Chocolate Chip Cookie Dough Ice Cream

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Recipe by Sarah Phillips and Kelly Hong © 2008 Sarah Phillips

Variations: Basic Vanilla Ice Cream; Cherry Ice Cream; Dark Chocolate Ice Cream; Mint Ice Cream; Pistachio Ice Cream
KELLY SAYS: "My son loves chocolate chip cookie dough ice cream, so I wanted to come up with a recipe that had cookie dough chunks that did not contain raw eggs.

I then chopped the dough up and mixed it into my go-to vanilla ice cream recipe.
I always put a little bit of cinnamon in my chocolate cookies because I like the way it tastes, you can leave it out if you want to.
He's one happy boy now!"

For the ice cream
2 cups whole milk (or 2% milk)
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons) (can use lower fat cream cheese, not fat free!)
1 1/4 cups heavy cream(or whole milk)
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1 vanilla bean, split and seeds scraped or 2 teaspoons vanilla extract (if using extract, add it after the ice cream base is cooked)
1/8 teaspoon kosher salt

For the Cookie Dough Mix In
4 tablespoons unsalted butter
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1/4 teaspoon cinnamon(optional)
1/2 cup mini chocolate chips or chopped chocolate

1. Make the cookie dough-
Makes enough for two batches of ice cream, or one really loaded batch.
-Cream the butter, sugars and vanilla until fluffy.
-Sift the flour with the salt and cinnamon, then whisk to combine.
-Mix the flour mixture into the butter/sugar mixture, mixing only until combined.
-Add chocolate chips and mix, on low, a few seconds, until combined
-Chill dough for about 20 minutes, then cut dough in half.
Roll each into a log that is approximately 1/2" in diameter.
-Wrap logs in plastic wrap and place them in the freezer to harden, while you make the ice cream base.

2. Make the Ice Cream base-
-Fill a large bowl with ice water.
-In a small bowl, mix 2 tablespoons of the milk with the cornstarch.
-In another large bowl, whisk the cream cheese until smooth.
-In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds.
Bring the milk mixture to a low boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes.
NOTE: If you are using vanilla extract, you only need to heat the mixture until the sugar dissolves and it reaches a low boil.
Off the heat, gradually whisk in the cornstarch mixture. Place pan back on the stove and return to a boil.
Cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
-Gradually whisk the hot milk mixture into the cream cheese until smooth.
-Whisk in the salt and the vanilla extract, if using.
-Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20-30 minutes.
-Strain the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions.
-While ice cream is churning, take one of the logs of cookie dough out of the freezer and cut it up into small bits. Place the pieces in a bowl and stick the bowl back in the freezer until the ice cream is done.
-When the ice cream is done, take it out of the ice cream machine and put it into a large bowl.
-Sprinkle the cookie dough pieces over the ice cream and gently fold them into the soft ice cream until they are well distributed.
-Pack the ice cream into a plastic container and press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid.
-Freeze the ice cream until firm, about 4 hours.

Basic Vanilla Ice Cream

Cherry Ice Cream
Dark Chocolate Ice Cream
Mint Ice Cream
Pistachio Ice Cream