There’s nothing better than homemade ice cream in the heat of the summer! This cookie dough ice cream contains LOADS of cookie dough so you get several chunks in every bite!
Remember how it was Cookiepalooza earlier this year? Well, behold Cookie dough-palooza! I will be sharing several cookie dough recipes over the next week to satisfy the cookie dough lover in you. Don’t worry, none of these have raw eggs, so these are definitely safe to eat.
I don’t know about you, but when summertime rolls around and is in full force, I want to eat ALL of the ice cream. I want to go to all the ice creameries and also make all of the flavors. If we have time after dinner, I want to eat ice cream. Have a free hour before bedtime? I want ice cream. Maybe I have a problem, but I just can’t help myself.
I was flipping through one of my cookbooks and saw this cookie dough ice cream. Rather than follow it exactly, I used the base from Jeni’s and then followed the directions from the cookbook for the cookie dough.
What I loved about the cookie dough recipe is that it made plenty – so much, in fact, that every bite of ice cream contained several cookie dough nuggets. It’s definitely not one of those store-bought kinds where you hunt endlessly for cookie dough and cannot find any.
This is honestly one of the best ice creams that have come out of my kitchen to date. It’s definitely something that I will be making year after year, and even in the winter.
Cookie dough ice cream
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 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 chips
- 2 Tablespoons light corn syrup
Ice cream base
- 2 cups whole milk, divided
- 1 Tablespoon plus 1 teaspoon cornstarch
- 1 and 1/2 ounces (3 Tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 and 1/4 cups heavy cream
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 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.
- In a small bowl, mix 2 Tablespoons of milk with the cornstarch to make a slurry. Set this aside. Reserve the remaining milk and keep it separate.
- In a large bowl, mix together the cream cheese with the sea salt until well combined. Set a fine mesh sieve above it and set aside.
- In a medium sized saucepan, heat the cream, remaining milk, sugar and corn syrup on medium to medium-high heat until boiling. Allow the mixture to boil for 4 minutes.
- Take the saucepan off the stove and very carefully add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
- Turn off the stove and pour the liquid through the sieve into the large bowl with the cream cheese/salt. Add the vanilla and mix well until everything is fully incorporated.
- At this point, you have two options. You can either set the ice cream over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.
- Once the mixture is completely cool, churn it in your ice cream maker according to the manufacturer's directions. Add in the cooled cookie dough pieces and transfer the ice cream to a freezer-proof container. Freeze at least 4 hours or up to overnight.