No, I really could not come up with a name any shorter than that! 13 words – yikes! Though my husband did suggest another name that is nearly as descriptive: Candy Bar Ice Cream.
It is kinda like a candy bar: full of chocolate crunch, peanut butter, and, well, loads of sugar in the form of chocolate chip cookie dough. This ice cream is over-the-top, super creamy and rich, and full of the best mix-ins.
For this recipe you will start with a simple vanilla ice cream base. As the ice cream custard cools in the fridge, you will assemble our three mix-ins: chocolate chip cookie dough, peanut butter chunks, and the chocolate drizzle. These are all super simple to put together!
The cookie dough is an eggless mix of a few essential cookie ingredients and mini chocolate chips. This gives us the taste and texture of cookie dough sans uncooked eggs! The peanut butter chunks are made of peanut butter (I used natural: like peanuts and salt and nada more) and powdered sugar. Freeze a layer of these and cut them into chunks! Then melt your chocolate chips, stir in your coconut oil, and get that ice cream base churning.
See those perfect little chocolate chunks in this ice cream? You see that a lot in ice creams like mint chocolate chip. The way to get this effect is totally magical – you’re going to feel like you’re the most brilliant and talented cook in the world when you try this out! Here’s how you do it:
- Your ice cream in churning, churning, churning
- Oh boy, it’s getting thicker!
- Time to pull out the ole chocolate!
- Drizzle the chocolate STRAIGHT into the maker
- Make pretty circles with the chocolate drizzle
- Watch it break up and freeze into perfect little chunks
- Instagram that beauty up!
Yes, it’s that simple and you’re going to impress all your dinner guests. Happy ice cream making!!
Chocolate Chip Cookie Dough Ice Cream with Chocolate Ribbons and Peanut Butter Chunks
For the ice cream base:
2 cups heavy cream, divided
6 egg yolks
1 cup whole milk
3/4 cup white sugar
A pinch of salt
1 teaspoon vanilla
For the cookie dough:
4 Tablespoons butter, softened
1/3 cup brown sugar, packed
3/4 cup all-purpose flour
1 Tablespoon milk
1/3 cup mini chocolate chips
For the peanut butter chunks:
1/3 cup peanut butter
2 Tablespoons powdered sugar
For the chocolate ribbons:
1/4 cup semi-sweet chocolate chips
1 Tablespoon coconut oil (or butter)
- Prepare the ice cream base: in a small bowl, whisk the egg yolks and 1 cup of the heavy cream together. Set aside.
- In a large pot over medium heat, put the remaining cup of heavy cream along with the milk, sugar, and salt. Heat, stirring occasionally, until the mixture just barely begins to bubble. Remove from heat.
- Slowly drizzle the egg mixture into the large pot while whisking constantly and furiously. Once it all is combined, place back on the stove over medium heat.
- Stir nearly constantly with a spatula or wooden spoon until the mixture begins to thicken. You should be able to run your finger through a coating on the spoon, leaving a trail behind it. This will be when the mixture is around 175 degrees Fahrenheit. Then, remove from heat and stir in the vanilla. Cover and cool in the fridge for at least 6 hours or preferably overnight.
- While the custard is chilling, prepare the mix-ins.
- For the cookie dough: mix together the softened butter and brown sugar. Add the flour and stir until well combined. Add the milk and then stir in the mini chocolate chips. Allow to chill for at least 30 minutes. Roll into small pieces anytime before adding to the custard but keep chilled.
- For the peanut butter chunks: mix together the peanut butter and powdered sugar until well combined. Spread out into a thin layer on a piece of parchment paper and freeze for at least 30 minutes. Cut into small pieces anytime before adding to the custard but keep chilled.
- For the chocolate ribbons: carefully melt the chocolate chips in a small microwave-proof bowl. Melt in 10-15 second increments and stir thoroughly between intervals. Stir in the coconut oil. The best time to do this is just a few minutes before adding it to the custard. Allow it to slightly cool.
- When the custard has chilled, add to your ice cream maker and churn according to the manufacturer’s instructions. Around two minutes before the ice cream is completed churning, drizzle the chocolate ribbon mixture straight into the mixture as it churns.
- After the mixture is done churning, add the cookie dough and peanut butter chunks to the ice cream (you can add it and stir in right in the freezer bowl you churn in), then place in a freezer-safe bowl, cover, and allow to freeze for a few hours before consuming.
To adapt to gluten-free, use a gluten-free flour blend in the chocolate chip cookie dough instead of all-purpose flour. This will probably make the dough slightly more firm and possibly more grainy, but will still work great in the ice cream!
I used a natural peanut butter (as I do in all my recipes), but any peanut butter will produce an extremely similar result.
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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