Berries, Cookies and Cream Ice Cream
Makes 10 servings
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Sugar Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
- 8 squares NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough, baked
- 1 3/4 cups heavy cream
- 1/4 cup NESTLÉ® CARNATION® Evaporated Milk
- 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup blueberry jam
- 1/2 cup strawberry or raspberry jam
Chop baked cookies into pea-sized pieces. Set aside.
In a large bowl, whip cream with an electric mixer until stiff peaks form.
In a separate large bowl, stir together evaporated milk, sweetened condensed milk, vanilla extract and salt.
Using a spatula, mix about ½ cup of the whipped cream into the condensed milk mixture.
Gently fold the remaining whipped cream into the condensed milk mixture in 3-4 installments, being careful not to deflate the cream as you work. Fold in cookie pieces.
Transfer mixture into an 8- or 9-inch loaf pan or high sided freezer-safe food storage container. Place in the freezer for 30 minutes.
Remove mixture from freezer and gently place spoonfuls of the jams on top of the ice cream mixture. Use a knife to make the figure-8 motion to swirl the jams into the ice cream.
Cover the ice cream with plastic wrap or a lid and return to the freezer for at least an additional 4-6 hours to freeze completely. Letting the ice cream set overnight is best.
Let ice cream sit at room temperature for 10-15 minutes to soften slightly before serving.