Cookie Dough and Cookie Dough Ice Cream

by isabelcanosa


I like cake batter more than cake, cookie dough more than cookies. Obviously I love the end product too, but there is a reason I try to only bake on a cheat day, as I will consume so much batter/dough if you stuck me in the oven instead I would rise. I think it harps back to the days of fighting over the mixing bowl with my sister to get the last dregs of batter. It instilled a fighting spirit in me to scrounge every last smear. Except now there is no one to fight with, so I always win but my waistline doesn’t. I have made myself physically sick from this practice and I do not advise it.

I do, however, advise this very cookie doughy cookie dough ice cream. Most cookie dough ice creams have small tasteless pieces of cookie dough in boring vanilla ice cream so I had always found them disappointing. Annie over at Annie’s Eats felt the same way and decided to make ice cream that actually tastes like cookie dough and then added yummy cookie dough pieces and chocolate chips to make this magnificent creamy mass of gorgeousness. It satisfies my dough needs without making me sick, what more could I ask for?

If you like ice cream I highly recommend buying an ice cream maker. I have a small one that I bought for under £20 which does the job perfectly so no need for big expensive equipment. It is getting a little tired two years later so I am looking to upgrade but if you only plan on using your machine occasionally stick with the cheaper models.  The perfect pairing for your maker is David Lebovitz’s Perfect Scoop which is a gem of a cookbook and all you will ever need for perfect ice creams/sorbets/granitas/toppings/vessels. His roasted banana ice cream is a thing of genius!


Print Friendly

Ice cream
45g unsalted butter
470ml double cream
150g dark brown sugar
4 large egg yolks
Pinch of coarse salt
2 tsp. vanilla extract
350ml whole milk
150g dark chocolate chips

Cookie dough
70g salted butter melted
70g packed light brown sugar
40g flour
½ tsp. vanilla extract
130g chocolate chips

If you are using an ice cream maker with a removable bowl, make sure you place your bowl in the freezer 24hours before you plan on having your ice cream mix ready for freezing. To avoid any ice burn, always wrap your bowl in a plastic bag.

For the ice cream, add the butter to a midsize saucepan and melt over a medium heat until golden brown. Keep watching the butter at this stage as it goes from no colour to burnt very quickly. Once browned whisk in the heavy cream and continue whisking slowly until it comes to a gentle simmer. Remove from the heat and set aside to cool slightly.

Using your mixer, whisk together the brown sugar and egg yolks until light and fluffy. Once the cream mixture in the pan is warm, slowly add it to the yolks with the whisk running, a little at a time. Once incorporated add the salt and whisk.

Set aside a bowl with sieve placed upon it. Add the mixture back into the pan and heat until slightly thickened (it should coat the back of your spoon). Quickly remove from the heat and pour through the sieve into the bowl. Add the vanilla extract and whole milk and stir.

At this point (depending on how long you have) either place the mixture in an ice bath to speed things up (fill your sink/washing up bowl with cold water and ice and place bowl within it, careful not to get any water in the mixture)  or cover mixture and pop in the fridge.

For the cookie dough pieces, cream the butter and sugar in your mixer until smooth. Add the vanilla extract and beat followed by the flour. Once all ingredients are incorporated, remove bowl from the mixer and stir in the chocolate chips.  Form dough into a flat disk cover in cling film and refrigerate.

Once your ice cream mixture is completely cooled, pour into the ice cream maker and freeze according to manufacturer’s instruction.

While the mix is freezing remove your dough disk from the fridge and cut into small chunks. When your ice cream is churned and ready for the freezer, stir in the chocolate chips and the cookie dough pieces, pour into an airtight container and place in your freezer until firm. Let soften before serving (time depends on the heat in your kitchen). Enjoy with a spoonful of raw cake batter (JOKING!)