Copycat Recipe: Ben & Jerry’s Cookie Dough Ice Cream!

You’ve waited long for this recipe, but trust me, it’s worth the wait! In my last post, for Munchday, I posted a recipe for totally safe to eat cookie dough with a little hint that this would be great in ice cream..

Now get ready for:

Make your own Ben & Jerry’s Cookie Dough ice cream at home.

All you need is a freezer and preferably an ice cream maker, although this will work great without one, too. This recipe will make about 1 liter of ice cream.

Ingredients

2 large (pasteurised) eggs
150 gr sugar
500 ml heavy cream
250 ml milk
2 tsp vanilla extract
350 gr cookie dough
50 gr chocolate chips

Start with chopping your cookie dough in bite-size pieces and putting them in the freezer with the chocolate chips, until ready to use.

Whisk the eggs in a large mixing bowl until light and fluffy, about 2 minutes. Slowly add in the sugar and whisk until it has dissolved completely and is nicely blended, about a minute more. Heat the milk in a saucepan to 65°C, but be careful not to boil it. Slowly add the milk to the egg mixture, whisking continuously. The heated milk will make sure that the eggs are pasteurised, if they weren’t already, to kill off any bad bacteria (like salmonella). Set it in the fridge to cool.

Once the mixture has cooled, add in the heavy cream and whip it up a little. Add the vanilla extract and stir to combine. Transfer the cream mixture into your ice cream maker and freeze according the manufacturer’s instructions or put it in a freezer-safe container and freeze for about an hour. When the ice cream is quite stiff, about a minute before it is done in the machine and after an hour in the freezer, add the chopped cookie dough. Be sure to wait until the very last moment, otherwise your cookie dough will get sticky and unmanageable. Continue freezing until it has the right consistency.