Homemade Peanut Butter Cookie Dough & chocolate chip Ice Cream Without a Machine
Creamy, no-machine Peanut Butter Cookie Dough & Chocolate Chip Ice Cream made with simple ingredients and packed with peanut butter cookie dough and chocolate chips. This easy homemade ice cream recipe requires no machine, making it the perfect frozen treat for summer.
Print
Pin
Share Recipe
Servings: 16
Ingredients
- 600 ml Double cream (Heavy cream)
- 225 ml Whole milk (Full fat milk)
- 125 grams sugar
- 1 teaspoon vanilla extract
- 6 egg yolks
- handful chocolate chips/chunks
- 125 grams peanut butter cookie dough
Instructions
- Place the milk, cream, sugar, and vanilla in a heavy-bottomed saucepan over medium heat. Whisk continuously until the sugar has dissolved. The mixture should become hot and steamy but not simmer. Remove from the heat.
- Separate the eggs, reserving the egg whites for another use, such as meringue. Place the egg yolks in a bowl and whisk lightly.
- Slowly pour a ladleful of the warm cream mixture into the yolks, whisking constantly to temper the eggs and prevent them from scrambling.
- Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture.
- Return the pan to medium heat and cook, stirring frequently with a wooden spoon, until the custard thickens enough to coat the back of a spoon.
- Remove from the heat and strain through a fine-mesh sieve into a clean bowl.
- Place the bowl over an ice bath and stir occasionally until completely cooled. Transfer the cooled mixture to a freezer-safe container and place in the freezer.
- Despite this being a no-machine ice cream recipe, It does require stirring thoroughly every 45 minutes. Repeat until it has thickened enough that the chocolate chips and cookie dough pieces will stay suspended without sinking.
- Fold in the chocolate chips and cookie dough pieces, reserving a few for the top. Sprinkle the remaining chocolate chips and cookie dough over the surface, then return to the freezer until fully frozen and scoopable.
Recipe Note: Making Edible Peanut Butter Cookie DoughFor the peanut butter cookie dough in this ice cream, follow the linked peanut butter cookie recipe through Step 4 only. This creates a soft cookie dough that is perfect for folding into ice cream.If you're in the UK, eggs bearing the British Lion stamp are considered safe to eat raw because the hens are vaccinated against salmonella. However, raw flour can still carry bacteria, so it's a good idea to heat-treat the flour before making the cookie dough.To heat-treat flour, spread it on a baking tray and bake at 160°C (140°C fan) / 320°F for 5–10 minutes, stirring once or twice, until it reaches 75°C (167°F). Allow it to cool completely before using.By using Lion-stamped eggs and heat-treated flour, you can enjoy the cookie dough in this recipe with confidence, making it a safe and delicious addition to your homemade ice cream.
Notes
- No ice cream machine needed: This is a simple no-churn recipe, but stirring every 45 minutes during freezing helps create a smoother texture.
- Don't skip the straining step: Straining the custard ensures a silky-smooth ice cream base.
- Cool the custard completely: Chilling the mixture before freezing helps improve the texture of the finished ice cream.
- Cookie dough safety: For the edible peanut butter cookie dough, follow the linked recipe through Step 4 only. Use British Lion-stamped eggs and heat-treated flour for the best food safety.
- Mix-ins: Add the cookie dough pieces and chocolate chips only once the ice cream has thickened enough that they won't sink to the bottom.
- Storage: Store in an airtight freezer-safe container for up to 2 weeks for the best flavour and texture.
- Serving tip: Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest texture.