Homemade Cookie Dough Ice Cream
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.