Description
This homemade Cookies & Cream Ice Cream recipe features a creamy custard base infused with real vanilla and studded with chunks of chocolate chip cookie dough. The rich, smooth ice cream is churned to perfection for a scoopable texture, making it a delightful treat perfect for any occasion.
Ingredients
Scale
Ice Cream Base
- 600ml double cream
- 1 plump vanilla pod
- 100g golden caster sugar
- 4 egg yolks
Add-ins
- 300g (11oz) chocolate chip cookie dough
Instructions
- Prepare vanilla infusion: Split the vanilla pod lengthways and scrape out the seeds. Place both seeds and pod into a pan with the double cream. Bring to a boil, then remove from heat and allow to infuse for at least 20 minutes, or longer for deeper vanilla flavor. For best results, this can be done a few hours ahead and left to cool.
- Make custard base: In a large bowl, whisk the golden caster sugar and egg yolks together for a few minutes until pale and fluffy. Reheat the infused cream until nearly boiling, then strain it carefully over the egg yolk mixture while whisking continuously to combine.
- Cook custard: Place a smaller bowl into a larger bowl filled with iced water. Pour the custard mixture back into the pan and cook it on the lowest heat, stirring slowly and continuously with a wooden spoon to avoid scrambling. Cook for about 10 minutes until the mixture thickens. Remove from heat and strain the custard into the chilled bowl to cool completely.
- Churn the ice cream: Pour the cooled custard into an ice cream maker and churn until it reaches a soft, scoopable consistency. If you do not have a machine, you can place the mix in the freezer and whisk or blend it every 30 minutes as it slushes, repeating 2-3 times until smooth.
- Add cookie dough: Roll the chocolate chip cookie dough into small balls or thin snakes and flatten slightly. Layer these cookie dough pieces gently through the churned ice cream.
- Freeze until firm: Transfer the ice cream with cookie dough pieces into a chilled container and freeze until solid enough to scoop, at least 4 hours.
Notes
- For optimal vanilla flavor, infuse the vanilla in the cream several hours in advance or overnight.
- When cooking custard, keep the heat low and stir continuously to prevent eggs from scrambling.
- If you don’t have an ice cream machine, manually whisking or blending the mixture every 30 minutes as it freezes helps achieve a creamy texture.
- Use fresh cookie dough that is safe to eat raw or pre-baked dough, depending on preference.
- Prep Time: 45 minutes (including vanilla infusion)
- Cook Time: 15 minutes (custard cooking plus chilling time included)
- Category: Dessert
- Method: Churning (Ice Cream Maker) / Freezing with periodic mixing (Hand Churning)
- Cuisine: American
Keywords: cookies and cream ice cream, homemade ice cream, vanilla custard, chocolate chip cookie dough ice cream, no machine ice cream
