Chocolate Chip Cookie Dough Truffle Ice Cream

Well, the month of July isn't quite over yet, so that means that National Ice Cream Month isn't over either! I think July went by way too fast. I meant to accomplish lots of things this past month, and I feel like I only accomplished about 25% of them (if that). Can I have a redo of July, please? Yesterday I got a letter in the mail about opening activities for the first week back to work in August, and the end of summer depression definitely started to set in. So, what did I do? I made some ice cream. I made some delicious and sinful ice cream and it was just what I needed. The idea came to me to make a cookie dough truffle ice cream & I am sure glad I went with it. It is so much better than store-bought cookie dough ice cream (plus some of the cookie dough is covered in dark chocolate, so that is awesome). If you like cookie dough and chocolate and vanilla ice cream, you will go crazy over this chocolate chip cookie dough truffle ice cream. There is so much yummy goodness in every single bite you take. Although I haven't accomplished all the things I wanted to do this summer, at least I have been eating some darn good ice cream! Enjoy.

Recipe for Chocolate Chip Cookie Dough Truffle Ice Cream

INGREDIENTS:
For the cookie dough & cookie dough truffles
1 stick of unsalted butter, softened at room temperature

3/4 cup of light brown sugar
1 can of sweetened condensed milk
2 1/4 cup of all-purpose flour
1 1/2 tsp. of pure vanilla extract
1 1/4 cup of mini chocolate chips
2 ounces of semisweet or bittersweet chocolate, chopped
For the ice cream mixture
3/4 cup of whole milk, well-chilled
1/2 cup of granulated sugar
1 vanilla bean pod, split lengthwise and beans scraped out
1 tsp. of pure vanilla extract
A pinch of salt
1 1/2 cups of heavy whipping cream, well-chilled

DIRECTIONS:
For the cookie dough & cookie dough truffles
Put the softened butter and brown sugar into a large bowl. Use an electric hand mixer set on medium low speed to mix the butter and sugar together until it is smooth, about 3 minutes. Add in the condensed milk, vanilla extract, and flour. Mix again with the hand mixer set on low for about 30 seconds or until well incorporated. Pour the chocolate chips into the mixture and use a spoon to fold in. Cover the bowl and put it into the refrigerator for about an hour. Make about 50 - 60 tiny (about 1/4 - 1/2 tsp.) cookie dough balls out of the batter and place on a foil-lined container(s). Cover the container(s) and put in the freezer for 1 - 2 hours. When you dip the cookie dough, you will only be dipping HALF of them. The ice cream has some chocolate coated cookie dough and some regular cookie dough balls.

Prepare a double boiler and set the bottom part with the water over medium to medium high heat. Then place the chopped chocolate into the top part of the boiler and fit it on top once the water begins to steam. Stir constantly until the chocolate is melted and smooth. Turn off heat. Use a spoon to dip the cookie dough balls in the chocolate and coat (place several cookie dough balls into the chocolate at one time - I did about 5 at a time). Place the coated balls onto a foil lined dish or baking sheet and then put in the fridge to harden. Put the cookie dough balls that you did not dip back into the freezer until ready to use. You will have a ton of cookie dough batter leftover! You can make a bunch of cookie dough truffles as a gift for someone or just for yourself to indulge in.

For the ice cream mixture
Put the whole milk and sugar into a largish bowl. Mix with an electric hand mixer on low speed for 1 - 2 minutes. Place the vanilla beans into a very small bowl and pour the vanilla extract over. Mix gently with a spoon. Add it to the milk mixture and then add the salt. Stir to incorporate. Pour in the heavy whipping cream and mix with the electric hand mixer set on low speed for about 20 - 30 seconds. Cover the bowl and put it into the fridge for about 30 - 45 minutes.

For the ice cream
Pour the chilled vanilla ice cream mixture into an automatic ice cream maker. Make according to manufacturer directions. After ice cream has been mixing for half the amount of time until finished, with the ice cream maker still running, drop in the cookie dough balls and the cookie dough truffles into the ice cream maker.  Once the ice cream is finished mixing (according to the amount of time on manufacturer directions), spoon it into a container, cover, and place into the freezer. Let freeze for about 30 minutes & serve! Sprinkle some extra mini chocolate chips on top, if desired.

Recipe serves about 6 (possibly less, possibly more, depending on serving size)!

Other Ice Cream Recipes Shared this Month: Dreamy & Creamy Chocolate Ice Cream, Creme Fraiche Ice Cream with Peaches and Blueberries, Roasted Cherry and Vanilla Ice Cream Pie

Beth's Favorite Ice Cream Recipes: Chocolate Mint Ice Cream with Cacao Nibs, Basic Vanilla Ice Cream