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.
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
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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.
Nancy @ gottagetbaked says
Awww, Paula, what a great post! And what a sweetheart Camila is. Both of you ladies look gorgeous in that photo. This ice cream looks delicious. I wish I were sitting in the hot sun, with the ice cream in a cone, melting down my arm. Sigh. Thank you for that quote. I always think that I know what I want but I never go after it. I just stick with what I'm currently doing, even if it doesn't make me happy. I should print that out and put it up where I can see it everyday until I'm motivated to act.
The Ninja Baker says
You read my mind, Paula! I've unpacked my ice cream maker and have read the instruction booklet. So, thank you for sharing this awesome recipe AND your lovely story of your serendipity and Camila =)
Rosie @ Blueberry Kitchen says
I love the story about your friends' daughter and your ice cream looka absolutely heavenly!
thelittleloaf says
How sweet that she loves your blog :-)And what a lovely gift back to celebrate her birthday in the space she loves. Choc chip cookie ice cream sounds pretty fab.
Lail | With A Spin says
What's not to love about this ice cream? Great story.
First time on your blog and glad to have discovered it.
Bam's Kitchen says
You scream, I scream, we all scream for ice-cream...the perfect birthday celebration food. Love your story.
angie Johnson says
Hi there ~ just stumbled upon your blog today. I used the quote that you used in my blog post for today. It got me thinking (not that!). Here is my post, in case you want to see how I copied your quote. Like your blog... keep it up! http://angiecooksinportland.blogspot.com/2013/05/the-no-butter-banana-bread-muffins-with.html
Angie!
Abbe@This is How I Cook says
Oh, how perfect! And this ice cream sounds fabulous. I will put it on my son's to do list because he is the ice cream maker in our family!And what a great story about your blog. Believe it that I also have to constantly explain what a blog is. I think I'm, past that certain age!
dishing up the dirt says
beautiful post and lovely ice cream to top it off with!
Deb says
Paula I just adore this post! From your thoughts on shifting priorities to the enchanting photos and of course the scrumptious ice cream!
Liz Berg says
What a neat story, Paula! And a magnificent ice cream to celebrate a special friend's birthday. It's finally HOT here...perfect time for me to make some ice cream 🙂
Guru Uru says
Birthdays do not get much better, this rocks 🙂
Cheers
Choc Chip Uru
kale says
I have decided what I want. I want this ice cream! 🙂
Arthur in the Garden! says
I love homemade ice cream!
Lori @ Foxes Love Lemons says
I also have 2 best friends that are married...to each other. Kind of cool, right?
I LOVE these photos. I make tons of homemade ice cream, but haven't worked up the courage to photograph any of it yet, probably because I'm worried about it turning into a melty hot mess. But, yours is melty, and that's the charm of the photos! Love it. Any advice for taking ice cream photos, or just work up the courage and DO IT??
Jeannie Tay says
What a delicious birthday "cake" so refreshing from the conventional cake:D Happy Birthday to your girl Paula:D
Renee says
Wonderful ice cream and a great treat for the birthday girl.
Anne ~ Uni Homemaker says
Chocolate chip cookie ice cream? YUM! Homemade? Even better! Love your photos Paula. 🙂
Medeja says
Happy birthday to your girl 🙂 that's a nice 'cake' 😀
Miss Messy says
What a lovely post. I love that this has the flavours of cookie dough but not the cookie dough. It's so different! Yum!