Copycat Ben & Jerry’s Cookie Dough Ice Cream
Equipment
Ingredients
Ice Cream Base
whole milk (cold)
500 ml
heavy cream (cold)
250 ml
granulated sugar
150 g
egg yolks
4 pcs
vanilla extract
10 ml
Cookie Dough Chunks
unsalted butter (softened)
115 g
light brown sugar
100 g
granulated sugar
50 g
egg
1 pcs
all-purpose flour (heat-treated)
150 g
salt
3 g
chocolate chips
150 g
Instructions
Heat-treat the flour
Spread flour on a baking sheet and bake at 175°C for 5 minutes to eliminate bacteria.
Prepare cookie dough
Cream butter with both sugars, add egg, then mix in heat-treated flour, salt, and chocolate chips.
Chill cookie dough
Form dough into small chunks and freeze for 30 minutes until firm.
Prepare ice cream custard
Heat milk and cream, whisk egg yolks with sugar, temper yolks, then cook until thickened.
Chill custard base
Strain custard, add vanilla, and refrigerate for 2 hours until completely cold.
Churn ice cream
Churn chilled custard in ice cream maker according to manufacturer instructions.
Add cookie dough chunks
Fold frozen cookie dough chunks into freshly churned ice cream.
Freeze final ice cream
Transfer to container and freeze for 2 hours to firm up before serving.
Original recipe
Storage
Store in airtight container to prevent freezer burn. Allow 5 minutes at room temperature before scooping for easier serving.
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