This baked/unbaked ice cream is another concoction from Ample Hills Creamery in Brooklyn. It’s a vanilla ice cream with both chocolate chip cookie dough pieces AND chocolate chip cookie chunks!
I’ve been on a bit of an ice cream kick. Wait – let me take that back. I’m ALWAYS on an ice cream kick, but this time I’ve been making a lot of ice cream. Does that make sense? My latest obsession is Ample Hills Creamery in Brooklyn. Our favorites from the creamery are the ooey gooey butter cake ice cream and their salted crack caramel ice cream.
This time, I attempted to recreate their baked/unbaked ice cream. This is a vanilla based custard with mounds and mounds of chocolate chip cookie dough and chunks of chocolate chip cookies. Now why didn’t I think of that?
I made the ice cream base from Ample Hills but used different recipes for the cookie dough and the chocolate chip cookies. Why? Because the cookie recipe from the cookbook made a half sheet pan’s worth. I didn’t want to give away square or rectangle shaped cookies, so I made regular round ones instead. And I already have a favorite cookie dough recipe.
Anyway, Addie and I made the components for this ice cream together on Mother’s Day. She helped me get all the ingredients for the cookie dough and then again for the cookies. She also came and helped as I made the ice cream custard. As a reward, I let her lick the bowls. The next day, my husband snuck some ice cream one afternoon and said it was excellent.
I finally tried a bite a few days later and agreed that this ice cream was fantastic. I especially loved the chunks of unbaked cookie dough and the bits and pieces of the baked chocolate chip cookies. Maybe next time I’ll add a swirl of chocolate throughout to make this even more decadent!
Baked/Unbaked ice cream
- 3/4 cup organic cane sugar
- 1/2 cup skim milk powder
- 1 and 2/3 cups whole milk
- 1 and 2/3 cups heavy cream
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 recipe eggless cookie dough link at bottom
- 4-5 chocolate chip cookies link at bottom
- Get a large bowl and fill it with ice. Set aside.
- In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
- Place the egg yolks in a small bowl and set aside.
- Put a fine mesh sieve on top of a large bowl and set aside.
- Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
- Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
- Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
- Pour the mixture into the fine mesh sieve. Remove the sieve and stir the vanilla into the custard mixture. Mix well.
- Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.
- Once the ice cream mixture has completely cooled, churn in an ice cream machine according to the manufacturer's directions.
- Transfer a few scoops of the ice cream into a freezer-safe container, add chunks of cookie dough and the baked cookies and repeat. Freeze for 8-12 hours before serving.