Introduction: Can Ice Cream Be This Fun and Indulgent?
Ever wished you could scoop up the best part of baking cookies—the dough—and eat it in a creamy, dreamy ice cream? Say hello to Chocolate Chip Cookie Dough Ice Cream, a 4.0-star treat loved by 10 reviewers! This homemade dessert combines rich, velvety ice cream with chunks of edible cookie dough, packed with chocolate chips. It’s a bit more involved than a no-bake recipe, but the results are worth it. Ready to make a quart of pure joy in your kitchen? Let’s dive into this sweet, chunky adventure!
Overview: Why Chocolate Chip Cookie Dough Ice Cream Is Special
Chocolate Chip Cookie Dough Ice Cream is the ultimate indulgence, blending a creamy, custard-like ice cream base with bites of soft, chocolatey cookie dough. Rated intermediate due to the custard-making process, it’s still doable with basic kitchen tools. Here’s why it’s so special:
- Time Requirement: About 3 hours 50 minutes total (35 minutes prep, 15 minutes cooking, 3 hours chilling/freezing).
- Difficulty Level: Intermediate. Making custard and using an ice cream maker require some attention, but the steps are straightforward.
- Why It’s Awesome: It’s healthier than store-bought versions since you control the ingredients, and it’s packed with fresh cream and real vanilla for unmatched flavor. Plus, you get bonus cookies from leftover dough!
Yielding 1 quart (about 8 servings), this ice cream is perfect for family desserts, summer treats, or sharing with friends. As the cook’s note says, using fresh cream and whole vanilla beans makes this a “satisfying luxury”!
Essential Ingredients: What You Need for Chocolate Chip Cookie Dough Ice Cream
This recipe makes 1 quart of ice cream. Here’s what you’ll need:
- For the Cookie Dough:
- 8 ounces (2 sticks) cool unsalted butter, cut into pieces (creates a rich, creamy dough).
- 1 cup packed light brown sugar (adds caramel-like sweetness).
- ½ cup granulated sugar (for balanced sweetness).
- 1 teaspoon pure vanilla extract (enhances flavor).
- 2 eggs (binds the dough; safe since it’s not baked).
- 2 ¼ cups all-purpose flour (gives structure).
- 1 teaspoon baking soda (for texture, though not baked).
- 1 teaspoon salt (balances sweetness).
- 1 cup chocolate chips (adds chocolatey bursts).
- For the Ice Cream Base:
- 2 cups half-and-half (adds richness without being too heavy).
- 2 cups heavy cream (makes it dense and creamy).
- ½ vanilla bean, split lengthwise (infuses deep vanilla flavor).
- 9 egg yolks (creates a custard-like texture).
- ¾ cup sugar (sweetens the base).
- Equipment:
- Ice cream maker (for freezing the base).
- Fine sieve (to strain the custard).
- Thermometer (optional, for checking custard temperature).
Why These Ingredients Matter
The cookie dough is the star, with butter, sugars, and chocolate chips creating soft, sweet chunks. The ice cream base uses fresh cream and half-and-half for a rich, dense texture, while the vanilla bean adds a luxurious flavor. Egg yolks make the custard thick and creamy, like eggnog. As the cook’s note highlights, whole vanilla beans (Mexican, Madagascar, Indonesian, or Tahitian) give unique flavor notes, making this ice cream stand out.
Substitutions and Variations
- Butter: Use salted butter but reduce the added salt to ½ teaspoon.
- Sugars: Swap brown sugar for coconut sugar or use all granulated sugar for a lighter flavor.
- Flour: Use heat-treated flour (bake at 350°F for 5 minutes) for extra safety since the dough is raw. Gluten-free flour works, too.
- Chocolate Chips: Swap for white chocolate, butterscotch chips, or chopped dark chocolate.
- Eggs: For egg-free dough, use ¼ cup applesauce or mashed banana, but the texture may be softer.
- Cream: Use all heavy cream for a richer base or coconut cream for a dairy-free option (though it may affect texture).
- Vanilla Bean: Use 2 teaspoons vanilla extract if beans aren’t available, but the flavor will be less intense.
- Vegan: Use plant-based butter, dairy-free cream, and egg substitutes like aquafaba for the custard.
Step-by-Step Instructions: How to Make Chocolate Chip Cookie Dough Ice Cream
Let’s make this creamy, chunky ice cream! These steps require a bit of care, but they’re fun and rewarding.
