Cocoa Crinkle Dough Ice Cream

 As you can see, I'm still on my ice cream kick. Surprise surprise. I must warn you, it may never end. Who needs hot weather for ice cream? Not this girl. It's proven to be a year-round thing, this coming from the weirdo who drinks hot chocolate on July afternoons. Hey, everyone's a little different.

Plus when it's this good, all year, every year, every night?

Anyway, I was fully prepared to whip up a batch of chocolate chip cookie dough for the boyfriend, who has been asking for it everyday since his birthday (a good month ago). At the same time, I was making crinkle cookies for the night's dessert.

And something clicked. Cookie dough ice cream, with a different cookie! Thus, a new favorite was born and there's been no mention of regular cookie dough since!

{Cocoa Crinkle Dough Ice Cream}

{Cookie Dough}

Ingredients:

1/4 cup oil

1 cups sugar

Two 4-oz squares unsweetened chocolate, melted

1/4 cup oil

2 eggs (I use egg beaters)

1 tsp vanilla

1 tsp baking powder

1 cup flour

1/4 tsp salt

{Vanilla Ice Cream Base}

Ingredients:

2 egg beaters

2/3 cup sugar

2/3 cup brown sugar

1-1/2 cup heavy cream

1-1/2 cup whole milk

2 tsp vanilla

A pinch of salt

Mix together all of the cookie ingredients; set aside. Mix all the ice cream ingredients together, chill in the fridge for about 30 minutes, then make according to your ice cream freezer instructions. In an airtight container, alternate layers of the cookie dough and the ice cream, cover with wax paper to prevent freezer burn and place in the freezer for at least 4 hours. 

Pure happiness.