Dessert

Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream is the indulgent treat that makes you feel sinful just for biting into it. Every bite of this creamy vanilla ice cream has chunks of cookie dough that are bound to rock your world. Serve it with cake for birthday parties, or keep it all to yourself as a luscious treat for any occasion.

Chocolate Chip Cookie Dough Ice Cream

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 from Memorial Day all the way to Labor Day!

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! 🙂

I’m always torn between ice cream and cookies when it comes time for dessert, but with this Chocolate Chip Cookie Dough Ice Cream, the problems are solved! Creamy vanilla ice cream loaded with chunks of chocolate chip cookie dough and chocolate chips. 

How Long Does It Take Ice Cream To Form And Freeze 

You will first need to refrigerate the custard for 4-24 hours, and then you will need to freeze the ice cream for at least 3 hours. There are a few steps involved, but most of the time is spent waiting for it to chill and freeze.

How Long Can You Freeze Homemade Ice Cream 

Typically, this chocolate chip cookie dough ice cream lasts around 2 weeks in the freezer. You will need to keep it in the coldest area of your freezer and out of the door. As long as it’s airtight, you shouldn’t have any trouble storing it for a week or so. I think you will love how well this vanilla ice cream with cookie dough lasts.

Best Container To Use For Homemade Ice Cream 

You can store the cookie dough ice cream in just about any glass or plastic container as long as it’s freezer-safe. The second thing to consider when looking for a container is making sure that the lid fits snug. You don’t want air to get into the ice cream, or it will cause crystals to form, and it is more likely to lose its flavor, and the texture won’t be as good either.

Ingredients

For the Ice Cream:

  • Whole milk
  • Heavy cream
  • Granulated sugar, divided
  • Vanilla extract
  • Large egg yolks
  • Semisweet chocolate, finely chopped
  • Canola oil

For the Cookie Dough:

  • Unsalted butter, at room temperature
  • Light brown sugar
  • Granulated sugar
  • Heavy cream
  • Pure vanilla extract
  • Salt
  • All-purpose flour
  • Miniature semisweet chocolate chips

How to Make Chocolate Chip Cookie Dough Ice Cream

First Step: Begin by getting a large container and filling it with ice water. Then place a medium bowl on top. 

Second Step: Using a heavy saucepan, heat the milk, 1/2 cup of sugar, and cream using medium-high heat. Stir occasionally until the temperature reaches 175 degrees. 

Third Step: Use a separate bowl and whisk the eggs and 1/4 cup of the sugar together. Gently whisk one cup of the hot liquid into the egg yolks to temper them. Whisk the tempered eggs back into the rest of the hot liquid. Keep cooking the custard mixture using medium heat until it’s hot and around 180-185 degrees. Pour the custard into the bowl that is in the ice back. Let it cool and occasionally stir for 10 minutes. Then remove the cooled custard mixture from the ice bath and stir in the pure vanilla extract. Use a piece of plastic wrap to cover the bowl tightly and refrigerate until it’s 40 degrees. Keep it cold for 4 hours all the way up to 24 hours. 

Fourth Step: Prepare the cookie dough by combining the butter and salt in a stand mixer. Use the paddle attachment and beat it on medium speed for three minutes until it’s light and fluffy. Pour in the cream, salt, and vanilla. Mix well until it’s combined for around 1 minute. You’ll need to scrape down the sides of the bowl, then add the flour slowly. Mix until incorporated and use a rubber spatula to fold in the chocolate chips. Put it in the fridge for 30 minutes all the way up to 2 days. After it’s chilled, you can scoop the dough into 1/2 teaspoon sized cookie balls. Then place them on a baking sheet that has been lined with a piece of parchment paper. Put the pan in the freezer until you are ready to make the ice cream.

Fifth Step: Right before you go ahead and begin churning the ice cream, you will need to place the semi-sweet chocolate in a bowl. Place the bowl over a saucepan that has simmering water. Heat the chocolate until it’s melted and whisk it with a spoon. Stir in the oil and put it in a ziplock bag. 

Sixth Step: Place the ice cream mixture into the canister of your ice cream machine. Follow the directions for your device according to the manufacturer’s instructions. Churn until it’s a texture similar to thickened whipped cream. Cut the corner off the bag of melted chocolate and oil. As the machine is still running, drizzle in the melted chocolate. Continue to churn the ice cream until it looks like soft serve ice cream. 

Seventh Step: Place the ice cream in an airtight container and slowly fold in the homemade cookie dough chunks. Put the lid on the container and freeze for at least 3 hours or until it’s firm. 

If you love ice cream as much as I do, then I know you are going to enjoy these ideas too. Check them out:

Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream

Yield: 1 quart

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

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
  •  

Instructions

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.

 

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