Ingredients
Units
Scale
- 1 cup butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp salt
- 1 tsp vanilla
- 1/3 cup milk
- 2 1/2 cups all purpose flour
- 1 cup mini semi-sweet chocolate chips
- 2 3/4 cup heavy whipping cream (at least 36% fat)
- 9 oz chocolate (I used semi-sweet, but anything from milk to dark would work)
- 1 can sweetened condensed milk
Instructions
- Begin by making the cookie dough. Combine the butter, both sugars, and salt in a stand mixer with a paddle attachment. Beat until light and fluffy.
- Add the vanilla and milk, mix to combine.
- Add the flour and mix until just incorporated, then add the chocolate chips and mix to completion.
- Spread the dough (it will be fairly sticky) on a wax paper-lined baking sheet in a 1/2" thick layer. Chill until firm enough to cut with a knife into small chunks (whatever size you want in your ice cream).
- While the dough is chilling, you can make the ganache. Chop the chocolate into small pieces, and heat 3/4 cup of the cream to almost boiling. Pour the cream over the chocolate, let sit for 1 minute, then stir until very smooth. Allow this mixture to cool a bit before proceeding.
- When both your cookie dough and ganache are ready, make the ice cream by combining the remaining 2 cups of heavy whipping cream and the sweetened condensed milk in the bowl of a mixer with a whisk attachment.
- Mix on high speed for about a minute, then slowly pour the ganache in (while still mixing). Continue mixing until soft peaks form.
- Pour the mixture into a loaf tin 1" at a time, covering each layer with a generous amount of cookie dough. Cover with plastic wrap, and freeze until firm (4-6 hours).
- Serve with extra/remaining cookie dough!