Reese's Cookie Dough Ice Cream
Here is another amazing flavor to try in your Ninja® CREAMi™! If you are a frequent viewer of the Galley of the Sun, you know that I purchased a 4.5 lbs tub of Reese’s Peanut Butter Sauce at the Hershey’s store in Las Vegas. This is another excellent use of that incredible peanut goodness!
Things to know:
Where did Nestlé Toll House cookies come from?
Originating from the Toll House Inn in Whitman, Massachusetts, the famous Toll House Cookies came into existence when the owner of the inn, Ruth Graves Wakefield, chopped up a bar of Nestle semi-sweet chocolate and added it to her cookie dough ingredients believing that the chocolate would melt into the dough, producing a chocolate cookie. Instead, the chunks held their shape in the dough and the Toll House Chocolate Crunch Cookie was born!
Is Ninja® CREAMi™ better than an ice cream maker?
We certainly think so, but it really depends on preference. The biggest con of the CREAMi is that you have to freeze the mixture for 24 hours before you can enjoy the treat. We feel that the versatility of this magical device is well worth the wait. Plus with a few extra containers and a little bit of planning, the day after you buy your CREAMi is the only day that you ever have to go without ice cream, gelato, frozen custard, or any of the other treats it produces. Not including the equipment necessary to freeze the treats as you make them makes the CREAMi more affordable and compact.
Ingredients:
2 T whipped cream cheese
2/3 cup Ghirardelli White Chocolate powder
1 cup whole milk
3/4 cup heavy cream
1/4 cup of Reese’s Peanut Butter Sauce
3-4 cookies worth of chocolate chip cookie dough, cut into little bite sized chunks, then chucked into the freezer for at least an hour
1. Microwave cream cheese for 15 seconds, then whisk until smooth.
2. Whip in white chocolate powder.
3. Add milk and heavy cream and whisk until solids are dissolved.
4. Place storage lid on pint and freeze for at least 24 hours.
5. Place on the Ninja® CREAMi™ and spin on the Ice Cream setting. If it is not fully creamy, spin it a second time on the Respin setting.
6. If the container seems too full, remove 1/4 to 1/2 cup of the ice cream to allow room for mix-ins.
7. Add the peanut butter sauce, place back on the CREAMi and select Mix-In.
8. When complete, remove the cookie dough pieces from the freezer and hand mix in. If ice cream is still soft, freeze for at least 4 hours, then serve.
9. Serve and Enjoy!
Equipment used:
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