Description
A delightful homemade chocolate chip cookie dough ice cream recipe combining creamy vanilla bean ice cream with chunks of rich chocolate chip cookie dough for a perfect indulgent treat.
Ingredients
Ice Cream Base
- 3 cups Heavy Cream
- 2 cups Half-n-Half
- 1 2/3 cups Sugar
- 1 Vanilla Bean (halved and scraped) or 1 teaspoon Pure Vanilla Extract or Paste
Cookie Dough
- 1/2 cup Butter (melted)
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 1 Tablespoon Milk
- 1 teaspoon Vanilla
- 1 cup + 2 Tablespoons Flour
- 1/2 teaspoon Salt
- 1 1/4 cups Chocolate Chunks or Chips (divided)
Instructions
- Prepare Ice Cream Base: Combine heavy cream, half-n-half, and sugar in a medium saucepan. Cook over medium-low heat, stirring often until sugar dissolves (about 2-3 minutes). Remove from heat and add vanilla bean seeds from the scraped bean, vanilla bean paste, or pure vanilla extract to taste.
- Chill Base: Let the ice cream base cool and chill for 30 minutes before churning.
- Churn Ice Cream: Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Ice Cream: Transfer the churned ice cream into an airtight container and freeze for at least 1 to 4 hours to harden.
- Make Cookie Dough: In a medium bowl, cream together melted butter, brown sugar, and sugar for 4 minutes. Add milk and vanilla, mixing well.
- Add Dry Ingredients: Stir in flour, salt, and 3/4 cup of chocolate chunks, reserving 1/2 cup chocolate chunks for later. Wrap the dough tightly in plastic wrap and refrigerate to chill.
- Combine Dough with Ice Cream: Once the ice cream is ready, crumble the chilled cookie dough into the ice cream along with the remaining 1/2 cup chocolate chunks. Gently fold to incorporate evenly.
Notes
- Use fresh vanilla bean for the best flavor or high-quality vanilla extract if beans are unavailable.
- You can control the amount of cookie dough and chocolate chunks based on your preference.
- Ensure the cookie dough is refrigerated well to prevent it from melting too quickly when mixed into the ice cream.
- If you don’t have an ice cream maker, you can freeze the base and stir every 30 minutes until thickened.
- Cookie dough used is uncooked but safe due to no raw eggs.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning (Ice Cream Maker), Mixing
- Cuisine: American
