Chocolate Chip Cookie Dough Ice Cream

Creamy vanilla ice cream loaded with chunks of chocolate chip cookie dough and chocolate chips.

Chocolate Chip Cookie Dough Ice Cream {Sweet Pea's Kitchen}

Summer is one of my favorite seasons by far, not only because it’s warm and sunny, but because it’s the season for ice cream! With the arrival of summer comes a free pass to eat all the ice cream we want! And with ice cream being one of my biggest weaknesses, you know our freezer is packed with homemade ice cream Memorial Day all the way to Labor Day!

Chocolate Chip Cookie Dough Ice Cream {Sweet Pea's Kitchen}

If you’ve never made homemade ice cream before it’s totally life changing. You can create any flavor that comes to your mind and make it happen. I’m always pinning new combinations to try. This chocolate chip cookie dough ice cream has been on my to-do list forever and it was definitely worth the wait! :)

Chocolate Chip Cookie Dough Ice Cream {Sweet Pea's Kitchen}

I’m always torn between ice cream and cookies when it comes time for dessert, but this Chocolate Chip Cookie Dough Ice Cream the problems solved! Creamy vanilla ice cream loaded with chunks of chocolate chip cookie dough and chocolate chips. The cookie dough doesn’t contain any eggs, so you can enjoy this ice cream with no fear!

Chocolate Chip Cookie Dough Ice Cream {Sweet Pea's Kitchen}

Chocolate Chip Cookie Dough Ice Cream

Creamy vanilla ice cream loaded with chunks of chocolate chip cookie dough and chocolate chips.

Yield: 1 quart

Ingredients:

For the Ice Cream:
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar, divided
2 teaspoons vanilla extract
4 large egg yolks
3 ounces semisweet chocolate, finely chopped
2 teaspoons canola oil

For the Cookie Dough:
1/4 cup unsalted butter, at room temperature
1/4 cup light brown sugar
2 tablespoons granulated sugar
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
6 tablespoons all-purpose flour
1/4 cup miniature semisweet chocolate chips

Directions:

1. Set a medium sized bowl over a large container of ice water.

2. Heat milk, cream, and 1/2 cup sugar in a large, heavy saucepan over medium-high heat, stirring occasionally, until steam appears and the liquid is hot (175 degrees).

3. Meanwhile, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot liquid mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot liquid mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath and stir in vanilla extract. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.

4. To Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment combine the butter and both sugars and beat on medium speed until light and fluffy, 3 minutes. Add the cream, vanilla and salt, and mix until combined, about 1 minute. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes, or up to 2 days. Once chilled, scoop the cookie dough into 1/2-teaspoon sized balls and place on a parchment-lined baking sheet and place in the freezer until ready to churn the ice cream.

5. A few minutes before you plan to churn the ice cream, place semisweet chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a ziploc bag; set aside.

6. Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Snip the corner of the ziploc bag that the chocolate is in, and while the machine is running, slowly drizzle the chocolate into the ice cream. After chocolate is added, continue churning until the mixture resembles soft served ice cream.
Transfer the ice cream to an airtight container and fold in cookie dough chunks. Cover the container and freeze the ice cream until it is firm, about 3 hours.

Source: ice cream adapted from Cook's Illustrated, Cookie dough adapted from The Cookie Dough Lover's Cookbook

Chocolate Chip Cookie Dough Ice Cream {Sweet Pea's Kitchen}

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6 Responses to “Chocolate Chip Cookie Dough Ice Cream”

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    1
    Kristine @ Kristine's Kitchen — July 1, 2014 @ 11:35 pm

    I’ve made cookie dough ice cream once before and it was SO good. It’s been too long, and yours looks amazing! It looks so creamy and full of cookie dough! I hope I can find the time to try this soon!

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    2
    Becca — July 2, 2014 @ 4:17 am

    YESSSS, LOVE this!!! Cookie dough is one of my absolute favourites, but it’s even better in ice cream! Gorgeous photos too :)

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    3
    sarah k @ the pajama chef — July 2, 2014 @ 11:01 am

    mmmm, i need to make this. how delicious!

  4. #
    4
    Jeannette — July 3, 2014 @ 8:06 pm

    I’ve never made ice cream before and I don’t have a machine, but I’d like to make this for my two daughters. Can I use a mixer to ‘churn’ it, as it states in #6? Or should I go out and buy an ice cream maker machine? Any suggestions on where to find a good one?
    Thanks!!
    -Jeannette
    cookcleangolf@yahoo.com

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    5
    Carol at Wild Goose Tea — July 5, 2014 @ 2:19 pm

    Good Heavens, this ice cream would cause a line up out my back kitchen slider if I made it. Since I have just been introduced to homemade ice cream a year ago, I am a fanatic!!! Delish favor version!

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    6
    Rachel (teacher-chef) — July 7, 2014 @ 6:38 am

    This looks amazing! We need to whip out our ice Cream maker more (and just ignore those calories, they “don’t count” when its homemade, right?)!

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