Chocolate Chip Cookie Dough Ice Cream

by Beth on July 2, 2010

I’m a bit of a late bloomer when it comes to chocolate chip cookie dough. While others grew up stealing tastes or outright devouring raw dough, I shunned it in fear of raw eggs. In fact, I still won’t consume uncooked cookie dough. But homemade eggless cookie dough – that’s another matter entirely.

This ice cream falls into the “where have you been all my life?” category. It’s amazing. The cookie dough bits, courtesy of David Lebovitz, are perfectly buttery and sweet – I could (and did!) eat them like candy. Regular readers of this blog may recognize the vanilla ice cream recipe, as it’s the same one used for Cookies and Cream, as well as Moose Tracks. It’s rich, creamy and oh-so-easy to make.

Cookie Dough Ice Cream

1/4 cup Egg Beaters
7 oz. fat free sweetened condensed milk (1/2 can)
3 tbsp white sugar
3 tbsp brown sugar, not packed
8 oz heavy whipping cream
8 oz fat free half and half
8 oz skim milk
1/8 tsp salt
1 1/2 tbsp vanilla extract
1 batch of eggless cookie dough chunks (see recipe below)
1/4-1/2 cup semi-sweet chocolate chips

1. Pour half and half into small saucepan and heat, stirring occasionally, until steam rises. Remove from heat.
2. In a separate bowl, use a whisk or electric mixer to beat Egg Beaters, sweetened condensed milk and sugar together. Beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
3. Cook over medium-low heat, stirring almost constantly. Continue until the mixture reached 170-180 degrees or is slightly thickened. Do not bring the mixture to a boil.
4. Pour the mixture into a separate bowl and stir in the cream, milk, vanilla extract and salt.
5. Chill the mixture for several hours (overnight is even better). You can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
6. Freeze in ice cream maker according to manufacturer?s directions.
7. Once the ice cream is done, gently fold in the cookie dough chunks and chocolate chips.

Cookie Dough
The Perfect Scoop, p. 209

5 tbsp salted butter, melted
1/3 cup packed light brown sugar
1/4 cup flour
1/2 tsp vanilla extract
3/4 cup semisweet or bittersweet chocolate chips

1. In a medium-sized mixing bowl, stir together the butter and sugar until smooth.
2. Stir in the flour (I needed to add an extra tablespoon), followed by the vanilla and chocolate chips.
3. Form the dough into a 1/2 inch disk. Wrap in plastic and chill in freezer for 30 minutes.
4. Unwrap the dough, chop into bite-sized pieces. (using a chef’s knife works well)
5. Store the pieces in the freezer, covered, until you’re ready to use them.

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