July was the official ice cream month, but at our house every month is ice cream month. We just love it that much at least the boys, Nalle and I do. Tech Guy indulges in it a little less frequently. The other evening Little Pilot wanted to make some ice cream with me and we decided to make chocolate chip cookie dough ice cream. Little pilot loves cookie dough (or any dough for that matter). He inherited his love for dough from his Dad aka "Taikina Mies" (dough man). If you've read this blog from the very beginning (before I stopped and returned to blogging more regularly) you may remember this post titled "Taikina Poika".
Of course, when we decided to make this ice cream it was already early evening and I thought I would be able to whip up an eggless batch pretty quickly. It actually did come together pretty quickly for ice cream, but poor Little Pilot had been especially active that day that once the ice cream was finally ready, he was laying on the kitchen floor about to fall asleep. He made it to the end of our chocolate chip cookie dough ice cream process, but when it came to try it he couldn't even lift his head to take a spoonful. :) Since Little Pilot went to such efforts to help me make this ice cream, I thought it deserved its own post.
As I mentioned already, this recipe is for an eggless ice cream. I usually prefer to make ones with an egg/custard base, but this is a really good option when you want something a little easier to make. The ice cream is really creamy. The chocolate chip cookie dough in the ice cream is also eggless and I'll share the recipe below. Quite naturally, the dough itself was the hub's favourite part.
I added some generous chunks of cookie dough to the top of the ice cream right before putting it in the freezer for an extra cookie dough deliciousness.
A fun fact: the ice cream "scoop" was made by my great uncle. My mom used this to scoop ice cream for us and to ladle soups, gravies, etc. Now it's one of the most used utensils in my kitchen as well. I love the hand made look to it and it's patina from many, many years of use.
Chocolate Chip Cookie Dough Ice Cream
for the chocolate chip cookie dough:
* This recipe will yield more dough than you will need for the ice cream. You can make either half a recipe of the dough, eat the extra (if you have dough eaters in your family) or even freeze it for the next time you make this ice cream.
1/2 cup unsalted butter
1 cup brown sugar
1-2 tsp pure vanilla extract (I used 2 tsp for a stronger vanilla flavour)
1/2 tsp fine sea salt
1 cup all-purpose flour
1-2 tbsp milk
1/2 cup -3/4 cup semisweet chocolate and/or dark chocolate chips
for the ice cream:
1 cup milk (I used 2%)
1 cup sugar
generous pinch of fine sea salt
2 cups cream
1 tbsp pure vanilla extract
make your cookie dough:
* Warning: There is a small chance that raw flour can carry bacteria and thus be dangerous to your health. I recommend using heat treated flour if you are able.*
1. Cream together the butter and sugar.
2. Blend in the vanilla and salt
3. With your mixer on low blend in the flour.
4. Stir in the chocolate chips
5. Form your dough into a log and place in the freezer while you prepare the ice cream. You'll want your dough to be quite cold, but not completely frozen before you put it in your ice cream. If you're planning to make the ice cream later. Let the dough thaw a little before adding it to the ice cream.
make your ice cream:
1. Place a freezer safe loaf pan or glass storage container in the freezer to cool. This will help prevent your ice cream from melting as much when transferring it from your ice cream maker to the container.
2. In a large bowl whisk together the milk sugar and salt until completely dissolved.
3. Add in the cream followed by the vanilla and mix well.
4. Cover your bowl with plastic warp and place in the fridge for 1-2 hours or the freezer (if your bowl is freezer safe) for 20-30 minutes or until well chilled.
5. Once your mixture has chilled, churn your ice cream in an ice cream maker according to the manufacturers instructions. I usually churn mine for about 20 minutes or until the ice cream resembles soft serve. A few minutes before your ice cream reaches soft serve consistency, remove your dough from the freezer and cut half to 3/4 of it (depending on how much cookie dough you would like) into chunks. During the last two minutes of churning add in the chocolate chip cookie dough to the ice cream maker bowl.
6. Remove your chilled storage container/pan from the freezer and transfer your ice cream into it. At this point, you can add additional cookie dough chunks to the top, if desired.
7. You can enjoy the ice cream straight away as soft serve or freeze it for a few hours for a firmer consistency. It will be softer than store-bought ice cream even when fully frozen.
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