Chocolate Chip Cookie Dough Ice Cream
User Reviews
5.0
24 reviews
Excellent
Chocolate Chip Cookie Dough Ice Cream
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Homemade Chocolate Chip Cookie Dough Ice Cream is egg-free and uses secret ingredients to make easy, creamy, and flavorful ice cream. Better than the expensive brands!
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Ingredients
For the cookie dough:
- 4 tablespoons (57 grams) unsalted butter, melted
- 1/3 cup (67 grams) packed light brown sugar
- 1 tablespoon heavy cream
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- 2/3 (85 grams) cup all-purpose flour (**see note below**)
- 1 tablespoon malted milk powder, optional
- 1/4 teaspoon fine sea salt
- 1/2 cup (90 grams) miniature semisweet chocolate chips
For the ice cream:
- 1 1/2 cups whole milk, cold
- 2 cups heavy cream, cold
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1 tablespoon corn syrup or golden syrup
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste (or extract)
- 1/4 cup (30 grams) miniature semisweet chocolate chips
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Instructions
- For the cookie dough:
- In a medium bowl, combine the hot butter and sugar. Stir in the cream, corn syrup, and vanilla with a rubber spatula. Stir in the flour*, malted milk powder, and salt. Fold in the chocolate chips. Pat the dough into a flat disk and wrap in plastic wrap. Freeze until firm, about 30 minutes.
- Once the dough is firm, chop it into small chunks. Place the cookie dough chunks in the freezer until ready to use.
- For the ice cream:
- In a large mixing bowl, whisk together the milk, cream, sugars, corn syrup, salt, and vanilla.
- Pour the mixture into an ice cream maker. Chrun and freeze according to the manufacturer’s directions.
- Remove the ice cream to a bowl or an airtight container and fold in the cookie dough chunks and additional mini chocolate chips. Press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 2 hours.
- Store in freezer for up to 1 month. Place in fridge 30 minutes before serving to soften.
Notes
- *Heat treat the flour by baking it at 350°F for 10 minutes or microwaving in 30-second bursts until it reaches 165°F to kill any bacteria.
- Use Methods #2 or #3 of my How to Make Ice Cream Without a Machine here if you don't have an ice cream machine
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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