Cookies & Cream Ice Cream Recipe
Introduction
Cookies & cream ice cream is a classic treat that combines rich vanilla custard with chunks of chocolate chip cookie dough. This homemade recipe delivers creamy, indulgent flavor with a delightful chewy texture. It’s perfect for enjoying on a warm day or as a satisfying dessert any time.
Ingredients
- 600ml double cream
- 1 plump vanilla pod
- 100g golden caster sugar
- 4 egg yolks
- 300g (11oz) pack chocolate chip cookie dough
Instructions
- Step 1: Place a container in the freezer to chill. Split the vanilla pod lengthways, scrape out the seeds with a knife, and add both seeds and pod to a pan with the cream. Bring to a boil, then remove from heat and let it infuse for at least 20 minutes (or a few hours for best flavor).
- Step 2: In a large bowl, whisk together the sugar and egg yolks until pale and fluffy. Reheat the vanilla cream until just about to boil, then carefully strain it onto the yolks while whisking continuously until fully combined.
- Step 3: Prepare a bowl of iced water and set a smaller bowl inside it. Pour the custard back into the pan and cook over the lowest heat, stirring slowly and continuously with a wooden spoon for about 10 minutes until thickened. Make sure the spoon touches the bottom and corners to prevent scrambling.
- Step 4: Strain the thickened custard into the smaller bowl in the iced water to cool. Once cooled, churn the custard using your preferred method until it reaches a scoopable texture.
- Step 5: Roll the cookie dough into small balls or thin snakes, flatten them gently, and fold them through the churned ice cream. Transfer the mixture to the chilled container and freeze until solid.
Tips & Variations
- For the best flavor, infuse the vanilla in the cream for a few hours or overnight before cooking the custard.
- When making custard, cook it very slowly and never let it boil to avoid scrambled eggs.
- You can churn the ice cream by machine, by hand whisking every time it becomes slushy, or by using a hand blender for a smoother texture.
- Try adding chocolate ripples or other cookie varieties for a twist on the classic flavor.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks. When ready to serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping. Homemade ice cream is best enjoyed fresh for optimal creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular vanilla extract instead of a vanilla pod?
Yes, you can substitute 1-2 teaspoons of vanilla extract. However, using a vanilla pod gives a richer, more natural flavor.
What if I don’t have an ice cream maker?
You can churn the ice cream by hand by freezing the custard in a metal bowl and whisking vigorously every 30 minutes until it is firm, or use a hand blender to break up ice crystals for a smoother texture.
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Cookies & Cream Ice Cream Recipe
- Total Time: Approximately 3 hours including chilling and freezing times
- Yield: About 1 liter (4–6 servings) 1x
- Diet: Vegetarian
Description
This decadent Cookies & Cream Ice Cream recipe combines a rich homemade vanilla custard base with indulgent chunks of chocolate chip cookie dough. The creamy, smooth texture is achieved by gently cooking the custard and then churning it to perfection. Ideal for ice cream lovers who enjoy the delightful crunch and sweetness of cookie dough pieces swirled throughout every scoop.
Ingredients
Custard Base
- 600ml double cream
- 1 plump vanilla pod
- 100g golden caster sugar
- 4 egg yolks
Add-in
- 300g chocolate chip cookie dough
Instructions
- Prepare the Vanilla Infusion: Place a container in the freezer to chill. Split the vanilla pod lengthways and scrape out the seeds using the tip of a knife. Add both the seeds and pod to a pan with the double cream. Heat the mixture until it reaches a boil, then remove from heat and allow it to infuse for at least 20 minutes. For enhanced flavor, infuse for a few hours and chill.
- Mix Egg Yolks and Sugar: In a large bowl, whisk the golden caster sugar and egg yolks together vigorously for a few minutes until the mixture is pale and fluffy.
- Combine Custard Mixture: Reheat the infused cream on low heat until just about to boil, then slowly pour it through a sieve onto the egg yolk mixture while continuously whisking to fully combine without cooking the eggs prematurely.
- Cook the Custard: Prepare a large bowl of iced water and place a smaller bowl inside it. Pour the custard mixture back into the pan and cook over the lowest heat possible for about 10 minutes. Continuously stir the custard with a wooden spoon, ensuring constant contact with the bottom and sides to avoid curdling, until the custard thickens. Then strain it into the chilled bowl to cool.
- Churn the Ice Cream: Once the custard has cooled, churn it until it becomes scoopable. This can be done using an ice cream machine, by hand whisking after freezing until slushy, or by blitzing with a hand blender intermittently while freezing.
- Add Cookie Dough: Shape pieces of cookie dough into small balls or thin snakes, flatten them, and fold the pieces through the churned ice cream. Transfer the mixture into a container and freeze until solid.
Notes
- For best flavor, infuse the vanilla in the cream for several hours if possible.
- When cooking the custard, always use the lowest heat and stir continuously to prevent scrambling the eggs.
- If churning by hand, freeze the mixture until slushy and whisk vigorously, repeating this process two to three times before the final freeze.
- Using a hand blender to churn requires blitzing the partially frozen custard multiple times to break up ice crystals and ensure smooth texture.
- Store the ice cream in a well-sealed container in the freezer to preserve freshness.
- Prep Time: 20 minutes (plus optional few hours for vanilla infusion)
- Cook Time: 10 minutes (custard cooking time)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: cookies and cream ice cream, homemade ice cream, chocolate chip cookie dough ice cream, vanilla custard ice cream
