Cookie Dough Ice Cream

May 11, 2018
Created by Chef Casey Bowthorpe
1 hour 20 minutes plus freeze time
Serves 1.5 quarts
  • Dough
  • 1/4 cup golden brown sugar
  • 1/4 cup granulated sugar
  • 1/8 tsp salt
  • 3 Tbsp butter, softened
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1/2-1 cup mini chocolate chips
  • Base
  • 2 cups heavy cream
  • 2 1/4 cups whole milk
  • 3/4 cup granulated sugar
  • 1 Tbsp vanilla extract
  • 1/8 tsp salt

To make the dough, in a bowl, combine sugars, salt, and butter until smooth. Add vanilla and milk and mix until incorporated.

Mix in flour just until incorporated, do not overwork flour. Fold in chocolate chips, shape into a log and freeze for at least 1 hour.

To make the ice cream, in a large bowl combine cream, milk, granulated sugar, vanilla, and salt until sugar dissolves. Do not whisk to not add air to mixture.

Pour mixture into bowl of an ice cream machine and churn according to the manufacturer’s instructions.

After about 20 minutes, remove cookie dough from freezer and chop into smaller pieces. With machine still running, add dough and let machine fold together.

Transfer ice cream to an airtight container, cover tightly, and freeze until ready to serve.