Coffee Cookie Dough Ice Cream

Coffee Cookie Dough Ice Cream
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1 quart of homemade coffee cookie dough ice cream is produced.


  1. Whole milk, 8 ounces
  2. 12 ounces of thick cream
  3. 1 cup whole beans for coffee
  4. Egg yolks, 3 ounces
  5. organic cane sugar, 7 ounces
  6. Celtic sea salt, 1/2 tsp.
  7. Pure vanilla extract, 2 teaspoons
  8. 1 cup of broken-up frozen cookie dough


  • Bring the milk and cream to a simmer in a large pot. Coffee beans should be added and allowed to steep for 30 minutes.
  • Egg yolks should be whisked in a small bowl. Add the sugar gradually and whisk to mix. Put the salt in.
  • Remove the coffee beans from the cream/milk combination, then warm it up just a little. A little bit should be scooped into the egg mixture. Ladle by ladle, continue adding until all of the dairy has been absorbed into the egg mixture.
  • Pot is back on the burner. Whisk the mixture over medium heat until it reaches 145 degrees. Place a glass bowl over a sieve. After straining the custard, turn off the heat to the pan. Put the vanilla in.
  • Place the glass dish over a tub of ice (a giant bowl filled with ice). Allow to cool. Once cooled, follow the manufacturer’s instructions when using an ice cream maker. Place in a plastic container after mixing in the frozen cookie dough chunks. Before eating, freeze for at least 4 hours.

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