You know you love to enjoy Raw Cookie Dough, here is our favorite Cookie Dough Ice Cream made with Pillsbury Cookie Dough Bites. This sweet cream base Ice Cream has an added richness with brown sugar added to the recipe. It’s heavenly delicious that you will definitely want to go back for more.
Homemade Ice Cream Recipes are the BEST and we love the fun times we share when making creamy and delicious ice cream at home. The kids laugh and joke and their eyes show their excitement in waiting for it to be churned. I love the memories we make.
Cookie Dough Ice Cream is a rich and creamy ice cream dessert loaded with tiny pieces of cookie dough. Mmmm. I could eat cookie dough all day long and still go back for more. I found that Pillsbury makes a safe to each Cookie Dough in tiny balls that are perfect for this recipe. They are also sold in a nice size bag so you don’t go crazy eating too much at once.
I found the Pillsbury Cookie Dough in the refrigerated section near other cookie dough. They look like this and have a zip-loc top so you can enjoy a few and zip in the freshness for later. I personally keep them in my freezer until ready to use so I don’t eat them all before I make Ice Cream.
Ice Cream Maker and Supplies needed
I have the Cuisinart 2 Qt Automatic Ice Cream, Sorbet, and Frozen Yogurt maker. The inner cylinder needs to be frozen. I suggest 24 hours in the freezer for best results. You will also need a saucepan and either a wooden flat spoon or a silicone spatula.
Shopping List for Cookie Dough Ice Cream
Whipping Cream: Use the good stuff. I find a name brand is richer and thicker
Whole Milk: Whole milk is best, you can use 2% if needed
White Sugar: I love Dixie Crystals Sugar. It’s fine granulated sugar easily dissolves and results in a delicious sweet cream.
Brown Sugar: Dixie Crystals Sugar for the Win! Find it, use it, love it.
Egg Yolks: Large eggs work best
Vanilla Extract: Pure Vanilla Extract is best
Pinch of coarse salt
Mini Chocolate Chips: Semi Sweet Mini Chips are perfect. You could also use regular size chips too.
Pillsbury Cookie Dough: I’m in love with these bite size cookie dough bites. They are safe to eat raw and enjoy
I find it easiest to gather all the ingredients and prep everything first. That way I don’t forget anything and if I have any little hands wanting to help that it’s easier for them to be involved too.
Start by separating the egg whites from the yolks. Crack the egg in half and using the egg shell allow the egg white to drip off into another bowl. Place egg yolk into a separate bowl and discard egg whites.
Add ½ cup sugar to egg yolks and whisk together. The mixture will be thick and bright yellow. The more you whisk the thinner it will be come and the color will change from bright yellow to a pale yellow color.
In a medium size sauce pan over medium heat add brown sugar, whipping cream, milk, salt and vanilla extract and stir to combine. Allow mixture to heat up but DO NOT bring to a boil. You only want to raise the temperature to about 165 degrees. The cream mixture will be steamy and hot.
How to Temper Eggs
Tempering eggs is really simple once you understand what you are doing. So let me help you. Tempering eggs means to bring eggs up to the temperature to the rest of the ingredients. Cold eggs added to hot ingredients will instantly scramble eggs leaving a texture you do not want in most recipes. By slowly bring eggs up to the same temperature you eliminate the possibility of them scrambling.
Once milk mixture reaches about 165 degrees pour about ½ cup into whisked egg yolks and whisk together. Then add another ½ cup of milk mixture to egg mixture and whisk. Once everything is combined, pour egg mixture into remaining milk mixture in sauce pan and whisk everything together.
Heat mixture to 175 degrees to fully cook eggs. Again the mixture will be hot and steamy but will NOT be boiling. Using a thermometer to monitor temperature is ideal and to ensure proper cooking and results. I’m often asked how eggs in Ice Cream make a difference. Let me tell you.
Eggs in Ice Cream
Eggs help make Ice Cream creamy and custard like. They also help to reduce an icy texture that often happens with homemade ice cream. Using Eggs as an ingredient also helps homemade ice cream more scoopable and hold it’s shape when on a cone.
(How to make Cookie Dough Ice Cream Continued)
Cream mixture needs to cool in refrigerator for about 4 hours. You can also place mixture into a water bath to cool quicker. Fill a large bowl with ice and place saucepan on top of ice. Continue to stir cream mixture in saucepan to help cool mixture. Adding ice cubes to larger bowl as needed to reduce cream temperature to below 50 degrees.
Once cream mixture is properly cooled, pour mixture into Ice Cream Maker and follow directions on your own individual maker. The Cuisinart model that I have will churn and process for about 30-40 minutes. The colder the cream mixture the better I find in churning the ice cream.
At the end of the churning process add mini chocolate chips to Ice Cream and allow to be mixed through. Cut Pillsbury Cookie Dough into half and added to ice cream to be mixed in reserving some for on top.
Place Ice cream into a loaf pan or a sealed container placing remaining cookie dough pieces on top and freeze for at least 2 hours before serving.
Cookie Dough Ice Cream is wonderful served in a Waffle Cone or Bowl, with mini Chocolate Chip Cookies as garnish or in a bowl with a drizzle of chocolate syrup. Yum!
Can you put Raw Cookie Dough in Ice Cream
The Pillsbury Cookie Dough bites are safe to eat raw and is labeled Safe to Eat on the package.
How long does Homemade Ice Cream Last
When properly frozen Homemade Ice Cream will last for months. In my home it’s eaten almost instantly.
How to Serve Cookie Dough Ice Cream
It goes without saying that you can serve Cookie Dough Ice Cream any way you like! Try making a Cookie Sandwich using Chips Ahoy Cookies, or serve in a Waffle Cone or Bowl. It’s also delicious served on top of Homemade Chocolate Chip Cookies too. Make it a sundae and top with whipping cream, chocolate sauce drizzle and a cherry.
Cookie Dough Ice Cream
- 2 Cup Heavy Whipping Cream
- 1 1/2 Cup Whole Milk
- 1/2 Cup Sugar Granulated
- 1/4 Cup Brown Sugar
- 3 Egg Yolks
- 1 teaspoon Vanilla Extract
- Kosher Salt Pinch
- 1/3 Cup Semi Sweet Chocolate Chips Mini
- Pillsbury Cookie Dough Poppins
- In heavy sauce pan combine Whipping Cream and Whole Milk, Vanilla extract with 1/4 Cup Brown Sugar .
- Heat over medium heat until hot but do not allow mixture to boil.
- In separate bowl combine Egg Yolks with 1/2 cup granulated Sugar and combine. Mixture will be thick and bright yellow. Whisk until a light yellow color and thin ribbonlike texture.
How to Temper Eggs
- Once mixture reaches about 160 degrees, pour about 1/2 cup into egg yolk mixture and Whisk together slowing raising temperature of the eggs. Then Add another 1/2 cup of milk mixture to eggs and continue whisking.
- Then add egg and milk mixture back into remaining milk mixture and whisk together. Mixture will be thin.
- Heat over medium heat until mixture reaches 175 degrees. Remove from heat and stir in Vanilla and Salt.
- Chill cream mixture for up to 4 hours in Refrigerator or overnight. Mixture should be below 50F degrees before adding to Ice Cream Maker
- Pour mixture into Ice Cream Maker and follow directions for Ice Cream Machine. The Cuisinart 2.0 takes about 30 minutes to churn. I recommend freezing cylinder for a minimum of 24 hours before using.
- Once frozen remove and place into air tight container and freeze for 2 hours before serving. Store up to 1 month.