Cookie Dough Ice Cream
Indulge in a classic homemade treat with this creamy vanilla bean ice cream, generously studded with chunks of safe-to-eat, chocolate chip cookie dough. A perfect balance of smooth custard and chewy, sweet bites.
For 8 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Edible Cookie Dough
- b.Preheat your oven to 350°F (175°C). Spread the all-purpose flour on a baking sheet and bake for 5-7 minutes to heat-treat it, ensuring it's safe to eat raw. Let it cool completely.
- c.In a medium bowl, use an electric mixer to cream the softened butter, light brown sugar, and 25g of the granulated sugar until light and fluffy, about 2 minutes.
- d.Beat in 1/2 tsp of vanilla extract, 1/8 tsp of salt, and 2 tablespoons of milk until combined.
- e.Gradually mix in the cooled, heat-treated flour until just incorporated. Do not overmix.
- f.Fold in the mini chocolate chips.
- g.Roll the dough into small, bite-sized pieces (about 1/2-inch) and place them on a parchment-lined plate or small baking sheet. Freeze for at least 1 hour until firm.
- 2
Step 2
- a.Make the Custard Base
- b.In a medium saucepan, combine the heavy cream, whole milk, the remaining 150g of granulated sugar, and 1/4 tsp of salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot and steaming, but not boiling.
- c.While the cream mixture is heating, whisk the egg yolks in a separate large bowl until they are smooth and slightly pale.
- d.Temper the eggs by slowly pouring about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
- e.Pour the tempered egg mixture back into the saucepan with the rest of the cream.
- 3
Step 3
- a.Cook and Chill the Custard
- b.Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (an inserted finger should leave a clean line). This should take 5-8 minutes. The temperature should reach 170-175°F (77-80°C).
- c.Immediately remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture.
- d.Stir in the remaining 2 tsp of vanilla extract.
- e.To cool quickly, place the bowl in an ice bath for 20-30 minutes. Then, cover with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely cold.
- 4
Step 4
- a.Churn the Ice Cream
- b.Pour the thoroughly chilled custard base into your pre-frozen ice cream maker bowl.
- c.Churn according to the manufacturer's instructions, typically for 20-25 minutes, or until it reaches the consistency of thick soft-serve ice cream.
- 5
Step 5
- a.Incorporate Cookie Dough and Freeze
- b.During the last 2 minutes of churning, add the frozen cookie dough pieces and let them mix evenly into the ice cream base.
- c.Transfer the finished ice cream to a freezer-safe, airtight container (a loaf pan covered tightly with plastic wrap works well).
- d.Freeze for at least 4-6 hours, or until the ice cream is firm and scoopable. For best results, let it sit at room temperature for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra rich vanilla flavor, you can add one vanilla bean, split and scraped, to the cream mixture in Step 2. Remove the pod before churning.
- 2Ensure your ice cream maker's bowl is frozen solid, typically for at least 24 hours, before you start. A partially frozen bowl will result in soupy ice cream.
- 3Chilling the custard base overnight yields the creamiest results as it allows the fats to fully solidify and the flavors to meld.
- 4Don't overcrowd the ice cream maker with cookie dough pieces; add them gradually to ensure they distribute evenly.
- 5To prevent ice crystals, press a piece of parchment or wax paper directly onto the surface of the ice cream before sealing the container for freezing.
Adapt it for your goals.
Chocolate Base
For a chocolate cookie dough ice cream, whisk 1/2 cup of unsweetened cocoa powder into the cream and sugar mixture before heating the custard base.
Different Mix insDifferent Mix-ins
Swap the mini chocolate chips in the dough for chopped nuts, toffee bits, or different flavored baking chips like peanut butter or white chocolate.
Brownie DoughBrownie Dough
Use an edible brownie batter recipe instead of cookie dough for a fudgier, more decadent variation.
Why this is on our healthy list.
Source of Calcium
The whole milk and heavy cream in the ice cream base provide calcium, which is essential for maintaining strong bones and teeth.
Mood Booster
Enjoying a delicious treat like ice cream can trigger the release of dopamine in the brain, leading to feelings of pleasure and happiness. The chocolate chips also contain compounds that can positively affect mood.
Quick Energy Source
The sugar and fat content in this dessert provides a quick and concentrated source of energy, which can be useful for a boost, though it should be consumed in moderation.
Frequently asked questions
One serving (approximately 3/4 cup) of this homemade Cookie Dough Ice Cream contains around 505 calories. This is an estimate and can vary based on the specific ingredients used.
