Chocolate chip cookie ice cream
I’ve posted my homemade vanilla ice cream recipe and I’ve also posted my version of the classic Toll House chocolate chip cookies. Now, let me tell you how I combined those two lovely sweets to make the best ice cream I’ve created so far. And it wasn’t even my idea.
My younger daughter, Alex, and I were in the supermarket last week and we were debating what ice cream flavor we should make next. She wanted mango ice cream but it isn’t mango season and fresh mangoes in the market are very expensive and not at all sweet. Then, Alex said, “Cookies and cream.” I paused and thought about it. Buying cookies, crushing them and throwing them into the ice cream maker isn’t exactly my idea of fun and exciting so I decided I’d bake the cookies that would go into the ice cream. And so I did.
The result is really, truly, utterly delicious.
- Make the vanilla ice cream.
About ten minutes before the ice cream is done, chop the chocolate chip cookies into small pieces. My ice cream maker says never to add solid ingredients that are larger than a chocolate morsel so I used the size of a chocolate morsel as a guide. Check the instructions of your ice cream maker manufacturer to know how small you need to chop your cookies.
About three minutes before the ice cream is done, add the chopped chocolate cookies. Allow the ice cream maker to churn just long enough to evenly distribute the chopped cookies.
Serve the ice cream at its soft-serve stage or freeze to firm it up.
Place a chocolate chip cookie on a plate or saucer, top with a scoop of chocolate chip cookie ice cream and drizzle with chocolate syrup.
Cooking time (duration): 30 minutes (processing time in ice cream maker; excludes preparation and chilling of custard)
Number of servings (yield): about 2 quarts
Meal type: dessert