Chocolate Chip Cookie Dough Ice Cream

Who doesn’t love Chocolate Chip Cookie Dough Ice Cream? This recipe is a must have! It’s rich, creamy, freckled with vanilla bean specks, has egg-free cookie dough… The only problem is that home ice cream makers can’t make 5 gallons at a time!

Ingredients for the ice cream (creme anglaise/custard):

  • 2 cups Whole Milk
  • 1 cup Cream
  • 7 Large Egg Yolks
  • 2/3 cup Sugar
  • 1/4 teaspoon Salt
  • 1 Vanilla Pod

Ingredients for the cookie dough:

  • 2 cups All Purpose Flour
  • 1 cup (2 sticks) Unsalted Butter, room temperature
  • 1 cup Sugar
  • 1 cup packed Light Brown Sugar
  • 1/2 teaspoon Salt (omit if using salted butter)
  • 1 tablespoon Vanilla Extract
  • 2 cups Mini Chocolate Chips

Before we begin, you will likely want to put your ice cream tub into your freezer, most manufacturers suggest freezing the bowl over night, but you should refer to the instruction manual.

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In a medium sauce pan add your whole milk (I don’t recommend using lower fat milks) and cream. Take your vanilla bean and split it in half using a paring knife, scrape out the caviar and add it to your milk. Give it a good whisk and then add the pod to your saucepan as well. We want to infuse as much vanilla as possible.

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Note: The vanilla pod isn’t necessary, but it’s a nice touch. If you have vanilla bean paste, add 1 teaspoon. If you only have vanilla extract, add 1 tablespoon after thickening our custard – basically, right before you put it in the fridge.

Bring your milk mixture to a scald – heat until small bubbles form around the edge, just do not bring to a boil.

In a large bowl whisk your egg yolks and sugar for 2-3 minutes until pale and fluffy.

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Take the pan off the heat and 1/4 cup at a time, add the hot milk to the eggs while whisking. This will temper the eggs, which will keep them from scrambling later. Do this about 2 to 3 times (so 1/2 to 3/4 cup milk in all) and then add everything back into the saucepan. This would also be a good time to fish out your vanilla bean pod, if using one.

Place the saucepan on low heat, stirring constantly with a wooden spoon for about 7 to 10 minutes. Do not raise the heat above low because you will risk breaking your custard. Like this:

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After about 7 or 8 minutes it should be thick enough to coat the back of your spoon. If you can run your finger down the back of your spoon and if the streak remains without the cream running down through the streak, it’s ready.

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You will want to strain it this through a fine mesh sieve just in case any of the egg got scrambled. This is not a necessary step, there really shouldn’t be any cooked egg if you kept the heat on low, but it’s a good thing to do period.

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After straining our custard, we want to over it with plastic wrap, making sure that the wrap touches the entire surface to prevent a skin from forming.

Refrigerate for a minimum of 6 hours, preferably overnight.

For the cookie dough:

In a large bowl, whip your sugars, butter, vanilla, and salt until light and fluffy – time varies depending on what you’re using. 3-5 minutes generally speaking.

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Once your butter mix is fluffy, add in your flour. We’re not going to be super worried about making the perfect dough today because it is going to remain just that – a dough. Mix until combined and then add your chocolate chips, mix until everything looks evenly distributed.

Line a small baking sheet with parchment paper and using a melon baller or a teaspoon measure, start making tiny balls of dough and putting them on the parchment. We’re not going to use our entire dough recipe. This being said, you could probably halve the recipe, however, in this house extra edible cookie dough is never a thing that goes to waste.

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Pro tip: Dribble some water on the baking sheet and your parchment will not roll up on itself.

Note: If you don’t have the patience or time to make little balls of dough, you can also spread the dough into an even layer on the parchment and freeze. Once it’s frozen and you’re ready to use it you would just pick up the parchment and lay it on your work surface, take a large knife and cut your dough into whatever size pieces float your ice cream boat.

Okay, back to our tiny balls. Hee hee. Once we have used about 1/3 to 1/2 of our cookie dough, that’s probably a good stopping point. Go ahead and pop these puppies into the freezer. We’ll bring them out when the ice cream is about done.

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6+ Hours later…..

You’re thinking, wow, this is a lot of work, right? Well, it may be a lot of reading, but the amount of work has been relatively minimal. We took about 15 minutes to make our Creme Anglaise and maybe another 15 minutes to make our cookie dough and make tiny balls (hee).

Ok, so, time to break out our handy-dandy ice cream maker! If you do not have one, there are other methods to making it… for the sake of not making this post into a novel, go ahead and email me from my contact page if you need some help making ice cream without a machine.

Let’s take our custard out of the fridge and our ice cream tub out of the freezer. Add your custard and follow your manufacturer’s instructions – all machines are different. Mine happens to take 25 minutes to make ice cream according to the sticker I refuse to take off my machine. If I ever remove the sticker I will probably forget.

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When you’re approaching the end of your machine’s cycle and the ice cream is almost done, it’s time to break the cookie dough out of the freezer. Break up what you need to if they froze together and just add the pieces to your machine while it’s still running so that it can distribute the dough as evenly as it’ll get.

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After a few minutes it’s time to parrr-tay! Or transfer your ice cream to  a tupperware container and move it to the freezer. I personally like the soft-serve texture, but a lot of people will suggest you freeze your ice cream for a couple of hours before digging in.

Either way, this is some amazing ice cream, even if I do say so myself. I hope you get an opportunity to make it and enjoy!

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