Sunday, August 19, 2007

How to make cookie dough ice cream

In my search for information about ice cream I've found literally hundreds of recipes for both home-made and machine-made ice creams. I'm just amazed at how many different kinds and recipes there are. Anyway, I figured I'd post the recipe for my personal favorite: Cookie Dough flavor.


  • 2 cups milk
  • 1 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 4 cups heavy cream
  • 1 cup chocolate chip cookie dough
  • 2 cups light cream


Scald milk until bubbles form around the edge then remove from heat.
Add the sugar and salt and stir until dissolved.
Next, stir in light cream, vanilla, and the heavy cream then cover and refrigerate for at least 30 minutes.

1. If you're using an ice cream machine then follow instructions as normal and wait until it completes the process. You should be left with a chilled soft ice cream.

2. If you're using the home. Ziploc bags method, pour the contents into your smaller bag, place that into the bigger bag and then shake for 3 or 4 minutes. Again you should be left with a softish chilled ice cream.

Add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop the bits into the soft ice cream.

Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.

If using a machine, put the ice cream in the freezer for several hours until hard.
If using the bag method, place it back in the bag and shake for another 1-2 minutes. This will harden it up so it's ready to eat!

While the bag method is quicker, the machine method will wield much creamier, less crystalized ice cream. I haven't tried this recipe yet, but I'll let you know how it goes, I can taste it already!

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Cookooman said...

1/2 Teaspoon of salt in an ice cream recipe? Are you joking? What a jerk you are to pull this stunt on someone. Must make you feel good to trick people into pouring all that down the drain when it doesn't freeze.

William LeBoeuf said...

Wow, rage much. Anyway, salt helps bring out the flavours and, contrary to popular belief it just lowers the melting point, making it harder for large ice crystals to form, which is exactly what you want with ice cream.