Active Prep: 30 min.Inactive Prep: 2 hrs. 30 min.
Difficulty: Medium
Yield: 5 cups

Chocolate Chip Cookie Dough ranks in the top five biggest sellers from the famous
Vermont duo’s wide assortment of eclectic chunky ice cream flavors. No surprise there really. It’s a
simple combination of vanilla ice cream, chocolate bits, and little chunks of delicious cookie dough
that appeals to just about everyone with a mouth. But before I could even think about how to make the
cookie dough and semisweet chocolate bits for this clone, I had to figure out how to make a creamy
vanilla ice cream base that tastes just like Ben & Jerry’s.
Part of the secret is in finding a way to keep the ice cream creamy and to delay melting so that
it doesn’t form unpleasant ice crystals when it refreezes. The way to do that is to add in some of the
same thickening agents found in the original. These natural gums help to stabilize the ice cream,
delaying any ice crystal formation. But where do we get the food gums we need? We’ll just add a
little fat-free half-and-half and Egg Beaters to the mix! These products contain the important
ingredients needed to make super creamy ice cream with no crunchy ice crystals, just like the pros do.
We’ll also use the Egg Beaters in the cookie dough since the dough is not cooked and Egg Beaters are
made from pasteurized egg that is safe to eat raw. Just before you scoop the ice cream out of your ice
cream maker (yes, you will need an ice cream machine for this recipe), you mix in the little cookie
dough chunks and the chocolate bits and get it into the freezer as quickly as possible to set up.


2 cups heavy cream
1¼ cups fat-free milk
½ cup fat-free half-and-half
½ cup granulated sugar
¼ teaspoon salt
2 large egg yolks
3 tablespoons Egg Beaters (original)
1½ teaspoons vanilla extract

3 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
1 tablespoon Egg Beaters (original)
¼ teaspoon vanilla extract
⅛ teaspoon salt
2 ounces (6 tablespoons) all-purpose flour
2 tablespoons semisweet mini chocolate chips, chopped

¼ cup semisweet mini chocolate chips
Ice cream maker

How to prepare

  1. Combine the cream, milk, half-and-half, ¼ cup sugar, and salt in a 2- or 3-quart saucepan overmedium heat. Stir often as the mixture heats until it begins to steam, 5 to 7 minutes.
  2. While the cream mixture heats, combine the egg yolks, Egg Beaters, and remaining ¼ cup sugarin a medium bowl with an electric mixer on high speed for 1 minute or until the mixture turns lightyellow.
  3. When the cream mixture is hot, pour a little into the bowl with the egg yolks while mixing totemper it (so you don’t cook the yolks). Continue mixing while adding a little more of the hot creammixture, and then add a little more while still mixing. Now that the mixture has been tempered you cansafely add the remaining hot mixture into the egg yolks. Mix well and then pour the entire contents ofthe bowl back into the saucepan and put it back over medium heat.
  4. Heat the ice cream base while stirring often until it begins to bubble and steam, 4 to 6 minutes.Turn off the heat and add the vanilla extract. Pour the ice cream base into a bowl or storage container,cover it, and place it in your freezer for 2 hours.
  5. While the ice cream base chills, make the chocolate chip cookie dough by combining the butter,sugars, Egg Beaters, vanilla, and salt in a medium bowl with an electric mixer. Mix for about 1minute. Add the flour and mix just until combined. Before adding the 2 tablespoons of mini chocolatechips, be sure you have chopped them up into smaller bits (about the size of rice) with a knife. Mix inthe chopped mini chips.
  6. Form the dough into marble-size balls with your hands, then press the balls slightly flatter intodisks. Place all of the dough chunks into a container and into the freezer.
  7. Heat up the ¼ cup of semisweet mini chips in a small glass or ceramic bowl in yourmicrowave for 30 seconds. Stir gently until the chocolate is smooth. Spoon the chocolate out onto awax paper–covered baking sheet. Place another piece of wax paper over the top of the chocolate,then press another smaller baking sheet down onto the chocolate to flatten it out to about 1/16 inch.Place the pans with the chocolate between them into your freezer to set up.
  8. When the ice cream base has cooled for a couple hours, it’s time to make the ice cream. Place amedium glass or ceramic bowl in your freezer, then pour the ice cream base into your ice creammaker and turn it on. When the ice cream is done, stop the machine and remove the paddle. Break theflattened semisweet chocolate into chunks and drop it along with the cookie dough chunks into the icecream and quickly mix it up.
  9. Spoon the ice cream into the frozen bowl you had placed in the freezer. Press a piece of plasticwrap down onto the surface of the ice cream (to keep the air out and ice crystals from forming), coverthe bowl, and freeze.

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