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Ice Cream Cookie Dough
No, this isn't vanilla ice cream with bits of cookie dough that you see many ice cream companies and parlors selling. This is the ice cream version of cookie dough! It's like eating cookie dough in every bite!
- Yield: Approx. 1 quart
- Cuisine: Dessert
Ingredients
Scale
Ice Cream Base:
- 1 cup half and half
- 1 cup heavy cream
- 3 egg yolks
- 1 cup milk
Cookie Dough:
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup white sugar
- ½ cup dark brown sugar
- ½ teaspoon vanilla extract
Mix-ins:
- 4 ounces chopped semi-sweet chocolate
- ⅓ cup chopped nuts, optional
- 1 ½ ounces chopped toffee candy bar, optional
Instructions
Cookie Dough:
- Once the ice cream mixture is chilled, whisk the flour and salt together in a medium bowl. Set aside.
- Melt the butter and add it to an electric mixing bowl.
- Add both the brown and white sugars to the melted butter. Using an electric mixture, beat the butter and sugars on medium speed for about 1 minute, scraping bowl if necessary. Add the vanilla, increasing the speed to medium-high beating until lighter in color, about 1 more minute. Reduce mixing speed to low and add the dry ingredients, beating until all combined.
Mixing both mixtures:
- Gradually add the cream mixture to the cookie dough, incorporating a little at a time, scraping bowl as necessary until completely added, about ⅓ intervals. Transfer to a bowl and cover in refrigerator for at least 4 hours or overnight.
- Right before adding to the ice cream maker, mix in the milk and stir until combined.
Ice cream maker:
- Transfer mixture to ice cream maker as instructed. Once the ice cream is basically done, about 15-20 minutes, add the chopped semi-sweet chocolate, nuts, and toffee candy bar. Eat as is or put into containers and freeze more.
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