Step 1: Make the Cookie Dough
- In a mixer with a paddle attachment (or using a hand mixer), cream 2 sticks cool unsalted butter until soft and fluffy (about 2 minutes).
- Add 1 cup light brown sugar and ½ cup granulated sugar; mix until combined.
- Add 1 teaspoon vanilla extract and 1 egg; mix well. Add the second egg and mix.
- Add 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt; mix until just combined.
- Stir in 1 cup chocolate chips.
- Roll the dough into a long, thin rope (about ½-inch thick). Cut into small bits (pea-sized or slightly larger).
- Refrigerate the dough bits until ready to use.
Tip: Don’t overmix the dough to keep it soft. Chill it to make cutting easier.
Step 2: Prepare the Ice Cream Base
- In a saucepan over medium heat, combine 2 cups half-and-half, 2 cups heavy cream, and ½ vanilla bean (split lengthwise).
- Whisk occasionally to prevent burning or sticking. Heat until it reaches a fast simmer (not a boil), about 5-7 minutes.
- Turn off the heat and let the mixture infuse for 10 minutes.
Tip: Scrape the vanilla bean seeds into the mixture for extra flavor before heating.
Step 3: Make the Custard
- In a bowl, whisk together 9 egg yolks and ¾ cup sugar until smooth.
- Slowly whisk half of the warm cream mixture into the egg yolk mixture to temper it (prevent scrambling).
- Pour the egg-cream mixture back into the saucepan with the remaining cream.
- Heat over medium, stirring constantly with a wooden spoon, until it reaches 180°F (or when a stripe on the back of the spoon stays clear, about 5-7 minutes).
- Remove from heat immediately.
Tip: Use a thermometer for accuracy, or test with the spoon method to avoid overcooking.
Step 4: Chill the Custard
- Place 2 handfuls of ice cubes in a large bowl and cover with cold water.
- Rest a smaller bowl in the ice bath.
- Strain the custard through a fine sieve into the smaller bowl to remove vanilla bean pieces.
- Chill in the fridge for 3 hours.
Tip: Stir occasionally while chilling to cool evenly and prevent a skin from forming.
Step 5: Freeze the Ice Cream
- Pour the chilled custard into an ice cream maker and freeze according to the manufacturer’s instructions (usually 20-30 minutes).
- Meanwhile, chill a large bowl in the freezer.
Tip: Ensure the ice cream maker bowl is fully frozen (at least 24 hours) for best results.
Step 6: Add the Cookie Dough
- When the ice cream is frozen but still soft, transfer it to the chilled bowl.
- Fold in the refrigerated cookie dough bits (use as much as you like; you may have extra).
- Pack the ice cream into sealable containers and freeze for at least 1 hour to firm up.
Tip: Fold gently to distribute dough evenly without breaking it up too much.
Step 7: Bonus Cookies (Optional)
- Preheat the oven to 350°F.
- Roll any leftover cookie dough into balls and place on a baking sheet.
- Bake for 10-12 minutes until golden. Enjoy as a bonus treat!
Tip: Flatten dough balls slightly for even baking.
Assembly: Building the Perfect Chocolate Chip Cookie Dough Ice Cream
Creating this ice cream is like crafting a creamy, chunky masterpiece. Here’s how to make it perfect:
- Make the Dough: Roll and cut dough into small bits for bite-sized bursts of flavor.
- Cook the Custard: Heat gently and strain for a smooth, creamy base.
- Churn the Ice Cream: Freeze in the ice cream maker for a soft, scoopable texture.
- Fold in Dough: Add cookie dough bits at the end for even distribution without melting the ice cream.
- Freeze Firm: Pack into containers for a scoopable, creamy finish.
Presentation Tips
- Scoop into bowls or cones for a classic ice cream experience.
- Garnish with extra chocolate chips or a drizzle of chocolate sauce.
- Serve in chilled bowls to keep it firm.
- Pair with warm chocolate chip cookies (from leftover dough) for a fun combo.
Storage and Make-Ahead Tips: Keeping Your Ice Cream Fresh
This ice cream is great for making ahead or saving extras. Here’s how:
- Storing Leftovers:
- Store in airtight, freezer-safe containers for up to 2 weeks.
- Press plastic wrap on the surface before sealing to prevent ice crystals.
