Cookie Dough Ice Cream Recipe

Cookie Dough Ice Cream Recipe

Cookie Dough Ice Cream Recipe

This ice cream (Ice Cream by Divine Dinner Party, Cookie Dough by katydidbakeit) was delicious! It was creamy, soft, and (to my delight) had chocolate chip cookie dough in it, per my addition. An automatic like for me! My Mom always wonders why I bake stuff and then eat the store-bought ice cream and I determined that I was simply longing for home-made ice cream, since I’d never had it! So I did a ton of research to find the absolute perfect recipe that didn’t use an ice cream maker and didn’t need so much fussing that you went out of your mind with impatience. I highly recommend this recipe if you like creamy, soft, cookie dough bliss!

Cookie Dough Ice Cream Recipe- made “what I like to call… ‘the right way'”

(quote from the motion picture Rocketman)

For Ice Cream:

1/2 cup white sugar

1/4 tsp. salt

1 cup milk (don’t even think about using skim!)

3 egg yolks, beaten

1 tbsp. vanilla

2 cups whipping cream

For Cookie Dough:

1/4 cup white sugar

1/4 cup brown sugar

1/3 cup + 1 Tbsp. butter

1/4 cup mini milk chocolate chips

2/3 cup + 1-2 Tbsp. flour

For other things in the ice cream:

1/4 cup mini milk chocolate chips

Directions for Ice Cream:

 1. In a saucepan, mix milk, sugar, and salt together. Add egg yolks and beat until thoroughly combined.

2.Cook over medium heat for 3-5 minutes, stirring constantly. Small, foam-like bubbles will appear around the edge of the saucepan. Remove the egg/milk mixture from the heat. Let it for about ten minutes before adding the vanilla.

3. Pour the egg/milk mixture into a bowl and put it in the freezer overnight. There is no need to stir it.

4. Meanwhile, combine all of the cookie dough ingredients and roll the dough into small, thumb-nail sized balls. Freeze the cookie dough. If the balls freeze together, break them apart and continue letting them freeze. Let the cookie dough stay frozen until the egg/milk mixture is completely frozen.

5. In a large bowl, whip your whipping cream with an electric mixer until stiff peaks form. Scoop your frozen egg/milk mixture into a bowl. (It will be softer than you think… I froze my mixture for 11 hours and it was still easy to scoop out.) With electric mixer, beat the egg/milk mixture until smooth. Gently fold in the whipped cream. Mix in 1/4 cup mini milk chocolate chips.

6. Put the ice cream in one large container or two quart-sized containers. Cover the container(s). Freeze the ice cream for 1 1/2 hours, stirring once every ten minutes. Continue freezing the ice cream for 2-3 hours or until soft but frozen (there is no need to stir the ice cream after the first 1 1/2 of freezing time… all you will have to do  after that is wait.)

7. You’ll never go back to buying store-bought cookie dough ice cream again!

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