Homemade Chocolate Ice Cream with Peanut Butter Cookie Dough has been a dream of mine for years. Imagine this as the Cookie Dough Ice Cream 2.0. I’ll show you just how to make chocolate ice cream at home that is studded with peanut butter cookie dough throughout. Perfect in an ice cream sandwich or on a waffle cone. Move over Ben & Jerry’s, there’s a new flavor in town!
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I am a huge chocolate lover. I take after my mom with that love. Whenever I am asked the question of which chocolate I like the most, I can’t discriminate and I say that I love all chocolates. And I love pairing chocolate with other flavors. One of my most favorite combinations is peanut butter and chocolate. I don’t know exactly what it is that makes that pairing so good, but it is beyond description.
When I was introduced to the cookie dough flavor of ice cream, I did enjoy the bits of chocolate chip cookie dough mixed in throughout the ice cream. However, I always felt like something could be better about it and I thought of ways I would change it.
Then it came to me one day, many years ago, what I would do to make this ice cream idea superb. I would make a homemade chocolate ice cream base and mix in frozen peanut butter cookie dough into it. The ultimate frozen pairing of chocolate and peanut butter. It would be like eating Reese’s peanut butter cup… but even better and creamier.
How To Make Cookie Dough Ice Cream
You are in such luck that you get two recipes for the price of one with this post. I, of course, have to give you the recipe to my AWESOME chocolate ice cream (seriously tastes better than any chocolate ice cream you’ve ever had before), and you then get my stellar peanut butter cookie recipe. As I was making this ice cream, I realized I had forgotten how much I loved peanut butter cookie dough. It’s almost a sin how good it is!
Now if you are new to making your own ice cream, I really must insist that you read this awesome post with all of the basics and necessities you need to make ice cream at home. If you don’t happen to have a KitchenAid at home, no worries; a regular ice cream maker will work just as well.
Making Homemade Chocolate Ice Cream Base
I decided to melt chocolate chips, as well as add cocoa powder to the ice cream. This gave the depth of chocolate flavor from chocolate chips, but with the lighter color from the cocoa powder. I added the melted chocolate to the dairy and sugar to allow for any bits of chocolate that were still solid to melt. You would temper the eggs the same way as you would with plain ol’ vanilla ice cream.
When it comes to adding the cookie dough bits to the churning homemade chocolate ice cream base, I added the frozen cookie dough to the base and let the base continue to churn for 2 minutes before the base was finished.
Homemade Peanut Butter Cookie Dough
This peanut butter cookie dough recipe is out of this world, y’all! I had to have a few bites as I was scooping and making dough bits. I think the key to what makes this cookie dough so awesome is the split between the sugars. I’ve tried peanut butter cookie recipes with just white sugar and they’re good, but something happens when you add brown sugar that just takes the cookie to a whole new level.
If you like your white sugar, then just substitute the remainder of the brown sugar for white. But you’re gonna want that brown sugar in there… trust me.
You’ll notice that this peanut butter cookie recipe makes quite a bit of dough… I portioned about 1/3 of the cookie dough for all of the dough bits in the ice cream, froze the bits, and baked the rest. Trust me, though, you’ll want to bake the rest.
Because then you get to have ice cream sandwiches!
Shut the front door, they’re fantastic! You might want to invite a few friends or neighbors over to help you with the ice cream sandwiches. They’ll thank you for it.
Storing Homemade Chocolate Ice Cream with Peanut Butter Cookie Dough
Storing this ice cream recipe is the same for my other frozen treats.
Store in a glass container with a tight-fitting lid and place in the freezer. This ice cream should be good for 6 months (it’s not going to last that long once you have your first scoop… trust me).
Have a great time making this ice cream! I honestly have no idea why I waited so long to make it but I hope you enjoy this as much as I did. If you have any fun twists on classic desserts or even savory foods, leave a comment down below (along with a 5-star rating) and let me know what you’re thinking!
Peanut Butter Cookie
- 12 ounces all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 8 ounces butter, , room temperature
- 4 ounces white sugar
- 4 ounces brown sugar
- 1 each egg
- 5 ounces peanut butter
- ½ tsp vanilla
Chocolate Ice cream
- 20 ounces whole milk
- 14 ounces heavy cream
- 6 each egg yolks
- 7 ounces sugar
- 2 ounces corn syrup
- 6 ounces semi-sweet chocolate chips
- 2 ounces coco powder
Peanut Butter Cookie
- In a mixing bowl, cream butter and sugars together on medium until light and fluffy, about 5 minutes. Scrape down the bowl.
- Add peanut butter, vanilla and egg to sugars. Beat until fluffy, about 2 minutes.
- Slowly add dry ingredients and mix until just incorporated.
- To make the bits, line a sheet pan with parchment paper or a silpat and tear off ¼ teaspoon pieces of cookie dough and place on lined sheet pan. Fill the pan with cookie dough and freeze for one hour.
- To make cookies, preheat oven to 350 degrees and scoop cookies onto a sheet pan lined with parchment paper or a silpat. Bake until golden brown, about 9 minutes. Cool on a wire rack.
Chocolate Ice cream
- Fill a medium saucepot halfway with water and bring to a boil. Place chocolate chips in a medium glass or metal mixing bowl that will sit on top of the saucepot over the boiling water (like a makeshift double boiler). Mix chocolate until melted with a rubber spatula.
- In another medium sauce pot, bring the rest of the ingredients, besides egg yolks, to a bowl, whisking frequently.
- In a small bowl, mix egg yolks together until thickened. Carefully ladle ¼ cocoa-milk mix to egg yolks while whisking to temper the yolks. Add back to the saucepot and add melted chocolate to pot. Continue to warm mix over medium heat until bubbles appear on outer edges, about 5 minutes. Be sure to whisk often.
- Create an ice and water bath with two large bowls, placing a strainer over the top bowl. Pour hot ice cream base into strainer. Once mix has been strained, stir mix around in upper bowl to help cool down. Cool mix for about 5 minutes before covering with plastic wrap. Cool in fridge for about 5 hours or overnight.
Mixing Ice Cream
- Remove KitchenAid ice cream attachment from freezer and fit into the KitchenAid. After attaching paddle, pour ice cream base into the bowl, and stir on low for 18 minutes.
- Mix the frozen peanut cookie dough bits into the ice cream base and continue mixing for 2 minutes. Place the (now soft-serve consistency) ice cream into a freezing storage container to harden and ripen in the freezer, about 2-3 hours.
Nutrition InformationYield 16 Serving Size 4 ounces
Amount Per ServingCalories 546 Total Fat 32g Saturated Fat 17g Trans Fat 1g Unsaturated Fat 12g Cholesterol 145mg Sodium 225mg Carbohydrates 59g Fiber 2g Sugar 38g Protein 9g