The best of both worlds - vanilla cream and cookie dough
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•1 cup unsweetened coconut or almond milk
•¾ cup granulated sugar
•1 ¾ cups heavy cream
•¼ cup sour cream
•1 tablespoon pure vanilla extract
•1 cup prepared chocolate chip cookie dough chilled
No nutrition information available
1.Form chilled cookie dough into small balls approximately ½ teaspoon size
2.In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream, sour cream, vanilla, and cookie dough. Cover and refrigerate 1 to 2 hours, or overnight.
3.Stir the mixture gently. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.