Chocolate Chip Cookie Dough Ice Cream

Make the vanilla ice cream

1. Mix the ¾ teaspoon xanthan gum, 2 tablespoons dry milk powder, ¾ cup granulated sugar, and pinch of salt in a small bowl.
2. Pour the 1 ½ cups whole milk into a saucepan, then drizzle in the 2 tablespoons corn syrup.
3. Heat the milk mixture over medium heat. Dump in the sugar mixture and whisk vigorously until the sugar dissolves, 2 to 3 minutes.
4. Slide the saucepan off the heat and whisk in the 1 ½ cups heavy cream.
5. Stir in the 1 tablespoon vanilla extract.
6. Pour the ice cream base into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 4 hours or, for better flavor and texture, overnight (8 to 12 hours).

Prepare the cookie dough

1. Make 1 recipe eggless chocolate chip cookie dough according to the recipe instructions, adding the 2 ½ tablespoons corn syrup in step 4 when you add the milk and vanilla.
2. Scoop out 1 to 1/2 cups of the dough. Refrigerate the rest to munch on at your leisure.
3. Either flatten the dough to a 1/4 thicken or roll it into small balls of different sizes on a parchment-lined baking sheet. Freeze until solid.
4. If you've flattened the dough, chop the slab of frozen dough into shards of varying sizes. Slide the sheet back into the freezer.

Churn and freeze the ice cream

1. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
2. Gently fold in the frozen cookie dough shards or balls.
3. Transfer the ice cream to an airtight container and freeze until firm, 4 to 6 hours.
4. Scoop and enjoy your homemade cookie dough ice cream!