Cookie Dough Ice Cream

1. 1

   Pinch off small pieces of cookie dough; place on a greased

2. 2

   . Cover and freeze.

3. 3

   Meanwhile, preheat oven to 350u00b0. In a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15x10x1-in. baking pan. Bake 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside.

4. 4

   For ice cream, in a small saucepan, heat half-and-half to 175u00b0; stir in sugar until dissolved. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl.

5. 5

   In a blender, combine cream, vanilla and cream cheese; cover and process until smooth. Stir into half-and-half mixture. Cover and refrigerate for several hours or overnight.

6. 6

   Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions (mixture will be very soft). (Refrigerate remaining mixture until ready to freeze.)

7. 7

   For each batch, in a large bowl, layer a third of the ice cream, some of the cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze 2-4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.