Ingredients for Edible Cookie Dough For Ice Cream No Eggs
- 1 1/2 cups (180g) all-purpose flour
- 1/4 cup (50g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (113g) unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) milk
- 1 cup (150g) mini chocolate chips
- 1 cup (150g) M&M's Minis
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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.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
74g
Fat
24g
Carbs
8g
