Chocolate, Desserts, Gluten Free and/or Paleo, Ice Cream, Sorbet, Popsicles

Cookie No-Dough Ice Cream

July 25, 2011
It has been SO hot lately!!!  We have been living in New York for a couple months and the weather has been hot. It mostly stays around the 80s – sometimes going a little up and a little down.  But let me tell you – Summer has hit and it has hit hard! On Friday the temperature was 113 by our house!  Can you believe it?!  113!
All last week it was hot, probably somewhere around the 90s, but on Friday it hit a new level.  We get in our car (luckily we have a car in New York and don’t have to walk everywhere in this horrible heat), and the temperature says 115.  We were shocked!  But we thought – it will go down, the car must have read a higher temperature.  And then after driving for more than 30 minutes it only went down to 113, and stayed there for a while!  Now we knew the temperature was accurate and couldn’t believe it was that hot in New York.  Thank goodness we have air conditioning or I wouldn’t be able to handle it!  Unfortunately Steve had to go to the Baseball field in that heat where they are outside most of the time.  He just had to bear the heat and sweat (a lot!).
After Friday the temperature went down but it was still hot – around 100 degrees.  In comparison to Fridays heat it’s not as hot, but anything in the 100s (or even high 90s) is hot!  And don’t think it drastically cools down at night.  We came home on Friday after Steve’s baseball game and it was 102 at 10pm – now that’s crazy!  I can’t wait for this heat wave to end and get back to normal weather (if you can say high 80/low 90 with a bunch of humidity is normal?).
With this heat wave happening it’s perfect time for Ice Cream month to progress.  This week is the last week of this joyous month filled with Ice Cream.  All week I have yummy ice cream related treats to show you.  And to start off this week I have a delicious Cookie No-Dough Ice Cream to show you!  I’m sure when you read the title of this ice cream you were confused by the “No-Dough” part.  Well, you know the Chocolate Chip Cookie Dough Ice Cream that has the balls of cookie dough in it?  This ice cream is a play off of that.  Instead of a vanilla ice cream with cookie dough balls all throughout, this is an ice cream that tastes like the cookie dough balls, with no actual cookie dough included.  Now doesn’t that sound good?!
When I was looking for a recipe for Chocolate Chip Cookie Dough Ice Cream, this recipe really caught my eye.  The reason being that I always just eat the cookie dough balls out of the ice cream and leave most of the vanilla ice cream.  So when I could have an ice cream taste like those cookie dough balls I knew I had to try it!  After tasting this recipe it was exactly what I was looking for – an Ice Cream with chocolate chunks all throughout that tastes like cookie dough. Yum!
This recipe calls for dark brown sugar and unfortunately I only had light on hand. That is why the color is more white.  If I had used dark brown sugar it would be a darker brown and look more like cookie dough.  However, I don’t think it would have changed the taste too much if I used dark – It probably would just highlight the cookie dough flavor more. Next time I make this I will use dark brown sugar and let you know how it goes.  No matter which way, I really liked the taste of this ice cream and am very happy with the way it turned out!
Tune in all week for more Ice Cream related posts :)!


Cookie No-Dough Ice Cream
For Printable Recipe, Click here!
Makes: 1 quart of Ice Cream
3 tbsp. Unsalted Butter
2 cups Half and Half
2/3 cup Brown Sugar (preferably dark, but light will work)
4 Egg Yolks
1/8 tsp. Salt
2 tsp. Pure Vanilla Extract
1 ½ cups Milk, Cold
1 cup Chocolate, Chopped (I used Vahlrona)
Melt the butter in a small saucepan.  Add the half and half until scalding, where bubbles form around the edges and it hasn’t reached the boiling point.
While the half and half is heating up, whisk together the brown sugar and egg yolks until pale is color.  Slowly add the scalding half and half to the egg yolk mixture, whisking constantly – this is called tempering the eggs, making sure that you don’t cook the egg while whisking in the hot liquid.  Return the mixture to the saucepan and whisk in the salt and vanilla.  Heat the mixture until it has thickened and reached 170 degrees F.
Transfer the mixture to a bowl and place in the refrigerator to chill, at least 2 hours, preferably overnight.  When the mixture has thoroughly chilled whisk in the cold milk.  Pour the mixture into your ice cream machine and freeze according to manufacturer instructions.  When the ice cream is almost done freezing, add in the chopped chocolate.  Scoop into in a sealed container and freeze for at least a few hours until hardened.  Serve and enjoy :)!
Recipe from Joy the Baker, who adapted it from The Kitchy Kitchen.

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  • Melissa July 25, 2011 at 2:54 pm

    Special request 🙂
    Will you do some type of peanut butter something or other for Wednesday’s post so I can make it for Mike’s bday on Thurs?!
    SOmething that won’t be too hard for me though haha or even something fruity but no double chocolate stuff or lemon stuff

  • iamraena December 1, 2011 at 7:31 pm

    what kind of milk, whole, reduced, organic, etc. Does it matter.

    Thanks in advance

  • Krissy's Creations December 2, 2011 at 12:46 am

    Whole milk works the best, however you can use 2% as well.  Hope this helps 🙂