Chocolate Chip Cookie Dough Ice Cream Recipe

5 from 1 vote

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.

Prep Time10

Cook Time30

Freeze Time5

Total Time5 40

Course: Ice Cream & Frozen Treats

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 1012kcal

Author: Andrea

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 1/2 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.

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