Cookie Dough Ice Cream Recipe

5 from 1 review

Cookie Dough Ice Cream Recipe

Homemade Cookie Dough Ice Cream is sooo worth the effort. Molasses in the brown sugar makes the ice cream soft and luscious. Clumps of buttery, edible cookie dough are folded into the ice cream.

Prep Time: 10

Bake Time: 10

Freezing Time: 6

Total Time: 6 20

12 servings

Ingredients
US Customary - Metric

Brown Sugar Ice Cream

12 oz whole milk (1 ½ cups)
12 oz heavy cream (1 ½ cups)
8 oz brown sugar (1 cup)
5 large egg yolks
1/8 teaspoon table salt
1 tablespoon vanilla extract

Edible Cookie Dough

2 ½ oz all-purpose flour (½ cup)
2 oz unsalted butter (room temperature)
1 oz granulated sugar (2 tablespoons)
2 oz brown sugar (¼ cup)
¼ teaspoon table salt
2 teaspoons whole milk
1 teaspoon vanilla extract
4 ½ oz mini chocolate chips (¾ cup, divided)

Instructions

Make the Ice Cream Base:

Combine 12 oz whole milk, 12 oz heavy cream and 8 oz brown sugar in a small saucepan. Heat the milk mixture over medium high heat until scalding hot.
While the milk heats up, whisk together 5 large egg yolks, 1/8 teaspoon table salt and 1 tablespoon vanilla extract in a small bowl.
Once the milk mixture is scalding hot. Begin whisking the yolks, continue whisking while you pour the milk into the the yolks.
Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a full boil. Remove from the heat and strain into a bowl. Cover the bowl and chill until very cold. At least 4-5 hours or over night.

Make the Cookie Dough:

Place 2 ½ oz all-purpose flour in a microwave-safe bowl. Microwave the flour for 30 seconds. Check the temperature of the flour. It should be at least 165°F. If not, microwave for 10 second increments until the temp is reached. Sift the flour into a small bowl to remove lumps and set aside to cool to room temperature.
Cream 2 oz unsalted butter, 1 oz granulated sugar, 2 oz brown sugar and ¼ teaspoon table salt until light and aerated. Add 2 teaspoons whole milk and 1 teaspoon vanilla extract and mix until combined. Add the cooled flour and mix to combine. Fold in 1/4 cup of the mini chocolate chips. Use a half-teaspoon to scoop the dough into 1/4" balls. Set the cookie-dough balls onto a sheet pan and chill while the ice cream is churning.

Churn the Ice Cream:

Churn the brown sugar ice cream according to the directions for your ice cream machine.
Add the last 1/2 cup of mini chips to the ice cream before removing it from the machine. Scoop 1/4 of the ice cream into a container. Drop 1/3 of the cookie balls over the ice cream, leaving at least 1" between them. Continue layering the ice cream and cookie dough, ending with a layer of ice cream. Smooth the top and lay a piece of plastic wrap directly on the surface of the ice cream. Cover tightly and freeze until firm.