Chocolate Chip Cookie Cookie Dough Ice Cream
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups ice cream
Crispy chocolate chip cookies, chocolate chip cookie dough and homemade chocolate fudge are laced through a super creamy, rich ice cream.
Ice Cream Base
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp. pure vanilla extract
  • 6 egg yolks
  • ¾ cup sugar
Chocolate Fudge
  • ¼ cup heavy cream
  • ½ cup semi-sweet chocolate chips
Chocolate Chip Cookie Dough
  • 3 Tbsp. unsalted butter, softened
  • 3 Tbsp. brown sugar
  • 1 Tbsp. granulated sugar
  • ½ tsp. pure vanilla extract
  • ½ cup all-purpose flour
  • 2 Tbsp. mini semi-sweet chocolate chips
  • 1`small batch chocolate chip cookies, cooled and roughly chopped
  1. Place your ice cream base in the freezer the day before you want to make your ice cream.
  2. In a medium saucepan, add milk, cream, and vanilla. Bring to a simmer. Reduce the heat to low.
  3. In a medium bowl, whisk egg yolks and sugar until pale yellow in color, about 2 minutes.
  4. Slowly whisk in about ½ of the hot milk mixture into the egg yolks to bring them up to temperature. Whisk the warm egg mixture back into the milk.
  5. Using a wooden spoon, constantly stir custard mixture until it thickens, about 5-7 minutes. MAKE SURE THE MIXTURE DOES NOT BOIL. If the temperature gets too high, the eggs will curdle. The custard is finished cooking when it coats the back of a spoon and does not drip when you draw your finger across.
  6. Transfer mixture to a bowl and let cool for about 30 minutes.
  7. Place a piece of plastic wrap directly on the custard and store in the fridge overnight.
Chocolate Sauce
  1. Heat cream over a medium heat until it simmers. Remove from heat and add chocolate chips. Stir until all chocolate chips have melted. Cool to room temperature.
Chocolate Chip Cookie Dough
  1. Add butter, brown sugar, granulated sugar and vanilla to the bottom of a stand mixer. Beat on medium until creamy, about 1 minute. Add flour, beat until combined. Transfer to a piece of parchment or plastic wrap and roll into a rope 1-inch wide. Place in the freezer until firm, about 15 minutes. Chop into bite-sized pieces, set aside.
  2. Make the ice cream according to your manufacture's instructions. When the ice cream is almost formed, add ¾ of the chopped cookies and all of the cookie dough. Keep churning until ice cream is completely formed. Pour ¼ of the ice cream in a loaf pan. Drizzle ¼ of the chocolate fudge on top. Repeat 3 more times until all the ice cream and fudge is gone. Place in the freezer and chill until ice cream and fudge sets. Cover with plastic wrap and then cover with foil. Chill for at least 4 hours. Serve.
  3. If you are serving more than 24 hours later, assembly ice cream in an airtight container.
  4. When servings garnish with remaining crushed chocolate chip cookies.
For the chocolate chip cookies, I omitted the espresso powder, doubled the salt and chopped the chocolate chips.
Recipe by Cooking for Keeps at