Ingredients
Equipment
Method
Instructions:
- In a mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy. Add the all-purpose flour, kosher salt, and 2 teaspoons of pure vanilla extract. Mix until well combined. Fold in the mini semi-sweet chocolate chips. Scoop the dough into small balls and chill in the refrigerator while you prepare the ice cream base.
- In a large saucepan over medium heat, combine the whole milk and sugar. Stir until the sugar has dissolved. In a separate bowl, whisk the eggs until light and frothy. Slowly add a bit of the warm milk mixture to the eggs, whisking constantly to temper them. Once combined, pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and stir in the seeds scraped from the vanilla bean and the remaining 2 teaspoons of pure vanilla extract. Allow the mixture to cool to room temperature, then refrigerate until completely chilled, at least 2 hours or overnight.
- Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add a few drops of blue food coloring until you achieve your desired shade.
- Once the ice cream has reached a soft-serve consistency, gently fold in the chopped Double Stuf Oreos and the chilled cookie dough bites. Be careful not to overmix; you want those chunks to remain intact!
- Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 4 hours or until firm.
Notes
- Store in an airtight container in the freezer for up to 1 month for best flavor.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping if it hardens too much.
- Feel free to customize the mix-ins with your favorite cookies or candies!