Cookie Dough Ice Cream

• 3/4 to 1 cup refrigerated chocolate chip cookie dough
• 2 cups chocolate graham cracker crumbs (about 26 squares)
• 2 tablespoons sugar
• 1/2 cup butter, melted
• 2 cups half-and-half cream
• 1 cup sugar
• 2 cups heavy whipping cream
• 6 teaspoons vanilla extract
• 12 ounces cream cheese, softened and cubed

1. Pinch off small pieces of cookie dough; place on a greased
2. . Cover and freeze.
3. Meanwhile, preheat oven to 350u0b0. 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. For ice cream, in a small saucepan, heat half-and-half to 175u0b0; 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. 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. 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. 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.

chocolate chip cookie, graham cracker crumbs, sugar, butter, cream, sugar, heavy whipping cream, vanilla, cream cheese

Taken from www.tasteofhome.com/recipes/cookie-dough-ice-cream/ (may not work)