Cookie Dough Ice Cream Recipe

Heavy cream: Provides the rich and creamy base for the ice cream.

Whole milk: Adds a smooth texture and helps balance the creaminess.

Granulated sugar: Sweetens both the ice cream base and the cookie dough.

Vanilla extract: Enhances the flavor of both the ice cream and the cookie dough.

Butter: Adds richness and helps create the cookie dough texture.

Brown sugar: Adds a deeper sweetness and molasses flavor to the cookie dough.

Heat-treated all-purpose flour: Ensures the cookie dough is safe to eat raw.

Mini chocolate chips: Adds delightful chocolatey chunks to the cookie dough.

When preparing the cookie dough for this ice cream, ensure that the butter is properly softened to achieve a smooth and creamy texture. This will help the sugars to incorporate more evenly, resulting in a well-blended dough. Additionally, when folding the cookie dough chunks into the ice cream, make sure the ice cream is at a soft-serve consistency. This allows the cookie dough to distribute evenly throughout the mixture, giving you delightful chunks in every bite.

• heavy cream - Substitute with coconut cream: Coconut cream provides a similar rich and creamy texture, making it a great dairy-free alternative.

• whole milk - Substitute with almond milk: Almond milk is a lighter, plant-based option that can be used to reduce dairy content.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• softened butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can mimic the texture and richness of butter.

• brown sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and can be used to sweeten the dough.

• granulated sugar - Substitute with honey: Honey is a natural sweetener that can replace granulated sugar while adding a distinct flavor.

• vanilla extract - Substitute with maple extract: Maple extract provides a different but sweet and aromatic flavor.

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is a gluten-free option that can be used to make the dough safe to eat raw.

• mini chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative to chocolate chips and have a similar texture.

• Ensure your cookie dough ice cream is stored in an airtight container to maintain its creamy texture and prevent any unwanted freezer odors from seeping in. A good-quality, BPA-free plastic or glass container with a tight-fitting lid works best.

• Before placing the ice cream in the freezer, press a piece of plastic wrap directly onto the surface of the ice cream. This extra layer helps to minimize the formation of ice crystals, keeping your dessert smooth and scoopable.

• Label the container with the date you made the ice cream. Homemade ice cream is best enjoyed within 2 weeks for optimal flavor and texture, though it can be stored for up to a month.

• Store the container in the coldest part of your freezer, typically the back. This ensures a consistent temperature, which is crucial for maintaining the quality of your cookie dough ice cream.

• When you're ready to serve, let the ice cream sit at room temperature for about 5-10 minutes. This brief thawing period makes it easier to scoop and enhances the creamy consistency.

• If you find that your ice cream has become too hard, you can soften it by placing the container in the refrigerator for about 15-20 minutes before serving.

• Avoid repeated thawing and refreezing, as this can lead to the formation of ice crystals and a grainy texture. Scoop out only the amount you plan to serve and return the container to the freezer promptly.

• For an extra touch of indulgence, consider adding a drizzle of chocolate syrup or a sprinkle of crushed nuts just before serving. This not only enhances the flavor but also adds a delightful crunch to your cookie dough ice cream.

• Place the cookie dough ice cream in the refrigerator for about 20-30 minutes to soften slightly before serving. This method ensures the ice cream retains its creamy texture without melting too much.

• Use a microwave-safe bowl and microwave the cookie dough ice cream on the defrost setting for 10-15 seconds. Be cautious not to overheat, as this can cause the ice cream to melt unevenly.

• If you prefer a more natural approach, let the cookie dough ice cream sit at room temperature for 5-10 minutes. This allows it to soften gradually, making it easier to scoop and enjoy.

• For a quick fix, run your ice cream scoop under hot water before scooping the cookie dough ice cream. The heat from the scoop will help cut through the ice cream smoothly without melting it excessively.

• Mixing bowl: A large bowl used for combining ingredients, such as the heavy cream, whole milk, granulated sugar, and vanilla extract.

• Whisk: A utensil used to blend ingredients smoothly and incorporate air into the mixture.

• Ice cream maker: A machine that churns the ice cream mixture to create a smooth and creamy texture.

• Spatula: A tool used for folding in the cookie dough chunks into the churned ice cream.

• Measuring cups: Used to measure out the precise amounts of heavy cream, whole milk, granulated sugar, and other ingredients.

• Measuring spoons: Used to measure smaller quantities, such as the vanilla extract.

• Hand mixer: An electric mixer used to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

• Heat-treated flour: Flour that has been treated to kill any potential bacteria, ensuring it is safe to eat raw in the cookie dough.

• Freezer-safe container: A container used to store the ice cream in the freezer for at least 4 hours before serving.

• Spoon: Used for scooping chunks of cookie dough and folding them into the ice cream.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This ensures a smooth process and saves time.

Use pre-made cookie dough: Opt for store-bought cookie dough to skip the dough-making step entirely.

Chill the bowl: Place your ice cream maker bowl in the freezer the night before to speed up the churning process.

Heat-treat flour in bulk: Prepare a large batch of heat-treated flour in advance and store it for future use.

Quick freeze method: Spread the ice cream mixture thinly in a shallow container for faster freezing.