If you asked me what kind of topping I like to get in my shakes at any fast food restaurants, I’ll say, “cookie dough!” A hundred times! Without fail. (Well, that and ores – we’ll talk about that some other time, though)
Cookie dough is definitely one of my weaknesses… I wish I could eat it everyday without having to worry about gaining weight. I used Nestle chocolate chip cookie dough in this recipe.. However if you are worried about eating raw eggs in the dough, then use eggless cookie dough recipe.
I usually like to make lighter ice cream, more icy than creamy but this one is absolutely creamy! I loved the texture of this ice cream, mixed with chunks of delicious cookie dough.
I made this for friends last night for a game night. Served it with warm brownies… Result: Amazing! The only regret I have is that I wish I had made it in advance so there was enough time to free the ice cream so the texture of it would have been more creamier when our friends came over.
I froze the rest of the ice cream in the freezer overnight and this is what the ice cream looked like this morning… Perfectly creamy. Didn’t melt so easily. So I recommend that you freeze the ice cream in the freezer at least two hours to allow the ice cream set, before you serve it. Unless you like the softer texture of ice cream.
To make this ice cream, you will need some cookie dough. I used Nestle cookie dough. If you don’t mind raw eggs in the dough, then use premade cookie dough or your favorite cookie dough recipe. If you’re reluctant to use raw eggs in cookie dough, then make some without any eggs. You should be able to find eggless cookie dough recipe on internet. Prepare about 1 cupful cookie dough. Roll it out flat and place it in a airtight bag (like ziplock) and freeze it until ice cream is almost ready. When your ice cream maker is running, take out the dough and chop it small.
You need two cups heavy whipping cream and 3 tablespoons salted butter.
Combine 4 egg yolks and 2/3 cups brown sugar. Stir and mix until smooth.
Melt butter in a saucepan over medium heat and stir frequently until it starts to bubble. Add 2 cups cream and reduce heat to low. Stir frequently until the cream starts to bubble. When it starts to bubble, pour in the brown sugar mixture slowly. Simmer until the mixture is warm, just until it thickens slightly and just starts to bubble, STIRRING CONSTANTLY. *You must make sure to stir constantly or the mixture will start to curdle.
So confession time: I failed the first time I tried to make this recipe. Only because I got distracted. You want to devote all your attention to this part of the recipe otherwise your mixture will get yucky and will have to throw away the entire thing and start everything over like I did. So watch carefully and keep stirring.
Remove from heat. Immediately add 2 teaspoons vanilla extract and 1 1/2 cups whole milk to the mixture and stir well. Transfer the mixture to a container and cool in refrigerator until cooled sufficiently. When the mixture is cooled, transfer it into an ice cream maker and follow the merchandise instructions to make ice cream. My ice cream maker does it all for me in 30-35 minutes. When it’s ready, carefully stir in chopped cookie dough chunks with the ice cream. Keep it in the freezer for 2 hours before serving, unless you like softer textured ice cream.
(This recipe was inspired from Annie’s Eats, the ingredients and the recipe have been changed according to my liking)
- 1 cup chocolate chip cookie dough (such as Nestle’s, use eggless cookie dough if preferred), chilled in the freezer until ready
- 3 tablespoons salted butter
- 2 cups heavy whipping cream
- ⅔ cups brown sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1½ cups whole milk
- See the post for detailed instructions.
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