Chocolate Chip Cookie Dough Ice Cream
This is a creamy golden colored vanilla ice cream with hints of brown sugar flavor from golden syrup and loads of chocolate chip cookie dough.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup nonfat dry milk powder (see note)
- 2 tablespoon golden syrup (or honey or corn syrup)
- ⅛ teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla bean paste or extract
Cookie Dough and Chocolate Chunks
- ¼ roll packaged Pillsbury cookie dough, cut into chunks
- 3 oz Hershey's dark chocolate chips (½ cup)
- 1 teaspoon coconut oil
Instructions
- In a heavy saucepan, whisk the heavy cream, whole milk, milk powder, sugar, syrup, and salt until smooth.
- Whisk yolks in a separate bowl. Heat the dairy mixture to a simmer, temper yolks with a little hot dairy, then return to the pot. Cook over medium heat, stirring constantly, until 170–175°F and thick enough to coat a spoon.
- Strain through a fine mesh sieve into a bowl. Set bowl over an ice bath, stirring until cold.
- Cover and refrigerate at least 8 hours (overnight is best) to fully hydrate milk solids.
- Churn according to your ice cream maker directions.
- Remove dasher and stir in chunks of cookie dough and broken chocolate pieces.
Melting Chocolate
- Melt the chocolate chips with the coconut oil using 50% power in the microwave.
- Spread on a small tray or plate lined with parchment and freeze until solid.
- Break or chop into small chunks
Notes
I usually use Bob's Red Mill non fat milk powder, but I've also made this with whole milk powder. Whole milk powder has more fat, so if using whole milk powder, use 1 ½ cups of heavy cream and 1 ½ cups of milk.