Step 1

In a medium bowl or mason jar, beat heavy cream to stiff peaks, then refrigerate. (See Whipped Cream Post for Tips)

Step 2

In a small pot set at medium-high heat, bring honey to a boil, and cook 1-2 minutes at rolling boil.

Step 3

In a third medium bowl, beat egg yolks for 1 minute. Slowly add hot honey to eggs in a steady stream while continuing to beat eggs. Beat on high until mixture is pale and creamy in texture, about 5 minutes.

Step 4

Fold whipped cream into egg mixture.

Step 5

Fold in edible cookie dough.

Step 6

Pour mixture into large loaf pan, covering with plastic wrap.

Step 7

Freeze until it sets, 4-6 hours.