Vegetarian Ice Cream
Chocolate Chip Cookie Dough Ice Cream
Vanilla ice cream studded with edible cookie dough chunks and chocolate chips.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 15 g | 1 tbsp | cream cheese, softened | |
| 65 g | ⅓ cup | granulated sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| 180 ml | ¾ cup | double cream | |
| 240 ml | 1 cup | whole milk | |
| Mix-ins | |||
| 50 g | ¼ cup | edible frozen cookie dough chunks | |
| 10 g | 1 tbsp | mini chocolate chips | |
Ingredients
Mix-ins
Method
- Warm the cream cheese for a few seconds until soft, then stir it with the sugar and vanilla until it looks like frosting.
- Gradually whisk in the cream and milk until smooth and the sugar has dissolved.
- Pour into a Creami pint and freeze for 24 hours.
- Press: ICE CREAM Spin the frozen pint.
- Press: MIX-IN Make a well in the middle, add the cookie dough and chocolate chips and run the mix-in program. Serve immediately.
Nutrition per serving estimated
- Calories
- 381 kcal
- Fat
- 27 g
- of which saturates
- 17 g
- Carbohydrate
- 31 g
- of which sugars
- 24 g
- Fibre
- 0.2 g
- Protein
- 3.8 g
- Sodium
- 85 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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