- Prep 30 min
- Total7 hr0 min
This Pillsbury™ refrigerated chocolate chip cookie dough is now safe to eat or bake — just look for the “safe to eat raw” seal on the package! That means you can make your favorite flavor of ice cream at home – simply mix this dough into vanilla ice cream, add some chocolate chips and enjoy!
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
container (1.5 qt) vanilla ice cream, softened
tablespoons miniature semisweet chocolate chips
- 1Line rimmed cookie sheet with waxed paper. Using sharp knife, divide cookie dough roll into 8 portions. Working with one portion at a time, roll and press dough to shape into 12-inch rope; cut crosswise into 24 (1/2-inch) pieces, and shape into balls. If dough breaks apart, press together and continue to roll. Place balls on cookie sheet. Repeat rolling, cutting and shaping with remaining dough. Refrigerate 30 minutes.
- 2Remove cookie sheet from refrigerator; reserve 1/2 cup of the balls. In large bowl, mix softened ice cream and remaining balls; stir to combine. Spread ice cream mixture in 2- to 3-quart rectangular dish. Sprinkle reserved balls and chocolate chips over top. Cover and freeze about 6 hours or until firm.
- To soften ice cream, remove from freezer to refrigerator 20 to 30 minutes before needed.
- For best results, store ice cream in covered freezer container in freezer up to one month.
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