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Cookie Dough Ice Cream

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“"My Grandmother makes a chocolate chip cookie dough cheesecake every time my brother comes home. It inspired me to put together two of my favorite things - cheesecake and ice cream. This recipe is the delicious result!”
READY IN:
8hrs 30mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze.
  2. Meanwhile, for crust, in a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15 x 10 x 1 inch baking pan. Bake at 350 for 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside.
  3. For ice cream, in a small saucepan, heat half and half to 175, stir in sugar until dissolved. Remove from the heat. Cool quickly by placing pan in a bowl of ice water, stir for 2 minutes. Pour into a large bowl.
  4. In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Stir in half and half mixture. Cover and refrigerate for several hours or overnight.
  5. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. In a large bowl, layer a third of the ice cream, cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze for 2-4 hours before serving.

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