Cookie Dough Ice Cream – Ice cream that is flavored like Cookie Dough plus has chunks of cookie dough swirled throughout!
When summer arrives the best sweet treat you can have is ice cream! There is nothing like cooling off with a delicious bowl of your favorite or a fun ice cream cone. I am always torn between Mint Chip Ice Cream and Cookie Dough, they are my all time favorites!
Well I found a way to make my favorite cookie dough ice cream even better! Not only are there bits of edible cookie dough in there, the base actually tastes like cookie dough!
Years ago, when I was in college my husband and I went to visit his sister in Florida. We went to a small ice cream shop that had chocolate chip cookie flavored ice cream. It was the first time I ever had ice cream that tasted like a cookie and not just vanilla with cookie dough chunks. I immediately fell in love!
Years later this cookie dough ice cream is a must try and perfect on a hot day! There are a couple tricks to get the base to actually taste like a cookie.
- Brown Butter – just a little goes a long way, but it gives a little bit of a nutty flavor that helps bring out the flavors and not just taste like vanilla ice cream.
- Brown Sugar – often ice cream is made with white granulated sugar, but using brown sugar really gives it more of the cookie flavor you are looking for.
Is There Raw Cookie Dough In Ice Cream
There is egg-free edible cookie dough in ice cream. So it taste like the same dough you would bake cookies with, but it is 100% safe to eat and not dangerous at all.
How to Make Cookie Dough Ice Cream
- Start by making brown butter. You just need a little bit that you melt in the bottom of a sauce pan. Cook over medium heat for a few minutes, stirring occasionally. It will start to foam and then that will disappear. As soon as it has a lightly nutty aroma it is done. Let it cool slightly before moving on.
- Mix together the brown butter and heavy cream. Bring it to a low simmer.
- In a separate large bowl whisk together the egg yolks and brown sugar until it is smooth.
- Slowly pour the warm cream mixture into the eggs, making sure to whisk constantly. Pour the whole thing 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 F).
- Once it is thickened, pour it through a strainer into a large bowl. Stir in the whole milk and vanilla until everything is well blended.
- Cover and let sit in the fridge until it is chilled. This takes about 8 hours, so doing it the night before is perfect.
- Mix together the ingredients for the cookie dough and then shape them into small balls of dough. You want them chilled when you mix into the ice cream.
- One the custard is chilled pour it into your ice cream maker, and freeze according to the instructions.
- Transfer the ice cream to an air tight container you will store it in, and stir in the cookie dough. Start with half and then add more depending on how chunky you like it.
- Let the ice cream freeze for a couple hours and then enjoy!
There is nothing like homemade ice cream, it is just so rich and creamy! This cookie dough ice cream from scratch will have you rethinking the store bought stuff after the first bite!
More Frozen Summer Treats
- Strawberry Popsicles
- Nutella Ice Cream
- Pistachio Ice Cream
- Chocolate Chip Ice Cream Sandwich Cookies
- Ice Cream Sandwich Icebox Cake
- Peanut Butter Lover’s Ice Cream
- Swiss Roll Ice Cream Cake
- Hot Chocolate Popsicles
- 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 (see notes below) 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.
To make the cookie dough 100% safe to eat you want to bake the flour for 5 minutes at 350 degrees F. Cool completely before making the dough.
Amount Per Serving Calories 550Total Fat 36gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 12gCholesterol 169mgSodium 311mgCarbohydrates 51gFiber 1gSugar 37gProtein 8g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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