Cookie No-Dough Ice Cream

Written by joythebaker on July 26, 2009 – 5:38 pm -

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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!

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Posted in Creamy, Frozen, In the Kitchen, Recipes, Sweets | 68 Comments »


68 Responses to “Cookie No-Dough Ice Cream”

  1. 51
    Vacation, day 1 « Eleanor Abernathy says:
    July 28, 2009 at 12:25 pm

    [...] to make ice cream and flatbread, failed miserably at both: Cookie No-Dough Ice Cream Wrap [...]

    Reply
  2. 52
    Kelly says:
    July 28, 2009 at 1:34 pm

    I love ice cream! And, I love that flowery plate of yours as well!

    Reply
  3. 53
    Jelli Bean says:
    July 28, 2009 at 3:57 pm

    The only thing better than this ice cream is adding cookies to it. I’m thinking of crunching up some of my latest creation, orange ginger chip cookies and putting them on top as the garnish. Yum!

    Reply
  4. 54
    Jennifer says:
    July 28, 2009 at 4:15 pm

    My dear husband is a picker! I love this recipe!! Oh my goodness!! thanks so much :D

    Reply
  5. 55
    Sue says:
    July 28, 2009 at 8:58 pm

    Loving the ice cream is a given —– but those cute little dishes you served it in —— mmmmm. Where did you get those?

    Reply
  6. 56
    tara says:
    July 29, 2009 at 7:14 am

    This just blows my everlovin’ mind. Brilliant.

    Reply
  7. 57
    Naomi says:
    July 31, 2009 at 6:38 am

    Thanks for this recipe. Combine with your link to the double choc peanut butter icecream, you’ve presented my absolute favourite frozen dessert combination. Whipped them both up over the last few days. Enjoying your blog and creations.

    Reply
  8. 58
    Rebecca says:
    July 31, 2009 at 10:00 am

    Wow! As a picker as well, this ice cream is perfect for me. It’s so sad when you get out a container of ice cream and realize it’s no longer filled with chunks of sweet add ins and rather just plain ice cream. I’m definitely making this ice cream next!

    Reply
  9. 59
    Felicity says:
    July 31, 2009 at 1:07 pm

    Love til recipe! Am even doing it right now. ;) Just have a small question… I misread the 170 degrees… Took it for celsius not farenheit… so the custard boiled. :S there are no little grains and it is thick. with a lot of bubbles. Is it usable, or should I just scrap it and do it over?

    Reply
  10. 60
    Jamie says:
    August 1, 2009 at 3:22 am

    OK, funny story: my 19 year old son just spent 2 weeks at sailing school. He called me one day all excited. They were in a port town and went for ice cream and he ordered Cookie Dough Ice Cream. Not chunks of cookie dough, but the ice cream flavored like cookie dough. It was like an epiphany to him and he was so excited that he had to call home and tell me.

    So thank heavens for food bloggers like you! Just printed out the recipe to make for him (I know, I’ll end up eating it, too) as a surprise. Thanks! Although I only have a hand-crank maker…

    Reply
  11. 61
    tia says:
    August 1, 2009 at 2:39 pm

    i love mine too – same cuisinart.
    thx, will try this recipe soon

    Reply
  12. 62
    Sarah says:
    August 1, 2009 at 3:12 pm

    I’m trying this tonight! I think it’s the perfect compromise for my husband and I. He loves cookie dough ice cream, and I actually dislike the little hard round pellets of dough. I think an ice cream flavored like it should be perfect! Let you know how it turns out!

    Reply
  13. 63
    JoJo says:
    August 5, 2009 at 6:43 am

    I pick through the ice cream as well! terrible habit. It is always a race in my house to see who gets to the pint in the freezer first and picks through it….. especially when I pick up ben and jerry’s from the store…. overall BEST chunks!

    Reply
  14. 64
    Bethany says:
    August 9, 2009 at 4:29 pm

    Where do you get all of your cute dishes Joy? I love them!

    Reply
  15. 65
    Julie says:
    August 16, 2009 at 1:25 pm

    I’m totally a picker too – much to my husband’s dismay – especially when its Ben & Jerry’s strawberry cheesecake – I pick out all the graham cracker swirl. I can’t wait to try this – looks delish!

    Reply
  16. 66
    Sue says:
    August 20, 2009 at 5:28 pm

    Just made the No Dough Cookie Dough ice cream recipe tonight, but didn’t have dark brown sugar, only light brown. Also used chocolate chips, not chopped (but 60% cocoa Guiradelli). Tasted a little bland,–more like nice vanilla ice cream…maybe it’s the brown sugar substitution or lack of chocolate bits throughout. What do you think Joy?
    ps I love your website. Became a fan after making the blueberry sour cream ice cream which was out of this world delicious!!!

    Reply
  17. 67
    katy says:
    October 7, 2009 at 5:34 pm

    i just got a cuisinart ice cream maker the other day on sale, and only just used it for the very first time to make a test batch of frozen yogurt. (i’d never ever used an ice cream maker before tonight.) now i cannot wait to make this recipe! thank you for sharing ^_^

    p.s. found it through foogawker, gotta love that site!

    Reply
  18. 68
    Tess says:
    January 24, 2010 at 9:18 pm

    Can I just say… I love you! Because you created this. I’m not big on cookie dough in ice cream, but I love cookies, esp. chocolate chip. And I absolutely LOVE ice cream!!! And because you created this… this cookie-no-dough-ice-cream, i love you.

    Thank you.

    =)
    Tess

    Reply
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