No Churn Strawberry Chocolate Chip Cookie Dough Ice Cream
2 1/2 C. Heavy Cream
7.5 oz. Sweetened Condensed Milk
1/2 c. Fresh Chopped Strawberries
1 Package Gluten Free Cookie Dough Mix Prepare as directed (excepted keep raw)
2 tsp. Vanilla Extract
1/4 tsp. Salt
In a standing mixer with a whisk attached. Whip heavy cream to soft peaks. Add in sweetened condensed milk, vanilla, salt and whip until combined. Fold in strawberries and cookie dough balls. Place in a freezer for 4 hours or up until 2 weeks well wrapped.