Chocolate Chip Cookie Dough Ice Cream
User Reviews
5
Chocolate Chip Cookie Dough Ice Cream
Description
Chocolate Chip Cookie Dough Ice Cream begins with preparing a safe cookie dough mixture, melting butter with sugars, then mixing in heavy cream, corn syrup, vanilla, flour (heat-treated for safety), malted milk powder, salt, and miniature chocolate chips. The dough is chilled and then chopped into chunks. The ice cream base is a mixture of whole milk, heavy cream, sugars, corn syrup, salt, and vanilla bean paste, all whisked together and churned in an ice cream maker according to the manufacturer's instructions. After churning, the cookie dough chunks and extra mini chocolate chips are folded in before freezing the ice cream further to firm up and meld flavors.
This ice cream delivers a creamy, smooth vanilla foundation punctuated by the texture of soft cookie dough bits and bursts of chocolate. It should be served shortly after thawing slightly to enjoy the ideal texture and flavors. Store in the freezer up to one month.
Heat-treating the flour eliminates any risk from raw flour consumption. If you lack an ice cream maker, alternative methods for freezing are suggested in the notes.
Ingredients
For the cookie dough:
- 4 tablespoons unsalted butter melted, 57 grams
- 1/3 cup light brown sugar packed, 67 grams
- 1 tablespoon heavy cream
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- 2/3 all-purpose flour see note below
- 1 tablespoon malted milk powder optional
- 1/4 teaspoon salt fine sea salt
- 1/2 cup semisweet chocolate chips miniature
For the ice cream:
- 1 1/2 cups whole milk cold
- 2 cups heavy cream cold
- 1/2 cup granulated sugar 100 grams
- 1/4 cup light brown sugar 50 grams
- 1 tablespoon corn syrup or golden syrup
- 1/4 teaspoon salt fine sea salt
- 1 teaspoon vanilla bean paste (or extract)
- 1/4 cup semisweet chocolate chips miniature
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 at 350°F for 10 minutes or microwaving until it reaches 165°F to ensure safety.
- If you don't have an ice cream maker, you can use alternative freezing methods described in the referenced How to Make Ice Cream Without a Machine.
User Reviews
Overall Rating
5
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