• 16 oz. whole milk
  • 8 oz. heavy cream
  • 5 oz. granulated sugar
  • 1-1/2 oz. dextrose powder
  • 1 oz. malted milk powder
  • 1 oz. nonfat dry milk
  • 1-3/4 tsp. ice cream stabilizer
  • 7 oz. Chunky CHIPS AHOY! Cookies, chopped, divided
  • 1/2 tsp. vanilla extract


Nutritional facts are based on a single serving
Calories 300
Total fat 15g
Saturated fat 8g
Trans fat 0.5g
Cholesterol 35mg
Sodium 125mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 31g
Protein 4g
Calcium 10%DV
Iron 2%DV


  1. Combine  milk and cream in medium saucepan. Whisk in combined sugar, dextrose, and milk powders. Cook on medium heat, stirring occasionally, until mixture reaches 165°F. Remove from heat. Stir in 2 oz. cookie pieces; let stand 10 min.
  2. Pour  small amount of mixture into blender and process 30 seconds. Transfer to clean bowl and chill over an ice bath. Continue until all of mixture has been processed. Stir in vanilla. Refrigerate overnight.
  3. Freeze  mixture in ice cream maker according to manufacturer's directions. Spoon prepared ice cream into freezer container. Gently fold in remaining cookie pieces. Freeze until firm.
  4. For  each serving, use #30 scoop to portion 3 scoops (5.5 oz.) ice cream into serving dish.
  5. TIP:

    If necessary, adjust the amount of ice cream stabilizer based on manufacturer's recommendations.

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