Servings: 8 people
Calories: 300kcal
Cost: $15
Equipment
- Ice cream maker
- Whisk or electric mixer
- Spatula
- Airtight containers for freezing
- Mixing bowl
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup sugar
- 1 tsp vanilla extract
- a pinch salt
- ½ cup mini chocolate chips
- ½ cup Snickers bars, chopped
- ½ cup Reeses peanut butter cups, chopped
Instructions
- Make the edible cookie dough by mixing softened butter and brown sugar until light and fluffy.
- Add vanilla extract, milk, and heat-treated flour; fold in mini chocolate chips.
- Roll the dough into small chunks and freeze.
- Prepare the ice cream base by whisking together heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until smooth.
- Chill the mixture in the fridge for at least two hours.
- Once chilled, pour the mixture into the ice cream maker and churn according to manufacturer's instructions.
- In the last few minutes of churning, add frozen cookie dough chunks, chopped Snickers, and Reeses.
- Transfer the churned ice cream to an airtight container and freeze for 4-6 hours.
Notes
For a twist, substitute Snickers with Milky Way or Reeses with Nutella. Use high-quality ingredients for best flavor. Store in an airtight container with parchment on the surface to prevent ice crystals. For a lighter version, try using sugar substitutes or dairy-free options. If the ice cream becomes too hard, let it sit at room temperature for a few minutes before serving.
Nutrition
Calories: 300kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 80mg | Potassium: 200mg | Fiber: 1g | Sugar: 24g | Vitamin A: 500IU | Calcium: 100mg | Iron: 1mg
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