Chocolate Chip Cookie Dough Ice Cream

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There is absolutely nothing more rewarding than making your own ice cream. You start with some simple ingredients, make it hot, then make it cold, and freeze it – and magically, ice cream is the end result. I usually stay away from custard based ice creams when I am making them myself. I was intimidated by making a custard, and sometimes they can taste very eggy. And now I am kicking myself. This is the richest, creamiest, most velvety ice cream I have ever made. The eggs make all the difference in the creamy and velvety factor, and not even remotely eggy tasting. I was so happy with how this ice cream turned out.

My husband’s favorite flavor is chocolate chip cookie dough. I’ll be honest, this was a little more work than I usually do, but it was not difficult by any means. It just takes a little time. The problem with cookie dough ice cream is the raw dough. It has raw egg and can be unsafe. You have two options to fix this problem. You can use an eggless cookie dough recipe, or you can use a pasteurized egg like Safe Eggs. When you are using Safe Eggs, you can use your favorite chocolate chip cookie recipe and use half for the ice cream, and bake off the rest. Ice cream sandwiches? Yes please.

I used a vanilla ice cream base, but to make it takes more cookie like, I used brown sugar in place of the white sugar. The recipe comes from Sweet Cream and Sugar Cones which is the book from Bi-Rite Creamery, which happens to be my favorite ice cream place in the entire world. If you are ever in San Fransisco, do yourself a favor and make a stop. Get yourself a Sam’s Sundae, and thank me later.

edited – I get asked quite a bit about my ice cream maker. I have been using this Cuisinart 2 Quart ice cream maker for a few years now and I love it. I always keep the bowl in the freezer so I can make ice cream whenever I want. I might order an additional bowl, because it does take a full 24 hours for the bowl to re-freeze.

1 3/4 cup heavy cream
3/4 cup 2% milk
1/2 cup Dixie Crystals light brown sugar
1/4 teaspoon salt
5 Safe Eggs egg yolks
2 teaspoons vanilla extract

Eggless Cookie Dough Bits:
1/2 cup butter, room temperature
1/4 cup Dixie Crystals sugar
1/2 cup Dixie Crystals light brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 Tablespoons heavy cream
3/4 cup flour
1/2 mini chocolate chips

Egg Based Cookie Dough:

The Best Chocolate Chip Cookies Ever
Savory Simple Chocolate Chip Cookies

Ice cream base adapted from Sweet Cream and Sugar Cones
Eggless Cookie Dough Bits from The Cookie Dough Lover’s Cookbook

Start with the ice cream base. In a medium saucepan, mix together heavy cream, milk, 1/4 cup brown sugar, and salt. Heat the cream mixture over medium-high heat. When bubbles form around the edge of the pan, take off the heat.

In a medium bowl, whisk egg yolks and remaining brown sugar until smooth.

Slowly pour the hot cream (about 1/4 cup at a time) into the yolk mixture, whisking constantly. Add about 1/2 cup more cream into the yolks.

Pour the yolk mixture into the cream. Put back on the stove and cook over medium heat until the mixture thickens enough to coat the back of a spoon.

Strain the mixture through a fine-mesh strainer. Add vanilla. Let cool in a water bath. Cover with plastic wrap and refrigerate 2 hours or overnight.

While the ice cream base is cooling, start the cookie dough bits. Cream together butter, both sugars, and salt.

Add vanilla and cream. Mix in flour and stir until combined. Add chocolate chips. Cover and chill for at least 30 minutes.

Line a baking sheet with parchment, and drop cookie dough (about 1/2 teaspoon) onto sheet. Freeze until ready to use. This is a perfect job for little kitchen helpers. And they only ate half of the dough while they were making the bits. 🙂

Freeze the ice cream base according to manufacture’s instructions. When the ice cream is the consistency of soft serve, transfer it to a freezer-safe container.

Stir in the frozen cookie dough bits and freeze until firm.

Chocolate Chip Cookie Dough Ice Cream

bakedbree

Chocolate Chip Cookie Dough Ice Cream - A brown sugar ice cream with edible cookie dough bites throughout.

4.60 from 5 votes

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Servings 1 quart

Ingredients

  

1x2x3x

• 1 3/4 cup heavy cream
• 3/4 cup 2% milk
• 1/2 cup Dixie Crystals light brown sugar
• 1/4 teaspoon salt
• 5 Safe Eggs egg yolks
• 2 teaspoons vanilla extract

Cookie Dough Bits:

• 1/2 cup butter room temperature
• 1/4 cup Dixie Crystals sugar
• 1/2 cup Dixie Crystals light brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 2 Tablespoons heavy cream
• 3/4 cup flour
• 1/2 mini chocolate chips

Instructions

 

• Start with the ice cream base. In a medium saucepan, mix together heavy cream, milk, 1/4 cup brown sugar, and salt. Heat the cream mixture over medium-high heat. When bubbles form around the edge of the pan, take off the heat.
• In a medium bowl, whisk egg yolks and remaining brown sugar until smooth. Slowly pour the hot cream (about 1/4 cup at a time) into the yolk mixture, whisking constantly. Add about 1/2 cup more cream into the yolks. Pour the yolk mixture into the cream. Put back on the stove and cook over medium heat until the mixture thickens enough to coat the back of a spoon.
• Strain the mixture through a fine-mesh strainer. Add vanilla. Let cool in a water bath. Cover with plastic wrap and refrigerate 2 hours or overnight.
• While the ice cream base is cooling, start the cookie dough bits. Cream together butter, both sugars, and salt. Add vanilla and cream. Mix in flour and stir until combined. Add chocolate chips. Cover and chill for at least 30 minutes.
• Line a baking sheet with parchment, and drop cookie dough (about 1/2 teaspoon) onto sheet. Freeze until ready to use.
• Freeze the ice cream base according to manufacture’s instructions. When the ice cream is the consistency of soft serve, transfer it to a freezer-safe container. Stir in the frozen cookie dough bits and freeze until firm.

Tried this recipe?Let us know how it was!

**I am a Brand Ambassador for Safe Eggs, and have been paid for this post. All opinions are my own.**