7-Layer Cookie Ice Cream

By MJH

Ingredients

• 1/4 cup (1/2 stick) salted butter, melted
• 1/2 cup graham cracker crumbs
• 1/2 cup shredded coconut
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1/3 cup finely chopped pecan pieces, lightly toasted
• 2 cups whipping cream
• 1 (14 oz.) can sweetened condensed milk, chilled

Details

Adapted from bakeat350.blogspot.com

Preparation

Step 1

Stir together the melted butter and graham cracker crumbs in a small bowl.

Place in the refrigerator to chill.

In another bowl, stir together the coconut, chips and pecans. Place in the refrigerator to chill.

Whisk the cream and sweetened condensed milk together until well combined.

Pour into an ice cream maker and process according to manufacturer's instructions, about 25-30 minutes.

Five minutes before the ice cream cycle is complete, add in the chilled coconut, chips and nuts, and continue to process for the remaining five minutes.

Scoop out the finished, soft ice cream into a freezer container, adding in bits of the graham cracker mixture, trying to keep some of it in chunks.