Life at Cloverhill

Recipe

Homemade Chocolate Chip Cookie Dough Ice Cream

I still had a little birthday money leftover and Garrett found $20 in his pocket while washing his jeans, so we pooled our resources together and bought an ICE CREAM MAKER! Say goodbye to jeans that fit!

It was a decadent purchase and we know that buying the whole ingredients will be no cheaper than store-bought ice cream, but we like having the ability to make a variety of fun flavours. It’s always been hard for me to find ice cream that I can eat with my peanut and nut allergy, so I’m usually stuck with some variation of chocolate or vanilla…not anymore!

 

For our inaugural batch, I made this awesome Homemade Chocolate Chip Cookie Dough Ice Cream. It was just as sweet and decadent as I had hoped. We’ve already made another flavour (recipe to follow soon!) and I have some coconut milk chilling in the fridge for a sorbet I want to make this week.

After lots of research on which machine to buy, we ended up picking the Cuisinart ICE-30BC Pure Indulgence  Frozen Yogurt, Sorbet, and Ice Cream Maker. It says that it can make 2 quarts of ice cream, but I’ve read that it works best if you make 1 quart at a time, as the more that you put in the freezer compartment, the less likely it is to freeze completely. Making 1 quart at a time is fine with us because as fun as it will be to make our own ice cream, we don’t want to have a bunch of it lying around all the time. Plus it means that we get to make a variety of flavours more often instead of trying to get through a bunch of one flavour.

 

What you’ll need:
(Makes 1 quart)

Ice Cream:

  • 2 cups Heavy Cream (Whipping Cream)
  • 1 cup Whole Milk (Homogenized Milk)
  • 2/3 cup Brown Sugar
  • Pinch of Salt
  • 4 Egg Yolks
  • 1 tsp Vanilla

Cookie Dough

  • 5 tbsp Butter
  • 1/3 cup Brown Sugar
  • 1/2 cup Flour
  • 1/2 tsp Vanilla
  • 1/2 cup Mini Chocolate Chips
Pour 1 cup heavy cream into a heat-safe bowl, set in a large bowl filled with an ice bath (ice cubes + water). Rest a fine mesh sieve over the top of bowls.

 

In a medium saucepan, combine remaining cream, milk, brown sugar and salt. Cook over medium heat until sugar is dissolved and mixture starts to steam. Remove from heat.

 

In a small bowl, whisk egg yolks. Slowly whisk in some of the warm cream mixture, about 1/4 cup at a time until it is about half cream in the bowl and the mixture is warm to the touch. By doing this gradually, you are tempering the yolks, rather than cooking them.

 

Pour yolk mixture into saucepan and return to medium heat. Stir constantly until the mixture thickens for about 5-7 minutes or until it reaches 165ºF to 170ºF. Don’t let it boil! I used a candy thermometer clipped to the side of the saucepan to make sure that I didn’t get the mixture too hot.

 

Pour mixture through the sieve into the cold cream. Add vanilla and stir.

 

Cover tightly with plastic wrap, making sure to press the plastic wrap down onto the surface of cream mixture, preventing a skin from forming while it cools. Refrigerate until completely cool, at least 3 hours but overnight is ideal.

 

Meanwhile, you can make the egg-free cookie dough. Mix together butter, brown sugar and vanilla until smooth. Add in flour and combine. Mix in mini chocolate chips. Roll into a “snake” on a piece of plastic wrap. Wrap it in the plastic wrap and then refrigerate overnight with the ice cream base.

 

When you’re ready to make your ice cream, pour the cream mixture into the freezing chamber of your ice cream maker.

 

All manufacturers are different, but I found that with the Cuisinart Ice Cream Maker we bought, it took about 25 minutes.

 

While the ice cream is freezing, chop up the chilled cookie dough into small pieces. Keep in mind that they will get harder as they freeze, so make them smaller than you think. I prefer not to bite into a huge chunk of rock hard cookie dough, but rather to have little pieces of it throughout the ice cream. During the last 5 minutes of freezing, stir the cookie dough pieces into the ice cream mixture.

 

Transfer ice cream to an air-tight container and freeze until firm, about 2 hours.

 

Thanks Amy for the awesome vintage-style ice cream cups and wooden spoons for my birthday! They worked perfectly for this fun treat!

 

I’ll admit that I was intimidated at first about making ice cream from scratch, especially cooking the base beforehand but I’ve read that making the cream-egg mixture really does produce the best results. After I made our first batch, it has only gotten easier.

The little bit of time (and dirty dishes) that it takes is worth it. We’re looking forward to many batches of fun ice cream flavours to follow and I’ll be sure to share them all with you!

 

 


Comments

  1. Looks delicious. Our neighbour has an ice cream maker and makes some incredible flavours too. Sometimes we get a taste! She recently did roasted nectarine brown sugar and another day she did honey buttermilk with strawberry rhubarb jam swirl. You foodie girls are so creative!!

  2. I bought this same machine on Saturday! My first batch of ice cream was Cookie Butter with Twix! I will be sharing the recipe soon too. =) I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.
    I would be honored if you join us and follow to stay connected Have a wonderful week!
    Hugs, Cathy

    • That sounds like an awesome recipe, Cathy! I can’t wait to read about it. Thanks for letting me know about your Link Party.

  4. ok that looks really, really good. and cookie dough is one of my faves! i will have to give it a try. thanks for sharing!