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scoop in metal tin of chocolate chip cookie dough ice cream
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Chocolate Chip Cookie Dough Ice Cream

Creamy vanilla ice cream loaded with cookie dough makes this chocolate chip cookie dough ice cream better than anything you can buy at the store.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings 12 scoops
Calories 279kcal
Author Ryan Beck

Ingredients

Cookie Dough

  • ½ cup all-purpose flour
  • ¼ cup unsalted butter, room temperature (4 tbsp)
  • ¼ cup light brown sugar
  • 2 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla extract
  • cup mini chocolate chips

Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • cup light brown sugar
  • 2 teaspoon vanilla extract
  • teaspoon salt
  • cup mini chocolate chips

Instructions

Cookie Dough

  • Preheat oven to 350°F. Line baking sheet with parchment paper. Add flour in even layer and bake for 7 minutes. Remove and set aside. (You do this to kill any bacteria that might be lingering)
  • In a large bowl, cream together the butter, brown sugar, granulated sugar and salt with wooden spoon until light and fluffy. Add the heavy cream and vanilla extract and stir until smooth. Stir in the flour and mix until just combined. Fold in the chocolate chips.
  • Spread the cookie dough evenly in a parchment-lined baking dish until the dough is ½" thick. Freeze until solid, about 1 hour. Cut cookie dough into ½" cubes and freeze to be used later.

Ice Cream

  • Combine milk and cream in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 170°F and bubbles start to form around the edges.
  • While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar until well incorporated and the mixture is thick and a pale yellow color. Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 185°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
  • Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Cover and refrigerate at least 4 hours or overnight.
  • Remove the custard from the refrigerator and stir in the vanilla extract and salt. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
  • Once desired consistency, slowly the cookie dough and chocolate chips to the ice cream maker and churn for 30 seconds longer until mixed through.
  • Transfer ice cream to airtight container and freeze until solid, about 2 hours.

Notes

  • Use the Best Ingredients - when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality vanilla extract and chocolate.
  • Don't Cut the Fat and Calories - ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
  • Add Extract at Right Time - if you add the vanilla extract while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
  • Chill the Custard - you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
  • Use Frozen Bowl - make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving the ice cream a great chance of freeze.
  • Start Ice Cream Motor First - do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
  • Don't Overchurn - always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
  • Add cookie dough at the end – never add your cookie dough at the beginning of the process. You want to add it when it looks like there is about a minute left in the churning process.
  • Keep It Creamy - homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.

Nutrition

Serving: 1scoop | Calories: 279kcal | Carbohydrates: 24g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 87mg | Potassium: 44mg | Fiber: 0g | Sugar: 18g