There was a period of my life where I was making pretty much everything from scratch.
That period of my life is not now.
I still love to cook and bake, and I do make a lot of things from scratch (I cannot stand storebought broth – it’s basically like chemically salt water to me), but some things have just stopped being worth making on my own.
I make killer homemade bread, but about two years ago, I decided I’d just rather buy it. That simplified my life tremendously. I regret nothing.
I also dabbled in making homemade tortillas, but I never thought they were as good as store-bought ones (I really love those tortillas you buy but cook yourself), and the extra effort made what SHOULD have been a super quick taco dinner into something that was too labor-intensive for me on a busy weeknight.
And I’ve made really good pitas and naan bread before, but when I’m making a fairly intense dinner, the last thing I need is to be also making homemade pitas and naan.
All of which is to say that, while I’m happy to make my own ice cream on occasion, when I want it with chocolate chip cookies crumbled into it (like Cookies and Cream ice cream, but with chocolate chip cookies instead which is a major improvement in my book), I’m not really dying to make my own chocolate chip cookies too.
Also, refrigerated cookie dough gives me major nostalgia for our early days of marriage when we’d buy a pack most weeks and then make four cookies at a time in our toaster oven when we wanted some dessert.
Most importantly, this is probably theee best ice cream I’ve ever made (except possibly for a killer chocolate ice cream with double cookie dough chunks back in 2011). Bart also commented, “This has the best chunk to ice cream ratio of any ice cream I’ve ever eaten.”
What more could you want?
Chocolate Chip Cookie Cheesecake Ice Cream
Makes about 1 quart
1 bar (8 oz) cream cheese
1 tsp lemon juice
1 cup sour cream
1/2 cup half-and-half
2/3 cup sugar
A pinch of salt
6 chocolate chip cookies (I used Nestle Toll House Ultimates Chocolate Chip Lover’s Cookie Dough), baked and cooled
Combine all ingredients except cookies in a blender and process until smooth. Refrigerate until completely chilled. Pour into your ice cream maker and mix according to manufacturer’s directions. Transfer to a covered container.
Break up the cookies into chunks (I like mine about the size of nickels and dimes) and fold into the ice cream. Freeze for a few hours until solid.