Chocolate Chip Cookie Dough Ice Cream

Name: Chocolate Chip Cookie Dough Ice Cream
Prep time: 30 min
Total time: 30 min
Yield: 12 cups, 12 serving(s)
Ingredients: 3/4 cup butter, melted; 1 cup brown sugar; 1/2 cup sugar; 1 large egg; 1 large egg yolk; 2 teaspoons vanilla extract; 2 cups flour; 2 tablespoons flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 (12 ounce) bag chocolate chips; 2 cups whipping cream; 2 eggs; 3 egg yolks; 1 cup brown sugar; 2 tablespoons flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons vanilla extract

Submitted by Pale Rose

"No ice cream maker required! This will take a little bit of time if you're making the cookie dough from scratch, but it's totally worth the effort! Remember when whipping your whipping cream to use cold beaters and a cold bowl! The cookie dough in this recipe is from Steve_G's Recipe #80470, but feel free to use your favorite cookie dough recipe instead!"

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Ready In:: 30mins
Ingredients:: 19
Yields:: 12 cups
Serves:: 12

ingredients

Cookie Dough
³⁄₄ cup butter, melted
1 cup brown sugar
¹⁄₂ cup sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups flour
2 tablespoons flour
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon salt
1 (12 ounce) bag chocolate chips
Ice Cream
2 cups whipping cream
2 eggs
3 egg yolks
1 cup brown sugar
2 tablespoons flour
¹⁄₂ teaspoon baking powder
¹⁄₄ teaspoon salt
2 tablespoons vanilla extract

directions

First prepare cookie dough. Cream melted butter and sugars in a large bowl.
Add egg, egg yolk, and vanilla extract, then beat well.
Add flour, baking powder, and salt, then beat just until combined.
Stir in chocolate chips. Refrigerate 1 cup of cookie dough for the ice cream. Do whatever seems fit with the rest of it. :).
Next, prepare the ice cream. Whip the whipping cream and set aside.
In a separate bowl, beat eggs and egg yolks. Add sugar, flour, baking powder, salt, and vanilla extract, and beat until combined.
Fold whipping cream into the mixture, until fully incorporated. The mixture should not have any white streaks. The whole mixture will be a very light caramel color.
Pour mixture into a 12-cup container (or divide among smaller containers).
Freeze for 2-3 hours until thickened.
Take 1 cup of the reserved cookie dough, and pinch off marble sized chunks. Fold chunks into thickened ice cream mixture with a spatula. You'll see cookie dough color start to "melt" into the ice cream. Keep folding the cookie dough into the ice cream, until the ice cream is a uniform cookie dough color.
Return ice cream to the freezer and freeze overnight or until firm.

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Reviews

First of all, thanks Pale Rose for the tips on this recipe they worked out great. In step 9, I let them freeze for 1 hour which was good, and I made the cookie dough into blueberry size, that worked out great too. Much better than store bought ice cream, and prefer this than the ice cream shops. Kids had an idea which I will try, to try this with either resee pieces, or chopped up resee cups. Made for PRMR tag.

weekend cooker
Your directions were spot on and I was easily able to convert this for use in my ice cream maker. I have such a phobia about using raw eggs so I wanted to "cook" the eggs a bit with the cream and was able to do that by following the instructions for processing in my ice cream maker. I used Recipe #194116 for the cookie dough because it does not use egg either. Terrific recipe and I know I'll be using it again this summer for the kids. Made for PRMR tag game.

HokiesMom