Sundays with Joy -- Strawberry Cookie Dough Ice Cream

I made ice cream.  Again.  Two times, both really good, both without an ice cream maker.  I feel like I am starting something good here...

But let me back up for a moment.  This week the group I am a part of had the task of making Joy the Baker's strawberry cookie dough ice cream.  Like I do at the beginning of every week, I skimmed through the recipe to see what new/different ingredients I would need.  Nothing too unusual... except for the fact that I would need an ice cream maker, which I do not have nor do I plan on buying anytime soon.  So I scratched the entire recipe, looked at this other ice cream recipe I did a few weeks ago (sans ice cream maker) and came up with my own version of strawberry cookie dough ice cream.

Four simple ingredients, and yes, I cheated.  That is Pillsbury up there.  And yes, I know the package says, "DO NOT EAT RAW".  And also yes, I am aware that there are raw eggs in there.  But I also know that my college roommate and I ate this stuff by the spoonful and we are still alive to tell about it.  However, if you are uncomfortable with that, have no fear -- just check out this link to learn how to make cookie dough egg free, perfect for cookie dough chunks in ice cream.  Or you can be like me and just buy it from the store ;)

The last time I made ice cream I figured out a simple equation:

sweetened condensed milk blended with fruit 
+ heavy cream whipped up
+ something yummy to mix in
= scrumdiddlyumptious ice cream when frozen

Taking that simple mathematical formula, I set out to make this happen.

First part of the process: mix up 1/2 of your fruit and sweetened condensed milk.  Simple.

Then make whipped cream by beating the heavy cream with a cake mixer on medium for about 2-3 minutes.  I added a tablespoon of sugar because my strawberries were a little bit sour.

Roll chunks of cookie dough and chop remaining strawberries quite small.  They will get hard when frozen and you don't want to suck on strawberry popsicles while eating your ice cream.  Or maybe you do... 
Then you just mix it all together.  Easy as pie.  Or ice cream.  Something like that.

Dump all that into a sealed container (I used a large cheap-o Ziplock tupperware dealio that you can get from any grocery store for about 3 bucks) and place in freezer.  Go to sleep, dream something wonderful, and then when you wake up you can have ice cream for breakfast (or whenever else you might want to eat it...).    ;)

Recipe inspired by Joy the Baker.

INGREDIENTS:
1 lb. fresh strawberries
1 can (14 oz) sweetened condensed milk
1 pint heavy whipping cream
cookie dough, however you make that happen.

Follow the steps above and enjoy :)

Cost: $12.80                 Cost per Serving (8): $1.60