Cookie Dough Ice Cream

What You'll Need:

For the Cookie Dough* (mix in this order):
1 Stick Melted Butter
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Vanilla Extract
3/4 Cup White Sugar
3/4 Cup Brown Sugar (Packed)
2 1/4 Cup Flour
1/2 Cup Water
1 Cup Chocolate Chips
1/2 Cup Walnuts (optional)

For the Ice Cream:
1.5 Quart Size Vanilla Ice Cream (the cheaper, the better)
1/3 C Brown Sugar - Loose

Mix all of the cookie dough ingredients together and set aside. *Please note that there are NO EGGS in this recipe as opposed to traditional cookie dough that you would bake.  Eating raw eggs can be dangerous, so I have substituted water in their place to keep the dough moist. 

Put the ice cream in a large bowl and mix in the Brown Sugar.  Stir until the mixture is uniform and the consistency of mashed potatoes - this will only take 60 seconds at most.  The addition of the Brown Sugar makes ordinary, cheap ice cream taste rich - just like the real thing!

Using four, 2 Cup Containers, alternately layer the ice cream and chunks of cookie dough.  Make sure not to leave any air pockets.  Work quickly to maintain the texture of the ice cream - if it becomes liquid, it won't refreeze well.

Fill the containers up to the very top.  Cover with a piece of plastic wrap and then add the container lid.

Put them in the freezer for a couple of hours to refreeze.  You now have FOUR Pints of ice cream.

You'll notice that there's a bunch of cookie dough leftover.  You have two choices: (1) Add one beaten egg to the mixture and bake cookies at 350 degrees for 8-10 minutes, or (2) Put the dough in a freezer bag, mark as egg-less dough, and use it the next time you make ice cream.

Meantime, dig in to your money-saving goodness!  Enjoy!