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cookie dough ice cream

Cookie Dough Ice Cream

Posted on

Cookie dough and ice cream come together in this extra special treat no one can resist.

Total time:  01 M 
Servings:  6
Calories:  250

Ingredients

  • 1/4 cup half and half (half milk/half cream)
  • 3 oz. sweetened condensed milk
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. fresh lemon juice
  • 6 tbsp. favorite cookie dough
  • 2 cups whole milk cubes (about 1 tray of frozen milk)

Nutritional Information

  • Serving Size: ½ cup
  • Fat: 11g
  • Saturated Fat: 6g
  • Cholesterol: 20mg
  • Sodium: 150mg
  • Carbohydrates: 31g
  • Fiber: 0g
  • Sugar: 25g
  • Protein: 5g

Instructions

  1. Add first five ingredients to jar in order listed and secure lid.
  2. Select "Ice Cream" cycle.

Note: If your Blendtec doesn’t feature an Ice Cream/Frozen Yogurt button, blend on a Low speed for 15 seconds, then blend on a Medium High speed for 30 seconds. If more blending is required, press pulse several times until desired texture is achieved. Pulse in cookie dough.


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3 comments


  • Actually, the cookies dough is the 6th ingredient. The 2 cups of frozen milk cubes is the 5th ingredient. It also clearly says cookie DOUGH in the list of ingredients. Also, have you ever gotten cookie DOUGH ice cream with cooked cookies inside…yeah I didn’t think so. Hence the cookie DOUGH ice cream. Next time, check yourself before you wreck yourself.

    Sarah on

  • You’ll want to use the dough, we put them in smaller spoonful-size balls.

    Blendtec on

  • It’s not really clear if you are putting already made cookies in this recipe or just the dough before it’s baked? If its the dough then how do you recommend adding it in, dough balls? One large clump? What size?

    Also the "first five ingredients" are:
    1⁄4 cup half and half
    3 oz sweetened condensed milk
    1⁄2 tsp vanilla extract
    1⁄4 tsp fresh lemon juice
    6 tbsp favorite cookie dough

    Then it says to pulse in the cookie dough, so the cookie dough should be the 6th ingredient listed not the 5th.

    Casey Nelson on

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