Ingredients for Edible Cookie Dough For Ice Cream No Eggs
- 1 1/2 cups (180g) all-purpose flour
- Brown Sugar
- White Sugar
- 1/2 cup (113g) softened unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) milk
- Mini Chocolate Chip
How to Make Edible Cookie Dough For Ice Cream No Eggs
- In a medium bowl, cream together 1/2 cup (113g) softened unsalted butter and 1/2 cup (100g) granulated sugar until light and fluffy.
- Add 1/4 cup (50g) packed brown sugar and beat until well combined.
- Stir in 1 teaspoon pure vanilla extract and 1/4 cup (60ml) milk.
- Gradually add 1 1/2 cups (180g) all-purpose flour, mixing until just combined. Do not overmix.
- Stir in 1 cup (150g) M&M's Minis.
- Shape the dough into a log, wrap tightly in plastic wrap, and freeze for at least 1-2 hours, or until firm.
- Once firm, slice or break the cookie dough into small chunks.
- Gently fold the cookie dough chunks into your softened ice cream.
- Return the ice cream to the freezer for at least 30 minutes to allow the cookie dough to firm up within the ice cream.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
74g
Fat
24g
Carbs
8g
