TK No-Churn Ice Cream
with Cookie Dough Chunks
We all scream for ice cream, especially if it's no-churn and you can make it in minutes in your own home! This easy no-bake dessert will soon be a household favourite as it's also loaded with homemade cookie dough chunks! Who would say no?!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
300 ml
Lait condensé sucré
(Contient Lait)
474 ml
Crème
(Contient Lait)
4 cs
Farine tout usage
(Contient Blé Peut contenir Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)
2 cs
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
¼ tasse(s)
Pépites de chocolat mi-amer
(Contient Soya Peut contenir Soya, Arachides, Noix, Moutarde, Crustacés, Poisson, Lait, Oeuf, Sésame, Sulfites, Blé)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Add cream to a large metal bowl. Place in the fridge to chill.
- Add flour to a large parchment-lined plate. Microwave until heated through, 30-60 sec. (TIP: This will heat treat the flour to make it edible!)
- Add softened butter, brown sugar and 1/8 tsp salt in a medium bowl. Mix with a spatula until smooth and combined, 1-2 min.
- Stir in flour and chocolate chips until incorporated.
- Shape cookie dough mixture into 1/2-tsp sized balls.
- Place cookie dough on the same plate and refrigerate.
- Remove cream from the fridge. Using a whisk or electric mixer, beat cream until stiff peaks form, 2-3 min.
- Add sweetened condensed milk and 1/8 tsp salt. Using a spatula, gently fold condensed milk into whipped cream. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top.)
- Transfer ice cream mixture to a 9x5-inch baking tin. Scatter cookie dough pieces over top.
- Cover the tin tightly with plastic wrap so that no ice cream mixture is exposed.
- Place in the freezer until firm, 6-8 hr.
- Scoop no-churn ice cream into bowls.
- Top with your favourite ice cream toppings.