I guess I deserve to kick myself for taking this long to make my very own Cookies and Cream Ice Cream. And yes, another kick for taking forever to get my ice cream maker. The small SEB Gelato was my Christmas gift last year but I only brought it out this weekend as I noted, with a huge smile, that the sunny weather was back. Hundreds of flavours went through my mind as I asked myself which would be the first homemade ice cream to be churned out of my brand new machine.

The final choice was a tie between Cookies ‘n Cream and Hazelnut Praline from the Ice Cream Book; the former won only because I was short of hazelnuts but I have no regrets. And to make it totally decadent, I used Jacques Torres‘ recipe for Chocolate Chip Cookies to which I added a handful of pecan nuts and a sprinkling of cinnamon. I have a feeling that the extra cookie dough won’t stay in my freezer as I’m already planning to make another batch of this divine ice cream pretty soon. And for those who are worried about the left over egg whites, you can always use them up in Angel Food Cake or Egg Cupcakes and not feel too guilty about food wastage.



For the Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs, room temperature

2 teaspoons natural vanilla extract

3/4 pound bittersweet chocolate disks or fèves, at least 60% cacao content

1/2 pound pecan nuts, roughly chopped and toasted

For the Ice Cream

4 egg yolks

6 tbs (75 g) caster sugar

1 tsp (5 ml) cornflour

1 1/4 cups (300 ml) semi skimmed milk

1 tsp (5 ml) natural vanilla essence

1 1/4 cups (300 ml) whipping cream


  • For the cookies, sift flours, baking soda, baking powder and salt into a large mixing bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

  • Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low.
  • Add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate and nut pieces in and incorporate them.

  • Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

  • Scoop six 3 1/2-ounce mounds of dough onto baking sheet, bake until golden brown but still soft, 18 to 20 minutes.
  • Transfer sheet to a wire rack for 10 minutes, then slip onto another rack to cool a bit more. Break into chunky pieces.

  • Freeze the remaining dough for baking fresh batches on another day. This recipe yields 1 1/2 dozen 5-inch cookies.
  • For the ice cram, whisk the egg yolks, sugar and cornflour in a bowl until the mixture is thick and foamy.

  • Pour the milk in a heavy-based saucepan, bring it just to the boil, then pour onto egg mixture, whisking constantly.
  • Return to the pan and cook over gentle heat, stirring until the custard thickens and is smooth. Pour it back into the bowl.

  • Cover closely, leave to cool, then chill. Stir the vanilla essence into the custard. Stir in the whipping cream.
  • Place in the bowl of an ice cream maker and churn until thick enough to scoop. Scrape mixture into a freezerproof container.

  • If making by hand, freeze mixture for 4 hours, beating twice to break up ice crystals before folding in cookies.
  • Fold in cookie chunks until evenly distributed throughout mixture. Freeze for 2-3 hours until firm. Makes 4 servings.

Cookies & Cream