Chocolate Chip Cookie Dough Ice Cream

We try a different kind of ice cream almost every week during

the summer.

Today I decided to use some Nestle's Chocolate Chip Cookie

refrigerated dough that I had on hand.  It is the kind that comes

in a square package and is pre-cut into small squares.  It is

perfect for cookie dough ice cream.

I also stirred in some Magic Shell at the end of the ice cream

processing time so that there were chocolate chips throughout.

The cookie dough itself I added after the ice cream was

done processing so that it would stay in chunks.  I just

broke their squares up by hand and hand stirred them in

before placing the completed ice cream back in the freezer.

Chocolate Chip Cookie Dough Ice Cream

3/4 C. brown sugar, packed

1/2 C. white sugar

Egg Beaters, equivalent of 4 eggs

1/2 C. marshmallow cream

1 T. vanilla flavoring

2 C. heavy cream

1 C. milk

Nestle's Chocolate Chip Cookie Dough, refrigerated

(I used half of a 16 oz. package.)

Magic Shell

In your mixing bowl mix the sugars, the Egg Beaters, the

marshmallow cream and the flavoring.  Beat on low until

almost smooth.  Your marshmallow cream will not completely

mix in and that is fine.  Then stir in the cream and milk.

Pour into prepared ice cream freezer.  I love the 2 Quart

Cuisinart Ice Cream Freezer.  It has enough freezing fluid

to make your ice cream freeze really well and it makes 

enough for a family.  It must be frozen solid for 24 hours

for great results.

It takes about 30-40 minutes to freeze the batch of ice cream.

As the batch is finished freezing squeeze in some Magic Shell.

The Magic Shell will quickly freeze and as it stirs in, it will

create small chocolate chips.  

Remove paddle and then stir in your broken up cookie dough.

Replace the ice cream in the freezer for several hours until the

ice cream is hard enough to scoop.

Super Yum!!!

(The Nestle company uses pasteurized eggs in their cookie dough

so I haven't worried about eating it uncooked.  You can decide

for yourself.)

Posting with

On The Menu Monday

Foodie Friday