Chunky Lola Cookie Dough Ice Cream
 
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The best cookie dough ice cream you'll ever have: vanilla ice cream studded with chocolate chip, oat, pecan and coconut cookie dough. Eggless cookie dough means this is safe for kids.
Author:
Yields: 4-6 servings
Ingredients
For the vanilla ice cream:
  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream, divided
  • pinch of salt
  • 1 vanilla bean
  • 6 egg yolks
  • 3/4 tsp vanilla extract
For the cookie dough bits:
  • 7 Tbsp unsalted butter, at room temp
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 2 Tbsp milk
  • 1/2 tsp vanilla extract
  • 1/2 cup + 2 Tbsp all-purpose flour
  • 1/3 cup rolled oats
  • 1/4 tsp kosher salt
  • 1 cup mini dark chocolate chunks or mini chocolate chips
  • 1/2 cup heaping pecan halves, toasted and chopped
  • 1/2 cup sweetened shredded coconut
Instructions
  1. First, make the vanilla ice cream. In a medium saucepan, warm the milk, sugar, 1 cup of cream, and salt over low heat. Stir until sugar is dissolved. Split the vanilla bean down the middle and scrape the seeds out. Add the seeds and the vanilla bean to the cream mixture. Remove from heat, cover, and let sit for 30 minutes.
  2. In a medium bowl, whisk the egg yolks together. Slowly pour about 1/2 a cup of the warm cream into the egg yolks, stirring constantly. Pour in the rest of the cream mixture, and then pour the mixture back into the saucepan (including the vanilla bean).
  3. Place saucepan over medium-low heat and stir constantly with a wooden spoon until the mixture reaches 175 degrees. It should be thick enough to coat the back of the spoon and hold a line when you draw your finger across it. Remove from heat and strain into a medium-sized bowl. Add the vanilla bean to the bowl and stir in the remaining cup of cream and the vanilla extract. Optionally, make an ice bath by placing a few handfuls of ice cubes and a splash of cold water in a large bowl and placing the bowl with the custard inside of it. (Otherwise, you can simply cool it in the bowl.) Once cooled to room temperature, place in the fridge until completely chilled, up to overnight.
  4. While the custard is chilling, make the Chunky Lola cookie dough. With an electric mixer, cream together the butter and both sugars until light and fluffy. Beat in the milk and vanilla extract.
  5. In a separate bowl, stir together the flour, oats, and salt. Add the chocolate, pecan, and coconut and stir to combine. Add to the wet ingredients and stir until thoroughly combined.
  6. Cover a baking sheet with parchment paper. Roll the cookie dough into small balls, about 1/2 tsp each, and place on the baking sheet. Freeze for at least 30 minutes, or while ice cream is churning.
  7. When ready to churn the ice cream, remove the vanilla bean. Churn in an ice cream maker according to the manufacturer's instructions.
  8. Scrape ice cream into a container. Pour the cookie dough bits in and mix until evenly incorporated. Cover and freeze for at least 2 hours before serving.
  9. Enjoy!
Notes
Vanilla ice cream from The Perfect Scoop via Brown-Eyed Baker. Cookie dough adapted from Flour.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/06/chunky-lola-cookie-dough-ice-cream/