Pages

▼

Monday, August 20, 2012

Snickerdoodle Cookie Dough Ice Cream


A couple of months ago, Cassie, over at Bake Your Day, posted a recipe for Confetti Cookie Dough Bites. One of her suggestions for the bites was to add them to ice cream. I instantly wanted to try that, because cookie dough ice cream is one of my favorites. However, it kept getting pushed aside in my mind. The other day the subject of snickerdoodles came up and I thought about the confetti cookie dough bites. I knew right away that I wanted to try making a snickerdoodle cookie dough ice cream. I've had chocolate chip cookie dough, brownie dough, cake batter, etc. but I've never had a snickerdoodle cookie dough ice cream. That had to change! :)


Notice the loads of cookie dough pieces?! Yes, I made sure that this was a proper cookie dough ice cream and that you would get at least one piece in each bite! :) In fact, the recipe makes slightly more than is necessary for the ice cream so that you can eat it to your heart's content while rolling the little balls for the ice cream! (You're welcome.)


This ice cream is light and loaded with flavors of a snickerdoodle cookie. I used a lot of cinnamon because I love the stuff, if you are not such a huge fan, you may want to decrease the amounts slightly. The richness of the half & half and the sweetened condensed milk give the allusion of the rich, buttery flavor of the actual cookie. And as always, one of the best parts (along with it tasting amazing) is that it is really easy to make. So go ahead and try it! I bet you have most of the ingredients in your cupboards right now!

Snickerdoodle Cookie Dough Ice Cream
Yield: about 1 quart

Ingredients
  • For the Cookie Dough
  • 3/4 C all-purpose flour
  • 1/4 C sugar
  • 1/4 C sugar substitute
  • 2 tbsp brown sugar
  • 1/8 tsp salt
  • 2 tsp cinnamon (a little less if you don't like a lot of spice)
  • 1/4 tsp nutmeg
  • 1/4 C butter, softened
  • 2 tsp vanilla extract
  • 1 tbsp non-fat milk
  • For the Ice Cream
  • 2 C fat-free half & half, chilled
  • 1 (14 oz) can fat-free sweetened condensed milk, chilled
  • 2 tbsp brown sugar
  • 2 1/2 tsp cinnamon (a little less if you don't like a lot of spice)

Directions
  1. Stir together flour, sugar, sugar substitute, brown sugar, salt, cinnamon, and nutmeg until combined. Add in butter, vanilla, and milk. Stir until a soft dough forms. Form dough into 1/4 - 1/2 inch balls. (I made half small and half larger to distribute the flavor but also have big bites of cookie dough!) Place cookie dough bites in a freezer safe container and store in the freezer until ready to add to the ice cream.
  2. Whisk together half & half and sweetened condensed milk. In a small bowl, stir together brown sugar and cinnamon. Add to milk mixture and whisk to thoroughly combine. Pour in ice cream maker and freeze according to manufacturer's instructions. Five minutes before the finishing time or when ice cream is soft set, add the cookie dough bites and allow machine to finish churning.
  3. Serve immediately! :)
at