Description
This Chocolate Chip Cookie Dough Ice Cream features a rich and creamy homemade vanilla ice cream base, loaded with chunks of edible chocolate chip cookie dough and a ripple of silky chocolate. Every scoop is irresistibly decadent, perfect for satisfying your sweet cravings with a nostalgic blend of flavors.
Ingredients
Units
Scale
For the Ice Cream Base
- 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
For the Chocolate Ripple
- 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
- Prepare an Ice Bath: Set a medium-sized bowl over a large container of ice water. This will be used to chill the custard later and prevent overcooking.
- Make the Custard Base: In a large, heavy saucepan, heat the whole milk, heavy cream, and 1/2 cup of the sugar over medium-high heat. Stir occasionally until steam appears and the mixture is hot, about 175°F (do not boil).
- Temper and Cook the Yolks: In a separate bowl, whisk the egg yolks with the remaining 1/4 cup sugar until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then, whisk the tempered yolk mixture back into the saucepan with the rest of the milk mixture. Continue to cook over medium heat, stirring constantly, until the custard thickens and reaches 180-185°F, but not simmering. Immediately transfer the custard to the prepared ice bath. Let cool for about 10 minutes, stirring occasionally, then stir in the vanilla extract. Cover with plastic wrap and refrigerate until thoroughly chilled, at least 4 hours (or up to 24 hours).
- Prepare the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar at medium speed until light and fluffy (about 3 minutes). Add the heavy cream, vanilla extract, and salt, and mix until combined. Reduce the mixer speed to low and gradually add the flour, mixing only until just combined. Fold in the miniature chocolate chips using a rubber spatula. Refrigerate the dough for at least 30 minutes (or up to 2 days). Once chilled, scoop the dough into 1/2-teaspoon balls, place on a parchment-lined baking sheet, and freeze until ready to use.
- Melt the Chocolate for Rippling: Just before churning the ice cream, place the chopped semisweet chocolate in a heatproof bowl over a saucepan of barely simmering water. Melt the chocolate, stirring until smooth. Add the canola oil and mix well. Transfer the melted chocolate to a ziploc bag, snip a small corner, and set aside.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches the consistency of thick whipped cream. With the machine running, slowly drizzle in the melted chocolate to create ripples. Continue turning until soft-serve consistency is reached.
- Add Cookie Dough and Freeze: Transfer the churned ice cream to an airtight container. Gently fold in the frozen cookie dough balls. Cover and freeze for about 3 hours, or until the ice cream is firm enough to scoop.
Notes
- Ensure your custard base is fully chilled before churning for best texture.
- Toast flour for cookie dough in the oven at 350°F for 5 minutes to ensure safety, if desired.
- Store ice cream in a tightly sealed container to prevent freezer burn.
- Cookie dough can be made ahead and kept frozen until ready to use.
Nutrition
- Serving Size: 1/2 cup
- Calories: 340
- Sugar: 26g
- Sodium: 74mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
