Chocolate-Chocolate Chip Cookie Dough Ice Cream
As a kid, my family and I did our fair share of frequenting the custard stand in our neighborhood. It was the place to be after little league games and just about any other hot summer night. I actually don’t remember eating too much traditional ice cream as a kid, aside from the requisite cartons that would accompany a birthday cake. As I got older, though, I started to dabble in ice cream and couldn’t get enough of any variety that had big chunks of “stuff” in it. This is where my love of cookies and cream came from, and then eventually, chocolate chip cookie dough. When I was a teenager and way into my 20’s, one of my favorite parts of going to the beach was devouring as many waffle cones with chocolate chip cookie dough ice cream as possible. In fact, I just enjoyed a cone of it a few weeks ago on one of our incredibly disgusting near-100-degree days. After having that cone last month, I couldn’t stop thinking about how good it was and how much I missed that flavor. It then dawned on me that chocolate chip cookie dough is one of my all-time favorite ice cream flavors, and somehow I had never made it at home! Talk about a tragedy! Let me tell you, it didn’t take me long to remedy the situation.
Now, of course the most traditional chocolate chip cookie dough ice creams start with a base of vanilla ice cream. When I mentioned that I was going to whip up one of my favorite ice creams of all time, my Chief Culinary Consultant suggested that I use chocolate ice cream instead of vanilla. Um, whaaaaaaaat? I’m not going to lie. I totally gave him the suspicious side-eye for a good, long while… and then finally decided that maybe trying something different wouldn’t kill me. Alright, that is a lie. I thought it just might. You know me and change (see: my life inside a bubble). For as much as I love chocolate under pretty much every conceivable circumstance, for some reason, I have always preferred vanilla ice cream to chocolate. Some sort of faulty foodie wiring, I presume.
As it turns out, the idea wasn’t crazy at all… it was delicious. Big-time kudos to my Chief Culinary Consultant! Creamy chocolate ice cream loaded (and I mean, loaded) with chunks of chocolate chip cookie dough. If you are a chocoholic and/or of the notion that there can absolutely, positively never be too many chocolate chips in a chocolate chip cookie, then this ice cream was made for you! I may have resisted the idea initially, but there’s no way I’m forking over my spoon!
One year ago: Homemade Peanut Butter Cups
Two years ago: Fall-Themed Wedding Shower Cake
Three years ago: Brown Sugar-Bacon Buttermilk Waffles
Four years ago: Fettuccine Alfredo with Fresh Pasta[/donotprint]
Chocolate-Chocolate Chip Cookie Dough Ice Cream
For the Chocolate Ice Cream:
- 8 ounces (226.8 g) semisweet chocolate, finely chopped
- 1½ cups (357 ml) heavy cream
- 1½ cups (366 ml) whole milk
- ¾ cup (150 g) granulated sugar
- Pinch of salt
- 4 egg yolks
- 2 teaspoons vanilla extract
For the Chocolate Chip Cookie Dough:
- ½ cup (113.5 g) unsalted butter, at room temperature
- ½ cup (110 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 tablespoons heavy cream
- ½ teaspoon (0.5 teaspoon) vanilla extract
- ¼ teaspoon (0.25 teaspoon) salt
- ¾ cup (93.75 g) all-purpose flour
- ½ cup (90 g) miniature semisweet chocolate chips
- Prepare the Ice Cream Custard: Combine the chocolate and cream in a large, heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted, then remove the bowl from the saucepan. Set it aside with a mesh strainer over the top.
- Warm the milk, sugar and salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar is dissolved. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula (it should reach 170-175 degrees F on an instant-read thermometer). Pour the custard through the strainer into the chocolate mixture and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally until the mixture has cooled to room temperature. Cover and chill in the refrigerator overnight.
- Make the Chocolate Chip Cookie Dough: Combine the butter and both sugars in a mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the cream, vanilla and salt, and mix for another minute or so, until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes, or up to 2 days.
