Cookie Dough Frozen Custard

This delicious homemade frozen custard recipe is the perfect vehicle for edible cookie dough. If you prefer vanilla custard without mix-ins, leave out the cookie dough and enjoy plain or with your favorite sundae toppings. You could also make this base recipe and add in any of your favorite mix-ins to create a new summer favorite.

5 from 7 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 15

Additional Time: 4

Total Time: 4 25

Servings: cups

Calories: 340kcal

Author: Michelle

Ingredients

For the custard

1 cup sugar
1 3/4 cups heavy cream
3/4 cup milk
8 egg yolks
2 teaspoons vanilla
3/4 teaspoon salt

For the cookie dough

3 tablespoons unsalted butter
1/2 cup sugar
3/4 teaspoon vanilla
1/8 teaspoon salt
pinch baking soda optional
1 1/2 teaspoons milk
3/4 cup flour
1/3 cup mini chocolate chips

Instructions

Add sugar, heavy cream, and milk to a heavy saucepan and turn the heat to medium. Whisk to combine and heat until the mixture just starts to steam. Remove from the heat.
1 cup sugar, 1 3/4 cups heavy cream, 3/4 cup milk
In a separate bowl, whisk egg yolks together until lightened in color. Slowly pour hot cream into egg yolks while whisking. Once the cream mixture is fully incorporated into the yolks, return that mixture to the heavy pot and return to medium heat. Continue to whisk regularly until the mixture comes to 160 degrees, then remove from heat and stir in vanilla.
8 egg yolks, 2 teaspoons vanilla
Cool custard in an ice bath while whisking or let come to room temperature then place into fridge. If you use an ice bath, refrigerate 10 minutes. If you let cool on counter, leave in the fridge for an hour to chill.
Once custard cools, strain through a mesh sieve into your ice cream maker and follow the manufacturer's instructions to process. Place a storage container in the freezer to ensure it won't melt the custard later.
While the ice cream maker runs, make a batch of edible cookie dough. Mix together softened butter with the sugars until fluffy. Add vanilla, salt, and baking soda, and mix again. Add milk and beat to incorporate. Scrape down bowl, then add flour. Stir until just incorporated. Add mini chocolate chips and mix to distribute. If too crumbly, add a touch more milk and stir again.
3 tablespoons unsalted butter, 1/2 cup sugar, 3/4 teaspoon vanilla, pinch baking soda, 1 1/2 teaspoons milk, 3/4 cup flour, 1/3 cup mini chocolate chips, 1/8 teaspoon salt
After the custard finishes processing, place in storage container. Break off small chunks of the cookie dough and drop into custard. Stir gently to distribute. Seal tightly, then place in the freezer for 4-6 hours. Scoop and serve straight from the freezer.
This will last up to a month in the freezer.

Equipment

Ice Cream Containers

Ice Cream Maker

Notes

If you aren’t a cookie dough ice cream fan, simply leave out the chunks of edible cookie dough. This homemade frozen custard tastes amazing on its own or as a sundae with some espresso hot fudge sauce or homemade caramel sauce ladled over it.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.