Chocolate Chip Cookie Dough Ice Cream

Ingredients

Directions

1. Heat-treat the flour in the oven at 350°F (175°C), stirring occasionally, until it reaches 165°F (74°C) throughout. Let it cool completely. Use commercially heat-treated flour if available.
2. In a mixing bowl, cream together the softened butter and brown sugar until smooth.
3. Mix in 2 Tbsp milk, 1/2 tsp vanilla extract, and 1/4 tsp salt.
4. Gradually add the cooled heat-treated flour, mixing until a soft cookie dough forms.
5. Fold in 1/2 cup mini chocolate chips.
6. Roll the cookie dough into small bite-sized pieces and refrigerate until firm.
7. In a separate bowl, whisk together the heavy cream, whole milk, granulated sugar, 1 Tbsp vanilla extract, and 1/8 tsp salt until the sugar dissolves.
8. Refrigerate the ice cream mixture until thoroughly chilled.
9. Pour the mixture into an ice cream maker and churn for 20–25 minutes, or according to the manufacturer's instructions.
10. Transfer half of the churned ice cream into a freezer-safe container.
11. Scatter half of the cookie dough pieces over the ice cream, along with additional chocolate chips if desired.
12. Add the remaining ice cream and cookie dough pieces, gently folding to distribute them.
13. Cover and freeze for at least 4 hours, until firm enough to scoop.
14. Serve in bowls or waffle cones with extra cookie dough pieces on top.