NO-CHURN COOKIE DOUGH ICE CREAM SUNDAES

NO-CHURN COOKIE DOUGH ICE CREAM SUNDAES

Here's an easy way to push your already extraordinary NO-CHURN COOKIE DOUGH ICE CREAM SUNDAES. And the best part? You don't have to wash the Cookie since you get to eat it!

Ingredients

Cookie Dough Ice Cream: 

• 7 ounces Just Birthday Cake Cookie Dough, plus more as garnish   
• 2 cups cold heavy cream 
• 1 (14-ounce) can of sweetened condensed milk 
• Pinch of salt

Sundaes: 

• 4 ounces dark chocolate chips 
• 2 teaspoons coconut oil 
• Waffle cone bowls 
• 1 tablespoon sprinkles
• Whipped Cream
• Handful of cherries 

Directions

To Make the No-Churn Just Cookie Dough Ice Cream:

1. Using a melon baller or teaspoon measure, spoon out small bits of dough and roll them in your hands to create small cookie dough balls. Repeat until you’ve worked through 7 ounces of raw Just Cookie Dough (or half the tub!). Set it aside. 
2. To a stand-up mixer, with the whisk attachment, add the heavy cream. (Alternatively, you can use an electric hand mixer and a large bowl.) Beat the heavy cream on medium to high speed until light and fluffy and medium peaks form, about 2 to 3 minutes. Don’t walk away! Whipped cream can over-beat very quickly so just be sure to watch it the entire time.  
3. Pour in the sweetened condensed milk into a medium bowl, along with a pinch of salt. Add the whipped cream and fold it into the condensed milk. 
4. To a freezer safe (6-cup) container, add a small layer of the cream mixture to the bottom and smooth it out. Add a few cookie dough balls and then add more of the cream mixture on top. Repeat until you’ve worked through all of the cookie dough balls and cream mixture. Transfer to the freeze to chill for at least 5 hours, ideally overnight. 

To Assemble the Sundaes: Visit: acozykitchen.com/no-churn-cookie-dough-ice-cream