I was really pleased with the cookie dough from the cookie dough cupcakes that we brought to our friends' house and figured that cookie dough ice cream was something that just had to be made. So I created a batch of eggless cookie dough and added it to the ice cream base.
As suspected, the ice cream was a bit thin because I used 2% milk instead of whole milk or half and half like the recipe suggested. Otherwise, the cookie dough bits in this ice cream were pretty fantastic. The next time I make cookie dough ice cream, I will probably use my tried and true vanilla ice cream base; or, if I want to try it with sweetened condensed milk, I will be sure to use heavy cream or half and half as the recipe originally suggested.
Cookie dough ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 TBSP milk or cream
- 1/2 teaspoon vanilla extract
- 1-1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
Cream together the butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy (about 2-3 minutes). Gradually add in milk and vanilla. Add the flour and salt and mix on low speed until fully incorporated. Fold in chocolate chips.
Ice cream ingredients
- 1 can (14 oz) sweetened condensed milk
- 4 cups whole milk or half and half (I used 2% milk)
- 1 tsp. vanilla
Put all of the ingredients together into a large mixing bowl and stir until well blended. Once all the ingredients have been mixed thoroughly, pour it into the assembled ice cream maker. Churn for about 20 minutes.
If you like, you can serve the ice cream with the soft serve consistency straight out of the ice cream maker. Otherwise, you can freeze the ice cream in containers for at least 2 hours in order to achieve a more firm consistency.
Source: Ice cream from Finding Joy in My Kitchen; cookie dough from The Cookie Dough Lover's Cookbook by Lindsay Landis