Ice cream Ingredients:

14 ounce can sweetened condensed milk
1 pint heavy whipping cream
2 tsp. vanilla extract

 Ice cream Directions: 

Whisk together sweetened condensed milk and vanilla extract in a bowl
Using a stand mixer with whisk attachment (or handheld mixer), beat the heavy whipping cream on medium until stiff peak forms 
Scrape the whipped cream into the bowl of condensed milk and fold the whipped cream in
Pour in a 2 quart freezer-safe container with a lid and smooth top
Cover tightly and place in freezer for at least 4 hours- then serve in cookie bowls!

Cookie Ingredients:

1.8# bag chocolate chip cookie mix (could also use 10 oz. box depending on how many you want to make- could always freeze leftover dough or make regular cookies)
3 large eggs
1.5 cups (3 sticks) butter, softened
1 cup + 2 TBSP brown sugar
3 cups GF mini chocolate chips

Cookie Bowl Directions:

Preheat oven to 350 degrees
Lightly cover wells of overturned cupcake tin (I used jumbo) with tin foil & spray with nonstick cooking oil
Beat eggs, butter, and brown sugar until fluffy- approx 3 minutes
Blend in chocolate chip cookie mix
Fold in chocolate chips
Form dough over the overturned wells of the muffin tin, smoothing any cracks (dough will be sticky)
Place in freezer for 10 minutes until it hardens slightly
Bake for 12-15 minutes and gently remove bowls to let cool (The bowls take slightly longer than regular cookies)
Serve with homemade ice cream!

Chocolate Chip Cookie Dough Ice Cream Bowl