Ingredients for Chocolate Chip Cookie Dough Ice Cream
- 2 cups heavy cream
- Half And Half
- Granulated Sugar
- Egg Substitute
- 1 teaspoon vanilla extract
- Refrigerated Chocolate Chip Cookie Dough
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Chip Cookie Dough Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Chip Cookie Dough Ice Cream
- In a large bowl, whisk together the heavy cream, milk, sugar, and salt until the sugar is dissolved.
- In a separate bowl, whisk together the egg yolks (if using a recipe with eggs, ensure they are pasteurized).
- Gradually whisk the warm cream mixture into the egg yolks, tempering them to prevent scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl. This removes any lumps or cooked egg bits.
- Cover the bowl and chill the custard completely in the refrigerator for at least 4 hours, or preferably overnight.
- Once chilled, gently fold in the egg-free chocolate chip cookie dough.
- Churn the mixture in your ice cream maker according to the manufacturer's instructions (approximately 20-30 minutes).
- Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to firm up further.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
135g
Fat
124g
Carbs
24g
