Double Cookie Dough Ice Cream
Remember how I mentioned that I was hoping the Snickerdoodle Ice Cream I made a few weeks ago would keep Hubby quiet about requesting cookie dough ice cream? Yea, that only lasted about a day. Then he was back to requesting cookie dough ice cream.
So why the hesitation? I have to confess that I don’t like cookie dough ice cream. I know, it’s crazy, right? I can’t explain it, I’ve just never liked it. It always left me wanting more. To me, it’s just vanilla ice cream with a scant few morsels of cookie dough. Not worth it.
But this recipe is different. Here, the vanilla ice cream base is replaced with a cookie dough base. I’m going to let that sink in for you for a minute.
Yes, you could make this ice cream base and just stir in chocolate chips. You’d have cookie dough ice cream. But then we stir in actual cookie dough pieces. It’s cookie dough on top of cookie dough. Now that’s some ice cream I can get behind.
It goes without saying that this ice cream disappeared FAST. Faster than a normal batch of ice cream. And in the end, it didn’t put a stop to the requests for cookie dough ice cream. It just proved that cookie dough ice cream can be worth the effort. And Hubby wants me to just make this recipe over and over… At least now I know there’s a recipe that I can make that we’ll both enjoy.
Three Years Ago: Chicken with Artichokes and Mushrooms in Wine Sauce
Four Years Ago: Chocolate Chip Cookie bars
Double Cookie Dough Ice Cream
Yield: ~1 quart
Ingredients:
Cookie Dough Mix-in
5 tablespoons unsalted butter, melted and slightly cooled
1/4 teaspoon salt
1/3 cup packed light brown sugar
1/4 cup flour
1/2 teaspoon vanilla extract
3/4 cup mini chocolate chips
Ice Cream
3 tablespoons unsalted butter
2 cups heavy cream (I used full-fat coconut milk)
2/3 cup packed dark brown sugar
4 large egg yolks
1/8 teaspoon kosher salt
2 teaspoons vanilla extract
1 1/2 cups whole milk (I used full-fat coconut milk)
Directions:
To make the cookie dough: Combine the butter, salt, and brown sugar together in a small bowl. Mix until smooth, breaking up any brown sugar clumps. Stir in the flour until incorporated, then add the vanilla and chocolate chips. Turn the mixture onto a piece of plastic wrap, shape into a disk then wrap and refrigerate until well chilled and firm. (If your butter was still hot, the mixture may be loose - just stick the bowl in the fridge for a few minutes and allow it to firm up before shaping and wrapping.)
To make the ice cream: Add the butter to a medium saucepan and set over medium heat. The butter will melt then begin to bubble and foam before eventually starting to brown - swirl the pan occasionally to help it brown evenly. Continue cooking until it becomes a dark shade of golden brown and smells nutty - be patient and watch carefully, it can go from brown to burned quickly. Add the heavy cream and whisk to combine. Allow the mixture to come to a simmer.
Meanwhile, whisk the brown sugar, egg yolks, and salt in a heatproof bowl until pale in color. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into a heatproof bowl and stir in the vanilla and whole milk.
Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer's instructions. Meanwhile, chop the disk of cookie dough into bite-size pieces. As you transfer the ice cream to an airtight container for storing, mix in the cookie dough pieces. Freeze until firm, at least 1 hour.
Recipe as seen on Tracey's Culinary Adventures, (cookie dough from The Perfect Scoop by David Lebovitz, ice cream adapted from Joy the Baker)
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love, love, love how serious your distinction is between chewy puffy vs. chewy thin vs. crispy thin cookies. It makes me smile.
Like I said, I’m weird about cookies 🙂
I love molasses and chocolate chip cookies. Great idea to put them together. I like chewy thin cookies.
I don’t like flat cookies, either! i like fat, soft ones! (TWSS)
If f anyone is entitled to be weird abotu cookies it is you. these look yummy, I’m all about flat and chewy!
One of my co-workers makes a ginger chocolate chip cookie that I was surprised to find I liked. These seem like they’d be similar.
sometimes responses from friends and family is all you need! there’s always the next batch for you to love 🙂
Hmmm so I love chocolate chip cookies…and my husband LOVES molasses cookies…I wonder if this is our perfect compromise…
Great recipe!
These look and sound amazing–I’ll have to try these 🙂
These look great. It’s hard to find a good Molasses Cookie.
I love these cookies because I am the worst person at remembering to take butter out to soften and with these I don’t have to worry about that. I made my first batch with milk chocolate chips and my second with butterscotch chips (since my FIL can’t have chocolate) and they were both wonderful. The 8 year old finds them too tangy – so more for me 🙂
Best. Cookies. Ever. Making them for a 2nd time today and mailing half to my friend in Colorado who desperately needs a pick me up 🙂