3/4 to 1 cup refrigerated chocolate chip cookie dough
CRUST:
2 cups chocolate graham cracker crumbs (about 26 squares)
2 tablespoons sugar
1/2 cup butter, melted
ICE CREAM:
2 cups half-and-half cream
1 cup sugar
2 cups heavy whipping cream
6 teaspoons vanilla extract
12 ounces cream cheese, softened and cubed
Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze. Meanwhile, for crust, in a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside.
For ice cream, in a small saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl. In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Stir into half-and-half mixture. Cover and refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions (mixture will be very soft). Refrigerate remaining mixture until ready to freeze. In a large bowl, layer a third of the ice cream, cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze for 2-4 hours before serving.
