PIES AND TACOS
It’s the ultimate indulgence, combining rich fudge sauce, creamy no-churn ice cream, and of course, my delicious edible cookie dough.
In a saucepan, whisk together brown sugar and cocoa powder until combined. Add heavy cream, corn syrup, and chopped chocolate, then whisk over medium heat. Bring the mixture to a boil and let it simmer, until it thickens and the chocolate melts. Stir in the butter until fully incorporated.
In a medium bowl, beat the room-temperature butter with the brown sugar for 2 minutes until creamy. Add the powdered sugar and beat for another minute.
Stir in the vanilla, salt, and milk until well combined. Gradually add the cooled flour and mix on low speed. Fold in the mini chocolate chips. Roll small balls of cookie dough between your hands and place them on a parchment-lined sheet. Freeze the cookie dough balls for about 1 hour.
Place a loaf pan in the freezer to chill. In a bowl, add heavy cream and whip until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract using a spatula, making sure not to deflate the whipped cream.
To assemble the ice cream, spread one-third of the ice cream mixture on the bottom of the chilled loaf pan. Scatter some cookie dough chunks, a tablespoon of mini chocolate chips, and a few tablespoons of fudge sauce over the ice cream.
Allow the ice cream to sit at room temperature for a few minutes before scooping for easy serving.
Each scoop is filled with soft bites of cookie dough, swirls of chocolate fudge, and mini chocolate chips, creating a perfect dessert for any occasion.