Description
A delectable Chocolate Chip Cookie Dough Ice Cream recipe featuring homemade creamy vanilla ice cream swirled with rich chocolate and loaded with chunks of cookie dough. Perfect for indulgent dessert moments!
Ingredients
Units
Scale
For the Ice Cream:
-
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar, divided
- 2 teaspoons vanilla extract
- 4 large egg yolks
- 3 ounces semisweet chocolate, finely chopped
- 2 teaspoons canola oil
For the Cookie Dough:
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 6 tablespoons all-purpose flour
- 1/4 cup miniature semisweet chocolate chips
Instructions
- Prepare an ice bath: Set a medium-sized bowl over a large container of ice water to create an ice bath for cooling the custard.
- Heat the ice cream base: In a large saucepan, heat the milk, cream, and 1/2 cup of sugar over medium-high heat, stirring occasionally, until steam appears and the liquid is very hot but not boiling (about 175°F).
- Temper the egg yolks: In a separate bowl, whisk the egg yolks and 1/4 cup of sugar until smooth. Gradually whisk in about 1 cup of the hot liquid from the saucepan into the yolks to temper them. Then, slowly whisk the tempered yolks back into the saucepan with the remaining hot liquid. Continue cooking over medium heat until the custard reaches 180-185°F but does not simmer. Pour the custard into the bowl set in the ice bath to cool, stirring occasionally for about 10 minutes. Stir in vanilla extract, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until chilled.
- Make the cookie dough: In a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar, and granulated sugar on medium speed until light and fluffy (about 3 minutes). Mix in the heavy cream, vanilla, and salt until combined. Gradually add the flour on low speed until just incorporated. Stir in the miniature chocolate chips using a rubber spatula. Chill the cookie dough for at least 30 minutes, then scoop into 1/2-teaspoon-sized balls. Place on a parchment-lined baking sheet and freeze until ready to use.
- Prepare chocolate drizzle: Melt the chopped semisweet chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir in the canola oil until smooth. Transfer the melted chocolate to a ziploc bag and set aside.
- Churn the ice cream: Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches the texture of thick whipped cream. Snip a corner of the ziploc bag and drizzle the melted chocolate into the ice cream while it’s churning. Continue churning until the ice cream reaches the consistency of soft-serve.
- Add the cookie dough and freeze: Transfer the ice cream to an airtight container. Gently fold in the frozen cookie dough chunks. Cover the container and freeze for about 3 hours or until firm. Serve and enjoy!
Notes
- Ensure that the custard is thoroughly chilled before churning for the best texture and freezing results.
- You can make the cookie dough up to two days in advance and keep it refrigerated until ready to use.
- Feel free to substitute dark chocolate for semisweet chocolate if preferred.
- Use high-quality vanilla extract for the most flavorful ice cream base.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 28g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
