Meet a recipe for ice cream that doesn't involve cookie dough, but that has the flavors of our favorite chocolate chip cookie! Creamy and plain delicious, it's a total crowd-pleaser.
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I have a unique ice cream for you
It took me a few tries to find what I was looking for: the flavors of chocolate chip cookies in ice cream form.
No cookie dough in this recipe. Just that sweet caramel, buttery taste from everybody's favorite cookies.
As much as I love no-churn ice cream, this one is made the old-fashioned way, with a stovetop custard and an ice cream machine.
Don't be apprehensive about it: if you follow the temperatures and times stated in the recipe, you'll be fine.
Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- The sugared milk is added to the yolks which have been lightly whipped.
- The custard preparation is returned to the stove to cook further until it thickens (you should be able to draw a clear line) and is ready to chill.
When is the custard ready?
It coats the back of a spoon: dip a spoon into the custard, then run your finger along the back of the spoon. If the custard leaves a clean line and does not run back together, it is ready. This is often referred to as the "nappe" consistency.
Use a kitchen thermometer to measure the custard's temperature. It should be between 170°F and 175°F (77°C and 80°C). At this temperature range, the custard will thicken sufficiently without curdling. I hardly ever use this method, but it might be a good idea if you're a beginner until you get the feel of how the custard should be.
- The butter and vanilla are added and whisked until fully incorporated.
- Churn according to the ice cream machine directions and store in the freezer for several hours, until it solidifies. Metal loaf pans are ideal for storing ice cream. They are sturdy and have a good size.
Storing ice cream
- Use a freezer-safe container. this will help prevent freezer burn and keep your ice cream fresh. Metal loaf pans make great containers.
- Consistent temperature: avoid storing ice cream in a freezer that experiences fluctuations in temperature, as this can cause it to melt and refreeze, resulting in a less desirable texture.
- Don't overcrowd the freezer: make sure there is enough space before you start making this recipe.
- Label and date your ice cream: to track how long it has been stored. This will help you avoid eating ice cream or popsicles stored for too long that may have lost their quality and have a weird flavor.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Ice cream machine: I have an old one and it works great. This is the updated version of my Cuisinart ice cream maker. Keep in mind that home machines (as opposed to professional ones) require the custard to be very cold, so plan for that extra time needed. After churning, the cream will be thicker and frozen in parts, but it's usually uneven, so you need to freeze it for a couple more hours.
There are now better ones to use at home, so, depending on your budget, you might be able to afford one that help you shorten chilling time. - Ice cream spoons or scoops: they're great for serving and getting consistent scoops every time. I have this OXO stainless steel scoop and love it, and also use the large one from this cookie scoop set, and it's also great.
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Chocolate Chip Cookie Ice Cream
Ingredients
- 1 cup whole milk
- 2 cups heavy cream, divided
- ¾ cup light brown sugar
- ¾ cup sugar
- ½ teaspoon salt
- 6 egg yolks, large
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- 1 cup semisweet chocolate chips, regular or mini chocolate chips
Instructions
- Heat 1 cup whole milk and 2 cups heavy cream1 cup heavy cream with ¾ cup light brown sugar in a medium saucepan. Stir to dissolve the sugar, bring just to a boil and remove from heat.
- Place 6 egg yolks in a large bowl and gradually add ¾ cup sugar, beating until beginning to thicken. I do this with a hand whisk, but you can use an electric mixer.
- Add the hot milk and cream to the yolk mixture gradually, whisking constantly.
- Transfer this mixture back to the saucepan and cook over medium heat, constantly stirring, until it thickens, from 3 to 5 minutes. Don't let it boil. When you draw your finger across the back of the spoon (a wooden or silicon spoon), there should be a clear path that doesn't expand quickly.
- Remove from the heat and stir in 3 tablespoons unsalted butter. Stir to dissolve.
- Strain this mixture into a medium bowl, add 2 teaspoons vanilla extract, ½ teaspoon salt and the remaining 1 cup of heavy cream.
- Cover and refrigerate for 8 hours or overnight.
- Pour the cold ice cream mixture into the bowl of the ice cream maker and process according to the manufacturer's directions.
- Transfer to a metal pan or freezer-safe container, stir ½ cup semisweet chocolate chips and freeze until solid. Scoop into bowls or waffle cones and sprinkle the remaining ½ cup chocolate chips before serving.
Rachel Matteson says
Looks like the both of you really had a great time celebrating her birthday. I could also feel the ice cream melting in my mouth. So yummy. 🙂
- KatzGlutenFree.com
Cocoa and Lavender says
Paula - this looks incredible and it makes me crave my mother's 'cookies & cream' ice cream. And your photos - SCRUMPTIOUS! Those colored ramekins are gorgeous together. I hope you had a good birthday celebration! ~ David
Grandbabycakes says
This recipe looks so smooth and decadent! I need a scoop now!
Laura Dembowski says
Ooh this ice cream looks so perfectly creamy! I want a scoop 🙂 What a cute story about how this girl didn't know your blog was your blog. Sometimes life is so funny!
Marissa | PInch and Swirl says
What a great story, Paula. That's the kind of thing that makes this blogging stuff worthwhile, am I right? And I agree with Lora - there is a strong resemblance!
Lora CakeDuchess says
How pretty is Camilla (happy birthday to her)...she could pass for your daughter:)) How sweet to be asked, "do you write that blog". Because I know most people still have no idea what I do when I explain to them:D. Love this ice-cream. The drip is driving me crazy.
Lauren @ Rustic Honey says
How crazy she was following you all along!?! Very cool story. I've been craving ice cream and cookies lately so this recipe is a perfect combination! Thanks for sharing!
e / dig in says
whata wonderful story. i love that phtos of you - you look as happy and wonderful as i imagine you to be!
i have to say though, it's too cold today in hobart for ice cream... 🙁
Amy says
How nice is that. It's awesome to find out you have a little fans out there...that you know in person. 🙂 This ice cream "birthday cake" is just wonderful.