Ultimate M&M Cookie Dough Ice Cream: Double the Dough, Double the Delight!
I scream. You scream. We all scream for M&M Cookie Dough Ice Cream! But not just any cookie dough ice cream. We’re talking about a truly decadent creation that delivers a double dose of cookie dough satisfaction in every single bite. This isn’t your average vanilla ice cream with a few sparse cookie dough specks; this is a rich, flavorful cookie dough ice cream base, generously swirled with ample pieces of homemade, eggless M&M cookie dough. It’s an explosion of creamy, chewy, and crunchy textures that promises to be a game-changer for all ice cream and cookie dough enthusiasts.
For many of us, the siren call of a local ice cream stand is a familiar one. Several days a week, I find myself driving past a tempting array of options, from beloved local parlors to popular chains like Dairy Queen. Each time, the thought of a cold, sweet treat crosses my mind, offering a momentary escape from the everyday. The temptation to pull over and grab a quick scoop or a blended dessert is almost irresistible, especially on a warm day.
However, that fleeting desire is often tempered by a dose of reality. Stopping for ice cream frequently can quickly become an expensive habit, turning a simple indulgence into a notable dent in the budget. Moreover, the experience isn’t always as satisfying as anticipated. More often than not, I remember the treasure trove awaiting me just a few minutes down the road – my own freezer, happily stocked with an assortment of homemade ice creams and popsicles, crafted with love and exactly to my taste.
Yet, when I do give in to the urge for a drive-through treat, my preference is almost always for something akin to a Dairy Queen Blizzard – those glorious concoctions of soft-serve ice cream blended with generous mix-ins. Whether it’s called a snowstorm, a cyclone, or a local stand’s unique term, the concept remains the same: a creamy canvas studded with delightful additions. Among these, M&Ms are a perennial favorite, primarily for the satisfying chocolate crunch and vibrant color they bring to nearly every spoonful. There’s something undeniably joyful about that burst of chocolate candy.
I’m also a huge fan of cookie dough in my ice cream. The chewy, sweet nuggets of unbaked goodness are a textural dream. Yet, this is where the commercial options often fall short. It’s a common disappointment to receive a cup of ice cream advertised as “cookie dough” only to find a measly handful of tiny pieces scattered throughout. Vanilla ice cream with three forlorn bits of cookie dough? That’s simply not what I signed up for, and frankly, I’d rather pass. I crave an abundance of that buttery, sweet dough.
It was on one such drive home from the store, after resisting the urge to stop at an ice cream stand, that the inspiration for this recipe truly solidified. My mind wandered from wanting a classic M&M blizzard to then craving cookie dough. And then, like a delicious lightning bolt, it hit me: why not combine the best of both worlds? Not just M&Ms and cookie dough in vanilla ice cream, but *M&M cookie dough* in a *cookie dough ice cream base*! This was the revelation – a truly double dose of cookie dough goodness, where the ice cream itself tasted like cookie dough, amplified by chunky pieces of M&M cookie dough. No skimpy serving sizes here; this would be a celebration of all things cookie dough.
Armed with this vision, I immediately picked up a bag of M&Ms and set to work. The result? This glorious M&M Cookie Dough Ice Cream. It starts with an incredibly rich brown butter and brown sugar ice cream base, which provides a deep, caramelized flavor profile. To this indulgent foundation, I mixed in a generous amount of homemade, eggless cookie dough pieces, each studded with colorful M&Ms. It has quickly become my absolute favorite ice cream creation this summer, and I genuinely hope it earns a top spot on your list of beloved frozen treats too.
The Secret to Incredible Flavor: Brown Butter & Brown Sugar Base
The foundation of this extraordinary M&M Cookie Dough Ice Cream lies in its unique base, heavily inspired by Joy The Baker’s Homemade Decadence cookbook. Her recipe for a brown butter ice cream base immediately caught my eye, promising a depth of flavor far beyond typical vanilla. I knew right away that this was the perfect starting point, but I also had a specific vision for how to elevate it even further with my own personal twist.
