Cookie dough flavored ice cream with chunks of cookie dough swirled throughout!
Earlier this summer I noticed a seriously lack of frozen treats here on the blog. I told you I was going to change that. Well be prepared, because over the next couple of weeks there are a fair number of ice cream related treats coming your way. I am starting with one of my favorites though. Anything that involves cookie dough is a major weakness for me.
Years ago, before we were married, my husband and I took a trip to Florida to visit his sister. We went to an ice cream place after dinner one night. They had chocolate chip cookie ice cream. Not cookie dough, the entire batch of ice cream tasted like a chocolate chip cookie. It was insanely good, and I have never seen anything like it since. So when Tracey posted about a Double Chocolate Chip Cookie Dough Ice Cream, I knew I had it try it.
The trick is to use brown butter. It gives is a much more cookie like flavor. It isn’t exactly the same as the one I had in Florida, but it is so much better than vanilla ice cream with cookie dough chunks in it. My 8 year old was in heaven with this. He has the same weakness for cookie dough I have. We could have polished this off in one sitting if given the chance 🙂
- 6 Tbls butter , softened
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/2 tsp vanilla
- 2 Tbls milk
- 1 cup flour
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- 3 Tbls brown butter
- 2 cups heavy cream
- 2/3 cup brown sugar
- 4 egg yolks
- 1/8 tsp salt
- 2 tsp vanilla
- 1 1/2 cups whole milk
- Prepare the cookie dough: Cream butter, sugar, and brown sugar together. Add milk and the vanilla, mix well. Mix in the flour and salt until everything is combined. Fold in the chocolate chips. Make small balls of dough the size of 1/2 teaspoon. Place in the fridge until ready to use.
- Prepare the ice cream: Combine brown butter and heavy cream in a large sauce pan. Whisk until well combined. Heat to a simmer.
- In a separate bowl (heatproof) mix together brown sugar, egg yolks, and salt. Slowly pour in the warm cream mixture, whisking constantly. Pour back into the saucepan, and heat over medium-low heat. Stir constantly, until the mixture thickens to coat the back of a wooden spoon (170-175 degrees). Pour the mixture through a strainer into a large bowl. Add whole milk and vanilla; stir until well blended.
- Cover and place in the fridge until cold. Can take up to 8 hours, over night works great.
- Pour the custard into your ice cream maker, and freeze according to the instructions.
- Once frozen, transfer to an air tight container. Stir in pieces of cookie dough until evenly distributed. You may have more than you need, depends on how chunky you like it.
- Cover and freeze about an hour before serving.
Slightly adapted from Tracey's Culinary Adventures