Sprouted Fig (The Smoothie Lover)
August 2, 2013

Today is going to be the warmest day in Denmark since 2010. Up to 33° (that’s 92° F). Wow.

A perfect day for bathing, reading, walking and ice-cream-eating.

(I especially like the last part)

Good thing I made ice cream yesterday :D

I clearly remember the first time ever I had Ben and Jerry’s Chocolate Chip Cookie Dough Ice Cream. God it was good!

I always like dough and cake batter better than the actual cookies or cakes. I know it sounds funny, but I really like the soft texture of the dough. I’m often disappointed when the cookies are done – the taste is still there but the texture is gone.

So obviously the cookie dough ice cream really pleased me. I mean Ice Cream and cookie dough – what’s not to love?

This recipe is inspired by Baked Bree but I’ve changed a few things here and there. Primary because I we didn’t have enough cream and I don’t like too much sugar in my ice cream.


Chocolate Chip Cookie Dough Ice Cream

1 litre / 4 cups

2 dl. (a bit more than ¾ cup) heavy cream

4 dl. (1 and 2/3 cup)+ 2 dl. (a bit more than ¾ cup) milk (2%)

3 tbsp. packed light brown sugar

5 egg yolks

2 tbsp. white sugar

1 tbsp. packed light brown sugar

For the cookie dough

½ cup (110 g.) butter – room temperature

3 tbsp. white sugar

3 tbsp. packed light brown sugar

1 tsp. vanilla extract

1 tbsp. milk

3/4 cup flour

40 g. chocolate chips

Start by making the ice cream base:

In a medium sauce pan mix the cream, 4 dl. of milk and 3 tbsp. packed light brown sugar. Heat up the mixture. Remove from heat when small bobbles begins to form on the edge of the sauce pan.

In a bowl whish together egg yolks, white sugar and 1 tbsp. of brown sugar until smooth. Add in the cream mixture a little at a time and mix well.

Transfer the mixture back into the sauce pan and heat up. Let it simmer until it thickens a bit (some say the mixture should cover the back of a spoon when making ice cream but you don’t have to – at least I couldn’t make this mixture cover the back of a spoon, but it turned out just perfect). Transfer to a bowl and add in the rest of the milk. Eventually pour the mixture through a fine mesh strainer first. Let cool on the fridge (about 2 hours).

In the meantime make the cookie dough:

Cream together the butter and two sugars. Add in the vanilla extract and milk – then the flour a little at a time. Then mix in the chocolate chips.

Place small dollops of cookie dough on baking sheets or dishes covered with non-stick paper. Freeze and store in the freezer until you add it to the ice cream.

Once the milk/ cream mixture is cool turn in your ice cream maker. When the ice cream has a texture as soft serve stir in the cookie dough bites. Transfer to an air tight container and freeze until hardened.


2 responses to “Chocolate Chip Cookie Dough Ice Cream”

  1. 33ºC?? That must be heaven *-* It’s about 40ºC degrees where I live, which makes the whole “making ice-cream and taking photos of it” business pretty difficult. I might prepare this ice-cream even ig I can’t take photos, because it looks terrific, I love cookie dough so much!
    Also, those glasses you used for the pictures are really nice, where’d you buy them? :-)

    • Josefine says:

      Wow – 40°. That’s insane :O
      Haha, just kidding. I think we Danes are too used to cold weather since we think 33 is a lot ;)
      But lucky you – you get real summers :D
      Thank you – the glasses are from a brand called Rice http://www.rice.dk (but a lot of people copy them). I actually like them pretty much too – but unfortunately we only have them in the summerhouse …

Leave a Reply