Our friend Katie’s birthday was a couple of days ago. We took over some of these cupcakes along with this ice cream. I used one of my favorite vanilla recipes for the base, added some chocolate chunks and of course a handful (more like a couple of handfuls) of eggless cookie dough bits. It was perfect. I’ll definitely be making it again!
Chocolate Chip Cookie Dough Ice Cream Recipe
Soft cookie dough rolled into tiny bites and stirred into a frozen vanilla custard makes this Chocolate Chip Cookie Dough Ice Cream Recipe hard to stop scooping.
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Servings: 4 servings
Calories: 1012kcal
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cup heavy cream
- 1/2 tsp salt
- 1 vanilla bean - split in half lengthwise or ½ tsp. ground vanilla bean
- 6 large egg yolks
- 2 tsp vanilla extract
- 1/2 cup chopped chocolate chunks
Eggless Cookie Dough
- 1/4 cup butter - room temperature
- 1/4 cup +2 tablespoons brown sugar - packed
- 1/4 cup +2 tbsp flour
- 1/2 tsp salt
- 1/2 teaspoon vanilla
- 2 tsp water
- 1/8 cup mini chocolate chips - semi-sweet
Instructions
- Warm the milk, salt, sugar, and 1 cup of cream in a medium saucepan. Scrape the seeds from the vanilla bean or add the ground vanilla bean to the warm milk. Cover and keep on low heat (just enough to keep warm) for 30 minutes.
- Pour the remaining 1 cup of cream into a large mixing bowl and place a mesh sieve on top.
- In a separate medium mixing bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the yolks, whisking constantly. Once combined, scrape the mixture back into the saucepan and return to medium heat. Using a heatproof spatula, scrape the bottom as you stir until the mixture coats the bottom of the spatula and/or reaches 170 degrees Fahrenheit (77 degrees Celsius).
- Pour the heated mixture through the strainer and into the cream. Add the vanilla extract.
- Place the bowl over an ice bath to cool, then place it in the refrigerator for 30 minutes until chilled throughout.
- Meanwhile, to make the cookie dough bits, cream the butter, brown sugar, vanilla, and salt in a small bowl. Then mix in the flour and water. Gently fold in the mini chocolate morsels.
- Place the dough in a ziplock bag, flatten it to allow it to cool faster. Place it in the refrigerator for 15–20 minutes, then remove and roll into bite-size bits (set aside).
- Freeze according to the manufacturer’s instructions. When finished churning, stir in the cookie bits and chocolate chunks with a spatula.
- Place the ice cream in an airtight freezer-safe container and freeze for at least 4 hours.
NOTES
STORE Chocolate Chip Cookie Dough Ice Cream in an airtight, freezer-safe container. It will stay good in the freezer for up to 2 weeks, although it’s best within the first 5–7 days for creaminess and flavor.
If it hardens too much, let it sit at room temperature for about 5 minutes before scooping. Avoid refreezing if it melts completely. For a slightly softened texture, allow it to sit briefly before serving.
Nutrition
Serving: 4serving | Calories: 1012kcal | Carbohydrates: 80g | Protein: 12g | Fat: 73g | Saturated Fat: 44g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.5g | Cholesterol: 450mg | Sodium: 751mg | Potassium: 387mg | Fiber: 2g | Sugar: 69g | Vitamin A: 2594IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 3mg
This looks SO yummy! One question though…in the cookie dough you listed 1/4 cup butter plus 4Tbsp. Isn’t that just 1/2 cup?
Ahh yes- the 4 tbsp. was suppose to be in parentheses, so I just updated it. Thanks for catching that!!!
wow this looks delicious!!
One of my favorites! Thanks for sharing at Church Supper. Have a blessed week & please come back soon ~EMM
Wow – that looks amazing. Will definitely be pinning this one for future reference. Thanks for sharing!
Yummy this looks great.
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