Cookie Monster Ice Cream

Ingredients  

For the Cookie Monster Ice Cream

• 2 1/2 cups heavy whipping cream
• 1 1/2 cups whole milk
• 1 cup granulated sugar
• 1 TBS pure vanilla extract
• 1/2 tsp blue food coloring (optional)
• 1 cup chopped Oreo Cookies
• 1 cup chopped Chips Ahoy Cookies
• 1 cup 

Edible Cookie Dough

• 3 TBS unsalted butter (softened)
• 3 TBS brown sugar
• 1 1/2 TBS granulated sugar
• 1/4 tsp vanilla extract
• 1 1/2 TBS milk
• 9 TBS all purpose flour
• 1/8 tsp salt
• 6 TBS mini chocolate chips

Equipment

• Large Mixing Bowl

Instructions

For the Cookie Monster Ice Cream

• Add the cream, milk, sugar, vanilla, and food coloring to a large bowl and stir together for a couple minutes to help the sugar dissolve.
• Pour the mixture into a 2Qt ice cream maker and let it run for 25 to 30 minutes, according to the directions for the machine.
• Add the chopped Oreos, Chocolate Chip Cookies, and Cookie dough pieces to the ice cream machine and let it run for another 3 to 5 minutes until they are all mixed throughout the ice cream.
• Scoop the ice cream into a 2Qt pan (a 9×5 bread pan works great).
• Cover the ice cream with a plastic wrap and place the pan in the freezer for at least 6 hours, up to overnight.

For the Edible Cookie Dough

• Microwave the flour in 15 second increments until it reaches an internal temperature of 160 degrees, to eliminate any risk of e.coli or salmonella. Set aside.
• In a small bowl, cream together the butter and sugars until mixed well.
• Add in the vanilla and milk and stir to combine.
• Add in the flour and salt and mix until it’s all combined. (Add in more flour if the mixture is too wet.)
• Fold in the chocolate chips.
• Add the cookie dough to a piece of parchment, then place more parchment on top and roll out the cookie dough to be about 1/2 inch thick.
• Place it in the fridge or freezer to chill before adding to the ice cream.