A smooth and creamy vanilla ice cream base filled with oodles of eggless chocolate chip cookie dough chunks. This wonderful frozen treat is surely cookie dough heaven!
Loyal readers – you might have noticed a bit of a change around here. After being on the Blogspot domain for 7 years, I finally made the leap to host my own domain here at eva-bakes.com. It’s been a wild journey, and I am hoping that this new site will make things easier for you to search, read, and share. Please be patient with me, as I have about 1500 posts that I need to manually update to the new format. Gulp!
You’ll notice that the overall layout and theme are pretty much staying the same, but the recipe cards are much improved. Hopefully this new site is less cluttered than the old one. Let me know your thoughts below! So I guess today’s theme is “what’s old is new again,” beginning with this cookie dough ice cream.
Yes, I know that I already have cookie dough ice cream here and here on the blog. So I hope you’ll humor me with a third recipe. The first recipe I ever tried was a no-churn ice cream that wasn’t thick or creamy enough for my tastes. The second one uses Jeni’s ice cream base, but I’ve found that her recipe doesn’t freeze very well if you want to keep it for a long period of time. Something about the cream cheese gets all weird.
So, I am back with round 3 of cookie dough ice cream. This one starts with David Lebovitz’s ice cream base, which freezes really well and doesn’t get gummy or icy. Then I layered in some of Lindsay Landis’ amazing eggless cookie dough. Put them together and you have one rockin’ ice cream!
Dare I say that this is one of the best cookie dough ice creams I’ve ever had? I attribute it to a good solid ice cream base, and never-ending chunks of cookie dough. You’ll get lots of cookie dough in each bite!
And I don’t care if it’s almost winter. Ice cream is good year-round. Who’s with me?
Chocolate chip cookie dough ice cream
- 1 stick 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 Tablespoons milk or cream
- 3/4 cup all-purpose flour
- 1/2 cup mini chocolate chip cookies
- 1 cup whole milk
- 3/4 cups granulated sugar
- 2 cups heavy cream divided
- Pinch of salt
- 1 teaspoon vanilla extract
- 6 large egg yolks
- Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Add the salt, vanilla and milk and mix well. Turn the mixer to low and slowly add in the flour and mix until well incorporated. Turn the mixer off and stir in the chocolate chips by hand.
- Refrigerate the cookie dough for about 30 minutes. Then break up the cookie dough into marble-sized pieces and place back in the refrigerator until ready to use.
- Make the ice cream base: In a medium saucepan, heat up the whole milk, sugar, 1 cup of the heavy cream and salt on medium temperature until the sugar is completely dissolved.
- In a large bowl, place the remaining heavy cream. Put a mesh sieve on top and set aside.
- In a medium sized bowl, whisk the egg yolks and add the vanilla. Set aside.
- Once the whole milk mixture is warmed up and the sugar has melted, pour about 1/2 cup of it into the bowl with the egg yolks. Whisk constantly so the eggs don't scramble. Then pour this back into the large bowl with the whole milk and keep whisking. The mixture will thicken and coat the back of your spatula or wooden spoon.
- Pour the mixture over the mesh sieve so it combines with the remaining cup of heavy cream. Mix well. Allow the mixture to cool down and place in the refrigerator to cool completely over night.
- Once the ice cream base is fully chilled, place it in your ice cream machine and churn according to the manufacturer's directions. Break the cookie dough into little chunks and fold them into your ice cream base. Transfer to a container and freeze for at least 3-4 hours. Ice cream should stay in an airtight container in the freezer and will keep for many weeks.