While her recipe delivered a wonderfully nuanced brown butter flavor, it didn’t include actual cookie dough pieces mixed into the ice cream. This was the crucial element I aimed to “fix.” By incorporating abundant chunks of homemade cookie dough, I ensured that every scoop would offer both the creamy, nutty ice cream base and the delightful chewiness of cookie dough. To ensure peace of mind for everyone enjoying this treat, the cookie dough I created is entirely eggless and perfectly safe to eat raw. So, you can enjoy every delicious bite without any worries about raw eggs.
Mastering Brown Butter: A Flavor Game-Changer
One of the true stars of this magical ice cream, and indeed, many gourmet desserts, is brown butter (also known as beurre noisette). This simple yet transformative ingredient adds an unparalleled depth of flavor – a rich, nutty, and slightly caramelized note that elevates the entire ice cream base. Making brown butter might sound fancy, but it’s remarkably easy and yields incredible results. Essentially, it involves cooking unsalted butter just a little longer than usual, past the point of melting, until the milk solids separate and toast to a beautiful golden-brown color, releasing a fragrant, nutty aroma.
The process is straightforward: melt butter in a light-colored saucepan over medium heat, allowing it to bubble and foam. As the water evaporates, the milk solids will begin to brown. It’s crucial to watch it carefully during this stage, swirling the pan occasionally. The butter will transform from a pale yellow to a toasty golden-brown, and you’ll notice small brown flecks forming at the bottom of the pan, accompanied by a wonderfully nutty smell. This is your cue! Immediately remove it from the heat and pour it into a separate, cool bowl to stop the cooking process. This prevents it from going from perfectly browned to unfortunately burnt. If you haven’t tried brown butter before, I wholeheartedly recommend giving it a go; it adds an extra dimension of sophisticated flavor that will truly impress.
Why Make Homemade M&M Cookie Dough Ice Cream?
Beyond the sheer joy of creating something delicious in your own kitchen, there are numerous compelling reasons to embark on this homemade M&M Cookie Dough Ice Cream adventure. First and foremost, it’s about control. You dictate the quality of ingredients, ensuring no artificial flavors or preservatives sneak into your dessert. This means fresher, richer flavors that simply can’t be matched by store-bought alternatives.
Then there’s the customization factor. Love M&Ms? Add more! Prefer a mix of mini chocolate chips and M&Ms? Go for it! Homemade allows you to tailor the mix-ins to your exact preference, guaranteeing an abundance of those coveted cookie dough chunks and candies that are often sparse in commercial varieties. You’ll never again be left searching for that elusive piece of cookie dough. Plus, the satisfaction of serving a dessert you’ve crafted from scratch, knowing every ingredient that went into it, is truly unbeatable. It’s a culinary accomplishment that tastes as good as it feels.
Tips for Ice Cream Perfection
Achieving the perfect scoop of M&M Cookie Dough Ice Cream is a rewarding process, and a few key tips can make all the difference:
- Chill Your Base Thoroughly: For the best results, your ice cream base must be completely cold before churning. Refrigerate it for at least 4 hours, or preferably overnight. A well-chilled base freezes faster and results in a smoother, creamier texture, preventing icy crystals from forming.
- The Egg Tempering Technique: When combining the hot milk mixture with the egg yolks, temper the eggs by slowly whisking a small amount of the hot liquid into the egg yolks first. This gradually raises the temperature of the eggs, preventing them from scrambling when added back to the main saucepan.
- Don’t Overcook the Custard: Cook the ice cream base until it thickens slightly and coats the back of a spoon. It doesn’t need to be as thick as pudding. Overcooking can lead to a less creamy texture.
- Eggless Cookie Dough Safety: While the cookie dough recipe provided is eggless, if you have concerns about raw flour, you can heat-treat it. Simply spread the flour on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or microwave until it reaches 160°F (71°C), stirring occasionally. Let it cool completely before using. This step ensures maximum food safety.
- Adding Mix-ins: Incorporate the prepared M&M cookie dough pieces during the last few minutes of churning. This ensures they are evenly distributed throughout the ice cream without getting completely broken down by the churner.
- Freezing Time: After churning, the ice cream will have a soft-serve consistency. For a firm, scoopable ice cream, transfer it to an airtight container and freeze for at least 4-6 hours, or ideally, overnight.
