And in between lies an ultra rich and creamy brown sugar frozen custard, excellent on its own but divine when paired with cookie dough.
Recipe Summary Fresh Fruit Ice Cream In A Baggie
Homemade ice cream without the ice cream freezer. Great for dorm rooms! Delicious way to use your fresh seasonal fruit.Ingredients | Cookie Dough Ice Cream
1 cup half-and-half cream
2 tablespoons white sugar
1 teaspoon vanilla extract
¼ cup chopped fresh strawberries
4 cups ice cubes
¼ cup kosher salt
Directions
Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.
Try other mix-ins too...I like Torani(R) Irish Cream syrup and crushed Oreo(R) cookies.
The nutrition data for this recipe includes the full amount of salt used in the freezing process. The salt is not consumed.
Info | Cookie Dough Ice Cream
prep:
5 mins
additional:
10 mins
total:
15 mins
Servings:
1
Yield:
1 Serving
