Quick Chocolate Chip Cookie Dough Ice Cream
A creamy homemade vanilla ice cream packed with soft, sweet cookie dough pieces. This dessert is rich, satisfying, and perfect for any occasion, combining smooth ice cream with soft, chocolate-studded dough for the ultimate treat.
Equipment
- 3-quart saucepan
- Measuring cups
- Measuring spoons
- Glass mixing bowl
- Hand-held or stand mixer
- Whisk
- Fine Mesh Strainer
- Ice Cream Maker
- Freezer-Safe Storage Container
- Spatula
- Sharp Knife
- Baking sheet lined with wax paper
Ingredients
Vanilla Ice Cream Base
- 2 cups half and half
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ tsp fine sea salt
- 4 egg yolks
- 1 tsp pure vanilla extract
Edible Cookie Dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 4 tbsp milk
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp fine sea salt
- ½ cup mini chocolate chips
Instructions
- Prepare the Vanilla Ice Cream Base: Start by making the smooth, creamy vanilla ice cream foundation. In a medium-sized 3-quart saucepan, combine 2 cups half and half, ¾ cup granulated sugar, ¼ cup brown sugar, and ¼ teaspoon fine sea salt. Warm the mixture over medium heat, stirring occasionally, until the sugars dissolve and the liquid becomes slightly steamy. Do not let it boil.
- Temper the Egg Yolks: In a small mixing bowl, whisk together 4 egg yolks until smooth. Gradually add about half a cup of the warm half-and-half mixture into the egg yolks, whisking constantly. This step is called tempering—it gently raises the temperature of the eggs without scrambling them, ensuring a silky custard.
- Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining half-and-half mixture. Reduce the heat to medium-low and stir continuously using a spatula or wooden spoon. Cook the custard slowly until it thickens enough to coat the back of the spatula. This process usually takes 6–10 minutes and requires careful attention to avoid curdling.
- Strain the Custard: Place a fine mesh strainer over a large glass mixing bowl. Pour the cooked custard through the strainer into the bowl to remove any tiny bits of cooked egg. Discard the residue left in the strainer.
- Add Cream and Vanilla: To the strained custard, pour in 1 cup heavy cream and 1 teaspoon pure vanilla extract. Stir gently to combine until the mixture is smooth and fully incorporated.
- Chill the Ice Cream Base: Transfer the mixture into an airtight container. Place it in the refrigerator and allow it to chill completely. For best results, let it rest overnight—this allows the flavors to meld and the mixture to reach an ideal temperature for churning.
- Prepare the Cookie Dough: Line a baking sheet with wax paper and set it aside. In a small bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon fine sea salt. This is your dry ingredient mix for the cookie dough.
- Cream Butter and Sugars: In a medium mixing bowl, use a hand-held or stand mixer to cream together ½ cup softened butter, ½ cup granulated sugar, and ¼ cup light brown sugar. Start on low speed to prevent sugar from flying, then gradually increase to medium-high until the mixture is light and fluffy, about 60 seconds.
- Incorporate Milk and Vanilla: Add 4 tablespoons milk and 1 teaspoon vanilla extract to the butter-sugar mixture. Beat on medium speed until smooth and fully combined.
- Mix Dry Ingredients into Dough: Gradually add the dry flour mixture to the wet ingredients. Begin mixing on low speed to prevent flour from flying, then increase to medium-high until a soft, pliable cookie dough forms.
- Add Chocolate Chips: Gently fold in ½ cup mini chocolate chips until evenly distributed throughout the dough. These small chips ensure every bite of cookie dough is chocolatey and satisfying.
- Freeze the Cookie Dough: Spread the cookie dough evenly over the prepared baking sheet in a flat layer. Place the tray in the freezer and allow the dough to firm up completely, about 30–60 minutes. Once hardened, cut into small bite-sized chunks using a sharp knife. Keep the chunks frozen until ready to fold into the ice cream.
- Churn the Ice Cream: Pour the fully chilled ice cream base into a pre-cooled ice cream maker. Turn the machine on and churn according to the manufacturer’s instructions. Continue until the ice cream thickens and reaches a soft, creamy consistency.
- Fold in Cookie Dough Chunks: Transfer the churned ice cream to a freezer-safe container. Add the frozen cookie dough pieces, gently folding them in with a spatula to ensure even distribution without melting the ice cream.
- Freeze Until Firm: Cover the container tightly and place it in the freezer for 3–4 hours, or until the ice cream hardens to your preferred consistency.
- Serve and Enjoy: Remove the ice cream from the freezer 3–5 minutes before serving to soften slightly for easier scooping. Scoop into bowls or cones, and enjoy a luscious, creamy dessert packed with cookie dough delights!
Notes
- Chill Custard Thoroughly: For the creamiest ice cream, always chill the custard base completely before churning. Overnight refrigeration gives the flavors time to meld.
- Heat-Treat Flour: To make edible cookie dough safe, lightly heat-treat the flour by microwaving it in 30-second intervals or baking at 350°F (175°C) for 5 minutes.
- Cookie Dough Size: Cut the cookie dough into small bite-sized chunks. Large pieces can harden too much in the freezer and be difficult to scoop.
- Mix-In Timing: Fold cookie dough into the ice cream after churning, not during, to keep pieces from melting.
- Sweetness Adjustment: If you prefer a less sweet ice cream, slightly reduce the sugar in either the custard or the cookie dough.
