Homemade Coffee Cookie Dough Ice Cream

Sweet Cream Cookie Dough (#glutenfree) Ice Cream | @Susan Salzman | www.theurbanbaker.com

If it were up to the kids, ice cream would be a freezer “staple”. My list of staples includes; lentils, quinoa, brown rice, black beans, cheese, nuts – all kinds, tahini, coconut milk, and the usual cast of characters to creating whole meals. Ice cream is not on my list. As a rule, I do not buy ice cream at the grocery store. The problem being, when it is in the house it becomes the obsession. Rather than a bowl of fruit or hummus and veggies for an after school snack, the kids go right for the freezer. It bugs me.

Cookie Dough readliy available in the freezer becomes multi purpose | @Susan Salzman | www.theurbanbaker.comLos Angeles has been experiencing a month long heatwave. Turning on my oven has been avoided at all costs. With an excessive amount of egg yolks residing in my fridge, ice cream has become the weekly sweet treat. What I love most about this particular recipe, is that the custard embodies fridge staples, making it easy to adapt it to a “flavor of the day or week”. With pre made cookie dough on hand, one of my kids favorite flavors can be achieved in less than 30 minutes.

I Scream You Scream | @Susan Salzman | www.theurbanbaker.comNot to mention, no need to get anywhere near the oven!

 

Homemade Coffee Cookie Dough Ice Cream


Ingredients

8 oz. whole milk
12 oz. heavy cream
1 cup whole coffee beans
3 oz. egg yolks
7 oz. organic, cane sugar
1/2 tsp. Celtic sea salt
2 tsp. pure vanilla extract
1 cup frozen cookie dough, cut into pieces

Instructions

• in a heavy duty pot, bring the milk and cream to a simmer.
• add coffee beans and let sit for 30 minutes to infuse the coffee beans.
• in a small bowl, whisk the egg yolks. gradually, add the sugar and whisk to combine. add the salt.
• discard the coffee beans from the cream/milk mixture and reheat, slightly. ladle a small amount into the egg mixture. keep adding, ladle by ladle, into the egg mixture until all of the dairy has been incorporated.
• return pot to the stove. over medium heat, whisk until the mixture reaches 145 degrees.
• set a strainer over a glass bowl. remove the pan from the heat and strain the custard.
• add the vanilla.
• set the glass bowl over an ice bath(a larger bowl filled with ice). let cool completely.
• once cool, process in an ice cream maker according to the manufacturer’s directions.
•mix in the frozen cookie dough pieces and place in a plastic container. freeze for at least 4 hours before eating.

The Urban Baker / SusanSalzman.com

More Favorite Ice Cream Flavors Around the Web:
Reeses Brownie Ice Cream Cake – Bakers Royale
Butterscotch Pecan Ice Cream – The Urban Baker
Ice Cream Cupcakes – Tidy Mom
Lemon Poppyseed Ice Cream – Noble Pig
Bottomless Pits Vegan Ice Cream – Bittersweet Blog

Showing 16 comments
  • Lynna
    Reply

    This is awesome! 🙂 Coffee + cookie dough!

  • Kim
    Reply

    This ice cream looks good!

  • TidyMom
    Reply

    coffee cookie dough ice cream? oh my! that sounds like heaven!!

  • Nancy@acommunaltable
    Reply

    That’s it… I am definitely moving to your house…. and am NOT showing this post to my family… otherwise I will have nothing else in my freezer except this!!!

    • Susan
      Reply

      Oh, Nancy – I would so love that. I truly believe in “communal living”, hoping to achieve that one day!

  • Reply

    Running to the freezer day after day for snacks would bug me too. I also don’t buy ice cream from the grocery store. I would prefer some fruit with a little fair trade dark chocolate candy on the side. It totally satisfies me. Thanks for sharing this great recipe!

    • Susan
      Reply

      Ice cream can be such wasted calories. I am trying so hard to just put our fruit and veggies as snacks – the perfect prelude to dinner!

  • marla
    Reply

    Coffee and cookie dough are two of my favorite ice cream flavors! This looks great Susan 🙂

  • Madonna
    Reply

    How many yolks = 3 oz ?

    • Susan
      Reply

      Hi Madonna – a large egg yolk weighs anywhere from 19-21 grams and about .70 ounces. So if you are looking at 3 ounces, it will typically be about 3 egg yolks. I hope this helps! Susan

      • Madonna
        Reply

        I made this ice cream today without the cookie dough. It is absolutely delicious. This recipe will be the perfect base of any flavor. Thank you so much for a keeper recipe.

  • aida mollenkamp
    Reply

    Ice cream easily becomes a habit for my boyfriend too so I never have it around. This, however, I’ll make for a special occasion!

  • Deliciously Organic
    Reply

    Sounds like a great kitchen staple to me! 😉

  • Reply

    Hahaha, I’m with Carrie I’d like to make this a regular at my house too.

  • Esi
    Reply

    Ooh, love this combination of coffee and cookie dough.

  • Café Cup
    Reply

    It is nice to give kids sweet treats sometimes but we should impose limitations. Good post.

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