chips (Sugar, Cocoa Butter, Soya, Glycerine, High Fructose Corn Syrup, Palm Oil, Natural Flavours, Soya, Xanthan Gum, Leavening (Sodium Bicarbonate)), Peanut Traces. Allergens:
Cookie Dough Ice Cream
- 1 pack of Cookie Dough Bites
- 1 cup mini chocolate chips (175 g)
- 2 cups heavy cream (480 mL)
- 14 oz condensed milk, 1 can (395 mL)
In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
Fold in the cookie dough bites, then transfer to a baking pan. Top with additional cookie dough chunks if desired. Freeze for 3-4 hours.