Never extract the cookie dough out of your cookie dough ice cream again. We all do it, so why not fix this pressing issue? Recipe and images via Brit & Co.
Ingredients:
ice cream
cookie dough
Directions:
Break off small pieces of cookie dough. We used dime sized pieces, but the ratio is totally up to you. Roll into a ball and place on a baking sheet. Place in freezer for about one hour until hard and frozen.
Let the ice cream melt for about 10 minutes until pliable. Toss dough balls into the ice cream and scoop ice cream using a round ice cream scoop or a tablespoon to surround each one.
Place on a frozen cookie sheet and return to freezer immediately.
If your ice cream is sticky (like ours was) and doesn’t form to a clean ball, place in freezer for about 1 hour until frozen. Remove from freezer and wrap each in cling wrap, rolling into a ball with your hands. Return to freezer for 1-2 hours until frozen.
Once frozen, remove from freezer, unwrap each ball, and serve. We recommend piling a few cookie dough ice cream balls on a cone and giving your guests one of the best dessert surprises ever.
