RecipesHomemade Ice Cream and Cookie Dough

Jul 23, 2018by SpoonIt0

Homemade ice cream is an inexpensive luxury, and an easy one. In this recipe, we use lots of fresh cream, not milk, which makes a dense and satisfying mixture. The key to great flavor is using whole vanilla beans.

Please note that this recipe requires you to have an ice cream maker. If you don’t have one, simply buy some gourmet vanilla ice cream and mix in the cookie dough as per the instructions. Just as delicious!

Prep Time – 35 mins
Total Time – 3 hours 35 mins
Yield: Approximately 1 litre


  • 1 kg of Spoon It! Edible Cookie Dough (Choc Chip Flavour)
  • 4 cups cream
  • 1/2 vanilla bean, split lengthwise
  • 9 egg yolks
  • 3/4 cup sugar


  1. Using your hands, roll the edible cookie dough into a long thin rope; then cut into small bits. Refrigerate these pieces until ready to use.
  2. Make the Ice Cream Base: In a saucepan over medium heat, heat the cream and vanilla, whisking occasionally, to make sure the mixture doesn’t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off and remove from the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
  3. Heat over medium heat, stirring constantly with a wooden spoon. At 70 degrees C., the mixture will give off a puff of steam. When the mixture reaches 82 degrees C, it will be thickened and creamy, like eggnog. (If you don’t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When it is ready, quickly remove it from the heat.
  4. Meanwhile, put 2 handfuls of ice cubes in the bottom of a bowl, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve (to remove the vanilla bean pieces and cinnamon sticks) into the smaller bowl. Chill for 3 hours.
  5. Freeze the cream mixture in an ice cream maker according to the manufacturer’s instructions. Meanwhile, put a bowl in the freezer. When the ice cream is frozen, remove the bowl from the freezer, and transfer the ice cream to it. Fold in the chocolate chip cookie dough (you may not need all of it). Pack the ice cream into sealable containers and return to the freezer.

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