Ingredients
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2 cups heavy cream
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1 cup half-and-half or 1 cup milk
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1 cup granulated sugar
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4 ounces pasteurized egg substitute (such as Egg Beaters)
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1 1/2 teaspoons vanilla extract
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1 1/2 cups purchased raw refrigerated chocolate chip cookie dough, cut into small chunks (do not use homemade versions if they contain raw egg)
Instructions
- Beat together egg substitutes, sugar, and vanilla well.
- Add cream and half-n-half (or milk) and beat well.
- Pour into a covered pitcher and set in fridge chill well.
- Pour chilled liquid into an ice cream maker according to manufacturer's directions.
- While the ice cream machine is running, go ahead and chop up the cookie dough chunks- stir them into the ice cream once the ice cream maker has completed the freezing process.
- Ice cream will still be fairly soft at this point- transfer to an airtight freezer container and freeze until firm.
- Plan to eat up quickly as this only keeps fresh a few days.