- Make-Ahead Tips:
- Cookie Dough: Prepare dough up to 3 days ahead and refrigerate, or freeze for 1 month.
- Custard: Make and chill the custard up to 2 days ahead in the fridge.
- Ice Cream: Churn and freeze up to 1 week ahead for best texture.
- Freezing:
- Freeze for up to 1 month in sealed containers. Thaw in the fridge for 10-15 minutes before scooping for easier serving.
Recipe Variations: Fun Twists on Chocolate Chip Cookie Dough Ice Cream
Want to mix it up? Try these ideas:
- Double Chocolate: Use chocolate ice cream base and dark chocolate chips.
- Peanut Butter Swirl: Swirl in ¼ cup peanut butter before freezing.
- Mint Chip Dough: Add ½ teaspoon peppermint extract to the custard and use mint chocolate chips.
- S’mores Style: Mix in graham cracker crumbs and mini marshmallows with the dough.
- Nutty Crunch: Replace chocolate chips with chopped pecans or walnuts.
Conclusion: Enjoy Your Chocolate Chip Cookie Dough Ice Cream!
You’ve just made Chocolate Chip Cookie Dough Ice Cream that’s creamy, chunky, and totally irresistible! This 4.0-star recipe is a fun project that delivers a luxurious dessert with rich vanilla flavor and cookie dough surprises. Customize with your favorite chips or flavors to make it your own. Scoop it up, maybe add a warm cookie on the side, and savor the sweet, creamy magic. Happy churning!
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Chocolate Chip Cookie Dough Ice Cream
Description
Ever wished you could scoop up the best part of baking cookies—the dough—and eat it in a creamy, dreamy ice cream? Say hello to Chocolate Chip Cookie Dough Ice Cream, a 4.0-star treat loved by 10 reviewers! This homemade dessert combines rich, velvety ice cream with chunks of edible cookie dough, packed with chocolate chips.
Ingredients
This recipe makes 1 quart of ice cream. Here’s what you’ll need:
- For the Cookie Dough:
- 8 ounces (2 sticks) cool unsalted butter, cut into pieces (creates a rich, creamy dough).
- 1 cup packed light brown sugar (adds caramel-like sweetness).
- ½ cup granulated sugar (for balanced sweetness).
- 1 teaspoon pure vanilla extract (enhances flavor).
- 2 eggs (binds the dough; safe since it’s not baked).
- 2 ¼ cups all-purpose flour (gives structure).
- 1 teaspoon baking soda (for texture, though not baked).
- 1 teaspoon salt (balances sweetness).
- 1 cup chocolate chips (adds chocolatey bursts).
- For the Ice Cream Base:
- 2 cups half-and-half (adds richness without being too heavy).
- 2 cups heavy cream (makes it dense and creamy).
- ½ vanilla bean, split lengthwise (infuses deep vanilla flavor).
- 9 egg yolks (creates a custard-like texture).
- ¾ cup sugar (sweetens the base).
- Equipment:
- Ice cream maker (for freezing the base).
- Fine sieve (to strain the custard).
- Thermometer (optional, for checking custard temperature).
Why These Ingredients Matter
The cookie dough is the star, with butter, sugars, and chocolate chips creating soft, sweet chunks. The ice cream base uses fresh cream and half-and-half for a rich, dense texture, while the vanilla bean adds a luxurious flavor. Egg yolks make the custard thick and creamy, like eggnog. As the cook’s note highlights, whole vanilla beans (Mexican, Madagascar, Indonesian, or Tahitian) give unique flavor notes, making this ice cream stand out.
Substitutions and Variations
- Butter: Use salted butter but reduce the added salt to ½ teaspoon.
- Sugars: Swap brown sugar for coconut sugar or use all granulated sugar for a lighter flavor.
- Flour: Use heat-treated flour (bake at 350°F for 5 minutes) for extra safety since the dough is raw. Gluten-free flour works, too.
- Chocolate Chips: Swap for white chocolate, butterscotch chips, or chopped dark chocolate.
- Eggs: For egg-free dough, use ¼ cup applesauce or mashed banana, but the texture may be softer.
- Cream: Use all heavy cream for a richer base or coconut cream for a dairy-free option (though it may affect texture).
- Vanilla Bean: Use 2 teaspoons vanilla extract if beans aren’t available, but the flavor will be less intense.
