Homemade Cookie Dough Ice Cream

Homemade Cookie Dough Ice Cream

Ingredients:

For the Edible Cookie Dough:

• ½ cup (115g) unsalted butter, softened
• ⅓ cup (65g) brown sugar
• ⅓ cup (65g) granulated sugar
• 1 tsp vanilla extract
• 2 tbsp milk or cream
• 1 cup (125g) all-purpose flour (heat-treated, see instructions)
• ½ tsp salt
• ½ cup (90g) mini chocolate chips

For the Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
• 4 large egg yolks

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Instructions:

Step 1: Prepare the Edible Cookie Dough

1. Heat-treat the flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any potential bacteria. Let it cool completely.
2. In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Stir in the vanilla extract and milk.
4. Gradually add the heat-treated flour and salt, mixing until combined.
5. Fold in the mini chocolate chips.
6. Roll the dough into small pea-sized chunks or larger pieces (your preference) and freeze until ready to use.

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Step 2: Make the Ice Cream Base

1. In a medium saucepan, combine the heavy cream, milk, granulated sugar, and a pinch of salt. Heat over medium heat, stirring, until the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until pale and creamy.
3. Gradually ladle about ½ cup of the hot cream mixture into the yolks while whisking constantly to temper them.
4. Slowly pour the tempered yolks back into the saucepan, stirring continuously over low heat until the mixture thickens slightly and coats the back of a spoon.
5. Remove from heat, stir in the vanilla extract, and strain the custard through a fine sieve to ensure a smooth texture.
6. Chill the custard in the refrigerator for at least 4 hours or overnight.

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Step 3: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

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Step 4: Add the Cookie Dough

1. During the last 5 minutes of churning, fold in the frozen cookie dough chunks.
2. Alternatively, fold the cookie dough into the churned ice cream by hand to distribute evenly.

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Step 5: Freeze and Serve

1. Transfer the ice cream to an airtight container and freeze for 4–6 hours until firm.
2. Scoop and serve, optionally garnished with extra cookie dough chunks or a drizzle of chocolate sauce.

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Why This Recipe Stands Out:

• Safe-to-Eat Dough: Heat-treated flour and no raw eggs ensure the cookie dough is safe and delicious.
• Rich Vanilla Base: A creamy custard balances the sweetness of the dough.
• Customizable: Swap chocolate chips for other mix-ins like peanut butter chips or caramel bits for a twist.

Enjoy your homemade cookie dough ice cream—comfort food at its finest! 🍪🍦