Are you one of those people who loves to eat cookie dough? I certainly am. My husband is. And my son now asks for the beater whenever I’m baking. I am certain that’s the only reason why he loves helping me bake. Since there’s three types of cookie dough in this ice cream, there was a LOT of cookie dough eating going on. Luckily, it was egg free!
One of my favorite family memories from my teenage years is from summertime. We would eat dinner outside on our deck, and share a pint of ice cream for dessert. The four of us (Mom, Dad, my sister, and me) would pass the carton and a spoon around the table, policing how long each person had with the ice cream. We would easily polish off the entire pint in one evening. I loved digging around for the cookie dough, burrowing down to unearth those nuggets. So when making this ice cream, I made sure to add plenty of cookie dough gems. I cut the dough balls up to spread them out even more throughout the ice cream. Every bite has a bit of dough.
cookie dough recipe adapted from Cookie Dough Lover’s Cookbook, by Lindsay Landis
- For the chocolate chip cookie dough: beat the butter and sugar(s) together with a hand mixer until fluffy. Add milk and vanilla and mix. Add the flour and salt and mix until combined. Stir in chocolate chips. Shape mixture into balls and place on a lined baking sheet. Chill until firm.
- For the peanut butter cookie dough: repeat above instructions, adding the peanut butter in with the butter.
- For the chocolate cookie dough: repeat above instructions, adding the cocoa powder in at the same time as the flour.
- When ready to make the ice cream, cut the cookie dough balls in quarters (if desired.) Set aside.
- For the ice cream: Warm up milk in a saucepan to 170 degrees, stirring occasionally. Do not let milk boil. While the milk heats up, whisk sugar, eggs, and vanilla bean seeds in a medium bowl. Very gradually drizzle milk into the egg mixture, whisking continuously. You do not want the egg to start cooking when the milk gets mixed in. Whisk in the heavy cream. Chill for an hour, or until cool to the touch.
- Pour cream mixture into an ice cream maker and churn according to the manufacturer’s directions. Once the ice cream has reached a soft-serve consistency, mix in the cookie dough. Mix by hand if necessary. Pour ice cream into a freezer-safe container and freeze until solid.