- Vegan: Use plant-based butter, dairy-free cream, and egg substitutes like aquafaba for the custard.
Instructions
Step 1: Make the Cookie Dough
- In a mixer with a paddle attachment (or using a hand mixer), cream 2 sticks cool unsalted butter until soft and fluffy (about 2 minutes).
- Add 1 cup light brown sugar and ½ cup granulated sugar; mix until combined.
- Add 1 teaspoon vanilla extract and 1 egg; mix well. Add the second egg and mix.
- Add 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt; mix until just combined.
- Stir in 1 cup chocolate chips.
- Roll the dough into a long, thin rope (about ½-inch thick). Cut into small bits (pea-sized or slightly larger).
- Refrigerate the dough bits until ready to use.
Tip: Don’t overmix the dough to keep it soft. Chill it to make cutting easier.
Step 2: Prepare the Ice Cream Base
- In a saucepan over medium heat, combine 2 cups half-and-half, 2 cups heavy cream, and ½ vanilla bean (split lengthwise).
- Whisk occasionally to prevent burning or sticking. Heat until it reaches a fast simmer (not a boil), about 5-7 minutes.
- Turn off the heat and let the mixture infuse for 10 minutes.
Tip: Scrape the vanilla bean seeds into the mixture for extra flavor before heating.
Step 3: Make the Custard
- In a bowl, whisk together 9 egg yolks and ¾ cup sugar until smooth.
- Slowly whisk half of the warm cream mixture into the egg yolk mixture to temper it (prevent scrambling).
- Pour the egg-cream mixture back into the saucepan with the remaining cream.
- Heat over medium, stirring constantly with a wooden spoon, until it reaches 180°F (or when a stripe on the back of the spoon stays clear, about 5-7 minutes).
- Remove from heat immediately.
Tip: Use a thermometer for accuracy, or test with the spoon method to avoid overcooking.
Step 4: Chill the Custard
- Place 2 handfuls of ice cubes in a large bowl and cover with cold water.
- Rest a smaller bowl in the ice bath.
- Strain the custard through a fine sieve into the smaller bowl to remove vanilla bean pieces.
- Chill in the fridge for 3 hours.
Tip: Stir occasionally while chilling to cool evenly and prevent a skin from forming.
Step 5: Freeze the Ice Cream
- Pour the chilled custard into an ice cream maker and freeze according to the manufacturer’s instructions (usually 20-30 minutes).
- Meanwhile, chill a large bowl in the freezer.
Tip: Ensure the ice cream maker bowl is fully frozen (at least 24 hours) for best results.
Step 6: Add the Cookie Dough
- When the ice cream is frozen but still soft, transfer it to the chilled bowl.
- Fold in the refrigerated cookie dough bits (use as much as you like; you may have extra).
- Pack the ice cream into sealable containers and freeze for at least 1 hour to firm up.
Tip: Fold gently to distribute dough evenly without breaking it up too much.
Step 7: Bonus Cookies (Optional)
- Preheat the oven to 350°F.
- Roll any leftover cookie dough into balls and place on a baking sheet.
- Bake for 10-12 minutes until golden. Enjoy as a bonus treat!
Tip: Flatten dough balls slightly for even baking.
FAQs: Your Questions About Chocolate Chip Cookie Dough Ice Cream Answered
Q: Is this ice cream safe with raw eggs in the cookie dough?
A: The eggs in the dough are raw, so use pasteurized eggs for safety, especially for kids or pregnant people. You can also make egg-free dough with applesauce.
Q: Can I make this without an ice cream maker?
A: Yes! Freeze the custard in a shallow dish, stirring every 30 minutes for 3-4 hours to break up ice crystals. It won’t be as creamy but still delicious.
Q: How do I know when the custard is ready?
A: It should reach 180°F or coat a spoon with a clear stripe when you run your finger across it. Don’t let it boil, or it may curdle.
Q: Can I use store-bought cookie dough?
A: Yes, use edible (egg-free) store-bought dough labeled safe for raw consumption to save time.
Q: How do I prevent ice crystals in the ice cream?
A: Store in an airtight container, press plastic wrap on the surface, and avoid frequent thawing and refreezing.
Q: Can kids help make this recipe?
A: Yes! Kids can roll cookie dough, mix ingredients, or fold in dough bits. Supervise cooking the custard and using the ice cream maker.