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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.
Sweet strawberries mingle with crunchy golden Oreos whispering of summer in this lusciously smooth Strawberry Shortcake Ice Cream.
Oatmeal Cream Pie Ice Cream is a creamy vanilla ice cream with hints of brown sugar and cinnamon is generously filled with pieces of oatmeal cream pie cookies. The satisfying crunch of Nutter Butter cookies in creamy homemade ice cream makes this Nutter Butter Ice Cream positively irresistible.
Creamy Cookie Monster Ice Cream filled with chunks of Oreo and chocolate chip cookies is a hit with all cookie-loving kids and adults! And the Peanut Butter Cookie Milkshake is a thick vanilla milkshake featuring all the peanut buttery goodness of classic peanut butter cookies. You’re going to love it.
Sweet vanilla Golden Oreo Ice Cream filled with chunks of golden Oreos is a smile-inducing bowl of cookies and cream ice cream, if you ask me – or any of my boys.
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.
Ingredients
- ¾ cup light brown sugar
- 6 tablespoons butter
- 1½ cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- 12 Chips Ahoy chocolate chip cookies roughly quartered
- ¼ cup miniature semi-sweet chocolate chips OPTIONAL
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
