Ice Cream, part 2

I’m having way too much fun making homemade ice cream. My latest concoction? Chocolate chip cookie dough ice cream.


It was easier than I expected. I checked out several recipes online, and they all simply folded bits of a chilled, egg-less cookie dough into a standard vanilla ice cream while it’s in the soft serve stage. As with chocolate chip cookies themselves, each “dough” recipe was a bit different so I threw together one of my own:

  • roughly 4 tablespoons unsalted butter, softened
  • 1/3 of a cup light brown sugar
  • scant 1/2 cup of unbleached all purpose flour
  • dash of salt
  • 1/2 to 3/4 of a teaspoon vanilla
  • 1/2 cup mini semi-sweet chocolate chips

I beat it together with a wooden spoon shortly after making the vanilla ice cream mixture, and refrigerated both for a couple hours.


While the ice cream was in the machine, I broke the dough into small pieces – the largest being about the size of a small crouton. After the ice cream was done mixing I folded in the bits of dough. You could do the same with softened store-bought vanilla ice cream. But why not make your own?

It’s nice knowing what goes into each batch. There are no preservatives or multisyllabic additives I can’t spell or pronounce (unless they were in one of the ingredients, like the mini chips, for instance). Yes, homemade ice cream contains a lot of heavy cream and half and half, but knowing exactly how much might make you a little less likely to overindulge.


About Paula Hendrickson

I'm a full-time freelance writer with an addiction to yarn, cooking and all kinds of crafty things. I come from a long line of creative and entrepreneurial types on both sides of the family, making creativity almost like competitive pursuit.

Posted on June 23, 2014, in cooking, food, ice cream, recipes and tagged , . Bookmark the permalink. 4 Comments.

  1. You are making me so hungry.

  2. Yum! I’m holding out for toasted coconut.

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