Cookie Dough Ice Cream

Prep 30 min
Total 3 hr 0 min
Servings 14

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Did you know that Pillsbury’s refrigerated cookie dough is now safe to eat raw (or baked!)? That means you can make your favourite flavour of ice cream at home – simply mix Pillsbury cookie dough into vanilla ice cream, add some chocolate chips and enjoy!

Ingredients

1 pkg (roll type) Pillsbury™ refrigerated chocolate chip cookies
1 container (1.5 qt/L) vanilla ice cream, softened
2 tbsp (30 mL) miniature semisweet chocolate chips

Steps

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Using a sharp knife, divide cookie dough roll into 8 portions. Working with one cookie dough portion at a time, roll into a 12-inch rope; cut crosswise into 24 (1/2-inch) pieces and shape into balls. Place cookie dough balls on a rimmed cookie sheet lined with waxed paper or parchment paper. Repeat rolling, cutting and shaping with remaining cookie dough. Refrigerate 30 minutes.
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Remove cookie sheet from the refrigerator; reserve 1/2 cup of the cookie dough balls. In large bowl, mix softened ice cream and the remaining cookie dough balls; stir to combine. Place ice cream mixture in a 2 to 3-quart container. Sprinkle reserved cookie dough balls and chocolate chips over top. Cover and freeze 2 hours or until firm.

For best results, ice cream can be stored in a covered freezer container in freezer for up to one month.
To soften ice cream, remove from freezer to refrigerator 20 to 30 minutes before needed.

No nutrition information available for this recipe