This Christmas, I was gifted an ice cream maker. The manual was rife with those warning symbols that imply that you will break something if you don’t read the instructions very closely. Never one who enjoys baffling instructions, I waited to use my ice cream maker until a day when I had a lot of time and even more patience so I could avoid breaking an entity that produces such a perfect treat.
It turns out, making ice cream is relatively easy and I didn’t break anything in the process. Below is the simple break down and the recipe I used to make the best peanut butter chocolate chip cookie dough ice cream ever. I promise, this will easily impress friends, lovers and future in-laws.
What You Need to Know Before You Start:
- My ice cream maker is a bowl and fixture that attaches to my Kitchen Aid mixer. If you have another type of ice cream maker, these directions may not apply.
- Leave the bowl (but none of the other plastic parts) in the freezer for at least 15 hours before you start. I have been leaving my bowl in the freezer when not in use so I can make ice cream at a moment’s notice (nothing bad has happened yet.)
- There is one way that you can easily break your ice cream maker (which I will get to below). If you can follow this one instruction properly, your ice cream maker will stay intact and you will be rewarded with a frozen treat that takes about 20 minutes to make.
The first step is to figure out what kind of ice cream you want to make. For my first try, I started with a sweet cream base that I pulled from Ben & Jerry’s Ice Cream & Dessert Book. I chose their most popular sweet cream base that makes 1 quart of ice cream.
The second step is to figure out what mix-ins (if any) you want to add to your base. Because my mix-ins needed to chill in the fridge to harden, I made this first and then created the sweet cream base while these were stiffening.
I used a gluten free cookie bar recipe to make the mix-ins for my peanut butter chocolate chip cookie dough ice cream. The cool thing about this raw cookie dough (other than the fact that it is gluten free) is that it has zero eggs in the batter, so it is very safe to eat without cooking. I used this recipe I found on Pinterest to make the mix-ins by altering the final steps in the recipe, which you can see below.
To Make the Mix-Ins
1 c. chocolate chips + 1 more cup for topping if desired
In a large bowl, whisk together butter, peanut butter, vanilla, and brown sugar. Add powdered sugar and mix until combined. Fold in chocolate chips and press into a lightly greased pan. Chill the dough in the fridge for an hour or two. Once solidified a little bit, remove the dough and break into crumbles (think: pieces of cookie dough that you would normally find in your ice cream, but a little more rugged). Set aside.
2 tsp. vanilla extract
Whisk the eggs in a mixing bowl until light and fluffy (1-2 minutes). Whisk in the sugar, a little at a time, and continue whisking until blended (about 1 minute more). Pour in the cream and milk and whisk to blend.
This Is The Part Where You Make the Ice Cream
Assemble your ice cream maker as directed.
THIS IS THE IMPORTANT PART: once the ice cream maker is assembled, make sure the Kitchen Aid mixer is locked, and turn it on to the stir setting BEFORE adding the sweet cream base.
Leave the device on the stir setting for 15-20 minutes as the ice cream freezes. After 12-15 minutes (or about 1 minute before the ice cream is done) add the cookie dough peanut butter chocolate chip crumbles.
When the ice cream is hardened to your desired degree, use a wooden or rubber spatula to scoop the ice cream into serving dishes. If you are not planning to serve it immediately, place the dessert into small, shallow containers that you can put in the freezer to allow them to harden a bit more.
This recipe is simple, quick and produces Ben & Jerry’s-quality ice cream that everyone will love. I added bananas, whipped cream and chocolate sauce to dress it up a bit. Bon Appétit!