- Choosing M&Ms: Classic M&Ms work perfectly, but feel free to experiment with different varieties like Peanut M&Ms or Pretzel M&Ms for an extra twist in flavor and texture.
Variations & Serving Suggestions
While this M&M Cookie Dough Ice Cream is spectacular as is, don’t hesitate to get creative with variations!
- Alternative Candies: Swap M&Ms for chocolate chips, chopped candy bars (like Snickers or Reese’s), or even sprinkles for a festive look.
- Nutty Additions: Toasting some chopped pecans or walnuts and adding them alongside the cookie dough can introduce a wonderful crunchy element and another layer of flavor.
- Cookie Dough Flavors: Experiment with different cookie dough bases – perhaps a peanut butter cookie dough or a triple chocolate cookie dough for an even richer experience.
- Serving Ideas: Enjoy this ice cream simply in a bowl or cone. Elevate it into a sundae with hot fudge, whipped cream, and extra M&Ms. It also makes an incredible base for ice cream sandwiches or a decadent ice cream pie.
Enjoyed this recipe? Check out my other Small Batch Ice Cream Recipes you can make for more frozen delights!
This M&M Cookie Dough Ice Cream isn’t just a dessert; it’s an experience. It’s the perfect treat for a hot summer day, a delightful end to a family meal, or simply a sweet escape when you need a little indulgence. The blend of the nutty brown butter base with the chewy, chocolatey cookie dough pieces creates a symphony of flavors and textures that will leave you craving more. Dive into this homemade wonder and discover the joy of double the dough, double the delight!
M&M Cookie Dough Ice Cream
1 pint
I scream. You scream. We all scream for M&M Cookie Dough Ice Cream that has a double dose of cookie dough in every bite with a cookie dough ice cream base and M&M cookie dough pieces mixed in.
Ingredients
- 2 tablespoons unsalted butter
- 2 egg yolks, room temperature
- 1/3 cup packed brown sugar
- 1/8 teaspoon salt
- 1 cup heavy whipping cream, room temperature
- 3/4 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon baking soda
Cookie Dough
- 1 tablespoon unsalted butter, softened
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons whole milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup all-purpose flour
- 2 tablespoons M&M candy
Instructions
- In a small saucepan over medium heat, melt the butter. Once it starts to bubble and foam, keep an eye on it. Continue cooking until it smells nutty and little brown specks appear on the bottom of the pan, about 2 minutes. Immediately remove it from the heat and pour into a bowl to stop the cooking.
- In a large bowl, whisk together the egg yolks, brown sugar, and salt until pale and slightly thick, 2-3 minutes (no need for the mixer – just use those arm muscles)
- In a large saucepan over medium heat, warm the cream, milk, and brown butter. Once hot but not boiling, whisk some of the milk mixture into the egg yolk mixture to temper the eggs then pour everything back into the saucepan.
- Bring the mixture to a boil and cook until thickened and coats the back of a spoon. Remove the ice cream from the heat and whisk in the vanilla and baking soda. Transfer to a heatproof bowl and cover with plastic wrap so that the plastic wrap touches the mixture. Place the bowl in an ice bath and cool to room temperature. Once cool, refrigerate for at least 1 hour or until cold.
- Once cold, churn the ice cream mixture according to your ice cream machine’s instructions. During the last few minutes of churning, add the cookie dough pieces (recipe below). Freeze until firm, preferably overnight.
Cookie Dough
- In a medium mixing bowl, beat together the butter, brown sugar, and sugar until creamy and smooth, about 2-3 minutes. Beat in the milk and vanilla. Gradually add the flour and salt until dough forms then add the M&MS. Divide into bite-sized pieces (roughly 1/8 -1/4 teaspoon) and place on a tray or plate. Keep cold until ready to use.
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Source: Adapted from Homemade Decadence
More Irresistible Cookie Dough Recipes
If you’ve fallen in love with the magic of cookie dough, you’re in for a treat! Explore these other fantastic cookie dough-inspired creations:
Spiced Cookie Dough Ice Cream