Oreo Ice Cream swirled with Chocolate Chip Cookie Dough
The weather is gorgeous, business is booming, and I'm eating plenty of delicious fall foods. I don't have much to complain about.
Joe recently bought a Fitbit on sale. At first, I had no idea what it was and didn't pay attention when he told me. But after the first day when he mentioned how many hours he slept and how many steps he walked, I decided I wanted one, too. Luckily, I was able to grab one on sale as well, and it. Is. Awesome.
It's definitely making me more fit because I want to hit my goal for the day, and being friends with Joe and my mom on it is bringing out the competitive side in me. Aaaand I'm pretty sure our downstairs neighbors probably hate us now because I'm randomly jumping in place at the end of the night to get some extra steps in. Hopefully they work wonky hours at the medical school and don't mind? I'm still waiting for an angry note on our door...
I was surprised to learn that I get plenty of good sleep, and I'm rather moderately active, just from baking all day long. Who knew?
Anyway, since I'm getting my 10,000 steps a day, I decided it was a-okay to make this ice cream that we'd been thinking about ever since our trip to Boston. Before we left for our trip, we had heard lots of things about how Boston has great ice-cream and they're a very "ice cream-crazed" city. Well, they did not deliver, folks. We went to maybe four ice cream places in three days but none really wowed us. And the one place that really wowed Joe when he lived there was only accessible by car, and we didn't have a car.
Ice cream isn't my favorite dessert so what really gets me is unique flavors. We just happened to go on days when everything was rather basic (I had heard of a place doing Earl Grey! But not the day we went).
On the morning of our bus to NYC, we decided to try one last place called JP Licks because it opened at 7am. I was pretty surprised that an ice cream shop opened at 7am until we got there and I realized it was also a coffee shop... and we were the only kids sampling ice cream in a sea of people grabbing coffee and breakfast goods. Every sample we tried was delicious. I especially liked the passionfruit yogurt. Ultimately, we really liked the Oreo with chocolate chip cookie dough.
Joe is to blame for this--he's always requesting some sort of crunchy texture in everything he eats. Actually, Indians tend to eat something crunchy with all their meals, even potato chips as a side if that's all that's there, but I've never really needed it. However, Joe loves varying textures in food, and he's definitely passed that on to me.
When we got home, I was determined to try this flavor out again, from scratch. And it worked!
I pureed about 15 oreos and stirred them into the base of the ice cream, until the whole thing turned grey, and then added some crushed oreos and bits of chocolate chip cookie dough. The ice cream itself is pretty smooth, with the oreos adding a lovely flavor that is not too sweet. The chocolate chip cookie dough is soft and chewy with a crunch from the chocolate chips. It's not necessary but damn, is it good.
I have a feeling my favorite muppet, the cookie monster, would be more than happy with this. As a fellow cookie monster, I loved it. I shared a couple of pints with friends and kept a pint just for us. We've been savoring it ever since, especially in the warm weather.
And if you have leftover chocolate chip cookie dough, make these!
Listening to: Better Days by Edward Sharpe and the Magnetic Zeros
Oreo Ice Cream w/Chocolate Chip Cookie Dough
Adapted from Jeni's
2 cups milk
1 1/4 cup heavy cream
1 tbs + 1 tsp cornstarch
2/3 cup sugar
2 tbs corn syrup
1.5 ounces cream cheese
pinch of salt
20 oreos (15 ground up, 5 crushed coarsely)
chocolate chip cookie dough
Stir two tablespoons of the milk with cornstarch in a bowl.
Put the cream cheese and salt in a medium bowl and set aside.
Combine the remaining milk, cream, sugar, and corn syrup in a large saucepan and bring to a rolling boil over medium to high heat.
Stir the cornstarch slurry to make sure there are no lumps.
Lower the heat and whisk in the cornstarch slurry, and then turn to medium-high heat again.
Bring back to a boil and stir with a spatula until slightly thickened (about 1 minute).
Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese and salt until smooth.
Cover the bowl with a lid or plastic wrap and place in the fridge until chilled thoroughly.
Pour the ice cream base into your ice cream maker and follow the manufacturer's directions (mine says to churn for 20 minutes).
In the last 5 minutes, stir in the ground Oreos while still churning, and then the crushed Oreos.
Drop in the chocolate chip cookie dough little balls at a time (you might have leftovers)
Pour into a container, and press parchment paper directly against the surface and seal with a lid (I poured mine into pint-size paper containers)
Freeze until firm, at least 4 hours.
Chocolate Chip Cookie Dough
Adapted from here
2 tbsp. unsalted butter, at room temperature
3 tbsp. light brown sugar, packed
1/2 cup all-purpose flour
3.5 oz. sweetened condensed milk
1/4 tsp. vanilla extract
1/8 cup mini semisweet chocolate chips
Beat the butter and the sugar until light in color and fluffy. Stir in the rest of the ingredients. Let chill in a bowl and then break off and roll into little balls, dropping them into the ice cream.