- Churn the Ice Cream: Just before churning the ice cream, scoop the cookie dough into ½-teaspoon to 1 teaspoon-sized balls and place on a plate or parchment-lined baking sheet and place in the freezer. Churn the ice cream according to the manufacturer's instructions. When finished churning, fold in the chunks of cookie dough and transfer to an airtight container. Freeze until firm, at least 4 hours.
Did you make this recipe?
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Totally amazing. I used this recipe for my sons birthday party and…………the rest is history :) Best ice-cream I ever made. Definatley a family favorite!
wow this is amazing! i love you’re fast and easy recipes!!!!! :) :) :) :)
Could I use the chocolate ice cream from David Lebovitz? Or will the chocolate, compared to the cookie dough, make the ice cream to heavy and rich?
Hi Elise, You could use that recipe, although I did not for the exact reason you mention here – that ice cream is so super rich, and cookie dough so sweet, that I thought it could be too much. If you try it, I’d love to know what you think!
this sounds like it would be good! I’m going to try it! great idea Elise,Great recipes Michelle!! :D
Do you add milk once you put the mixture into the ice cream canister?
Hi Julie, No, the milk is combined with the sugar and salt in step #2 of the recipe above. You don’t any additional to the mixture when you pour it into the ice cream canister.
Yes! One of my all-time favorite ice cream flavors. And I never thought to make it from scratch!! I’m another lover all biiiig ol’ chunks — the more the better, can never ever get enough ‘stuff’ lol. I simply can’t *wait* to try this.
I would like two scoops, please. Yum!
This ice cream is so drool-worthy! I’m also a huge fan of cookie dough in my ice cream and for years that’s just about the only ice cream “flavor” I would order because I’ve never tried to make it myself. This is a must-try recipe and I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I love the inspiration I get from your food…
Pure decadence! Can’t wait to try this!
I’ve been waiting for someone to make something better than regular cookie dough! This is it!!! Please come share at Foodtastic Friday
I am working myself up to trying to make my own ice cream…
how many people can this serve? What is the serving size?
Hi Nat, It makes 1.5 quarts. It all depends on how much ice cream your friends eat – do they eat cupfuls or bowlfuls? ;-)
Thanks for the recipe! My niece loves cookie dough ice cream & I bought her an ice cream maker for her birthday next month.
I think I’m weird. I don’t like raw cookie dough. =(
YES!!!! My 7 year old and I share this as our favorite! Not too late to get out the ice cream maker and try this before school starts!
Holy cow, this is probably the only way I could ever imagine chocolate chip cookie dough ice cream (already a fine specimen) being any better!
Oh my gosh! Yummmmmm!
This ice cream looks fantastic! My son would love it..he loves anything that has cookie dough in it! :)
I can easily imagine myself eating this Ice cream. I want it, I have to make it :)
I love cookie dough ice cream! The more chunks the better!
i’ll be seeing this icecream in my dreams!
YOU KILL ME. kill me with deliciousness, that is.This looks so great, I’ll have to get my ice cream maker out soon, and whip up a batch this weekend. I can officially say good bye to bikini season ;)
sometimes i wonder if you are as tired of typing “chief culinary consultant” as i am of reading it.
This looks like a great treat – especially because it’s like a bazillion degrees outside.
I can’t wait to try this one out!
Yep! Totally the best ice cream EVER!
YUM. I am dying right now.
Ohhh yeah.. the chunks of “stuff” in my ice cream is the best part. More chunks, the better in my book! Cookie Dough is one of my favorites, too. :)
Easily the best thing to wake up to in the morning. Totally giving this a shot this weekend.
Chocolate chip cookie dough is one of my all-time favorites, too, but I’ve never made it for some reason. Chocolate-chocolate is even better!!
oh my, I’d love a giant bowl of this!
Oh boy…this could be my new favorite ice cream!
You always have the best ice cream recipes!! I am going to start with your favorite vanilla ice cream recipe this weekend…waiting for my vanilla beans to arrive from Amazon :)
Those chunks of cookie dough look so perfectly amazing! Cookie dough is my favorite ice cream flavor, hands down.
Michelle, your amazing ice cream creations both fuel my cravings for ice cream and heighten my desire for an ice cream maker. This looks amazing, as always. Love the pictures!