Cookie Dough Ice Cream Recipe
User Reviews
5
Cookie Dough Ice Cream Recipe
Description
The process begins with heat-treating all-purpose flour to eliminate bacteria risk, ensuring food safety in the raw cookie dough. The dough itself is made by blending melted butter, brown sugar, vanilla extract, and flour, then folding in chopped chocolate chips. Chilling the dough before adding to ice cream helps the pieces hold their shape during mixing.
The ice cream base mixes heavy cream, half and half, sugar, and vanilla extract before churning in an ice cream maker. Cookie dough chunks are folded in during the final minutes of churning to distribute evenly without melting into the base.
Frozen in an airtight container, the ice cream maintains a smooth consistency when stored below 0°F. The notes emphasize the importance of proper flour heat treatment, temperature control for storage, use of an ice cream maker, and storage tips for maintaining the ideal texture over up to three weeks.
Ingredients
Cookie Dough
- 5 Tbsp butter melted and slightly cooled
- 1/3 c. light brown sugar packed
- 1/2 c. flour
- 1/2 tsp vanilla extract
- 1/2 c. chocolate chips chopped
Ice Cream
- 2 c. heavy cream
- 1 c. half and half
- 3/4 c. sugar
- 1 tsp vanilla extract
Instructions
- The first step is to heat treat the flour. Pour flour into an oven safe dish and bake in preheated oven at 350 degrees F for 5 minutes or until flour has reached a temperature above 160 degrees Fahrenheit. Do not overcook. Let cool.
- Mix together butter and brown sugar together for the cookie dough until smooth. Add vanilla and mix well then add the flour and combine. Fold in chopped chocolate chips.
- Stick the bowl in the fridge or freezer for a little bit and let it harden up a bit so it stays together when you mix it in the ice cream.
- For the ice cream in a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
- Pour into ice cream maker and prepare according to according to directions.
- In the last few minutes mix in the cookie dough by small teaspoons.
- Store in the freezer.
Notes
- Heat treat flour by baking at 350°F for 5 minutes to kill bacteria without burning it.
- Store homemade ice cream in an airtight container at 0°F or below to maintain texture.
- Use the coldest part of the freezer, away from the door, to prevent melting and refreezing.
- Homemade ice cream keeps best for 2-3 weeks before ice crystals may form.
- An ice cream maker is required for this recipe; attachments or standalone models work well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 447kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 90mg | 30% |
| Sodium | 89mg | 4% |
| Potassium | 89mg | 2% |
| Sugar | 32g | 64% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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