Chocolate Chip Cookie Dough Ice Cream ~ a brown butter and brown sugar ice cream base studded with dark chocolate. If you’re a closet cookie dough fiend, you’ve just found your fix!
My mission was to create an ice cream that tastes exactly like chocolate chip cookie dough, but without all those unappealing lumps and bumps in traditional cookie dough ice cream. My version tastes like cookie dough through and through, only in a frozen, scoopable, silky, and refreshing form ~ who knew?
Why is cookie dough so tempting?
- Some think it’s because of the forbidden factor: cookie dough tastes so good because we have to sneak it. And since the recent warnings about the possible dangers of eating raw flour, cookie dough has become doubly forbidden.
- But cookie dough ticks so many of the boxes when it comes to what tempts us humans ~ that fat, sugar, and an incredible mouthfeel combine to make it irresistible.
- Pssssst: Nestlé just quietly released a new edible cookie dough made with heat treated flour. Keep an eye out for the 15 ounce tubs of Peanut Butter Chocolate Chip Monster and Chocolate Chip in stores this month.
Brown butter and brown sugar lend toasty, caramel-y notes to a traditional custard ice cream base. Since we are, ahem, adding a whole stick of butter to an ice cream recipe, I took the cream-to-milk ratio down a bit from a typical ice cream recipe to cut the richness a bit. But make no mistake, this ice cream is still creamy, dreamy, and plenty rich! I also added a tablespoon of molasses to boost the color and brown-sugary flavor of this ice cream, but you can leave it out if you’d like.
Boozy cookie dough ice cream?
I couldn’t resist adding a touch of whiskey for a final warm layer of flavor. Alcohol can also lower the melting point of your ice cream, making it a bit softer and easier to scoop once frozen. This is totally optional, though, and the recipe will work fine without it. Note: next time I might try using more whiskey 🙂 Here are some other boozy ice cream recipes on the blog…
- Plum Amaretto Sorbet
- Irish Whiskey Ice Cream
- The Frozen Turkey Adult Cocktail Milkshake
- Amaretto Poppy Seed Ice Cream
- The Hummer Cocktail
The brown butter and brown sugar base is excellent on its own and would be amazing scooped over any and all fruit crumbles, cobblers, and pies this summer. I love how you can see the little specks of brown butter in the finished ice cream. I may have to make it again just to serve with my first apple pie of fall.
How to make brown butter:
- Place your butter in a saucepan over medium heat until melted.
- Continue to heat the butter, stirring occasionally, until the butter solids separate from the butter and begin to brown and caramelize. This should only take a couple minutes or so.
- You’re looking for a rich brown color and a nutty, caramel-ly smell. Watch it carefully so it doesn’t burn.
- That’s it, you’ve made brown butter!
I recommend chopping your chocolate fairly fine, since large chunks chocolate can get pretty hard once frozen. I used dark chocolate, but feel free to use whatever you like in your cookies. Toasted nuts like walnuts or pecans would be fantastic, too.
Reader Rave ~
“Oh. My. Fat. Butt!!! This is AWESOME!!!!! I had to try this once I read the unique ingredients. I added pecans for a little more nuttiness. THANKS!!!” ~ J
Chocolate Chip Cookie Dough Ice Cream
- ice cream maker
- freezer safe container
- Whisk the egg yolks, dark brown sugar, salt, and molasses in a medium, heat resistant bowl, and set aside.
- Melt the butter in a saucepan over medium heat and continue to cook until the solids turn a dark, rich brown. Watch it carefully so it doesn't burn!
- Slowly pour the brown butter over the egg yolk mixture, whisking to combine.
- In the same saucepan you used to brown the butter, heat the cream and just 1 cup of the milk (reserve the rest of the milk), until just about to boil. It should be starting to bubble around the edges.
- Pour a small amount of the hot cream mixture into your egg yolk mixture and whisk to temper the eggs.
- Pour the egg yolk mixture back into the saucepan with the cream mixture, whisking constantly as you pour.
- Cook over medium heat, whisking frequently, until it has thickened a bit and will coat the back of a spoon.
- Pour the cooked custard over the remaining cup of milk, through a strainer if you’d like to filter out any small bits of cooked egg.
- Add the vanilla extract, and whiskey, and stir to combine.
- Cool the mixture completely, preferably overnight.
- Process in an ice cream maker according to the manufacturer’s instructions. Add your finely chopped chocolate to the ice cream machine when the ice cream is almost done. You want it to mix in evenly, so add it in about a minute or so before you stop the machine.
- Pour your finished ice cream in a freezer safe container, top with more chopped chocolate if you'd like, and enjoy! It will be best eaten within a day or two of making.