Homemade Cookie Dough Ice Cream: A Sweet Treat for Everyone
Indulge in the smooth, creamy goodness of brown sugar ice cream scattered with delightful bits of cookie dough. This Cookie Dough Ice Cream is bound to be a favorite among family and friends!
Why You’ll Love this Cookie Dough Dessert
- Safe and satisfying way to enjoy cookie dough without any raw eggs.
- The combination of sweet cookie dough and vanilla ice cream is simply irresistible.
- A perfect dessert for cooling down on a warm day!
On a long drive back home from Wisconsin, I had my family’s undivided attention. To pass the time during our grueling 10-hour trek, I asked my family what flavors of ice cream they’d like for the upcoming Ice Cream Week. As expected, chocolate was an automatic favorite. Among their suggestions, cookie dough ice cream stood out, and the moment we tried it, the flavor was a resounding hit!
How to Make Cookie Dough Ice Cream
Out of all the ice cream recipes I’ve crafted this summer, this one stood out as the absolute favorite. The family couldn’t get enough of it! With its delightful sweetness and creaminess, it’s easily one of the most indulgent desserts I’ve ever made. I’ll definitely be whipping up another batch soon, especially with everyone eagerly waiting for it!
- Start by preparing the cookie dough without eggs, making it safe to enjoy while still raw.
- You might notice that the cookie dough to ice cream ratio is on the larger side—this dessert is sweet, so save a bit of cookie dough if you prefer a less sugary treat.
- Pro-Tip: To ensure safe consumption, cook the flour to eliminate any potential pathogens, as raw flour can lead to foodborne illness.
- To create a lush custard base, gradually whisk hot cream into the yolk and sugar mixture while continuously stirring—this helps avoid any scrambling of the yolks.
- Pro-Tip: To check the custard’s thickness, dip a wooden spoon into the mixture and draw a line with your finger; if the line holds, you’re good to go!
- Pro-Tip: Strain the mixture to remove any scrambled bits of egg for an ultra-creamy texture.
- Let the custard cool at room temperature, then refrigerate it for at least 2 hours (or overnight, if you can wait!). Once chilled, it goes into your ice cream maker, and after churning, fold in the cookie dough pieces before transferring to the freezer until firm.
- Pro-Tip: Cover the ice cream with plastic wrap to prevent ice crystals from forming during freezing.
- Given the generous amount of cookie dough, scooping might be a little tricky, so feel free to use less cookie dough if you prefer a smoother ice cream experience!
How to Make Raw Flour Safe to Eat
Recently, raw flour has gained recognition as a potential risk for foodborne illnesses like E. coli. Fortunately, there’s an easy fix—heat the flour to 160ºF to neutralize any harmful bacteria. Here are two methods for doing just that:
- Oven Method: Preheat your oven to 350ºF. Spread the required flour on a baking sheet and bake for 5 minutes, stirring once or twice. Use a food thermometer to ensure it’s reached a temperature above 160ºF.
- Microwave Method: In a heatproof bowl, place more flour than needed (some will stick to the bowl). Microwave for 1 minute, stirring at 15-second intervals until the flour reaches 160ºF.
- Always allow the flour to cool to room temperature before using it in your recipe.
Frequently Asked Questions
Store it in an airtight container in your freezer. I suggest pressing plastic wrap over the surface before sealing it to help prevent ice crystals from forming.
Since there are no preservatives, homemade ice cream has a shorter shelf life. It’ll stay fresh for up to 2 months if stored properly.
Store-bought ice cream often includes ingredients that help keep it soft, like guar gum and lecithin. For homemade ice cream, try adding sugar or fats to keep it soft, and allow it to sit at room temperature for 10-15 minutes before serving for easier scooping.
Absolutely! Feel free to mix in your favorite types of chocolate chips to personalize the flavor of your ice cream.
If you’re looking for a lighter option, you can use half-and-half, but the ice cream will be less creamy.
More Frozen Dessert Recipes You’ll Love
Explore other delightful frozen treats that will satisfy your sweet tooth all year round!
