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.
![Chocolate Chip Cookie Ice Cream scooping chocolate chip cookie ice cream from a metal pan.](https://vintagekitchennotes.com/wp-content/uploads/2013/05/Scooping-chocolate-chip-cookie-ice-cream.jpg)
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. 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 butter is added and whisked until fully incorporated.
- The custard preparation is returned to the stove to cook further until it thickens and is ready to chill.
- 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.
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.
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.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE Baking the Best email series and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
PrintChocolate Chip Cookie Ice Cream
A recipe for ice cream that doesn't involve cookie dough, but that has the flavors of our favorite cookie. Creamy and plain delicious, it's a total crowd-pleaser.
- Total Time: 6 hours 30 minutes
- Yield: 4 servings
Ingredients
- 2 cups milk
- 1 cup light brown sugar
- ½ cup white, granulated sugar
- 6 tablespoons unsalted butter
- ½ teaspoon salt
- 1 cup cream
- 4 large egg yolks
- 2 teaspoon vanilla extract or paste
- ¾ cup semisweet chocolate chips
Instructions
- Mix yolks in a large bowl. Reserve.
- In a saucepan heat milk and both sugars, stirring over medium until it breaks into a boil. Immediately remove from heat, and pour, in a thin stream while you continually whisk, over the yolks.
- Return the mixture to the same saucepan and stir over medium low heat until it thickens, but do not let it boil. It will coat theback of a spoon and leave a path if you draw a finger across it.
- Add softened butter, salt and vanilla paste and mix until it melts completely. Add cream, mix well, cover and refrigerate for at least 8 hours or overnight, depending on the ice cream maker you're using. Some need to have a very cold custard and others don't.
- Process in ice cream machine according to manufacturer's directions. Add chocolate chips and keep the ice cream in the freezer.
- Scoop into bowls or ice cream cones and sprinkle with more chips if you want to.
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.
Chilling the custard before churning: this depends on the ice cream machine you use. The less expensive ones made for home use usually need a very cold mixture, so I recommend making it the day before. Better machines can handle room-temperature or hotter mixtures, so read the instructions before.
- Prep Time: 20 minutes
- Churning + Freezing time: 6 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking + freezing
- Cuisine: American
Adapted from David Lebovitz
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.