Chocolate chip cookie dough ice cream is a classic for a reason. Creamy vanilla ice cream is stuffed with chunks of cookie dough and chocolate chips! No baking, no eggs.
2ounceschocolate of choicechopped (optional, but encouraged)
Instructions
Cookie dough:
In a medium bowl, combine butter, brown sugar and granulated sugar. Using a hand mixer, beat on medium speed until combined.
1/4 cup unsalted butter, 1/4 cup light brown sugar, 2 tablespoons granulated sugar
Add milk and vanilla and beat again until combined.
1 tablespoon milk, 1 teaspoon pure vanilla bean paste
Add flour and salt and beat again until just combined. Add chocolate chips and stir to incorporate.
1/3 cup all purpose flour*, Pinch salt, 1/3 cup mini chocolate chips or chopped chocolate
Cover bowl with plastic wrap and place in the freezer until you're ready to add them to your ice cream.
Ice cream:
In a large mixing bowl, combine heavy cream, half and half (or milk - see notes), granulated sugar, brown sugar, vanilla and salt. Use a hand mixer on low speed or a whisk to completely combine.
2 cups heavy cream**, 1 cup half and half**, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 teaspoon pure vanilla bean paste, Pinch salt
Pour ice cream batter into frozen ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning).
During the last 5 minutes, add in your cookie dough by the teaspoon and chopped chocolate (optional).
Pour into a loaf pan or other quart-sized container, cover, and place into the freezer until ready to serve. Enjoy!
Video
Notes
Heat treating raw flour: If you're concerned about the potential for bacteria in raw flour, you can quickly heat treat it by spreading it out onto a baking sheet and toasting it at 350°F for 5 minutes. Let it cool, then add to your cookie dough mixture.
Don't have half and half? Just use 2 1/2 cups heavy cream and 1/2 cup milk instead.