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Ingredients
Scale
- 5 tablespoons butter melted and slightly cooled
- ⅓ cup light brown sugar packed
- ½ cup all-purpose flour
- ½ teaspoon vanilla extract
- ½ cup chocolate chips chopped
- 2 cups heavy cream
- 1 cup half and half or milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and heat treat the flour by baking it in an oven-safe dish for 5 minutes until it reaches a temperature above 160°F. Allow to cool afterward.
- In a bowl, cream together the melted butter and brown sugar until smooth. Add vanilla extract and mix well, then incorporate the cooled flour and fold in the chopped chocolate chips.
- Refrigerate or freeze the dough mixture until it firms up slightly for easier mixing in the ice cream.
- In a large mixing bowl, combine the heavy cream, half and half, granulated sugar, and vanilla extract, then mix until well blended.
- Pour the mixture into an ice cream maker and follow the manufacturer's instructions for churning.
- In the final minutes of churning, add small spoonfuls of cookie dough into the ice cream.
- Transfer the finished ice cream to a container and store it in the freezer.
Notes
Ensure the flour is properly heat-treated to eliminate any raw taste.
You can substitute half and half with milk based on your preference for creaminess.
For extra flavor, add a pinch of salt to the cookie dough.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 19g
- Sodium: 50mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg