Print

Cookie Dough Ice Cream

Cookie Dough Ice Cream
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This chocolate chip cookie dough ice cream is a dream! Use the dough recipe as a mix-in for purchased ice cream, or make a homemade base.

Ingredients

Scale

Ice Cream (or use purchased ice cream*)

  • 2 tablespoons cornstarch 
  • 1 1/2 cups whole milk, divided
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • 1/8 teaspoon kosher salt
  • 2 teaspoons vanilla extract

Cookie dough

  • 2/3 cup all-purpose flour
  • 6 tablespoons salted butter, softened (or unsalted butter plus 1/4 tsp salt)
  • 6 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips, plus additional if desired

Instructions

  1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
  2. Remove from the heat. Stir in the remaining 1/2 cup whole milk and the heavy cream, salt and vanilla extract.
  3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
  4. Meanwhile, make the cookie dough: If desired, heat treat the flour*. Soften the butter in the microwave for about 10 seconds until just soft. Mash it with a fork with the brown sugar until fully incorporated. Mix in all the other ingredients, kneading with your hands as necessary. Add the chocolate chips and stir until evenly distributed. Form the dough into small pea sized balls and place them on a parchment-lined baking sheet. Place the sheet in the freezer for at least 15 minutes or until hardened. (If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.)
  5. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer to a loaf pan or sealable container. Add the cookie dough crumbles to the ice cream and mix in, saving out a few crumbles for the top. If desired, mix in 2 tablespoons additional mini chocolate chips. Top with more cookie dough and mini chocolate chips. Freeze 3 hours or overnight (or eat immediately for soft serve texture). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

Notes

*Make your own ice cream base, or use the cookie dough recipe as a mix-in for store-bought ice cream! If using purchased ice cream, make the cookie dough in Step 4, freeze it for 15 minutes, then scoop a quart of purchased ice cream into a loaf pan and mix in the crumbles. Re-freeze for about 2 hours or until the desired texture is reached.

**If using all purpose flour, you can heat treat it to prevent bacteria growth (optional). Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer).

Find it online: https://www.acouplecooks.com/cookie-dough-ice-cream/