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In honor of Father’s Day I’m posting my husband’s favorite homemade treat — Oreo ice cream! If I go too long without making a fresh batch, I’ll start getting puppy eyes from him, so I make sure I have heavy cream and Egg Beaters on my shopping lists.

Truth be told, I like to make my own ice cream anyway because I like to know what’s going into it and by how much. I also like to stick with a pretty simple recipe — just eggs, sugar, cream and milk.

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It’s been years since we’ve bought ice cream from the store. I got an ice cream maker several years ago and never looked back, mostly because not only is it cheaper to make it yourself, but I also love knowing exactly what’s going into it. So when I saw that this week’s Tuesdays with Dorie was going to be ice cream, I got a little excited. It was chosen by Katrina of Baking and Boys.

I’m not usually a big fan of ice cream recipes that call for cooking on the stove first (worrying about the eggs overcooking sucks the fun out of it!). I’ve got a recipe book that pretty much just requires mixing everything together before putting it into the maker, so I was a little wary about this one before I even tried it.

I like to use pasteurized eggs in my ice cream because, though I know freezing is a salmonella deterrent, I just don’t like using raw eggs.

I was a little worried once I got to the end of cooking the mixture into a custard. It got thick fast and I thought for sure that I’d ruined it, but I decided to mix it with the chocolate anyway (I used a mix of 60% and milk chocolate Ghirardelli chips).

It set up in the fridge like a thick pudding and again, I thought it was ruined. I figured I couldn’t make it any worse and after it cooled down I ran it through the ice cream maker. And then I ended up with the best chocolate ice cream I’ve ever made. It was very thick and creamy without a trace of graininess, which I’ve found is hit or miss with homemade chocolate ice cream.

The next time I make this I’m going to add walnuts and marshmallows to make Rocky Road because it was the perfect consistency for some add-ins.

The heavens opened up and the angels rejoiced when I found the original for this recipe. At least they did in my head. Chocolate chip cookie dough ice cream is on my list of top five favorite ice creams – how can you go wrong with such an amazing combination?

If you make your own ice cream, use this in your favorite ice cream base. I use this one for Oreo ice cream, just don’t add the Oreos.

Over time I’ve adapted and tweaked it to what my family likes and it’s a hit. If I had another freezer drum for the ice cream maker I’d end up doing a double batch every time I make it. As it is, this makes a very generous quart of ice cream.

Chocolate Chip Cookie Dough for Ice Cream

1/2 cup butter (room temperature)
1/4 cup sugar
1/3 cup brown sugar
1/4 cup Egg Beaters egg substitute
1/2 tsp vanilla extract
1 cup plus 2 Tb flour
1/2 tsp salt
1/2 tsp baking soda
3/4 to 1 cup semi-sweet miniature chocolate chips

Beat the butter and sugars until well blended, add the egg and vanilla and mix well. Combine the flour, salt and baking soda together and add to the wet dough until well blended. Stir in chocolate chips.

Drop by small bite-sized rounds onto a cookie sheet or plate lined with parchment paper and place in the freezer for at least one hour. Remove from the freezer and, if needed, chop into smaller bits and add to your favorite sweet cream ice cream base during the last minute of mixing, and don’t let it go too long or it’ll get sticky. Freeze and voila!

Now, I only use half of the cookie dough for the ice cream. Anymore than that just won’t fit in my ice cream maker. You can either eat the dough raw, freeze in bite-sized chunks and put into a freezer bag to store for your next batch of ice cream, or bake it on a lined cookie sheet at 350 degrees for about 11 minutes.

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