The problem with cookie dough ice cream is two-fold.
- There aren't enough cookie dough chunks.
- The ice cream is typically just a vehicle to get to the cookie dough... it's just plain.
Buckle up, buttercups. THIS chocolate chip cookie dough ice cream is the one we've all been looking for. It is a cookie lover's dream! Chunks of chocolate chip cookie dough are scattered throughout a cookie-flavored ice cream base. The cookie dough is made with toasted flour and without egg, so it's safe to eat. A perfect summer or back-to-school treat.
*recipe created for my friends at Imperial Sugar.
Safe-to-eat raw cookie dough is where we start.
You'll start by making the safe-to-eat-raw cookie dough chunks. Do this a day...or a week ahead. It doesn't take long, but it's nice to have them done and ready.
I portioned the cookie dough out using a large round piping tip, but you can use a measuring spoon or a teaspoon. They don't have to be exact or perfectly round...just good chunks to go in the ice cream.
The ice cream. Oh, the ice cream. It's really more of a frozen custard. Creamy, rich, and made with brown sugar, vanilla, and a bit of salt to give it that cookie dough taste. If you happen to get a bit without a cookie dough bit (which is unlikely), you won't be disappointed.
Let the ice cream sit at room temperature before scooping.
HINT: when you make and freeze the ice cream, and it hardens in the freezer, you'll want to set it out at room temperature for 5 minutes before scooping. Trust me on this. The ice cream scoops more easily, and the flavors shine!
Oh! Do yourself a favor and eat this in a sugar cone. There's something about the crunch of that cone that pairs so beautifully with this ice cream. Again, trust me.
I created this recipe for Imperial Sugar. Hop over and get it today! You need it!