Everything you love about cookie dough ice cream – the brown sugar, the vanilla, that rich unbaked dough flavor – but made from scratch in your Ninja Creami and finished with a homemade chocolate magic shell that hardens on contact. This is the summer ice cream recipe I have been dreaming about and it is even better than I imagined.
The base is a classic egg yolk custard made with brown sugar instead of white, which gives it that unmistakable cookie dough flavor without a single piece of actual dough in sight. Brown sugar brings a molasses depth that white sugar simply cannot replicate and combined with a generous pour of vanilla it tastes exactly like the inside of your favorite cookie dough ice cream – just in a much more elevated, homemade version.
The chocolate magic shell is the finishing touch that takes this from really good to absolutely unhinged in the best way. Two ingredients, melted together, poured over your ice cream and it hardens almost instantly into that satisfying chocolate shell that cracks when you bite into it. It is one of those things that feels way more impressive than the effort required and it makes every single serving feel like something you ordered at a fancy ice cream shop.
A heads up — this base processes into a softer, more gelato-like consistency than a traditional hard scoop ice cream. Think of it less like a dense American scoop and more like a silky Italian gelato that melts slightly as you eat it. It is a little messy and completely worth it. Serve it in a cone with the magic shell drizzled over the top or scoop it into a bowl if you want a cleaner experience. Either way you are going to be very happy.
Cookie Dough Ice Cream with Chocolate Magic Shell
Ingredients
- 3 egg yolks
- â…“ cup packed brown sugar
- 1 cup heavy cream
- ½ cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Magic Shell:
- ½ cup chocolate chips
- 1 Tbs coconut oil
Instructions
- In a medium bowl, whisk egg yolks and brown sugar until pale and thick.
- In a sauce pan, heat cream and milk until just simmering.
- Slowly pour half of the cream mixture into yolks while whisking continuously. Pour everything back into sauce pan and cook over medium low heat stirring constantly until it coats the back of a spoon and reaches 170-175°F.
- Remove from heat, whisk in vanilla and salt.
- Strain custard through fine mesh strainer into a bowl.
- Let it come to room temp and then pour into creami pint to max fill line and freeze 24 hours.
To make Magic Shell:
- In a tall microwave safe glass, melt chocolate chips and coconut oil in 30 second increments until melted and smooth. Let mixture cool for a few minutes before dipping.
To process:
- Let pint sit 5 minutes, run on ice cream setting. For soft serve: process on the swirl setting instead, serve immediately into a cone and dip in chocolate magic shell.
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