This one is something special. We love chocolate chip cookies at our house, and have attempted to make a chocolate chip cookie ice cream in the past, but we weren’t overly thrilled with the results. That all changed today though!
We’ve finally done it! A chocolate chip cookie ice cream that actually tastes like a chocolate chip cookie! Think of it like the best cookie dough ice cream you’ve ever had on steroids. It really does taste like biting into a chocolate chip cookie, only it’s ice cream. There are a lot of steps, but every bit of it is worth it! We infused the cream with chocolate chip cookies, added cookie dough pieces and chunks of chocolate, and then layered that with ganache and a crumbled cookie swirl. So so so good!
Cookie or Dough?
C is for this ice cream!
Ingredients
- Chocolate Chip Cookie Base
4 large egg yolks
3/8 cup brown sugar
3/8 cup sugar
1/4 cup powdered milk
2 1/2 cup heavy cream
1 1/4 cup whole milk
3 baked chocolate chip cookies (I used the recipe below)
- Chocolate Chip Cookies (for infusing and swirl)
1 stick salted butter, softened
1/4 cup+ 3 Tbs sugar
1/2 cup + 1 Tbs brown sugar
1 large egg
1 tsp vanilla
1 tsp salt
1/2 Tbs cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1 3/4 cup flour
1/2 cup chocolate chips
- Chocolate ganache
1/2 cup heavy cream
1/2 cup bittersweet chocolate chips
- Cookie Dough Pieces
1/4 cup melted butter
3 Tbs brown sugar
2 Tbs sugar
1 Tbs milk
Splash of vanilla
Dash of salt
1/2 cup + 2 Tbs flour
1/2 cup mini chocolate chips
- Chocolate chunks
1/2 cup bittersweet chocolate chips
1 tsp melted coconut oil (or avocado oil)
Directions
- Chocolate Chip Cookie Recipe
- Preheat the oven to 350 degrees.
- In a stand mixer, beat together the butter and sugars, until smooth and uniform in color. Add one egg at a time, mixing in between. Splash in the vanilla.
- Turn off the mixer. Add the cornstarch, flour, baking powder, baking soda, and salt to a bowl. Mix well.
- Add the dry ingredients to the wet ingredients in the mixer and turn it on low. Mix just until there are few dry spots left.
- Add the chocolate chips to the dough. Continue mixing, just until there are no more dry streaks and the chocolate chips are throughout.
- Use a cookie scoop to scoop the cookies onto a cookie sheet lined with parchment paper.
- At this point, if you are just wanting cookies, bake them for 13 minutes. If you are using the cookies to infuse or to make the swirl, you are going to want them to be extra crispy so you will need to bake them for an additional 2 to 3 minutes, until they are a dark brown color.
- When they are done, allow the cookies to cool on a cooling rack.
- Save 3 of the overcooked cookies for infusing the cream.
- To make the cookie swirl, take some the completely cooled cookies to a food processor and grind into gravel size pieces. Simply set those crumbs aside until you are ready to add them to your ice cream!
- Infused Chocolate Chip Cookie Base
- Heat the cream in milk in a medium saucepan over medium heat until steaming. Add the chocolate chip cookies. No need to chop them.
- Cook the cream and cookies, stirring constantly, for 20 minutes.
- Immediately strain. (Allow the mixture to cool a bit so that it won’t cook your egg yolks when you add them.)
- Mix together the egg yolks, powdered milk, sugars, infused cream, and a dash of salt. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
- Heat on medium low heat until it reaches 162, stirring frequently and scraping the bottom with a spatula to avoid cooking the eggs. No need to reduce afterward.
- Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
- Make in your ice cream maker based on the maker’s instructions. (At this point, if you want to also add in a dash of vanilla, feel free).
- During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add in your cookie dough pieces and chocolate chunks. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
- When ready to remove, add a layer of the ice cream to your ice cream container. Top with chocolate ganache and then with cookie crumbs for the cookie swirl. Repeat layers until all of your ice cream is in the container.
- Cookie Dough Pieces
- Add the butter and sugars to a microwave safe bowl. Microwave for 30 seconds at a time, stirring in between, just until the butter is melted and the sugar is dissolved.
- Allow to cool for a few minutes. Add the milk, vanilla, salt, and flour. Mix until well combined.
- Once the dough is cool to the touch, add in the chocolate chips and stir.
- Spread the dough into a thin layer onto a cookie sheet lined with parchment paper. Move the dough to the freezer and freeze for at least 30 minutes.
- Once it is frozen, remove from the freezer and chop into bite size pieces, no larger than a pea. Keep them in the freezer until ready to add to your ice cream.
- Chocolate Ganache Layer
- Heat the cream in the microwave until steaming. Meanwhile, pour the chocolate chips into a bowl.
- Pour the hot cream over the chocolate chips. Allow it to sit for a few minutes.
- Stir until all of the chocolate chips are melted and the ganache is uniform in color. Set aside until you are ready to layer them into your ice cream.
- Chocolate Chunks
- Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave 30 seconds at a time, stirring in between to help prevent burning it.
- Spread the chocolate into a thin layer on a cookie sheet lined with parchment paper. Move to the freezer and allow to harden.
- Right before it is time to add the chocolate chunks to your ice cream, remove the cookie sheet from the freezer and chop the chocolate into small pieces. Add them back into the freezer for a minute before adding them to the ice cream. They melt fast so be quick!
