Oh yes I did. I really didn’t have a choice, you see. I had leftovers that I had to use up: chocolate sandwich cookies from the oreo cupcakes I made for one of my student’s birthday; eggless chocolate chip cookie dough from the cookie dough truffles I made for a friend’s Halloween party (kept fresh in the freezer); and heavy cream from the roasted sweet potato cheesecake I made for Thanksgiving.
I’m not rescinding what I wrote in this post about craving healthier desserts, nor what I wrote in this post about eating lighter between the holidays. I find it easier to slowly make my way through a batch of homemade ice cream than a batch of homemade baked goods. Whereas cookies sit out on the counter calling my name every time I enter the kitchen, ice cream gets tucked away in the freezer for when true cravings strike. Ice cream also stays fresh for much longer than baked goods; this obvious fact takes away the pressure to consume the fruit of my efforts before it goes bad.
The 3:1 ratio of 2% milk to cream, respectively, creates an ice cream significantly lower in fat that regular ice cream without completely sacrificing the rich flavor. The crushed sandwich cookies and bits of cookie dough elevate the vanilla ice cream to a new – delicious! – level. The cookie crumbs become almost fully immersed in the ice cream, ensuring a chocolaty flavor with every bite. The pieces of cookie dough remain fairly soft despite the freezing process, and provide a nice textural contrast.
Chocolate Chip Cookie Dough Cookies & Cream Ice Cream
yields about 10 servings
- 1 cup heavy cream
- 3 cups 2% reduced-fat milk
- 3 egg yolks
- 2/3 cup cane (or granulated) sugar
- 1 tsp pure vanilla extract
- about 6 chocolate sandwich cookies, crushed (I used Back to Nature Classic Creme cookies)
- 3/4 cup small pieces of eggless chocolate chip cookie dough (I used frozen leftovers from this recipe by Paula Deen)
- With an electric mixer, beat the sugar and egg yolks in a large bowl until thick and pale yellow. Set aside.
- Combine cream, milk, and vanilla extract in a large saucepan over medium-high heat. Bring just to a simmer, stirring occasionally with a whisk. Reduce stove heat to medium-low. Remove pan from heat.
- Slowly pour half of the scalded milk mixture into the egg and sugar mixture, whisking constantly.
- Pour the combined mixture back into the pan, and cook over medium-low heat until a thermometer reads 160*F, whisking constantly.
- Pour the hot liquid into a clean bowl, and place bowl into a larger bowl filled with ice. Let the ice cream base cool to room temperature, then chill in the refrigerator until cold.
- Churn the ice cream according to your ice cream machine manufacturer’s instructions. When there is about 5 minutes of churning left, add in the crushed sandwich cookies and pieces of chocolate chip cookie dough.
- Spoon the soft ice cream into a freezer-safe container and freeze until ready to serve.