Ingredients
If you want to make the homemade cookie ice cream yourself, you must prepare two things: Dough and ice cream. But it's quick, especially if you have an ice cream maker. You can also make the cookie dough ice cream without an ice cream maker. However, this requires more time, because the mass must be whipped again and again.
This ice cream here is a straightforward recipe with no cooking. It is also super creamy because the egg mixture is beaten until very fluffy. Chopped dark chocolate or cacao nibs into the ice cream and the cookie dough. The cocoa nibs are completely sugarfree and provide a tart balance to the sweet cookie dough ice cream.
How to make Cookie Dough Ice Cream
At first, prepare the cookie dough. For this, mix the soft butter with the sugar, the pulp of half a vanilla bean, flour, and milk. Fold in the chopped chocolate. Put the cookie dough in a (plastic) bowl or similar in the freezer for about 20 minutes.
Meanwhile, for the ice cream, scrape out the remaining vanilla pulp. Whip the cream until stiff. Beat the egg yolks with the sugar for a few minutes until foamy. Now, stir the milk and vanilla pulp into the egg cream. Finally, carefully stir in / fold in the cream. Put the ice cream mixture into the ice cream maker and freeze according to the instructions; for me, it takes about 15 minutes. Then, remove the cookie dough from the freezer. Use your hands to form small marble-sized balls. Freeze for another 5 minutes. Just before the ice cream is ready, add cookie dough pieces and chopped dark chocolate to the mixture, if desired. In the end, immediately eat the homemade cookie dough ice cream or place it in the freezer for a short time to harden.
Top Tip
Another option is to take my quick 2-ingredient ice cream without an ice cream maker as a base and simply fold the cookie dough pieces. So you also have cookie dough ice cream without egg. Because in regular vanilla ice, there are egg yolks.
Recipe Card
Cookie Dough Ice Cream
Ingredients
For the cookie dough
- 70 grams (⅓ cup) butter, soft
- 70 grams (⅓ cup) sugar, e.g. half brown and white
- ½ piece vanilla pod
- 90 grams (¾ cup) all-purpose flour
- 40 milliliters (2 ¾ tablespoons) milk
- 30 grams (2 tablespoons) dark chocolate, or cocoa nibs
For the ice cream
- 1 ½ piece vanilla bean
- 400 milliliters (1 ¾ cups) cream
- 3 egg yolks, medium, very fresh!
- 100 grams (½ cup) sugar
- 200 milliliters (⅘ cup) milk
- dark chocolate, or cocoa nibs to taste
Instructions
- First, prepare the cookie dough. For this, mix the soft butter with the sugar, the pulp of half a vanilla bean, flour, and milk. Fold in the chopped chocolate. Put the cookie dough in a (plastic) bowl or similar in the freezer for about 20 minutes.
- Meanwhile, for the ice cream, scrape out the remaining vanilla pulp. Whip the cream until stiff. Beat the egg yolks with the sugar for a few minutes until foamy. Stir the milk and vanilla pulp into the egg cream. Finally, carefully stir in / fold in the cream. Put the ice cream mixture into the ice cream maker and freeze according to the instructions; for me, it takes about 15 minutes.
- Remove the cookie dough from the freezer. Use your hands to form small marble-sized balls. Freeze for another 5 minutes. Just before the ice cream is ready, add cookie dough pieces and chopped dark chocolate to the mixture, if desired. Eat cookie dough ice cream immediately or place it in the freezer for a short time to harden.
Notes
- For cookie dough ice cream without raw egg, you can also use my 2-ingredient ice cream without an ice cream maker and fold in the cookie dough pieces. However, the ice cream is quite sweet; prepare the cookie dough with less sugar and use cacao nibs instead of dark chocolate.
- For cookie dough ice cream without an ice cream maker, place the ice cream in a freezer-safe container and freeze for about 5 hours. Keep mixing vigorously to prevent too many ice crystals from forming. Blend 2-3 times in the first hour, then 1-2 times every hour.
Ingredient substitutions
Variations
To make homemade cookie dough ice cream as close as possible to the original cookie dough ice cream from Ben & Jerry's, I form marble-sized balls from the dough. These are folded in just before the ice cream is ready to freeze. To be safe, I always make more raw cookie dough than what is listed in my recipe. Just to be safe!!! You never know 😉 . After all, the 15 to 20 minutes the cookie ice cream is in the ice cream maker wants to be put to good use….
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