This recipe is every bit as decadent as the store-bought kind! But of course, this way you get to decide how much 'cookie dough' is in the ice cream, and you get a lot bigger helping! Rich and creamy, and super delicious.
2 1/2 c (625ml) regular or dairy free milk*
16oz (454g) regular or dairy free sour cream*, or softened cream cheese*
4 tbsp (30 g) Better Batter Gluten Free Flour
1/8 tsp salt
1 c (200g) granulated sugar*
2 tsp (8.5g) vanilla
1/2 recipe Chips Ahoy Clone dough (unbaked), about 2 c (you can use more or less to taste)
Milk: So Delicious
Sour Cream or Yogurt: So Delicious or Follow Your Heart (contains coconut)
Sugar: You may use granulated monkfruit to lower the sugar content
Make the ice cream:
In a heavy saucepan, combine milk, flour, salt, and sugar, and whisk until smooth. Bring close to a boil over medium high heat, stirring constantly, until mixture thickens to the texture of cream - it should coat a spoon. Even if mixture doesn't boil, remove from heat as soon as it thickens. Whisk in sour cream or Greek Yogurt and vanilla. Chill thoroughly
Ice cream freezer:
Pour into an ice cream freezer and freeze as per manufacturers directions, about 30 minutes.
Pour into a freezer safe container and freeze. Whisk every 10-30 minutes and return to the freezer, until the ice cream is the consistency of soft serve.
If desired, freeze the cookie dough in small chunks in your freezer, while you wait for the ice cream to freeze - this step isn't necessary.
Add the Cookie Dough to the ice cream:
Mix the cookie dough into the ice cream, gently stirring to evenly combine, until all the ice cream has chunks of dough in it. Transfer back to a freezer safe container, cover tightly and allow to cure in the freezer for 4 hours, so that the ice cream can be scooped.