.

Today I felt like baking, so I pulled out one of my favorite recipes, my mom’s Famous Oatmeal Cookies.

I’ve always got willing helpers! Read More

This week’s Tuesdays with Dorie was Chockablock cookies, chosen by Mary of Popsicles and Sandy Feet.

I’ve heard of chockablock cookies before but never got around to giving them a little more attention. I’m glad these came up in the rotation because they really were amazing. They’re an “everything but the kitchen sink” kind of cookie (which I can totally get behind), and it’s the combination of all these completely different flavors (molasses and chocolate chips!) that actually make it work.

I didn’t find any one flavor to be overpowering – I love molasses so that didn’t make me worry, and the chocolate chips, walnuts, oatmeal, raisins and shredded coconut work well together. This made a lot of cookies though so if you don’t have a lot of sweet-teeth to satisfy I’d probably halve the recipe.

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.

 Print this recipe!