Eat Well, Live Happy: Chocolate Chip Cookie Dough Ice Cream

Since I'm on an ice cream kick, I decided to try this edible chocolate chip cookie dough recipe that my sister Diana sent me a few months ago and make chocolate chip cookie dough ice cream, but using my own vanilla ice cream recipe with it.

I made the cookie dough last night and froze little portions of the dough (1/2 teaspoon each, but next time will make them a little smaller) in a single layer on a plastic wrap lined baking sheet. Once they were frozen, I transferred them to a container and put them back in the freezer. This made enough for two batches of ice cream, so I used half for this batch and froze the rest to use another time.

I also mixed and refrigerated my vanilla ice cream base (refrigerated in a quart-sized mason jar - it fits perfectly), so that everything would be ready to make today.

After I churned the vanilla ice cream, I transferred it to a container a little at a time, adding some of the frozen cookie dough in between spoonfuls/layers of ice cream, then topped it with one final layer of ice cream. I then froze the container of ice cream for a few hours. When I tried some later, it was so good!

Skip the store-bought ice cream that is full of junk ingredients and give this easy and delicious recipe a try!

Eggless Edible Cookie Dough

Recipe courtesy “Joy Food Sunshine” Website

This is the best Edible Cookie Dough Recipe ever! It's easy to make and safe to eat without baking! Eat it with a spoon, toss it in homemade ice cream, or use it as a filling for cakes or cupcakes! There's no wrong way to enjoy this sweet treat!

½ cup salted butter softened

½ cup granulated sugar

½ cup light brown sugar packed

3-4 Tablespoons whole milk

1 teaspoon pure vanilla extract

1½ cups all-purpose flour (heat treated)*

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon sea salt

½ cup mini chocolate chips

In a small bowl, mix together the heat-treated flour, baking soda, baking powder and sea salt. Set aside.

In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.

Add 3 Tablespoons milk and vanilla extract and beat on medium speed until combined.

Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined. If necessary, add an extra 1 Tablespoon milk to reach your desired consistency.

Add mini chocolate chips and stir until evenly distributed.

(If using a hand-held mixer, the cookie dough may look crumbly. It’s ok! Simply press it together into a ball with your hands and it will stick together nicely)!

NOTES:

The FDA recommends avoiding the consumption of raw flour because there is a risk that it could be contaminated with bacteria. If you are worried about eating raw flour, you can heat treat the flour used in this eggless cookie dough recipe. The main goal of warming up (or heat-treating) the flour is to ensure that it reaches 160°, the temperature that kills bacteria! There are two methods to heat treat flour to make it safe to use in this edible cookie dough recipe.

*How to heat treat flour:

Bake it. Preheat your oven to 350°and spread the flour evenly on a large baking sheet. Bake for 5-10 minutes or until the temperature reaches 160°.

Microwave it. Place the flour in a microwave-safe bowl and heat it on high for 60-65 seconds, or until it reaches 160°.

Let the flour cool while you’re mixing the wet ingredients, and once your flour is safe to use, you can move on to making this eggless cookie dough recipe.

Store/Freeze: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. You can store it in one portion or roll it into balls/individual portions.