Cookie Dough Ice Cream

By Bridget Edwards

Prep Time:

30m

Bake/Cook Time:

Yield:

About 1 quart

Plan for:

Churn 25 min

Freeze 8+ hours

Cookie Dough Ice Cream is a cookie lover's dream! Chunks of chocolate chip cookie dough are scattered throughout a cookie-flavored ice cream base. The cookie dough is made with toasted flour and without egg, so it’s safe to eat. A perfect summer or back-to-school treat.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

Cookie Dough

1 1/2 cups unbleached, all-purpose flour*
3/4 cup salted butter
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup packed Imperial Sugar Light Brown Sugar
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup mini chocolate chips

Ice Cream

1 tablespoon cornstarch
1 1/2 cups milk, divided
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup packed Imperial Sugar Light Brown Sugar
1/4 teaspoon kosher salt
6 egg yolks
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1 1/2 cups cookie dough chunks
1/4 cup mini chocolate chips

Directions

To make cookie dough, preheat oven to 350°F. Line rimmed cookie sheet with parchment and spread flour in an even layer. Bake flour for 5 minutes. Use parchment as a funnel to pour into a bowl. Whisk to remove any lumps. Let cool.
Beat butter and sugars together until light and creamy. Mix in milk, vanilla, and salt until combined. Add toasted flour and mix on low. Stir in mini chips.
Line another cookie sheet with parchment or waxed paper. Portion dough into chunks, about 1/2-inch in size, although it does not need to be precise. Use a measuring spoon, teaspoon, or piping bag. Freeze. Once frozen, transfer to a freezer storage bag and return to freezer until ready to make ice cream.
To make ice cream, in small bowl, stir together cornstarch and 1/2 cup milk. Pour remaining milk, sugars, and salt into a medium saucepan. Whisk in cornstarch mixture. Heat until warmed and sugar is dissolved. Set aside.
In another bowl, whisk egg yolks. Add about one cup of warmed milk into egg yolks and whisk until combined. Pour egg yolk mixture back into pan and attach a candy thermometer. Heat on medium, stirring constantly, until mixture reaches 183°F. Pour mixture through a fine sieve set over a large bowl. Discard any solids.
Whisk in cream and vanilla. In a larger bowl, prepare an ice bath by filling about 1/4 full of water and ice. Place bowl of custard into ice bath bowl and let sit, stirring occasionally until cooled. Cover with plastic wrap and refrigerate four hours to overnight.
When ready to churn, place 1/4 cup mini chips and ice cream containers in the freezer to chill. Process in ice cream maker according to manufacturer’s instructions. With a few minutes left of churning time, add chocolate chips and cookie dough chunks. The mixture will be soft once finished. Freeze in chilled freezer-safe containers with plastic wrap pressed on top Freeze for 4 hours or more to harden to a scoopable consistency. Once set, let sit out 5 minutes or so before scooping.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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