Chewy Ice Cream Cone Cookies Recipe

Vanilla bean brown butter ice cream made at home with a custard base and chocolate chip cookie dough chunks that you can eat.

Brown Butter – 113 g or ½ cup salted or unsalted butter Brown Butter Custard – 480 g or 2 cups heavy cream – 3-4 egg yolks use four yolks if you are using whole milk and three if using buttermilk (egg yolks make for a creamier custard) – 130 g or ⅔ cups dark brown sugar – 1-2 vanilla beans if the beans are small/a little dry use two, otherwise one fresh large bean will suffice – ¼ teaspoon fine sea salt – 240 g or 1 cup buttermilk or whole milk Cookie Dough Bit – 30g or 2 tablespoons butter softened – 2 tablespoons sweetened condensed milk – 50g or ¼ cup dark brown sugar – 30g or ¼ cup all purpose flour toasted – Dash vanilla – pinch of salt – 1/4 cup mini chocolate chip




Low-medium butter fry. Smash, melt. Foaming and quieting butter browns evenly. When brown bits appear, pour into a bowl. Brown milk solids sink. From brown butter, separate golden liquid.

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STEP  1 .

The egg yolks, heavy cream, salt, brown butter, and sugar pot. Stir milk. Crack vanilla beans into the pot. Mix. Mix often on medium-low heat to 165 F. Curds thicken.

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 Mesh sieves over heatproof bowls remove most custard brown butter. Reserved brown butter. Combination buttermilk. Sifted vanilla custard. Refrigerate the mixture overnight in plastic. Frost ice cream maker bowl.

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HEAT oven to 350°F. Coat a small cookie sheet. Flour the pan evenly. Bake 7-minute flour. Relax. Softened butter and sugar-mix well. Incorporate salt and vanilla

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Beat in sweetened condensed milk. Combine chocolate chips and cooled flour. Put teaspoons of cookie dough on a floured pan to make many pieces. Frozen the tray until ice cream making. Mash ice cream.

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Butter may be on top of chilled custard; whisk quickly. Follow ice cream machine instructions. Just before ice cream is done, add cookie dough bits. A rubber spatula or machine can mix them.

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Store airtight ice cream. The 4-hour freeze makes it edible. Left at room temperature for 5 minutes makes long-frozen ice cream easier to scoop.

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-140 Calories -7g Fat -19g Carbs -2g Protein

See Also

Sourdough Biscuits Recipe