Need a refreshing yet decadent ice cream? Look no further than this chocolate key lime cookie ice cream! It contains chunks of key lime cookies, chocolate ripple and chocolate chips!
During an icebreaker for work a little while ago, someone asked us what our favorite part of summer was. My answer: ALL of the ice cream. It’s true. While I eat ice cream year-round, I especially enjoy it in the summertime. There were a span of a few weeks where every day was in the mid-to-upper 90s. Plus the heat index. So in reality, it was 100+ degrees each day.
And when it’s hot, there is nothing I want more than a few scoops of ice cream. While my default is something minty or chocolatey, I do occasionally like something refreshing (see: this fabulous lilikoi ice cream).
During a summertime trip to Trader Joe’s, Addie and I saw that they sold a box of key lime cookies. Intrigued, I picked up a box and immediately put it into my shopping basket. We enjoyed some later that day and exclaimed how tart they were. While the powdered sugar cut the tartness just a tad, these cookies would really wake you up.
As time went on, we slowly ate the box of cookies. But we still had about 10-15 of them remaining. I thought it would be wise to do what I always do with leftover boxes of cookies: chop them up and put them in an ice cream. My husband was VERY suspicious about the ice cream because he found the cookies to be super tart. He wasn’t convinced that I’d be able to find a way to make the ice cream less punchy.
Well, I am happy to say that I did find a way. I used a vanilla ice cream base and threw in lots of chocolate syrup and mini chocolate chips. I knew that key lime paired with chocolate would be a good combo (ever heard of chocolate dipped key lime pie?). Plus, the chocolate syrup and the chips would add some good contrasts of texture as well.
Thankfully, my family enjoyed my concoction. In fact, they were on the verge of asking to buy another box of cookies just so we could make the ice cream again. Pucker up – this ice cream will certainly refresh your palate on a hot summer’s day!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Chocolate key lime cookie ice cream
- 2 cups heavy cream
- 1 cup whole milk I used 1%
- ⅔ cup granulated sugar
- ⅛ teaspoon salt
- 6 large egg yolks
- 10-15 Trader Joe's key lime cookies chopped
- chocolate syrup store-bought or homemade
- mini chocolate chips
- In a medium sized saucepan, mix together the cream, milk, sugar and salt on medium heat. Keep stirring until the mixture starts to steam.
- In a small bowl, mix the egg yolks together. Slowly stream in about a cup of the hot cream mixture and whisk. Then pour everything back into the saucepan and whisk vigorously.
- Meanwhile, place a fine mesh sieve over a large bowl. Once the mixture thickens and is enough to coat the back of a spoon or spatula, pour it into the sieve and into the bowl.
- Allow the mixture to cool to room temperature before covering and refrigerating overnight.
- The next day, churn the ice cream according to the manufacturer's instructions.
- Add a layer of ice cream into a freezer-safe container. Then add in some chocolate syrup and sprinkle with the chopped cookies and mini chocolate chips. Repeat.
- Place the container in the freezer and chill for at least 8 hours or overnight before serving.