Cookie Dough Ice Cream
A creamy and indulgent homemade cookie dough ice cream using the Ninja Creami machine, loaded with real cookie dough chunks.
Ingredients
Ice Cream Base
- 2 cups whole milk or dairy-free alternative Use skim or almond milk for fewer calories
- 1/2 cup sugar Adjust according to preference
- 1 tbsp vanilla extract Optional extra for enhanced flavor
Cookie Dough
- 1 cup edible cookie dough Make sure it's made without eggs
Instructions
Preparation
- Mix the milk, sugar, and vanilla extract in a bowl until well combined.
- Pour the mixture into the Ninja Creami machine.
- Chill the base mixture in the freezer overnight (at least 12 hours) until completely frozen.
Mixing and Churning
- Once frozen, process the base using the Ninja Creami machine according to the manufacturer's instructions.
- Add the edible cookie dough chunks after the ice cream is spun, ensuring they are distributed evenly.
- For an over-the-top swirl, press some cookie dough pieces against the sides of the pint before spinning.
Notes
Consider adding chocolate chips or peanut butter as mix-ins. For a creamier scoop, run a warm spoon around the edges if the ice cream is too hard. Avoid refreezing after spinning to preserve texture.