Chips Ahoy ice cream is a buttery brown sugar ice cream generously filled with cookie pieces and mini chocolate chips. It’s a whole new cookies and cream ice cream and I’m loving it.
Cookies and Cream Ice Cream
I have a very well-established fondness for cookies and cream ice cream and there appears to be no end to the ways we can incorporate cookies into ice cream around here. This Chips Ahoy ice cream is the newest favorite in my home.
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Chips Ahoy Ice Cream
You’ll need the following ingredients to make this ice cream:
- lightly brown sugar
- butter
- heavy cream
- milk
- vanilla extract
- kosher salt
- Chips Ahoy chocolate chip cookies
- miniature semi-sweet chocolate chips
Combine the butter and sugar in a medium-size saucepan over medium heat. When the butter has melted, stir to combine the melted butter with the sugar. Continue stirring until the sugar dissolves. Remove from the heat.
Very slowly, pour the heavy cream into the hot mixture, while whisking constantly. Continue whisking until smooth, taking care to scrape the bottom of the pan as you stir. Add the milk, vanilla, and salt and whisk again until smooth. Refrigerate until cold, at least 2 hours.
When ready to churn the ice cream, pour the mixture into your ice cream maker and process it according to your machine’s manufacturer’s directions.
Scatter about 1 cup of cookie pieces in the bottom of a freezer-safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, sprinkle the ice cream with another cup of cookie pieces, and sprinkle with mini chocolate chips if desired.
Spread the ice cream across the container and top with the remaining cookie pieces and more chocolate chips. Freeze until firm.
Servings: 6 servings
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Combine the butter and sugar in a medium-size saucepan over medium heat. When the butter has melted, stir to combine the melted butter with the sugar. Continue stirring until the sugar dissolves. Remove from the heat.
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Very slowly, pour the heavy cream into the hot mixture, while whisking constantly. Continue whisking until smooth, taking care to scrape the bottom of the pan as you stir. Add the milk, vanilla, and salt and whisk again until smooth. Refrigerate until cold, at least 2 hours.
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When ready to churn the ice cream, pour the mixture into your ice cream maker and process it according to your machine’s manufacturer’s directions.
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Scatter about 1 cup of cookie pieces in the bottom of a freezer-safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container, sprinkle the ice cream with another cup of cookie pieces, and sprinkle with mini chocolate chips if desired.
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Spread the ice cream across the container and top with the remaining cookie pieces and more chocolate chips. Freeze until firm.
Calories: 507kcal · Carbohydrates: 41g · Protein: 4g · Fat: 38g · Saturated Fat: 23g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 9g · Trans Fat: 1g · Cholesterol: 103mg · Sodium: 230mg · Potassium: 185mg · Fiber: 0.4g · Sugar: 35g · Vitamin A: 1290IU · Vitamin C: 0.4mg · Calcium: 116mg · Iron: 0.4mg
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