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Ingredients

  • 3/4 Cup all-purpose flour
  • 12 Tablespoons (1 ½ sticks) unsalted butter, softened
  • 1/4 Cup dark brown sugar
  • 1 Cup minus 1 tablespoon confectioners’ sugar
  • 1/2 Tsp. salt
  • 1 Cup mini chocolate chips
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 can (14 ounces) sweetened condensed milk
  • 2 Cups heavy cream
  • 1 Tbsp. vanilla bean paste or vanilla extract

Directions

  1. PREHEAT oven to 350˚F.
  2. PLACE 3/4 cup flour onto a rimmed baking sheet and SPREAD into an even layer.
  3. BAKE 5 minutes and SET ASIDE to COOL.
  4. PLACE 12 tablespoons (1 ½ sticks) butter into the bowl of a stand mixer fitted with the paddle attachment.
  5. ADD 1/4 cup brown sugar.
  6. BEAT on medium-high speed for about 5 minutes.
  7. REDUCE speed to medium-low.
  8. ADD 1 cup minus 1 tablespoon confectioners’ sugar and BEAT to incorporate.
  9. ADD cooled flour and 1/2 teaspoon salt.
  10. BEAT to incorporate.
  11. ADD 1 cup chocolate chips.
  12. BEAT to incorporate.
  13. LINE a baking sheet with parchment paper.
  14. TRANSFER cookie dough to baking sheet and COVER with a second sheet of parchment paper.
  15. ROLL or PRESS dough into a 1/2-inch thick rectangle.
  16. CHILL dough in refrigerator for at least 1 hour.
  17. SPRAY an 8-inch by 3-inch round cake pan with nonstick spray and LINE with parchment paper.
  18. CUT or BREAK cookie dough into 1/4-inch pieces and SET ASIDE.
  19. RESERVE several raspberries for garnish.
  20. PLACE remaining raspberries into a small bowl and MASH.
  21. SET ASIDE mashed raspberries.
  22. POUR 1 can sweetened condensed milk into a medium bowl.
  23. ADD 1 tablespoon vanilla bean paste or vanilla extract and STIR to combine.
  24. SET ASIDE sweetened condensed milk mixture.
  25. BEAT 2 cups heavy cream to stiff peaks.
  26. FOLD whipped cream gently into sweetened condensed milk mixture. Do not overmix.
  27. RESERVE 2 tablespoons cookie dough pieces for garnish.
  28. ADD remaining cookie dough pieces to sweetened condensed milk mixture.
  29. ADD mashed raspberries.
  30. FOLD gently to combine. Do not overmix.
  31. POUR mixture into prepared cake pan.
  32. SPRINKLE with reserved raspberries.
  33. SPRINKLE with reserved cookie dough pieces.
  34. COVER with plastic wrap and FREEZE at least 8 hours.
  35. ALLOW ice cream to rest at room temperature 5 – 10 minutes before SCOOPING.
  36. SERVE Raspberry Cookie Dough Ice Cream immediately.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g