I love chocolate chip cookie dough! Usually when I make chocolate chip cookies it is because I am craving some cookie dough. So, naturally this is one of my favorite ice cream flavors. I especially love this homemade version because the cookie dough tastes amazing and I can add as much dough as I want to the ice cream…and I prefer a lot!
Chocolate Chip Cookie Dough Ice Cream
Half of a batch of Egg-Free Chocolate Chip Cookie Dough
Vanilla Ice Cream (see recipe below)
Make your cookie dough and chill until ice cream is ready. After freezing your ice cream according to your ice cream maker’s instructions, gently fold in chunks of cookie dough. Transfer ice cream to a freezer-safe container and freeze for a couple of hours, or until ready to scoop.
- I get grossed out by raw eggs. I don’t mind eating some raw dough when I’m planning on baking cookies, but when I have no intentions of baking, I make the dough without the eggs. You can use your favorite chocolate chip cookie dough recipe and add enough milk to make it doughy. I used a recipe from Cookies and Cups this time around, but I have used other recipes with fantastic results.
- I also like to use mini chocolate chips so they are easier to eat when frozen. If you don’t have mini chips, just chop up regular chocolate chips. I used half semi-sweet and half milk chocolate this time around (that is what I had). You can use whatever you prefer. I normally am an all milk chocolate girl, but the ice cream is really sweet and semi-sweet chips work perfectly.
- You can make a whole batch of dough and save the leftovers in the fridge for snacking (that’s what I did this time). Warning…this is very dangerous, but perfect for when you need a quick pick-me-up. Usually A) around naptime, B) right after naptime, C) when there is a major disastrous mess to clean up…you get the idea.
- If you don’t want to eat a whole bowl of cookie dough in one sitting, you can use the leftovers to make these cupcakes or this fudge.
Vanilla Ice Cream: (Slightly Adapted from Cuisinart)
I recommend using the basic vanilla ice cream recipe that comes with your ice cream maker. I usually like using the easy recipes that don’t use eggs, because they are fast. You can also experiment with the milk to cream ratio to find the texture and taste you like the best.
1 cup fat free milk (you could also use whole milk or half and half)
3/4 cup granulated sugar
2 cups heavy cream
1/2 – 1 Tablespoon pure vanilla extract
Mix all the ingredients together until sugar is dissolved. Cover and refrigerate until ready to process (at least one hour). Follow freezing directions for your ice cream maker.