Now that it’s summer here in LA, we can’t stop making ice cream! Any kind of ice cream, we’re going to try it. Today’s recipe is a crowd favorite, Cookie Dough Ice Cream.
We’ve always wondered how they made cookie dough ice cream, and one we made our Eggless Edible Cookie Dough, we knew we had to make ice cream.
Cookie Dough Ice Cream
- 2 Cups Heavy Cream
- 1 Cup Half and Half
- 2 Large Eggs
- 1/4 Cup Sugar
- 1/4 Cup Dark Brown Sugar
- 2 Teaspoons Vanilla Extract
- One Batch Eggless Edible Cookie Dough
First, make a batch of edible cookie dough. Then, line a sheet pan with wax paper. Roll the cookie dough into bite size pieces and stick in the freezer until ready to use.
In a heavy bottom pan, mix together the cream, half and half, and sugars. Mix until the sugars have dissolved and it’s warm, but not a boil.
In a medium bowl, break the eggs. Using a electric mixer beat the eggs until they become thick and creamy.
Very slowly, pour the hot cream mixture into the egg mixture whisking constantly so they eggs don’t curdle. Pour the mixture back into the pan and cook until the mixture is thick and coats the back of a wooden spoon.
Pour into a heat proof jar and let cool on the counter for at least an hour. Place in the fridge for a couple of hours.
When the mixture is cool, pour into your ice cream maker and make according to the manufacturers instructions. During the last five minutes remove the cookie dough bites from the freezer. Add them during the final mixing stages.
Transfer to a freezer safe container and place in the freezer until firm. Enjoy!