Chocolate Chip Cookie Dough Ice Cream
Submitted by PaulaJ
Chocolate chip cookie dough ice cream made at home: a rich, eggless vanilla cream base churned and studded with chunks of cookie dough. The ice cream parlor classic from your own freezer.
YIELD
24 servingsPREP
30 minCOOK
0 minREADY
2 hrsThat nostalgic scoop from the ice cream parlor, the one with cold pockets of soft cookie dough, is surprisingly easy to make at home. The base is an eggless ice cream custard, no tricky tempering involved, just scalded milk, sugar, half and half, vanilla, and a generous pour of heavy cream for that dense, scoopable richness.
Scalding the milk first helps the sugar and salt dissolve completely, so the base churns up smooth instead of grainy.
Timing the cookie dough matters. You churn the base to a soft-serve consistency first, then break the dough into small clusters and fold them in by hand, spreading them evenly before the final freeze.
A few hours in the freezer firms everything up, and those dough nuggets stay soft and chewy even straight from the cold, the textural contrast that makes this flavor a forever favorite.
Pro Tips
- For food safety, use edible cookie dough made without raw eggs and with heat-treated flour, since the dough goes in uncooked.
- Chill the base thoroughly before churning; a cold base freezes faster and stays smoother.
- Add the dough only once the ice cream reaches soft-serve stage, or it will sink and clump at the bottom.
- Press plastic wrap directly onto the surface before the final freeze to keep ice crystals from forming.
Variations
- Use chocolate cookie dough or peanut butter dough in place of classic chocolate chip.
- Swirl in fudge ripple or caramel along with the dough.
- Fold in extra mini chocolate chips for more crunch in every bite.
Ingredients
Directions
Take the chocolate cookie dough out of fridge and leave out until needed.
Scald milk until bubbles form around edge. Remove from heat.
Add sugar and salt.
Stir until dissolved. Stir in half and half, vanilla, and whipping cream.
Cover and refrigerate 30 minutes.
Freeze as directed by your ice cream machine’s instructions.
Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough.
Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream.
Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.
Put the ice cream in the freezer for several hours until hardened.
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