Safe-to-eat Biscoff cookie dough in homemade vanilla ice cream - so decadent and delicious!
After making the monster cookie dough ice cream, I wanted to make more cookie dough ice cream because it's one of my all-time favorites. I actually had not had cookie dough ice cream until I was in 6th grade. I don't know why I never tried it, but my math teacher in 6th grade took a poll on our favorite ice cream for an example of something or another and the majority chose chocolate chip cookie dough ice cream. I begged my mom to get some at the store and that's when my love affair started. I get the craving every once in a while and I go crazy and buy all kinds of cookie dough ice cream, but this time I wanted to make my own. The monster cookie dough ice cream is a no churn recipe, whereas this one requires an ice cream machine.
I used two different recipes and put them together. The biscoff cookie dough comes from Sweet Twist of Blogging and the ice cream base is from Julie's Eat and Treats. They went together perfectly and honestly...the cookie dough bites would be fantastic on their own. I didn't use all of them in the ice cream and snacked on them throughout the process :)
What you need:
For the ice cream:
- 2 cups heavy cream
- 1 cup half-and-half
- 3/4 cup granulated sugar
- 1 tsp. vanilla
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/3 cup Biscoff
- 1/2 tsp. vanilla
- 1/2 cup flour
- 1/2 cup oatmeal
- 1/2 can condensed milk
- 1/3 cup mini chocolate chip
- 1/3 cup Heath bits
- Combine ice cream ingredients and churn according to your ice cream maker.
- Cream together butter and brown sugar until fluffy and light.
- Add Biscoff and vanilla and combine.
- Alternate adding flour and oats with condensed milk, mixing well between additions.
- Stir in chocolate chips and Heath bits.
- Form some of the cookie dough into little teaspoon-sized balls.
- Place ice cream into a freezer-safe container and then mix in cookie dough little by little until you reach the desired amount of cookie dough in the mixture.
- Freeze until set (usually takes about 6 hours) or overnight.
Recipe from Julie's Eats and Treats (ice cream base) and Sweet Twist of Blogging (biscoff cookie dough bites)
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