Classics Never Go Out of Style: Cookie Dough Ice Cream

When it comes to baking, I love classic flavors, starting with vanilla. I cringe a little every time someone uses the word ‘vanilla’ to insult someone because in my mind it isn’t boring - it’s classic. That’s why I love using vanilla ice cream as a base for everything. I mean come on, it’s hard to mess something up that starts out so delicious, right? Along those same lines, I’m a firm believer that nothing was ever made worse by adding cookie dough.

We had our first snow of the season this weekend in Virginia and it was followed by a series of incredibly frigid winter days. Something about cold weather gives me serious ice cream cravings. Anyone else crave frozen goodness when the temperature drops?

Cookie dough ice cream is the perfect blend of pure vanilla flavor and sweet raw cookie goodness. I scooped myself a bowl of the ice cream, added some magic shell chocolate sauce and all of a sudden it was gone. I’m not sure whether I blacked out or whether I just need to start practicing more mindful eating but what I do know is that the one bowl wasn’t enough.


  • 2 Cups heavy cream
  • 1 Cup milk
  • 1 ½ Cups (300g) granulated sugar
  • 4 Large egg yolks
  • 1 Teaspoon vanilla extract
  • Seeds from 1 vanilla bean
  • 8 Tablespoons unsalted butter, softened
  • ¼ Cup (50g) brown sugar
  • ¼ Cup applesauce
  • 1 Teaspoon vanilla extract
  • 1 ¾ Cup (218g) flour
  • ½ Teaspoon salt
  • 1/2 Cup mini chocolate chips


  • Heat cream and milk in a saucepan over medium heat until just simmering
  • In a large bowl, vigorously whisk together ¾ cups granulated sugar (reserve the rest for later) and egg yolks
  • Mix in vanilla extract and vanilla bean seeds
  • Once cream is simmering, temper into egg mixture
  • Refrigerate until completely cool (about 8 hours, or overnight)
  • While the ice cream batter cools, make the cookie dough
  • Cream together butter, sugars, applesauce and vanilla extract in a large bowl
  • In a medium bowl, whisk together flour, baking soda and salt
  • Set mixer to low and mix the dry ingredients into the wet ingredients
  • Mix in the chocolate chips
  • Refrigerate until ready to use
  • Once Ice cream batter is cool, churn according to manufacturer’s instructions
  • During the last few minutes of the churning process, form the dough into teaspoon-sized balls and drop into ice cream
  • Store in an airtight container in the freezer until ready to eat