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Easy French Dip Sliders with Caramelized Onions and Au Jus Recipe

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4.3 from 13 reviews

  • Author: Sara
  • Total Time: 6 hours 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This No Churn Chocolate Chip Cookie Dough Ice Cream is a delightful homemade treat that combines rich, creamy ice cream with chunks of homemade edible cookie dough. Perfect for those who want an easy, no-fuss dessert without an ice cream maker, this recipe yields a luscious dessert blending the classic flavors of vanilla ice cream and chocolate chip cookie dough.

Ingredients

Ice Cream Base

  • 2 cups heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp pure vanilla extract

Edible Chocolate Chip Cookie Dough

  • 1 cup all-purpose flour, heat-treated
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1/2 cup mini chocolate chips
  • Pinch of salt

Instructions

  1. Prepare the Edible Cookie Dough: Start by heat-treating the flour to ensure it’s safe to eat raw. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, then let it cool. In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy. Add vanilla extract, milk, and a pinch of salt, mixing well. Gradually add the cooled flour and mix until combined. Fold in the mini chocolate chips, then set aside.
  2. Whip the Cream: In a large bowl, use an electric mixer to whip the heavy cream until stiff peaks form. This should take several minutes and will create a light and airy texture essential for ice cream.
  3. Mix Sweetened Condensed Milk and Vanilla: In a separate bowl, combine the sweetened condensed milk with 1 tsp of vanilla extract. Stir until fully incorporated.
  4. Combine Ingredients: Gently fold the whipped cream into the sweetened condensed milk mixture, taking care to maintain as much air as possible. Once combined, fold in the prepared cookie dough pieces, distributing them evenly but gently to avoid deflating the mixture.
  5. Freeze the Ice Cream: Pour the mixture into a loaf pan or airtight container. Smooth the top, cover tightly with plastic wrap or a lid, and freeze for at least 6 hours or preferably overnight to set and achieve the best texture.
  6. Serve: Remove the ice cream from the freezer about 5-10 minutes before serving to soften slightly. Scoop into bowls or cones and enjoy your homemade no churn cookie dough ice cream!

Notes

  • Heat-treating the flour is essential for safety when consuming raw dough. Do not skip this step.
  • You can substitute mini chocolate chips with regular-sized chips if mini ones are unavailable.
  • Mix gently when folding to preserve the whipped cream’s airiness for a creamy texture.
  • Store leftovers in the freezer in an airtight container for up to 2 weeks for optimal freshness.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/easy-french-dip-sliders-with-caramelized-onions-and-au-jus-recipe/