Ingredients
\n2 cups heavy cream
\n1 can (14 ounces) sweetened condensed milk
\n\u00bd cup edible cookie dough, crumbled into small pieces
\n\u00bc cup semi-sweet chocolate chips
\nInstructions
\nFreeze the container first \u2013 Place a 9×5-inch loaf pan or any freezer-safe container (about 6-cup capacity) in the freezer for 1 to 2 hours before you begin. A pre-chilled pan helps the ice cream freeze faster and reduces the chance of ice crystals forming.<\/p>\n
Chill your ingredients \u2013 Ensure the heavy cream and the can of sweetened condensed milk are both thoroughly chilled. Take them directly from the refrigerator just before you start. Cold cream whips better, and cold condensed milk keeps the base from becoming too thin.<\/p>\n
Whip the heavy cream \u2013 Pour the 2 cups of heavy cream into a large, deep mixing bowl. Using an electric hand mixer on medium-high speed, beat the cream for 2 to 3 minutes. Stop when the cream forms soft peaks: the peaks should curl over slightly when you lift the beaters. Do not whip to stiff peaks, or the final ice cream will be grainy.<\/p>\n
Add the condensed milk \u2013 Pour the entire 14-ounce can of sweetened condensed milk into the bowl with the whipped cream. Continue beating on medium speed for another 1 to 2 minutes. The mixture will become thick, fluffy, and pale in color. Scrape down the sides of the bowl once with a rubber spatula to ensure everything is combined.<\/p>\n
Prepare the cookie dough chunks \u2013 If your edible cookie dough is in a log or block form, use a knife to cut it into small, irregular pieces about the size of small marbles (roughly \u00bd inch). If the dough is soft, chill it in the freezer for 10 minutes before cutting. You should have about \u00bd cup of crumbled dough pieces.<\/p>\n
Fold in the add-ins \u2013 Add the crumbled cookie dough and \u00bc cup of chocolate chips to the whipped cream mixture. Use a rubber spatula to fold them in with a gentle motion: cut down through the center of the mixture, scrape along the bottom of the bowl, and bring the spatula up and over. Repeat this motion 10 to 12 times until the chunks are evenly distributed. Do not stir vigorously, or you will deflate the whipped cream.<\/p>\n
Retrieve the chilled pan \u2013 Remove the loaf pan from the freezer. If the pan has been chilling for less than 1 hour, use it anyway; even 30 minutes helps.<\/p>\n
Transfer the mixture to the pan \u2013 Spoon the ice cream base into the chilled loaf pan. Spread it evenly with the back of the spoon or a small offset spatula. Smooth the top surface. Sprinkle an additional 1 tablespoon of chocolate chips over the top if desired.<\/p>\n
Cover and freeze \u2013 Place a piece of parchment paper or wax paper directly on the surface of the ice cream mixture, pressing gently so it touches the entire top. This prevents ice crystals from forming. Then cover the pan tightly with plastic wrap or a fitted lid.<\/p>\n
Freeze for minimum time \u2013 Freeze the ice cream for at least 6 hours, but preferably overnight (8 to 12 hours). For the first hour of freezing, remove the pan every 15 minutes and stir the mixture vigorously with a fork for 30 seconds, then return it to the freezer. This step breaks up any ice crystals and results in a creamier texture. After the first hour, leave the ice cream undisturbed to finish freezing.<\/p>\n
Serve \u2013 Remove the pan from the freezer 5 to 10 minutes before serving to allow the ice cream to soften slightly for easier scooping. Use an ice cream scoop dipped in warm water for clean, round scoops<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 2 cups heavy cream 1 can (14 ounces) sweetened condensed milk \u00bd cup edible cookie dough, crumbled into small pieces \u00bc cup semi-sweet chocolate chips Instructions Freeze the container … <\/p>\n","protected":false},"author":1,"featured_media":6953,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=6951"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6951\/revisions"}],"predecessor-version":[{"id":6952,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6951\/revisions\/6952"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/6953"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=6951"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=6951"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=6951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}