If you like chocolate chip cookies, get ready for a chocolate chip cookie overdose with two crisp cookies sandwiching cold and creamy ice cream, dotted with chocolate chip cookie dough chunks. Now say that three times fast!
To get started on this chocolate chip extravaganza, bake off some chocolate chip cookies. If you are pressed for time, store bought cookie dough or already baked cookies will work.
Chocolate Chip Cookies
Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
6 Tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Directions:
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Mix the flour, baking soda and salt together. Set aside.
Beat the butter and sugars until smooth (2 minutes). Add the egg and vanilla, and mix until combined. Slowly add the flour mixture, and mix until just incorporated. Stir in the chocolate chips.
Using a small ice cream scoop or a spoon, drop the dough onto the prepared baking sheets.
Bake the cookies until the edges and bottom are lightly browned, or 7 minutes. Let the cookies cool for 5 minutes on the baking sheet, and then transfer to a cooling rack or plate until completely cooled.
Chocolate Chip Cookie Dough Ice Cream 2 Ways
To make this ice cream, first make the cookie dough pieces. If you are lazy, buy some cookie dough and stir it into your ice cream (just know your ice cream may contain raw eggs). The recipe below is egg-free.
Eggless Chocolate Chip Cookie Dough
Ingredients:
1/2 cup butter, room temperature
1/4 cup white sugar
1/2 cup light brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 Tablespoons milk
3/4 cup flour
1/2 mini chocolate chips
Directions:
Cream butter with the sugars. Add salt, vanilla and milk. Mix well. Then incorporate the flour. Lastly add in the mini chocolate chips.
Cover and refrigerate for at least 30 minutes. Afterwards, portion into small pieces and place on a cookie sheet.
Freeze the cookie dough pieces until ready to use.
Then make one of the two ice cream bases. Or, buy ice cream and let it thaw for 30-45 minutes at room temperature. Then stir in chocolate chip cookie dough chunks.
Ice Cream Base With a Machine
Ingredients:
1 cup white sugar
1 1/2 cups milk
2 eggs, beaten
1 cup milk
1 teaspoon vanilla
Directions:
Stir sugar and 1 1/2 cups milk together in saucepan, and heat to a simmer over medium-low heat. Remove from heat and whisk 1/2 of sugar mixture into eggs. Pour back into the pan and stir in the remaining 1 cup milk.
Continue to cook over medium-low, stirring constantly until the mixture thickens enough to coat the back of a spoon. To test this, dip a spoon in and run your finger along the back of the spoon. If the line made by your finger stays, then the custard is thick enough.
Take the custard off the heat and whisk in vanilla.
Strain custard base through a sieve to remove any traces of cooked egg.
Churn in an ice cream machine. Then scoop into a container and mix in frozen cookie dough pieces. Freeze until solid before sandwiching in between chocolate chip cookies.
Ice Cream Base Without a Machine
Ingredients:
1 pint heavy whipping cream
1 14 ounce can sweetened condensed milk
Directions:
Whip heavy whipping cream until stiff peaks form. Use an electric beater for best results. Otherwise, whipping by hand may take around half an hour.
Then fold in sweetened condensed milk.
Mix in frozen cookie dough pieces.
Freeze until solid before sandwiching in between chocolate chip cookies.
After making chocolate chip cookie dough ice cream, take two baked chocolate chip cookies, scoop some ice cream in between, and wrap in foil to freeze for later. Or, consume immediately before these chocolate chip cookie overloaded ice cream sandwiches melt all over you. Enjoy!
By Eugenia Chen and Shanthi Chackalackal
