I guess I was always bound to be an ice cream lover.
My great grandmother owned an ice cream parlor, which my grandmother grew up in. She always told my sister and I stories of growing up in the ice cream store, ones that I remember fondly.
Some of my great grandmother’s ice cream glasses have been passed down and I am grateful to be able to use them in the photos in this post!
Since everyone in my family loves chocolate, I thought that chocolate ice cream would be a good way to start off the summer. What could be better than chocolate ice cream?
This triple chocolate ice cream combines a creamy, homemade chocolate ice cream with my favorite edible triple chocolate cookie dough.
If you love this cookie dough try these delicious and addictive Triple Chocolate Cookie Dough Truffles!
If you do not have an ice cream maker or are short on time, I have included a shortcut so that everyone can make this delectable ice cream!
The ice cream in this recipe is a custard based ice cream, meaning that is uses cooked eggs. This will produce the creamiest ice cream but does require that the ice cream custard chill before being churned.
- When heating the milk, be careful not to let it burn.
- If desired, strain the ice cream base through a sieve before adding the melted chocolate.
- Be sure to cool the ice cream before churning. Otherwise, it will not freeze properly. If you are short on time, place the custard mixture in the freezer instead of the refrigerator.
- Five minutes before the ice cream is finished churning, add the cookie dough chunks. The cookie dough can be either refrigerator or freshly made. Although the chunks will be more likely to stay together if the cookie dough is slightly cold.
- In the cookie dough, I prefer to use mini chocolate chips as they incorporate better into the small cookie dough chunks.
- Once the ice cream has been fully churned, place in a sealed container and freeze until the desired consistency is reached.
Shortcut: If you do not have an ice cream maker or are short on time, I have a shortcut that will allow anyone to make this delicious ice cream!
Instead of making your own ice cream, use your favorite chocolate ice cream. Soften a quart of chocolate ice cream by either leaving it on the counter or placing it in the microwave briefly.
Once the ice cream is soft enough to stir, add the cookie dough chunks. Then freeze until the desired consistency is reached and enjoy!
Check out these other treats that are perfect for any summer occasion!
Have you ever wanted to add more chocolate to your cookie dough ice cream? Then I have the perfect summer ice cream recipe for you! This Triple Chocolate Cookie Dough Ice Cream combines a homemade, old-fashioned dark chocolate ice cream with the best triple chocolate cookie dough. Served in a cone or as a sundae, this ice cream is perfect for any party or social event and tastes as it came straight from the ice cream parlor.
- 3 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate
- 4 tablespoons unsalted butter , softened
- 1/4 cup and 2 tablespoons granulated sugar
- 1 tablespoon milk
- Pinch of salt
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 ounce semisweet chocolate , melted
- 1/2 cup mini chocolate chips
To make the ice cream base, begin by heating the whole milk in a medium saucepan over medium heat. Bring the milk to a simmer, being careful not to scorch the milk at the bottom of the pan.
While the milk is heating, whisk the egg yolks, sugar, and salt in a medium bowl. Once the milk has reached a simmer, slowly whisk into the egg yolk mixture. Return the saucepan, whisk constantly over medium heat until the mixture coats the back of a spoon. Remove from the heat and strain mixture into another bowl. Whisk in ¾ cup heavy cream and vanilla.
In a small saucepan melt the chocolate with ¼ cup heavy cream until smooth. Stir 1 cup custard mixture into the melted chocolate, then return back to the ice cream mixture. Cover with plastic wrap and refrigerate until mixture is cold.
In a large bowl of an electric mixer, beat butter and brown sugar on medium speed for 1-2 minutes. Then add the milk, vanilla, and salt, mixing to combine.
In a small bowl sift flour and cocoa powder.
Add the dry ingredients to the butter and sugar mixture. Beat on low speed until incorporated, then add the melted chocolate. Once fully incorporated, add the mini chocolate chips. Place in the refrigerator until ready to use.
Churn ice cream base in an ice-cream maker according to manufacturer directions. With 5 minutes left in the churning process, add the cookie dough.
Transfer ice cream to a sealed container and freeze for several hours, until desired consistency.
- Be careful not to let the milk burn when heating. If this does happen or the custard is not smooth, place the custard through a sieve before adding the melted chocolate.
- Make sure your ice cream base is cold before churning, otherwise the ice cream will not freeze properly.
- Be sure to use mini chocolate chips. The regular ones don’t fit as well into the cookie dough, I’ve definitely made this mistake.