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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.

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