Chocolate Chip Cookie Dough Ice Cream


Rob and I always like to have a tub of homemade ice cream on hand for a few post-dinner spoonfuls while watching TV (okay, maybe more than a few). When our most recent batch of Thin Mint ran out, we decided to make chocolate chip cookie dough. I was excited about the ice cream as a whole, but mainly about the cookie dough. I made an eggless recipe so that it would be okay to eat raw and let’s just say not all of it made it’s way into the ice cream. It turned out to be delicious and I also saved some of the dough to sprinkle on top… and to snack on whenever I open the freezer :)




Chocolate Chip Cookie Dough Ice Cream


For the cookie dough:

  • 1/4 cup + 1 Tbsp. brown sugar
  • 1/3 cup granulated sugar
  • 4 Tbsp. unsalted butter, softened
  • 1 tsp. vanilla extract
  • 3 Tbsp. whole milk
  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 cup mini chocolate chips

For the ice cream:

  • 1 cup whole milk
  • 2 cups heavy cream
  • 3/4 cup granulated sugar
  • pinch of salt
  • 6 egg yolks
  • 2 tsp. vanilla extract
  • 1/2 cup mini chocolate chips, finely chopped


For the cookie dough:

  1. In a medium bowl, mix together the brown sugar, granulated sugar, butter, vanilla extract and milk, until smooth.
  2. Add flour and salt, then mix until combined. Gently fold in chocolate chips until evenly distributed.
  3. Cover a plate with a sheet of wax paper, then place dough on top. Layer another sheet of wax paper on top of the dough and press down to make a flat disk. Place in freezer.

For the ice cream:

  1. Place milk, heavy cream and sugar in a large sauce pan and stir over low heat, until sugar has dissolved. Increase heat to medium and continue stirring, until it begins to simmer around the edges.
  2. In a medium bowl, whisk egg yolks then add about 1/3 of the warmed milk mixture to temper the eggs. Once it is smooth, pale yellow mixture, pour back into the large saucepan with the remaining milk.
  3. Continue whisking over medium heat, occasionally using a rubber spatula to scrape the bottom and edges, until the mixture thickens/reaches 175 degrees. Mix in vanilla extract until combined.
  4. Strain custard into a large glass bowl. Cover with cling wrap, pressing it down directly on top of the custard to prevent a film from forming. Let cool in refrigerator for at least 6 hours or overnight.
  5. Scoop custard into ice cream maker and churn according to the manufacturer’s instructions. When there are about five minutes remaining, add chopped chocolate chips and cookie dough chunks (about 1/2 tsp-sized balls). Place in freezer until firm, about 3 – 4 hours.





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