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If you love cookie dough and kind of like cookie dough ice cream but usually find yourself just picking out all of the chunks of cookie dough and ending up with a bowl of melted ice cream (oh, that’s just me?), then this ice cream will knock your socks off. I knew pretty much the moment I saw this recipe that I would like it, but it some how managed to exceed my expectations. The double dose of brown sugar goodness is what I think really pushes it over the edge for me. I ate every last bite, not just the cookie dough, and I even had it for lunch, twice.

I’ve been inspired and now I want to play around with this a little bit and see if I can come up with a peanut butter cookie dough ice cream. Now that is something that I KNOW Jesse would enjoy (hurry home honey so I can feed you delicious things!!).

Double Dose Cookie Dough Ice Cream
(Adapted from Pink Parsley with props to Annie, David and Joy)

For the cookie dough:

5 Tbs salted butter, melted and cooled for a few minutes
1/3 cup packed brown sugar
1/4 cup flour
1/2 tsp vanilla extract
3/4 cup chocolate chips (mini chips would really be best but the Target I was at didn’t have them)

For the ice cream:

3 Tbs unsalted butter
2/3 cup packed brown sugar
2 cups half and half (I just couldn’t bring myself to use heavy cream when I knew I would eat a ton of this ice cream)
4 large egg yolks
pinch of kosher salt
2 tsp vanilla extract
1 1/2 cups whole milk
1/2 cup mini-chocolate chips – I used regular chips and a lot less(as you can tell from the pics) but next time I will definitely use more

In a medium bowl, stir together the butter and sugar until smooth. Mix in the flour and vanilla then fold in the chocolate chips. Wrap the mixture in plastic wrap, form into a disk, and refrigerate until firm.

In a medium saucepan over medium heat, melt the butter and brown sugar. Cook, stirring often, for 3 minutes, being careful not to burn it. Pour in the half and half whisking constantly until well blended with the sugar. Heat until simmering.

While the cream mixture is coming to a simmer, whisk egg yolks until light and fluffy in a medium bowl. Then, using a soup laddle, add a small amount of the cream mixture to the eggs, whisking constantly. Whisk in the rest of the cream mixture one laddle full at a time. Once all of the cream has been added, return the mixture to the saucepan, and cook over medium heat, stirring often, until it has thickened slightly and can coat the back of a spoon (170-175 degrees).

Remove from heat and pour through a fine-mesh sieve into a medium bowl, that is sitting in an *ice bath. Stir in the vanilla, salt, and milk. Let sit in the ice bath until the bowl is no longer warm to the touch, then cover with plastic wrap and chill until very cold.

Freeze in an ice cream maker, according the manufacturers directions. During the last minute of freezing add the chocolate chips to the ice cream. Then while transferring to a storage container add chunks of chilled cookie dough through out.

Always store homemade ice cream in an container with a well fitting lid (I like the Ziploc brand quart containters with screw top lids) and a sheet of plastic wrap pressed directly onto the top of the ice cream.

*Whenever I make ice cream I always fill my sink with 3 inches of cold water, 2 cups of ice and teaspoon of kosher salt. Then I place a large glass bowl in the water so when I am ready to pour the custard into the bowl it is cold and the ice bath is ready to go.