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. 
Jen, I think I just died and went to heaven! Long live the Ring Ding!! LOL
http://www.simplysweeter.blogspot.com
Love this theme, so fun! The whole menu sounds delicious 🙂
Hi Jen,
Wow! These babies look really authentic. I’ve seen a lot of faux Ding Dongs in my day, and yours rank right up there. Very nice job!
🙂 Jane
Oh, I LOVE Ding Dongs!!! And yours look fabulous!
Even at 8a on a monday morning, I feel like I could eat a whole stack of those. Great job, they look delicious!
There is a local baking partnership here in the Los Angeles area that makes individual sized cakes and treats. They also recreate classic favorites such as the Ho-Ho. Thought you might enjoy the link. http://www.cakemonkey.com/
Oh your Ding Dongs look perfect. Absolutely perfect!! They make me want to jump up and make them now. Goodness!! Thanks for sharing the photos and recipe with us. I’ve yet to make the 7-minute frosting, so I’m looking forward to that.
Oh my, what a great recipe!
You’re killing me! Now I have to think about when I can fit Ring Dings into my schedule this week! They’d be so much better from scratch than they would out of the box…
These & oatmeal creme pies were my absolute favorite as a kid. I think they were called King Dons when I ate them. I definitely need to try this!
Oh, how fun. WIsh I had a couple right now.
Ring Dings! :)But that’s what they were called when Drake’s made them and we lived in NYC. Once we moved to FL they were Ding Dongs. Or do I have that backwards, hmm now I’m not exactly sure. Either way it wasn’t I that ate them but my Mom. I’ll have to give them a whirl for her and score some brownie points, hee-hee!
Hope you have a safe and Happy Memorial Day weekend!
~ingrid
omigosh YUM!! they sure do remind me of hostess cupcakes
Your ding dongs look perfect! Great job!
I’ve been thinking of making these for my mother for her birthday next week…but since she LOVE chocolate peanut butter, I thought I would fill the cakes with a peanut butter version of the white cream. Any suggestions on what peanut butter cream I should fill them with??
I would love your input, I trust you more than myself in this matter, haha.
FYI for anyone interested, I made mine into cupcakes since I don’t have round cake pans. The cupcakes take about 25 minutes to bake at the same temp. Really good but tons of work! Oh yeah I got 32 cupcakes using 1/4 cup batter in each cup. I had plenty of filling but I had to made a little more ganache, BUT I was a little heavy with it in the beginning so if you keep that in mind you could have enough.
Love these…I am an East Coat gal and I knew what you meant lol! I will NOT buy these for my kids with what is used for ingredients, but you have inspired me to make them! Thanks!
Sorry to say but mine fell apart and it was entirely to much work. Much better to just go to the store and buy them.
These look just like the original, but I bet they’re so much more tasty. Great job!
beantownbaker — January 5th, 2013 @ 11:44 pm
They sure are better than the original – a lot more work though, but definitely worth it!
Can the coffee be substitutes with anything else?
beantownbaker — January 17th, 2013 @ 4:51 pm
The coffee just enhances the chocolate flavor. You can just use water instead if you don’t have any coffee or don’t like coffee.
I just made these for my mothers birthday(ring dings are the only dessert she enjoys) they came out great! Awesome recipe
beantownbaker — February 3rd, 2013 @ 9:46 pm
So glad you enjoyed them. Happy birthday to your mother!
hey.. made these.. testing recipes for a summer camp job I start this June.. so good, but might stick with cupcakes for kids..
took cake chunks and extra frosting.. made cake balls! Rolled in melted peanut butter then dripped chocolate over… YUM… love your site.. looking for more camp ideas.. kid friendly!
beantownbaker — February 24th, 2013 @ 10:28 am
Cupcakes definitely would be less messy for kids. I really like the portability of bars and brownies. I have tons of those on my blog too.
Making cake balls with PB and chocolate on top sounds amazing!
Never had these before but look good! I might just use the whole cake and cut out rings with the cutter and fill them up in the whole cake then cover in choc. What if you put marshmallow filling? Do you think it would be to soft to cut into pieces of cake?
OMG Jen, just saw this recipe linked from HuffPo article! Sorry, can’t get the link on my phone. 🙁 Slide show on manufactured foods that taste better homemade.
beantownbaker — August 4th, 2013 @ 6:43 pm
Thanks for letting me know! I found the post.
Amazing results. Rarely do I find the recipes that claim to be “just like” the original actually live up to those claims. This one did. LOVE.
beantownbaker — August 27th, 2013 @ 7:58 am
So glad you enjoyed them!
The recipe says to use filling same day. I need to make the cakes a day or 2 ahead of party. If I fill them right away, will they hold for a day or so in the refrigerator ? I don’ t want them to get soggy.
Can these be frozen?
Made these for a friend’s birthday party. Definitely time intensive…assembly took me forever. I made 16 cupcakes and 24 mini-cupcakes and had lots of extra cake batter. The cake is amazing, super moist and flavorful…but fally-aparty so hard to work with when dipping in ganache or spreading ganache over it. After I spent hours making these, they ended up smashed together in one side of the pan that I packed them in to the party. i would highly recommend transporting them in a cupcake tin or something where they will not move. The ganache never “dried” for me so mine were gooey on the outside too, and pretty much a mess to eat. Don’t get me wrong, they taste amazing and everyone enjoyed eating them…but if I was to do it over again, I would just use the ingredients to make a cake.
Do you have to use hot coffee? Can you just use plain hot water.
I don’t know what happened. I made Red Velvet “Fwinkies” (fake Twinkies), but covered them with chocolate so basically a hybrid or a Fwinkho. I have a delectovals pan. After piping in the 7-minute frosting, I dipped the bottoms in melted chocolate to seal and then covered the top in chocolate. The next day, I took them to a sorority luncheon as a treat. Well, the cream filling disappeared and I have to wonder did sealing the bottoms with the warm melted chocolate basically disintegrate the cream filling? I want to make something like this for a gender reveal next week, but I may have to change up the cream filling because I can’t leave the bottoms bare. Any advice?
Thank you!