Chocolate Chip Cookie Dough Ice Cream

“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 Bakery Style Chewy Chocolate Chip Cookies, but feel free to use your favorite cookie dough recipe instead!”
READY IN:
30mins
SERVES:
12
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. First prepare cookie dough. Cream melted butter and sugars in a large bowl.
  2. Add egg, egg yolk, and vanilla extract, then beat well.
  3. Add flour, baking powder, and salt, then beat just until combined.
  4. Stir in chocolate chips. Refrigerate 1 cup of cookie dough for the ice cream. Do whatever seems fit with the rest of it. :).
  5. Next, prepare the ice cream. Whip the whipping cream and set aside.
  6. In a separate bowl, beat eggs and egg yolks. Add sugar, flour, baking powder, salt, and vanilla extract, and beat until combined.
  7. 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.
  8. Pour mixture into a 12-cup container (or divide among smaller containers).
  9. Freeze for 2-3 hours until thickened.
  10. 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.
  11. Return ice cream to the freezer and freeze overnight or until firm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: