Chocolate peanut butter cookie dough ice cream

Once upon a time, very briefly, cookie dough ice cream was my favorite. I mean cookie dough AND ice cream in the same bowl?! How could you go wrong?? Well, lots of ways, apparently.

You can skimp on the cookie dough.

You can make the "vanilla" ice cream flavorless and boring.

You can forget to put the little chocolate chips in the cookie dough.

Etc.

My enchantment with this dessert quickly turned to disappointment after experiencing one or more of these problems every time I ordered it. "Why can't they at least put cookie dough in chocolate ice cream," I asked when I was ten. And eleven. And twelve. And now that 31-year-old me has her own ice cream machine, I am fixing this problem once and for all. 

TAKE THAT, SUB-STANDARD ICE CREAM MANUFACTURERS WHO RUINED MY HOPES AND DREAMS.

Also peanut butter cookie dough, because why wouldn't you use peanut butter with chocolate?

Technically this is frozen yogurt with a bit of cream to make it frothy because we like to keep it moderately healthy around here. I mean cookie dough doesn't matter if you have yogurt, right?

(Sorry for the blurry picture. I was too excited to eat this.)

Ice cream ingredients:

5 oz bittersweet or semisweet baking chocolate, melted

2 1/2 cups skim milk

1 container fat free yogurt

1/2 cup heavy cream

3/4 cup sugar

Directions:
Combine everything in a blender and whir. Or, after melting the chocolate in a pan, add everything else, heat gently, and use an immersion blender to mix. Sorry a whisk just won't cut it. Chocolate doesn't like going into other things. It's very self-centered like that. Put your blended stuff in the fridge for a few hours to chill.

Cookie dough ingredients:

1/4 cup or 1/2 stick or 4 Tbs butter, softened

1/4 cup peanut butter

1/2 cup brown sugar

1/4 cup sugar

2 TBS milk

1 tsp vanilla

Pinch salt

3/4 cup flour

Directions:
Cream together butter, peanut butter, sugar and sugar. Add milk and vanilla and mix. Add salt and flour and mix some more. Stir in chocolate chips. Ball it up, wrap it in plastic wrap or tupperware, and stick in in the fridge to harden.

A few hours later...
Take your dough out of the fridge. Let it sit at room temp for a few minutes just until it is pliable but not warm. Roll it into 1/2" thick strands, then cut these into chunks. Put them back in the freezer until quite cold and firm - they won't actually freeze.

Get your ice cream maker set up and pour in your chocolatey creamy soup. Let your ice cream maker do its thing. When it's just about done, take the cookie dough out of the freezer, break up the chunks that are sticking together, and toss them in. You may need to help your machine stir a bit. Transfer to a freezer safe container and allow to harden in the freezer for a few more hours.

I know.
SO MUCH WAITING.
You can always sneak a chunk of cookie dough or five.  I won't tell anybody.
It'll be our secret.

My ice cream maker only holds a quart, and this recipe makes about 1.5 quarts, so I did it in two batches - just put half in of ice cream goop and cookie dough at a time, then do the other half. The bowl did not get too warm between batches that I had to clean it and refreeze.

Eat like a maniac and suffer brain freeze.