1/3cupchocolate syrup(I used Hershey’s but I really recommend melted and cooled dark chocolate)
Make the ice cream. During the last five minutes of processing, drop the chopped chocolate chunk cookies, in batches, into the ice cream maker.
Stop processing while the ice cream is still in very soft stage.
Transfer half of the ice cream into a wide freezer container. Drizzle half of the chocolate over the ice cream. Top with the rest of the ice cream. Drizzle the remaining chocolate syrup over the second layer of ice cream. Cover and freeze until firm.
Serving suggestion: Place three scoops of chocolate chunk ice cream side by side in an ice cream boat. Top each scoop with maraschino cherry.
Chocolate chunk cookie ice cream printed from https://casaveneracion.com/chocolate-chunk-cookie-ice-cream/ for personal use only. Not for republication nor distribution.