We’re making another ice cream this week, and this time it’s vanilla. I’m definitely a chocolate ice cream lover, so of course I had to find some way to spice this up. I decided to add chocolate chip cookie dough to the batter. It’s one of my favorite ice cream flavors, but I’ve never made it before, so I decided this would be the perfect time.
I had some doubts about this ice cream, since I’ve already found a great ice cream that I love. The recipes are very similar, but David Lebovitz’s calls for a higher ratio of heavy cream, so the texture is creamier. This ice cream was still great, though, and was a great base for the cookie dough add-in. The recipe for the cookie dough is below, and you can view the vanilla ice cream recipe on Lynne’s site, who chose it for TWD this week.
Chocolate Chip Cookie Dough
Source: The Perfect Scoop by David Lebovitz
5 tablespoons salted butter, melted (I used unsalted and added a little bit of salt)
1/3 cup packed light brown sugar
¼ cup flour
½ teaspoon vanilla extract
½ cup walnuts, pecans, or hazelnuts, toasted and coarsely chopped (I omitted)
¾ cup semisweet or bittersweet chocolate chips
In a medium-sized mixing bowl, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla, nuts, and chocolate chips.
Form the dough into a disk about ½ inch thick, wrap it in plastic wrap, and refrigerate until firm. Once chilled, unwrap the disk and chop the dough into bite-sized pieces, then store in the refrigerator until ready to mix in.