Cookie Dough Ice Cream

Homemade vanilla ice cream with chunks of blondie cookies mixed in.

If you’ve read my post on blondies, you’ll see that they didn’t turn out exactly how I wanted them to. Though they were delicious and the edge pieces were perfectly chewy and dense, the middle bars were on the doughy side. 

Rather than re-baking them, I decided to add them to my vanilla ice cream recipe and make my own cookie dough ice cream!

In fact, that’s how I often come up with “new” recipes: I take an already developed recipe, use it as the base, and change out flavorings or add-ins.

Since the blondies I used are only slightly under-baked and not raw, they are safe to use in this recipe.

But what if you don’t have under-baked blondies lying around? Read below to see how to make your own faux dough.

Is Cookie Dough Safe to Eat?

When people think about the dangers of eating raw cookie dough, most people think it’s because of the raw eggs.

Though raw eggs can contain salmonella and be dangerous to some groups (elderly, pregnant women, children, etc), it isn’t the only ingredient that makes raw cookie dough unsafe.

Another culprit is raw flour. Uncooked can also contain salmonella and e-coli, which is only killed when the flour is cooked. Check out these tips to “Stay Safe When Handling Flour and Eggs.”

How to Edible Cookie Dough

For the flour, simply toast it in a pan on low heat until slightly golden and fragrant. This will cook it and make it safe to eat.

As for the eggs, since the cookie dough will not be baked, there’s no need to add them. Simply leave them out!

Then add the rest of the ingredients like butter, vanilla, and chocolate chips. Chill the dough and then use in your own homemade or store-bought ice cream. Or eat it plain with a spoon!

How to Make Cookie Dough Ice Cream

In a small saucepan, whisk 2-3 whole eggs or 3 yolks really well. Then whisk in 1 cup milk, 1/2 cup sugar, and 1/4 teaspoon salt.

Joby's Test Kitchen whisking vanilla custard in pot

Place over medium-low heat, and gently heat while whisking constantly, to prevent the eggs from scrambling. It might take 8-15 minutes for it to thicken up and become creamy. Take off heat.

Joby's Test Kitchen pot with vanilla custard being whisked.

Let the custard cool to room temperature, for about 30-60 minutes. Stir every 10-15 minutes, so a skin doesn’t form on top.

Transfer to a glass container. If there are bits of cooked egg in the custard, pour it through a sieve or strainer to get the lumps out. Cover and chill in the fridge for about 1 hour.

When the custard is completely chilled, whisk in 2 cups cold heavy cream and 1 1/2 teaspoons vanilla extract. Chill again for at least 4 hours or overnight.

This is also a good time to put the ice cream machine insert inside the freezer if your machine requires it.

When you’re ready to churn the ice cream, follow the instructions on your ice cream machine.

Towards the end of churning or when the ice cream starts to thicken, add in 2-3 under-baked blondies or cookies that have been diced into chunks.

Then transfer the ice cream to a freezer safe container. That’s pretty much it!

What My Kids Say:
10 year-old: “The cookie dough bits are soft, chewy, and sweet.”
8 year-old: “Creamy, chunky, buttery, and cold.”

Here are some other Recipes to try

Chocolate Chunk Walnut Cookies
These buttery and slightly salty cookies are filled with sweet chocolate chunks and crunchy nuts.
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Butterscotch Pecan Cookies
Chewy and soft cookies with bursts of sweet butterscotch chips and crunchy pecans.
Check out this recipe
Joby's Test Kitchen butterscotch pecan cookies on parchment paper.
Double Chocolate Walnut Cookies
If you love chocolate, then you’ll love these cookies full of cocoa powder, chocolate chunks, and walnuts.
Check out this recipe
Joby's Test Kitchen chocolate walnut cookies on parchment paper.

White bowl of homemade vanilla cookie dough ice cream.

Cookie Dough Ice Cream

Joby’s Test Kitchen
Check out this unique way to make your very own cookie dough ice cream!
Prep Time 6 hours 24 minutes
Cook Time 15 minutes
Total Time 6 hours 39 minutes
Course Dessert
Cuisine American
Servings 12 1/2 cup portions

Equipment

  • Ice Cream Maker

Ingredients
  

  • 1 cup (240ml) milk (2% or whole)
  • ½ cup (96g) sugar
  • ⅛-¼ tsp salt
  • 2-3 whole eggs or 3 yolks
  • 2 cups (480ml) heavy cream
  • tsp vanilla extract
  • 2-3 under-baked blondies or cookies, diced or cut into chunks (keep frozen until ready to use)

Instructions
 

  • In a small saucepan, whisk the eggs really well. Then whisk in the milk, sugar, and salt.
  • Place over medium-low heat, and gently heat while whisking constantly, to prevent the eggs from scrambling. It might take 8-15 minutes for it to thicken up and become creamy. Take off heat.
  • Let the custard cool to room temperature, for about 30-60 minutes. Stir every 10-15 minutes, so a skin doesn’t form on top.
  • Transfer to a glass container. If there are bits of cooked egg in the custard, pour it through a sieve or strainer to get the lumps out. Cover and chill in the fridge for about 1 hour.
  • When the custard is completely chilled, whisk in the heavy cream and vanilla. Chill again for at least 4 hours or overnight.
  • When you’re ready to churn the ice cream, follow the instructions on your machine. Towards the end of churning, add in the “cookie dough” pieces. Store ice cream in a freezer-safe container.

Notes

Eggs: Using only egg yolks produces a richer, creamier custard. If I have time, I will separate the yolks out and save the whites for another recipe. But usually, I just use the whole eggs. You can also try different ratios like 2 whole eggs + 1-2 yolks, or 1 egg + 2 yolks.
Egg-Free Version: Egg-free ice cream might not turn out as creamy as the eggy custardy version, but it can still be delicious.
No Thickener: Beat together milk, cocoa, sugars, and salt, until really well combined. Then whisk in heavy cream and vanilla. Chill several hours and follow instructions for your ice-cream maker.
With Cornstrach: In a saucepan, whisk together milk, cocoa, sugar, salt, and 2-3 tablespoons of cornstarch really well. Place over medium heat and bring to simmer, whisking continuously. Continue cooking 1-2 minutes until mixture is thick and silky. Chill 1 hour. Then add heavy cream and vanilla and chill several hours. Follow instructions for your ice cream maker.
Ice Crystals: To prevent ice crystals from forming on your ice cream, you can place plastic wrap or parchment paper directly on top of the ice cream when freezing. I’ve also added 1-3 tsp of arrowroot or tapioca powder to the custard, which for some reason helps it stay creamy and not harden up as much. No need to do this if if you’re already using cornstarch in the custard.
Milk and Cream: I’ve tried different ratios of milk and cream, such as 1 1/2 cups of each. I have also used 2% milk. Both ways work, but using whole milk and a higher ratio of cream will obviously create a richer, creamier ice cream.
Prepping Ice Cream Maker: Some ice-cream makers have a container that needs to be placed in the freezer. Make sure to leave it in there for at least 24 hours. Also, it should be turned on before adding in the custard mixture.
No Ice Cream Maker? If you don’t have an ice cream maker, make the custard as directed, chill, and mix in heavy cream. Place in a durable metal bowl in the freezer. After 30-45minutes, take it out and beat vigorously with a whisk until it looks creamy. This requires some elbow grease, so use a hand-held blender if you have one! Put back in the freezer. Repeat this process every 30-45 minutes for several hours. Stir in add-ins when the ice cream has thickened and is almost solid. This method may not result in the smoothest ice cream, but it should taste fine.
Keyword chocolate chips, cookie dough, ice cream

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