Homemade Cookie Dough Ice Cream with Raspberries
Fresh raspberries and homemade chocolate chip cookie dough make for delectable and delicious ice cream. And without having to do any churning, it’s a cool and creamy treat that’s easy to make!
Prep Time:
15 minutes plus chilling time
Cook Time:
5 minutes
Serves:
6
Perfect for:
Kid Favorites
Summer Treats
Raspberry Desserts
Ingredients
- 3/4 Cup all-purpose flour
- 12 Tablespoons (1 ½ sticks) unsalted butter, softened
- 1/4 Cup dark brown sugar
- 1 Cup minus 1 tablespoon confectioners’ sugar
- 1/2 Tsp. salt
- 1 Cup mini chocolate chips
- 1 Package (6 ounces) Driscoll's Raspberries
- 1 can (14 ounces) sweetened condensed milk
- 2 Cups heavy cream
- 1 Tbsp. vanilla bean paste or vanilla extract
Directions
- PREHEAT oven to 350˚F.
- PLACE 3/4 cup flour onto a rimmed baking sheet and SPREAD into an even layer.
- BAKE 5 minutes and SET ASIDE to COOL.
- PLACE 12 tablespoons (1 ½ sticks) butter into the bowl of a stand mixer fitted with the paddle attachment.
- ADD 1/4 cup brown sugar.
- BEAT on medium-high speed for about 5 minutes.
- REDUCE speed to medium-low.
- ADD 1 cup minus 1 tablespoon confectioners’ sugar and BEAT to incorporate.
- ADD cooled flour and 1/2 teaspoon salt.
- BEAT to incorporate.
- ADD 1 cup chocolate chips.
- BEAT to incorporate.
- LINE a baking sheet with parchment paper.
- TRANSFER cookie dough to baking sheet and COVER with a second sheet of parchment paper.
- ROLL or PRESS dough into a 1/2-inch thick rectangle.
- CHILL dough in refrigerator for at least 1 hour.
- SPRAY an 8-inch by 3-inch round cake pan with nonstick spray and LINE with parchment paper.
- CUT or BREAK cookie dough into 1/4-inch pieces and SET ASIDE.
- RESERVE several raspberries for garnish.
- PLACE remaining raspberries into a small bowl and MASH.
- SET ASIDE mashed raspberries.
- POUR 1 can sweetened condensed milk into a medium bowl.
- ADD 1 tablespoon vanilla bean paste or vanilla extract and STIR to combine.
- SET ASIDE sweetened condensed milk mixture.
- BEAT 2 cups heavy cream to stiff peaks.
- FOLD whipped cream gently into sweetened condensed milk mixture. Do not overmix.
- RESERVE 2 tablespoons cookie dough pieces for garnish.
- ADD remaining cookie dough pieces to sweetened condensed milk mixture.
- ADD mashed raspberries.
- FOLD gently to combine. Do not overmix.
- POUR mixture into prepared cake pan.
- SPRINKLE with reserved raspberries.
- SPRINKLE with reserved cookie dough pieces.
- COVER with plastic wrap and FREEZE at least 8 hours.
- ALLOW ice cream to rest at room temperature 5 – 10 minutes before SCOOPING.
- SERVE Raspberry Cookie Dough Ice Cream immediately.
