Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream
Chocolate Chip Cookie Dough Ice Cream
Thank you for the little bowls, Lydia!!

Chocolate Chip Cookie Dough Ice Cream

If you love Cookie Dough, chocolate chips and ice cream, try this Chocolate Chip Cookie Dough Ice Cream!

Reduce, Reuse, and Recycle. That is my motto for this ice cream flavor. I’m not a fan of cookie dough and cookie dough ice cream, but for some reason, I decided to set aside a block of the Triple Chocolate “Chunp” Cookie dough for this Chocolate Chip Cookie Dough Ice Cream.
Chocolate Chip Cookie Dough Ice CreamI started with a base vanilla ice cream recipe from Dorie Greenspan. I rolled up the reserved cookie dough into a small thin log and refrigerated the log along with the vanilla ice cream custard base. After churning the custard the next day, I cut up the log of dough into small pieces (you could cut them in bigger pieces, if that is what you prefer), and then added them to the churned ice cream.
Chocolate Chip Cookie Dough Ice CreamI was surprised at how good this ice cream was since I’m not crazy about Chocolate Chip Cookie Dough Ice Cream nor the regular dough. It was beyond FANTASTIC. The vanilla flavor was very pronounced and meshed well with the chewy pieces of dough and chunky pieces of rich chocolate.
Chocolate Chip Cookie Dough Ice CreamSo, reduce your trips to the store for store-bought cookies and ice cream. Reuse your cookie dough in this ice cream. Recycle the container you used for the ice cream for another batch haha. Enjoy!!

Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean (twice), espresso, milk chocolate, Mexican chocolate, gelato al limone, coffee, double chocolate, mint chocolate chip (w/extract), and Mint Oreo Ice Cream!

Chocolate Chip Cookie Dough Ice CreamChocolate Chip Cookie Dough Ice Cream

2 cups whole milk
2 cups heavy cream
1 moist, plump vanilla bean, split and scraped (or 1 Tbsp pure vanilla extract)
6 large egg yolks
3/4 cup sugar
Chocolate Chip Cookie dough (I used about 80-100 grams of dough; go based on your preferences, but don’t use too much, or it will interfere with the base flavor)

Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes. After 30 minutes, bring the milk and cream back to a boil before continuing (I turn off the heat right before it’s about to boil). If you are using vanilla extract, wait until later to add it.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened (until it looks pale). Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid (I usually just pour in half the hot liquid, whisk, and pour egg mixture into the pot). Pour the custard back into the pan, and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. If you run your finger down the bowl of the spoon, the custard should not run into the track (about 5 minutes). The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer. Immediately remove the pan from the heat and strain the custard into a 2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod (I left the pod in while it refrigerated to intensify the vanilla flavor); or if you are using vanilla extract, stir it in now.

Refrigerate the custard for 4 hours or overnight before churning it into the ice cream (I always leave my custard in overnight.).

Remove the pod. Scrape the chilled custard in the bowl of an ice cream maker, and churn according to the manufacturer’s instructions. Meanwhile, cut up the log of cookie dough into small pieces. Pack the ice cream into a container, and drop pieces of cookie dough into the custard. Stir the mixture well to evenly distribute the dough. Freeze the ice cream for at least 2 hours, until it is firm enough to scoop.
Chocolate Chip Cookie Dough Ice Cream

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Memoria James

0 thoughts on “Chocolate Chip Cookie Dough Ice Cream”

  • I am so jealous that you have this delicious-looking ice cream in your house and that you get to enjoy it to your heart's content, especially in your playful little bowls, which are simple beautiful. The CCC dough ice cream in those bowls adds to the beauty of the whole fun-loving experience!

    You rock, Memoria :o)!

  • I'll take CCC dough anytime anywhere! Now I have yet another ice cream to make. So many recipes, So little time. I am also coveting those cute little bowls!

  • Eu realmente amo suas fotografias. Você é de onde?

    Eu sou brasileiro, e adoro acompanhar blogs de Gastronomia, cozinhar é como uma terapia, além de ser minha profissão. Seu blog é um dos melhores. Parabens!

  • mmm… yum! i especially like the last two pictures, with the melted ice cream dripping down the sides. 🙂

    You're at UT Austin! Do you know Mike Speriosu?

  • Sweet Corner – Thank you!

    Ju- thank you so much. I love taking shots of ice cream.

    Federica – Grazie mille per fare visita e commenti.

    Jo – YUM! Those bits are the best parts!

    CozyKitchen – I love the snow!! I still eat ice cream during cold weather haha.

    Joanne – Well, if you love it, you may just eat all of it in one sitting. It is that good haha.

    Mom/DJ – Aw, shucks. Thanks, mom!

    Danielle – I hope you do make this ice cream. It is fantastic. I'll ask my friend where she got the bowls. I totally forgot.

    Diego – Eu sou dos Estados Unidos e aprendi o português na universidade. Eu concordo! Cozinhar é como una terapia. Que sorte você tem! Eu gostaria muito de ser cozinheira. Obrigada pelo bom commentário. Eu realmente agradeço ele. Espero que você visite o meu blog de novo.

    OneOrdinaryDay – Hahaha! You can still make this in cold weather. Just put on a blanket and sweats while you eat it haha. It's totally worth it!

  • I wish I could jump in and have that delicious bite of ice cream! This is one of my family's favorite flavors, so I'm adding this to my "to-make" list for when it gets a little warmer out! 🙂

  • I looove cookie dough and especially big chunks of it in ice cream. I can't believe you weren't a fan! This does look really good though.

  • ¡hola!, Memoria! Thank you for your visit! Your blog is beautiful as well as your photography. I have Dorie's book but haven't tried this delicious-sounding recipe yet! Spring is right around the corner and will be time to get out the ice cream maker again 😉

  • The ice creams are beautiful and so are those bowls Memoria! Gorgeous photographs indeed. i would really love bowls like those. sigh…and of course I LOVE icecream with anything!

  • Yum!!! I made ccc dough ice cream the david lebovitz way and it was super rich and delicious, yours sounds amazing too!

  • I'm having a hard time getting past you stating you don't like cookie dough or cookie dough ice cream. I can totally get not liking nuts but not liking cookie dough? Nope, I'm struggling with this one. Even me a cookie baking hater (ha-ha, hate is strong but you know what I mean) loves cookie dough.

    Love the little bowls…very cute.

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