Ingredients
Equipment
Method
Heat-treat the flour (safe-to-eat dough)
- Preheat oven to 350F and spread the all-purpose flour on a sheet pan in an even layer. Bake for 5 minutes, then cool completely before using (cooling is required to prevent melting the butter).
- Mix the softened unsalted butter with the packed brown sugar, then add the milk, vanilla extract, and pinch of salt. Continue until smooth, then stir in the heat-treated flour and mini chocolate chips.
- Roll the dough into small balls and arrange them on a tray. Freeze until solid so the chunks stay intact during churning.
Make the vanilla custard base
- Heat the heavy cream and whole milk in a saucepan over medium heat until steaming. While heating, whisk the egg yolks with the granulated sugar until smooth.
- Slowly whisk the hot cream mixture into the egg yolks, then return the mixture to the saucepan. Cook, stirring constantly, until it reaches 175F.
- Strain the custard into a bowl to remove any bits of cooked egg. Stir in the vanilla extract and salt, then cool to room temperature.
- Refrigerate the custard for 4 hours until thoroughly chilled. This helps the base churn smoothly.
Churn and freeze
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. During the last 5 minutes, add the frozen cookie dough balls and let them disperse as chunky pieces.
- Transfer the churned ice cream to a container and freeze until firm. Freeze until scoopable and set before serving.
Notes
Pro tip: keep the dough balls frozen solid before adding them—this helps them become thick, buttery chunks instead of streaking. Store in the freezer, covered, for up to 2 weeks. Freezing is yes; thaw in the refrigerator for 5–10 minutes for easier scooping. For a dairy-light swap, use lactose-free milk and lactose-free heavy cream, but the custard texture may be slightly softer.