Prepare to indulge in the ultimate homemade treat: Chocolate Chip Cookie Dough Ice Cream! This egg-free recipe uses secret ingredients to create an incredibly easy, creamy, and flavorful ice cream that truly surpasses expensive store-bought brands.
My biggest problem with cookie dough ice cream has always been the lack of actual cookie dough
I almost want it to be cookie dough with a side of ice cream! This recipe solves that, delivering huge chunks of soft, chewy cookie dough nestled in a rich, perfectly balanced ice cream base.
Inspired by gourmet ice cream shops, this recipe incorporates brown sugar and malted milk powder for a depth of flavor that goes beyond mere sweetness, all without any artificial additives. And the best part? No eggs or cooking involved in the ice cream base!
The concept of cookie dough ice cream is a relatively recent, yet wildly popular, innovation. It is widely credited to Ben & Jerry's, who, in 1984, received an anonymous suggestion on their flavor suggestion board to add raw cookie dough to their vanilla ice cream.
This seemingly simple idea revolutionized the ice cream industry, tapping into a universal love for both ice cream and the irresistible taste of raw cookie dough. Before this, eating raw cookie dough was often discouraged due to concerns about raw eggs and flour.
However, with the development of edible, egg-free cookie doughs and methods to heat-treat flour, cookie dough ice cream became a safe and beloved treat. It quickly rose to become one of the most popular ice cream flavors globally, a testament to its unique texture and comforting, nostalgic appeal.
Heat-Treat Flour: To make the flour safe for raw consumption, spread the all-purpose flour on a baking sheet and bake at 350°F (175°C) for 10 minutes, or microwave in 30-second bursts until it reaches 165°F (74°C). Let cool completely. This step kills any potential bacteria. 🌡️🌾
Prepare Cookie Dough: In a medium bowl, combine melted unsalted butter and packed light brown sugar. Stir in heavy cream, corn syrup, and vanilla extract. Add the heat-treated flour, malted milk powder (if using), and fine sea salt. Mix until just combined, then fold in the miniature semisweet chocolate chips. Pat the dough into a flat disk, wrap in plastic wrap, and freeze until firm (about 30 minutes). Once firm, chop into small chunks and return to the freezer until ready to use. 🍪🍫
Prepare Ice Cream Base: In a large mixing bowl, whisk together cold whole milk, cold heavy cream, granulated sugar, light brown sugar, corn syrup (if using), fine sea salt, and vanilla bean paste (or extract) until the sugars are dissolved. 🥛🍯
Churn Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions. Ensure your ice cream maker bowl is completely frozen before churning. 🍦🌀
Combine & Freeze: Once the ice cream is churned to a soft-serve consistency, transfer it to a bowl or an airtight freezer-safe container. Fold in the chilled cookie dough chunks and any additional mini chocolate chips you desire. Press plastic wrap directly against the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 2 hours, or until firm and ripened. 🧊✨
Serve: For perfectly scoopable ice cream, place it in the refrigerator for about 30 minutes before serving to allow it to soften evenly. Enjoy!
Problem: My ice cream is too hard/icy.
Likely Cause: Not enough fat, too much water, or lack of corn syrup/alcohol.
Solution: Ensure you're using whole milk and heavy cream. Consider adding the optional corn syrup or a splash of vodka (which doesn't freeze) to the base to improve texture. Make sure your freezer bowl is completely frozen before churning.
Problem: My cookie dough chunks are too hard.
Likely Cause: Dough was frozen too solid, or not enough fat in the dough.
Solution: Ensure the cookie dough is soft and pliable before freezing. You can also make the chunks smaller. The dough in this recipe is designed to stay soft in the freezer.
Problem: My ice cream is not creamy.
Likely Cause: Over-churning, or not enough fat in the base.
Solution: Follow your ice cream maker's instructions for churning time. Use full-fat dairy products for the creamiest results.
This decadent ice cream is a treat on its own, but here are some ideas for an even more delightful experience:
•Freezer: Store homemade chocolate chip cookie dough ice cream in a very well-sealed airtight container with plastic wrap pressed directly against the surface to prevent ice crystals. It will stay fresh for up to 1 month. The flavor will deepen over time, but it may become harder.
•Serving Tip: For perfectly scoopable ice cream, transfer it to the refrigerator for about 30 minutes before serving to allow it to soften evenly.
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This homemade Chocolate Chip Cookie Dough Ice Cream is a dream come true for any dessert lover. Featuring a rich, creamy, egg-free ice cream base generously studded with large, soft chunks of edible chocolate chip cookie dough, it offers a superior taste and texture experience compared to store-bought versions. The addition of malted milk powder and brown sugar elevates the flavor profile, making every spoonful a delightful indulgence.
