guest-post // chocolate chocolate chip cookie icecream

Hello Lovelies! My name’s Jelli and I’m visiting you today from Jellibean Journals. I’m so excited to be here. Many thanks to dear Polly for sharing a bit of her net space with me today to share with you a recipe for homemade it-doesn’t-get-much-better-than-this Chocolate Chocolate Chip Cookie Ice Cream.

A girl and her ice cream. That’s an inseparable duo.  A girl and her homemade CHOCOLATE chocolate chip cookie ice cream.  Well…let’s just say said girl might never eat a Klondike bar again. Um-MAZE-ing good.

This is chocolate. This is cookies. This is blissfully light and creamy, smooth and crunchy.

Chocolate chocolate chip cookie ice cream is my own brainchild, a recipe I concocted when I realized the  pantry  was missing a few items for the intended flavor. Who needs drab vanilla, when chocolate AND cookies are  lying around anyway? Am I right or am I right? Grab your grocery list and a pretty colored pen and meet me back here, stat. Let’s get our ice cream on!

Chocolate Chocolate Chip Cookie Ice Cream
Ingredients:

2 T. cornstarch

2 yolks, lightly beaten

1/2 c. sugar

1 c. milk

2 c. cream, divided

1.5 oz. bittersweet chocolate, chopped

2 t. vanilla

12 Chips Ahoy cookies, broken into pieces


What to do:

Combine cornstarch, sugar, milk, and 1 c. cream in a medium saucepan and whisk smooth. Over medium-low heat cook the custard base, whisking constantly until the mixture thickens to coat the back of a spoon. (Explanation here.) 

Remove from heat. Stirring the yolks constantly, slowly temper the yolks by streaming in about one-third  of the hot liquid into the yolks. Whisk yolk mixture back into the saucepan and return to medium-low heat, whisking constantly until mixture thickens a bit more or comes to a near-boil. Remove from heat.

Add chocolate and stir until smooth. Stir in vanilla and cool to room temperature. Refrigerate overnight.

Freeze ice cream custard in an ice cream maker (duh!) according to manufacturer’s instructions. Stir in cookies and freeze until solid. Grab yourself a spoon and dig in. Sharing is purely optional.

If you’re craving more cool summer ice cream treats, or just wanna say hello, I’d love to meet you!  

Jelli blogs about mommyhood, DIYs, and baking over at Jellibean Journals. She’s a semi-SAHM in Costa Rica, loving on her little brown-eyed girl and praising God for the opportunity to work for Him alongside her specTACular husband.  To make a long story short, her Prince Charming is a Tico, and they’ve made their cozy castle casa in the tropics.... for now.

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