Joy the Baker

Cookie No-Dough Ice Cream

by 102 Comments

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I have this nasty little habit that shouldn’t bother you in the least… unless of course you’re one of the unlucky people in the world that might have to share a pint of ice cream with me.

See… I’m a picker.  I will shamelessly pick out every good morsel of ice cream chunky goodness from a pint, leaving only half melted ice cream for you.  Cookie Dough Ice Cream is only Cookie Dough Ice Cream until I get my paws on it for five minutes.  After a cool five minutes, that pint is just a sad excuse for vanilla ice cream.  Don’t even get me started of Chocolate Peanut Butter Ice Cream.  I’ve got enough skills to dig out every ounce of peanut butter in seconds flat.

It’s a shameless habit.  It’s terrible and selfish… and it’ll never change.  I can’t help myself.

Cookie No-Dough Ice Cream may have just solved my ice cream picking issue.  Instead of having vanilla ice cream with chunks of cookie dough embedded within it, this ice cream… the entire ice cream is the flavor of cookie dough!  Holy heck balls!  That’s amazing.  Yea.. it is.

Cookie No Dough Ice Cream

Cookie No Dough Ice Cream

This ice cream is thickened with egg yolks.  Some ice creams are thickened with cornstarch.  I think egg yolks are the way to go, creating a super luscious and velvety ice cream.  The thing with thickening custards with egg yolks is that they’re very easily over cooked.  I do it all the time.  I did it with this batch of ice cream.

There’s a point after you’ve tempered the egg yolks, when you’re reheating the whole custard, stirring constantly, and you’ll test the concoction to see if it coats the back of a spoon.  Coat the back of the spoon with custard.  Run a finger down the center of the custard, and if a line remains separating the two custard halves, then your custard is thick enough.  170 degrees F is you have a nifty thermometer.

Now… if you overcook the custard, it’ll look a little grainy.  Why?  Because the egg yolks cooked.  Yikes!  Not to worry.  All is not lost.  Simply run the custard through a fine mesh strainer before cooling and freezing.  Run it through a strainer twice if you have to.  No shame in that.  Keep on trucking!

Ooooh… and this is the ice cream maker I use.  I kinda love it.

Cookie No Dough Ice Cream

Cookie No Dough Ice Cream

recipe from Claire at The Kitchy Kitchen (how cute is she!?)  ((seriously!!!?)

Print this Recipe!

1 cup chopped dark chocolate (I used a 70% Valrhona chocolate)
2/3 cup dark brown sugar
4 large egg yolks
2 teaspoons pure vanilla extract
2 cups half and half
1 1/2 cups whole milk (or reduced fat, if you prefer)
3 tablespoons unsalted butter
pinch of salt
Directions:
In a small sauce pan, melt the butter until it is a deep golden brown color.  There will be charming little brown bits at the bottom of the pan.  You don’t want it too burnt, otherwise it’ll taste, for lack of a better word, weird.  Add the half and half and heat until scalding (not quite boiling).
In a separate bowl, whisk together the sugar and egg yolks until pale and fluffy.  Take the half and half mixture off the heat, and add a little to the egg mixture while mixing.  This is called tempering the eggs:  introducing hot liquid a little at a time to eggs while stirring, as to not cook the eggs with the hot liquid.   Add a little more (just over half of the hot mixture total) and the healthy pinch of salt, then pour everything back into the sauce pan.
Heat, stirring very often or constantly, until about 170 degrees, or until it coats a metal spoon.  Transfer the mixture to a bowl and chill.  Once the mixture is chilled, whisk in the additional 1 1/2 cups of milk and add it to your ice cream machine.  When it’s almost fully churned, add your chopped chocolate. Eat directly from the ice cream maker or freeze overnight.   Enjoy!

Reader Interactions

Comments

  1. I have the biggest talent at picking out chunks of cookie, but I don’t know if I dare make this… I’d have nothing to pick out and would have to eat the entire thing. You know, I’d HAVE to.

    Incidentally, you’re a genius and I kind of love you.

    Reply

  2. ohh, i want to make this. But I don’t have an ice-cream maker. Do you think I can make it and juste stir it every 20 minutes while in the freezer?

    Reply

  3. Oh gosh. This ice-cream looks AMAZING! I am a shameless picker – in Ben & Jerrys Phish Food I have to pick out all the little choco fish, and in Hokey Pokey ice-cream all the honeycomb comes out :D

    Reply

  4. I’m very particular about how I eat my food but I think I am the opposite of a picker! I eat around all the little chunks and bits and save them for last! It might not be a good idea for us to share a tub of ice cream… there could be tears…. :) I love the idea of a Cookie-Dough-Infused ice cream though, that’s great thinking! :D

    Reply

  6. Fabulous! Can’t wait to try. Would it be TOO much to add cookie dough to the not-cookie dough ice cream? Ooh. This is a dangerous one for me!

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  9. Oooh, VERY tempting right now. I’m just about out of half and half, though, so I’ll have to run to the store before I could do it. Maybe our ice cream maker will get some use after all. ;)

    Reply

  11. Oh, I am definitely a picker. The stuff is just too good! This ice cream looks amazing, and I plan on trying it…oh, now. I have the same ice cream maker (in red) also!

    Reply

  12. *Hand raised* Picker, here. I come from a long time of pickers. My sister and I are the absolute worst. Ice cream with chunks looks like a complete train wreck when we’re done with it. And mixed nuts…well, they end up not being mixed at all. We’ll pick out our favorites and leave you with the undesirables.

    Reply

  15. Um, this is amazing. I made my first batch of cookie dough ice cream from the Ben & Jerry’s book last week, but this looks like it has the possibility to trump it.

    And I have that ice cream maker too – the red one, love it!

    Reply

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