Make sure your ice cream bowl has been frozen for at least 24 hours (this is for the Cuisinart ICE-70 Series). You can also pre-freeze the container you plan to put the ice cream in if you want. I use this ice cream container and it’s the best! It helps keep a perfect ice cream texture, rather than freezing too hard.

Ice cream:

1. In a large saucepan, mix together the milk and cream. Heat over medium heat, stirring with a whisk often, until steaming. Do NOT let it boil – just bring it to a steam.
2. In a large bowl using an electric mixer, beat the egg yolks with the maple syrup, vanilla extract, and salt until it lightens in color.
3. Once the cream/milk mixture is steaming, pour 1/3 of the hot mixture into the maple syrup bowl and mix together. Then add another 1/3 of the hot mixture and mix again. Then, pour everything back into the saucepan and place over LOW heat on the stove. Stir constantly on low heat for 2 minutes, then pour the mixture through a fine mesh sieve into a large bowl. Let it cool to room temperature for an hour then place in the refrigerator for at least 4 hours or overnight.

Make the cookie dough:

1. If you like a lot of cookie dough, then follow the ratios in the notes section (or if you plan to eat a spoonful, then you’ll definitely want to make the larger amount!).
2. With an electric mixer, beat together the coconut sugar, butter, vanilla extract, and salt until lightened in color. Add the flour and beat until everything is combined into cookie dough texture. 
3. Put parchment paper on a large baking sheet. Use a 1/4 tsp measurer to measure cookie dough, but then break it into two pieces and roll between your fingers to make two little cookie dough balls (each cookie dough ball should be 1/8 tsp of cookie dough). It may seem small, but you’ll be surprised by how big it is in the ice cream! And keep in mind that if you make bigger pieces, then you’ll have less pieces throughout the ice cream. Place on the parchment paper. Repeat over and over, making 1/8 tsp balls with the cookie dough until it’s gone.
4. Place in the freezer for 30 minutes to harden separate from each other, then put all the cookie dough balls in a freezer-friendly container (to prevent freezer burn) and store in the freezer until you’re ready to put it in the ice cream.

Churning the ice cream:

1. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix 25 minutes until thickened (or according to your ice cream maker). During the last 5 minutes, add the finely chopped/slivered chocolate to mix into the ice cream. I prefer a light amount of chocolate (1 Tbsp), so add to preference – but you can start small and let it thoroughly mix before adding more if you’re not sure how much you want (keep in mind it takes a couple minutes for it to fully incorporate!).
2. To incorporate the cookie dough pieces: Remove the mixer from the ice cream bowl, dump the frozen cookie dough pieces into the ice cream, and mix it together with a spatula. 
3. You can serve as soft-serve, or transfer the ice cream to an ice cream container and place in the freezer for 3-5 hours to harden.

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Notes:

*If you like heavy amount of cookie dough in your ice cream, then increase the cookie dough ratios to the following amounts:

3.5 Tbsp coconut sugar (38g)

4 Tbsp salted butter (56g), softened/room temperature NOT melted

1/4 tsp vanilla extract

1/8 tsp salt

1/2 cup spooned and leveled (70g) white flour, I use non-GMO & unbleached by Sunrise Flour Mill

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**If concerned about raw flour, then feel free to heat treat it – Preheat oven to 350ºF and spread flour onto a parchment paper lined baking sheet. Bake for 5-10 minutes, then sift through a fine mesh sieve and use as usual.

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***If desired, you can fold in the slivered / finely chopped chocolate into the cookie dough, or you can save it for incorporating into the ice cream itself. I’ve done one with the chocolate in the cookie dough, and one where I put it directly into the churned ice cream, and I think the second option was a bigger hit!