Cookie Dough Ice Cream Recipe
Cookie Dough Ice Cream ~ bits of cookie dough mixed into this smooth and sweet ice cream will have everyone screaming for more!
- 5 Tbsp butter melted and slightly cooled
- 1/3 c. packed light brown sugar
- 1/2 c. flour
- 1/2 tsp vanilla extract
- 1/2 c. chocolate chips chopped
- 2 c. heavy cream
- 1 c. half and half
- 3/4 c. sugar
- 1 tsp vanilla extract
The first step is to heat treat the flour. Pour flour into an oven safe dish and bake in preheated oven at 350 degrees F for 5 minutes or until flour has reached a temperature above 160 degrees Fahrenheit. Do not overcook. Let cool.
Mix together butter and brown sugar together for the cookie dough until smooth. Add vanilla and mix well then add the flour and combine. Fold in chopped chocolate chips.
Stick the bowl in the fridge or freezer for a little bit and let it harden up a bit so it stays together when you mix it in the ice cream.
For the ice cream in a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
Pour into ice cream maker and prepare according to according to directions.
In the last few minutes mix in the cookie dough by small teaspoons.
Store in the freezer.
What is the best ice cream maker? We LOVE our Kitchenaid Ice Cream attachment since we already have a Kitchenaid Mixer. But if you don’t have that I highly recommend this fairly inexpensive Ice Cream maker!
Can you eat raw flour in cookie dough? Above we mentioned heat treating your flour to prevent you from getting E. coli. The temperature of the flour should reach 160 degrees Fahrenheit in order to ensure that all of the bacteria has been killed. It’s very important that you do not overcook your flour. Burning your flour will result in a burnt tasting cookie dough. I found that in my oven, it only took 5 minutes to cook my flour, but you can cook it for up to 7-8 minutes long.
How do I store homemade ice cream? You definitely want to store it in the freezer, but you probably already know that! Seriously, though, be sure to check the temperature of your freezer (it’s a good thing to do once in a while!) because you want to store homemade ice cream at 0 degrees F. or below.
Ice cream keeps best in an airtight container. You can use any kind of container you like, but I like to use one that makes it easy to scoop like loaf pans or other baking dishes. It helps if you have baking dishes that have lids!
I also like to cover the ice cream with plastic wrap before securing a lid over the top.
Place the container in the coldest part of your freezer, which is most likely in the back. You don’t want to keep the ice cream where the temperature will change, like in the front of the freezer or in the door, because the texture of the ice cream will break down if it melts and then freezes again. For the best ice cream, keep it very, very cold and away from the door.
How long does homemade ice cream stay good for? Homemade ice cream will keep in the freezer for two to three weeks. Any longer than that and it will start to crystallize which is just another way to say it will turn icy.
Serving: 1 | Calories: 447kcal | Carbohydrates: 45g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 89mg | Potassium: 89mg | Sugar: 32g | Vitamin A: 985IU | Vitamin C: 0.5mg | Calcium: 79mg | Iron: 0.8mg