Cookie Dough Ice Cream

Cookie Dough Ice Cream is the ultimate summer treat! There is nothing like enjoying a scoop of homemade ice cream on a hot summers day. Who doesn't like chunks of homemade eggless chocolate chip cookie dough pieces stirred into creamy vanilla ice cream? 

This has always been a favorite on a hot summers day and easier than you might think.

Warning! Stay away from the screen... This recipe is guaranteed to please all those needs, and cravings you have for cookie dough and ice cream! 

The vanilla ice cream is deliciously smooth, and the cookie dough, well do I need to say more? I think it speaks for it's self. 

Oh sweet deliciousness! 

The ice cream in the picture was only taken after 2 hours in the freezer, so it melted a bit quicker then I would have wished. But not one soul in our house was willing to go with out cookie dough ice cream for dessert. 

For a nice hard scoop of ice cream refrigerate for at least 5 hours but I recommend overnight.

Some of you might be questioning is Cookie Dough Ice Cream safe to eat and I'm here to tell you this recipe is completely safe to eat since there are no raw eggs and the flour is cooked prior to using.

Now go, go now, and get to making this Homemade Cookie Dough Ice Cream... Then hide the ice cream maker because it might be hard to keep from making more!

Here's how to make the recipe for Homemade Cookie Dough Ice Cream:

Heat in a large sauce pan over medium heat:

• 2 cups Heavy Cream

• 2 cups Whole Milk  

Bring to a simmer.

Mix together until smooth and well combined:

• 4 whole Egg Yolks

• 2/3 cup Granulated Sugar 

Yes I took the pic before I added the sugar.. Sorry I failed..

Pour 1/4 cup of the simmering cream mixture into the egg yolk mixture while stirring well to keep the egg yolks from scrambling and temper the eggs.

Continue to add 1/4 cup cream mixture while stirring until a total of 2 cups cream has been added.

While stirring add the egg yolk/cream mixture back into the cream in the sauce pan. 

Continue to stir until cream mixture returns to a simmer.

Cook for about 2 minutes until slightly thickened and remove from heat.

Place cream mixture into a heat safe container and stir in 1 tablespoon Pure Vanilla Extract.

Place container in the refrigerator, and refrigerate until cool, or place in the freezer for about 1-1 1/2 hours until cold but not frozen. 

(The freezer was my option because who has time to wait for cream to cool?)

Preheat over to 350°.

Spread 2/3 cup Whole Wheat Pastry Flour or All-Purpose Flour on a cookie sheet and bake for 4-5 minutes to kill any bacteria.

Leaving out the eggs and cooking the flour leaves this cookie dough completely safe to eat. 

Cream together in a mixing bowl:

• 1/4 cup Salted Butter

• 1/4 teaspoon Salt

• 1/2 cup Brown Sugar

Until light and fluffy. 

Beat in 1/4 teaspoon Pure Vanilla Extract.

Stir in Baked Flour and mix until incorporated.

Mix in:

 • 1 tablespoon Heavy Cream or Greek Yogur

Beat until smooth and creamy.

Add:

• 2/3 cup Semi-Sweet or Dark Chocolate Chips

Mix into the dough, and stir until well incorporated. 

At this point you will be tempted to take a spoonful or two.. Go ahead taste a little..Just make sure to save some for the ice cream.

Roll cookie dough into a log using plastic wrap, and refrigerate, until ready to use.

I sliced my cookie dough log in half and then cut into bite size chunks.

Place cold Ice Cream Base into an ice cream maker according to manufactures instructions and process for 15 minutes.

After 15 minutes add cookie dough pieces to the ice cream, and process another 5 minutes.

Add ice cream mixture to a freezer safe container. I like using an old yogurt container, they seem to hold up well to scooping and don't break. 

Freeze ice cream for at least 2 hours. For a nice hard ice cream good for cones I suggest freezing overnight.

Scoop and enjoy! Cookie Dough Ice Cream is the perfect fix for a craving!

A few other ice cream recipes I love is:

• Caramel Ice Cream with Caramel Swirl
• Homemade Rocky Road Ice Cream
• Pine Nut Brown Sugar Ice Cream from Cookin Canuck

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Dessert, Ice Cream,

American

Yield: 12

Author: Serena

Cookie Dough Ice Cream

The best Homemade Chocolate Chip Cookie Dough Ice Cream recipe from Serena Bakes Simply From Scratch.

Prep time: 15 MinCook time: 10 MinInactive time: 12 HourTotal time: 12 H & 25 M

Ingredients

Vanilla Ice Cream Base

• 2 cups Heavy Cream
• 2 cups Whole Milk
• 4 whole Egg Yolks
• 2/3 cup Granulated Sugar
• 1 tablespoon Pure Vanilla Extract

Eggless Cookie Dough Pieces

• 2/3 cup Whole Wheat Pastry Flour or All-Purpose Flour
• 1/4 cup Salted Butter, Room Temperature
• 1/2 cup Brown Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Vanilla
• 1 tablespoon Heavy Cream Or Greek Yogurt
• 2/3 cup Semi-Sweet or Dark Chocolate Chips

Instructions

Vanilla Ice Cream Base

1. In a large saucepan add cream, and milk. Heat over medium heat and bring to a simmer. Remove from heat.
2. In heat safe container whisk together egg yolks, and sugar until well combined.
3. Slowly stir in 1/4 cup hot cream mixture into the egg mixture to temper the eggs working slowly to prevent the eggs from scrambling. Repeat adding 1/4 cup cream mixture, and stirring until a total of 2 cups cream mixture has been added.
4. Add cream/egg mixture back into the cream mixture. Return to medium heat. While stirring return to a simmer. Simmer for about 2 minutes until slightly thickened and remove from heat.
5. Place cooked vanilla ice cream base into a heat safe container, and stir in vanilla. Place mixture into the refrigerator until cold, or place into the freezer for 1- 1 1/2 hours until cold. If using freezer make sure not to freeze.

Eggless Chocolate Chip Cookie Dough Pieces

1. Preheat oven to 350°.
2. Spread flour out on a cookie sheet and bake 4-5 minutes to kill off any bacteria. Allow to cool.
3. Cream together butter, salt, and brown sugar until light and fluffy.
4. Add vanilla and beat until well incorporated.
5. Add cooked flour and beat until well incorporated. Mixture will be dry.
6. Add cream or greek yogurt and beat until smooth and creamy.
7. Add chocolate chips, and stir by hand until well incorporated.
8. Place cookie dough on a large piece of plastic wrap and form into a long log. Wrap log in plastic wrap, and refrigerate until ready to use and cold.
9. When ready to use slice cookie dough log in half, and then slice in small bite size pieces.

Assemble Cookie Dough Ice Cream

1. Place cold ice cream base into an ice cream maker, and follow manufacturers directions. Process for 15 minutes.
2. Drop chocolate chip cookie dough pieces into the ice cream mixture and process for another 5 minutes.
3. Place finished Cookie Dough Ice Cream into a freezer safe container. (I prefer a large plastic yogurt container with a lid, they seem not to break when scooping.) Freeze ice cream for a minimum of 2 hours. For a nice hard ice cream I recommend freezing overnight.

Nutrition Facts

Calories

370.9

Fat

24.41 g

Sat. Fat

15.81 g

Carbs

33.93 g

Fiber

1.09 g

Net carbs

32.84 g

Sugar

26.76 g

Protein

5.29 g

Sodium

121.97 mg

Cholesterol

124.83 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2012/06/chocolate-chip-cookie-dough-ice-cream.html

©2012 Serena Bakes Simply From Scratch

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