THE TIP BOOK

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Ingredients:

3 tbsp water

3 cup skim milk

6 tbsp Brown sugar

2 tsp vanilla extract

1/4 cup butter (4 oz. omega butter lite)

1/3 cup white sugar

1/3 cup brown sugar

1 tbsp. honey, creamed

1/4 tsp. salt

1 tsp. vanilla

10 tbsp. white flour

1/2 cup whole-wheat pastry flour

4 oz. milk chocolate chips

2 oz. semisweet chocolate chips, Nestle mini

Recipe:

ICE CREAM: Mix 1 packet of unflavored Knox gelatin (3 tsp, one Tbsp.) with boiling water and stir until it dissolves. Dissolve sugar in skim milk over a medium heat without letting the mixture boil. Remove from the heat and add the gelatin mixture. Stir in vanilla.

Pour into a shallow container and freeze until the mixture has set but not frozen solid. *Make cookies now*

Mix set-up milk mixture with an electric beater until the mixture is white and fluffy. It should be at least double it's original volume. Fold in cookie chunks and mini chips. Freeze until solid.

COOKIES: While milk mixture is setting up, beat together remaining ingredients in order listed, adding flour and chips last. Chill for 20-30 minutes before scooping out in 1/2-tablespoon portions onto parchment paper, freeze 15 minutes. Fold into whipped ice cream.