homemade cookie dough ice cream

until oh, three months ago, i had been a bit timid when it came to my ice cream. i loved all kinds of ice cream, but it gave me the jeebs (as in heebie jeebies) to even think about making my ice cream with eggs. so i sidestepped every recipe i found that used a custard base, calling them names like old-fashioned and eggy. then i found this recipe, and i made it (sure to heat my eggs to 170 degrees, at which temperature hamburger is cooked, so that is good enough for an egg to me,) and i will never be the same. a custard based ice cream cannot be beat in depth of flavor and richness. there is a little work involved in this recipe, because you must make the eggless cookie dough, and make the ice cream too, but believe you me, it will be a labor of love.
homemade cookie dough ice cream
an original recipe by rachelle
safe cookie dough
4 Tablespoons butter
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 cup white sugar
1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chocolate chips, processed
cream butter, vanilla and sugars in a mixing bowl for a couple of minutes until fluffy. in another bowl, combine flour, salt and baking soda. stir. add flour mixture into creamy butter mixture. mix. add chocolate chips. mix. shape dough into a long 1/2 inch wide snake. cut little 1/2 inch pieces and put in a bowl in the refrigerator or freezer. (this makes about twice what you need for the ice cream.)
ice cream
2 cups cream
1 cup milk
2 eggs
1 cup sugar
1 dash salt
2 teaspoons vanilla
1/2 recipe safe cookie dough
combine cream and milk in a saucepan and bring to a bowl. meanwhile, combine eggs, sugar and salt in a mixing bowl and beat for 3 minutes until fluffy. when cream and milk reach a boil, immediately turn off the heat. temper the eggs: pour in about a cup of the hot cream into the eggs, very slowly, while the mixer is running. repeat with another cup of hot cream. go slow and make sure the mixer is on. after it's all mixed together, pour the egg mixture into the saucepan with the remaining hot cream. crank the heat back up and wait for a few minutes, until the temperature reaches 170. turn the heat off, stir in the vanilla, and stick the mixture in the fridge overnight or in the freezer for an hour or two. after mixture is cold, mix in ice cream maker for 20-ish minutes, adding cookie dough in the last minute, when the ice cream is pretty much set. then pour the ice cream into a tupperware and stick it in the freezer for a couple more hours. (while you put everyone to bed without telling them why, then come back and enjoy yourself. really.)


  1. did you ever try rolling out the cookie dough and dipping it in melted chocolate? Extra yummy!

  2. i will definitely be trying that next time! a fab perk of having a pastry chef friend- dangerously awesome tips like that! mmmm!

  3. This looks so delicious. I love homemade ice cream and don't make it enough. Great tip.

  4. just made this- AMAZING!!!! besides the fact that cookie dough is my favorite flavor, its custard based. first time doing custard based and what a great payoff!

  5. i just made this cookie dough and it was awesome! i always hated letting my kids eat the cookie dough when i made it with eggs and started searching for something that tasted just as good but that i didn't have to worry about my children's safety with either - this is it! they loved it & we'll definitely be making it again! thanks!

  6. i just had to thank you again for posting this (well, the extra pounds i carry are the ones thanking you)! i keep this (or oreo for my hubby) in stock all summer long! it impresses everyone. wish i could have just 1 bowl!

  7. I made the cookie dough using a lil coconut flour. Super good! Only down fall is that I wasnt expecting this recipe to yield such a small amout. I recommend doubling.




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