Double Cookie Dough Ice Cream

The other day I stumbled upon a recipe from Annie’s Eats for a delicious ice cream combination that I had never considered before – cookie dough ice cream WITH cookie dough chunks in it. Amazing.

I love cookie dough. I always get cookie dough blizzards at Dairy Queen. I always get cookie dough in my concrete mixers at Culver’s. My main problem with cookie dough ice creams in the store, however, is that they are always, always thrown into vanilla ice cream. I hate vanilla ice cream. I hate milk, and vanilla ice cream tastes way too much like extra cold milk.

This ice cream is a pretty awesome compromise. I’ve had my ice cream maker for almost a year now and have tried a lot of different things, but for some reason even throwing cookie dough chunks into the mix never even occurred to me. Then the other day I was browsing pinterest for ice cream ideas for a game night we were planning and came across this treat that looked so great I immediately had to try it.

I think it turned out pretty well! The ice cream base does have a cookie dough flavor to it. And the cookie dough chunks? Incredible. I probably ate at least 1/4 of the dough before I forced myself to throw the rest into the machine. It was pretty delicious. Still a little on the vanilla-y side, but with our favorite fudge shell topping drizzled on top, there was enough chocolate in the mix to satisfy me. 🙂

Double Cookie Dough Ice Cream

For the cookie dough
5 tbs salted butter
1/3 cup packed brown sugar
1/2 cup flour
1/2 tsp vanilla
3/4 cup mini chocolate chips

For the ice cream
3 tbs butter
2 cups heavy cream
2/3 cup brown sugar
4 large egg yolks
Pinch of coarse salt
2 tsp vanilla
1 1/2 cup whole milk
1 cup chocolate chips

1. First make the cookie dough by mixing together the softened butter and brown sugar until smooth. Mix in the flour, vanilla, and chocolate chips. Form dough into a disc, wrap in plastic wrap, and refrigerate.

2. To make the ice cream, melt the butter in a large saucepan over a medium-high heat. Stir until the butter is a golden brown color (but not burnt!), and add heavy cream. Stir and heat until simmering. In the meantime, mix together the brown sugar and egg yolks until fluffy in a mixing bowl. When the cream mixture is simmering, slowly add a small amount to the eggs and sugar, mixing at the same time. Gradually add the liquid until it is all mixed.

3. Transfer all contents from the mixing bowl back into the saucepan. Add pinch of salt. Heat until slightly thickened and the temperature reaches 175 degrees. Remove from heat and stir in vanilla and whole milk. Pour through a sieve into a tupperware container. Cover and chill at least six hours, or overnight.

4. Start up your ice cream maker according to the directions and the ice cream base. Mix about 15 minutes until starting to thicken. Gradually add  chocolate chips. Break apart cookie dough disc and gradually add as well. I did a lot of very large chunks and a lot of very tiny chunks, Continue mixing for a few more minutes. Eat immediately or freeze until needed. Enjoy! 

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