Double Cookie Dough Ice Cream

I’ve never been one of those people who is crazy about cookie dough ice cream. In fact, I don’t think I’ve ever bought cookie dough ice cream or ordered it when going out for ice cream. But when Annie posted this Double Cookie Dough Ice Cream I was intrigued. Not only does it have chunks of cookie dough throughout, the ice cream base is also cookie dough flavored.

I actually made this ice cream quite a while ago during the summer, but haven’t gotten around to posting it until now. Other recipes just kept pushing it further down on the posting list. That has nothing to do with how good this ice cream is, however. Between the rich cookie dough flavored ice cream, the chocolate chips, and the cookie dough chunks, this ice cream is super indulgent and delicious.

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Double Cookie Dough Ice Cream

Printable Recipe

Ingredients:

For the cookie dough:

• 5 tbsp. salted butter, melted (or unsalted butter plus 1/4 tsp. salt)
• 1/3 cup packed light brown sugar
• 1/4 cup flour
• 1/2 tsp. vanilla extract
• 1/2 cup mini chocolate chips

For the ice cream:

• 3 tbsp. unsalted butter
• 2 cups heavy cream
• 2/3 cup dark brown sugar
• 4 large egg yolks
• Pinch of coarse salt
• 2 tsp. vanilla extract
• 1 1/2 cups whole milk
• 1 cup chocolate chips (semisweet or bittersweet)

Directions:

1. To make the cookie dough, stir together the butter and sugar in a mixing bowl until smooth. Mix in the flour, then the vanilla and chocolate chips. Form the dough into a disk, wrap in plastic wrap, and refrigerate until firm.
2. To make the ice cream, melt the butter in a medium saucepan over medium-high heat. Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it. Whisk in the heavy cream and heat until simmering. Meanwhile, in a medium bowl, whisk together the brown sugar and egg yolks until pale and fluffy. Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly. Slowly whisk in the rest of the cream. Mix in the salt. Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175 degrees F on an instant-read thermometer. Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl. Stir in the vanilla extract and the whole milk. Cover and chill thoroughly in the refrigerator.
3. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Chop the disk of cookie dough into small chunks. As soon as the mixture is done churning, transfer to a bowl or airtight container, folding in the chocolate chips and the chunks of cookie dough. Store in the freezer until firm.

Recipe from Annie’s Eats; ice cream recipe adapted from Joy the Baker and cookie dough recipe originally from The Perfect Scoop by David Lebovitz.