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February 6, 2015
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February 11, 2015

Chocolate Chip Cookie Dough Ice Cream

May I confess? Prior to making this sinfully delicious icy treat, I’ve never eaten Chocolate Chip Cookie Dough Ice Cream before. Chocolate chip in ice cream I get it, but uncooked cookie dough? I’ve heard and seen of it but was just not compelled to try it. Perhaps, I’ve finally outgrown the inner child in me?? Gosh, I hope not. 
Thanks to the good people from Ben & Jerry’s who came up with this flavor and my daughter’s immense love for ice cream, I have the chance to share this recipe. She was the one who cajoled me (in a good way) into making this by lending a helping hand. Since I’ve never tried it before, I asked her to give me an exact description of how the ice cream tastes like – rich and creamy vanilla ice cream with chunks of chocolate chip cookie dough in every bite.

The next morning, I was eager to gauge the end product. Before anyone could get to it, I scooped a spoonful into my mouth. Mmm…it tasted exactly like how she had described. Chocolate + cookie + ice cream = heaven on a bite. 

 

Ingredients:
For Ice Cream:
1 cup (250 ml) whole milk
3/4  cup (150 g) castor sugar
2 cups (450 ml) whipping cream, divided
Pinch of salt
6 egg yolks
2 tsp vanilla extract

For Chocolate Chip Cookie Dough: (I’m using my chocolate chunk cookies recipe)
1/2 cup (113 g) unsalted butter, at room temperature
1/2 cup (110 g) brown sugar
1/4 cup (50 g) castor sugar
2 tbsp whipping cream
1 tsp vanilla extract
1/4 tsp salt
3/4 cup (100 g) all-purpose flour
1/2 cup (90 g) miniature semisweet chocolate chips

Makes 1 ½ quart

Recipe source: Brown eyed baker (with modifications)

sur la table ice cream containers

Hubby got these cute reusable ice cream containers for me online.  😀

Ingredients for ice cream custard.

Ingredients for ice cream custard.

 

Ice Cream Custard:
Add the milk, sugar, 1 cup of whipping cream and salt in a medium saucepan or pot and cook over medium heat, stirring until the sugar is dissolved. Turn off heat.

how to make ice cream custard

how to make ice cream custard

 

Meanwhile, pour the remaining 1 cup whipping cream into a large bowl, place a fine-mesh sieve on top and set aside for later use.

how to make ice cream custard

Like so.

 

Whisk the egg yolks in a medium bowl.

how to make ice cream custard

 

Slowly pour the warm milk mixture into the egg yolks, a little at a time and whisk constantly.

how to make ice cream custard

 

Pour the egg and milk mixture back into the saucepan and cook over medium heat, stirring constantly with a spatula or spoon (be sure to scrape the bottom of the pan as you stir) until the mixture thickens and coats the back of your spatula.

how to make ice cream custard

how to make ice cream custard

 

Pour the custard through the fine-mesh sieve into the cream you have set aside earlier.

how to make ice cream custard

 

Stir in the vanilla extract and let the mixture cool for about 30 mins. Cover with cling wrap, making sure the wrap touches the top of the custard. This will prevent a layer of skin to form on the custard. Chill for at least 8 hours or overnight.

how to make ice cream custard

Cling wrap should touch the surface of the ice cream custard.

 

Ingredients for cookie dough

Ingredients for cookie dough.

 

Cookie Dough:
In a mixing bowl, using a stand mixer or hand mixer, beat the butter and both sugars until light and fluffy, about 2 – 3 mins.

how to make cookie dough

 

Add in cream, vanilla, salt and mix until combined. Add the flour and mix until just incorporated.

how to make cookie dough

 

Fold in the chocolate chips with a spatula. Refrigerate for at least 30 mins, or up to 2 days.

how to make cookie dough

how to make cookie dough

 

 

Churn the Ice Cream:
Take out the cookie dough and let it thaw for about 10 – 15 mins. Stir the custard before pouring into the ice cream machine. Churn according to the manufacturer’s instructions. While waiting for the ice cream to be ready, scoop the cookie dough into ½ tsp or 1 tsp-sized balls onto a baking sheet. When finished churning, folding the chunks of cookie dough into the ice cream and transfer into an airtight container or ice cream container. Freeze until firm, for at least 4 hours.

bear naked food chocolate chip cookie dough ice cream

chocolate chip cookie dough ice cream

 

 

Full Instructions:

Ice Cream Custard:
Add the milk, sugar, 1 cup of whipping cream and salt in a medium saucepan or pot and cook over medium heat, stirring until the sugar is dissolved. Turn off heat. Meanwhile, pour the remaining 1 cup whipping cream into a large bowl, place a fine-mesh sieve on top and set aside for later use.

Whisk the egg yolks in a medium bowl. Slowly pour the warm milk mixture into the egg yolks, a little at a time and whisk constantly. Pour the egg and milk mixture back into the saucepan and cook over medium heat, stirring constantly with a spatula or spoon (be sure to scrape the bottom of the pan as you stir) until the mixture thickens and coats the back of your spatula.

Pour the custard through the fine-mesh sieve into the cream you have set aside earlier. Stir in the vanilla extract and let the mixture cool for about 30 mins. Cover with cling wrap, making sure the wrap touches the top of the custard. This will prevent a layer of skin to form on the custard. Chill for at least 8 hours or overnight.

Cookie Dough:
In a mixing bowl, using a stand mixer or hand mixer, beat the butter and both sugars until light and fluffy, about 2 – 3 mins. Add in cream, vanilla, salt and mix until combined. Add the flour and mix until just incorporated.

Fold in the chocolate chips with a spatula. Refrigerate for at least 30 mins, or up to 2 days.

Churn the Ice Cream:
Take out the cookie dough and let it thaw for about 10 – 15 mins. Stir the custard before pouring into the ice cream machine. Churn according to the manufacturer’s instructions.

While waiting for the ice cream to be ready, scoop the cookie dough into ½ tsp or 1 tsp-sized balls onto a baking sheet. When finished churning, folding the chunks of cookie dough into the ice cream and transfer into an airtight container or ice cream container. Freeze until firm, for at least 4 hours.

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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