Double Cookie Dough Ice Cream
Remember how I mentioned that I was hoping the Snickerdoodle Ice Cream I made a few weeks ago would keep Hubby quiet about requesting cookie dough ice cream? Yea, that only lasted about a day. Then he was back to requesting cookie dough ice cream.
So why the hesitation? I have to confess that I don’t like cookie dough ice cream. I know, it’s crazy, right? I can’t explain it, I’ve just never liked it. It always left me wanting more. To me, it’s just vanilla ice cream with a scant few morsels of cookie dough. Not worth it.
But this recipe is different. Here, the vanilla ice cream base is replaced with a cookie dough base. I’m going to let that sink in for you for a minute.
Yes, you could make this ice cream base and just stir in chocolate chips. You’d have cookie dough ice cream. But then we stir in actual cookie dough pieces. It’s cookie dough on top of cookie dough. Now that’s some ice cream I can get behind.
It goes without saying that this ice cream disappeared FAST. Faster than a normal batch of ice cream. And in the end, it didn’t put a stop to the requests for cookie dough ice cream. It just proved that cookie dough ice cream can be worth the effort. And Hubby wants me to just make this recipe over and over… At least now I know there’s a recipe that I can make that we’ll both enjoy.
Three Years Ago: Chicken with Artichokes and Mushrooms in Wine Sauce
Four Years Ago: Chocolate Chip Cookie bars
Double Cookie Dough Ice Cream
Yield: ~1 quart
Ingredients:
Cookie Dough Mix-in
5 tablespoons unsalted butter, melted and slightly cooled
1/4 teaspoon salt
1/3 cup packed light brown sugar
1/4 cup flour
1/2 teaspoon vanilla extract
3/4 cup mini chocolate chips
Ice Cream
3 tablespoons unsalted butter
2 cups heavy cream (I used full-fat coconut milk)
2/3 cup packed dark brown sugar
4 large egg yolks
1/8 teaspoon kosher salt
2 teaspoons vanilla extract
1 1/2 cups whole milk (I used full-fat coconut milk)
Directions:
To make the cookie dough: Combine the butter, salt, and brown sugar together in a small bowl. Mix until smooth, breaking up any brown sugar clumps. Stir in the flour until incorporated, then add the vanilla and chocolate chips. Turn the mixture onto a piece of plastic wrap, shape into a disk then wrap and refrigerate until well chilled and firm. (If your butter was still hot, the mixture may be loose - just stick the bowl in the fridge for a few minutes and allow it to firm up before shaping and wrapping.)
To make the ice cream: Add the butter to a medium saucepan and set over medium heat. The butter will melt then begin to bubble and foam before eventually starting to brown - swirl the pan occasionally to help it brown evenly. Continue cooking until it becomes a dark shade of golden brown and smells nutty - be patient and watch carefully, it can go from brown to burned quickly. Add the heavy cream and whisk to combine. Allow the mixture to come to a simmer.
Meanwhile, whisk the brown sugar, egg yolks, and salt in a heatproof bowl until pale in color. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into a heatproof bowl and stir in the vanilla and whole milk.
Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer's instructions. Meanwhile, chop the disk of cookie dough into bite-size pieces. As you transfer the ice cream to an airtight container for storing, mix in the cookie dough pieces. Freeze until firm, at least 1 hour.
Recipe as seen on Tracey's Culinary Adventures, (cookie dough from The Perfect Scoop by David Lebovitz, ice cream adapted from Joy the Baker)
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks like such a perfect gift! Are those your homemade marshmallows I spy in the mug?
Of course they are! I seriously can’t justify buying marshmallows anymore. They’re just so easy and SO good homemade. I even whipped up a batch to put on our twice baked sweet potatoes for Thanksgiving.
I really wanted to do this this year for gifts but time escaped me. Looks great!
Soooo here’s the deal- A Boston Food Diary is going to look A LOT like Beantown Baker next week as I steal your recipes 🙂 Looks great Jen!
Why have I never thought about doing this? It looks so easy and it definitely would give me an excuse to make some homemade marshmallows!
That looks like an amazing gift! Making a homemade hot cocoa would definetly save money. Thanks for the recipe(:
Ghirardelli cocoa is very good and your homemade hot cocoa mix …too!!! May you have a special merry Christmas!!!Hugs, Flavia
I have never thought of making my own cocoa mix OR marshmallows. I feel a winter project coming on. Looks delicious!
I have had this bookmarked to make to some gifts for a couple of my girlfriends. So awesome and easy to make!
-Amanda
Loads of thanks to you. I can make everyone happy this Christmas. This recipe is even easy to follow.
Yum! What a great holiday gift idea!