Step 1

Preheat the oven to 350 degrees.

Step 2

In a stand mixer, beat together the butter and sugars, until smooth and uniform in color. Add one egg at a time, mixing in between. Splash in the vanilla.

Step 3

Turn off the mixer. Add the cornstarch, flour, baking powder, baking soda, and salt to a bowl. Mix well.

Step 4

Add the dry ingredients to the wet ingredients in the mixer and turn it on low. Mix just until there are few dry spots left.

Step 5

Add the chocolate chips to the dough. Continue mixing, just until there are no more dry streaks and the chocolate chips are throughout.

Step 6

Use a cookie scoop to scoop the cookies onto a cookie sheet lined with parchment paper.

Step 7

At this point, if you are just wanting cookies, bake them for 13 minutes. If you are using the cookies to infuse or to make the swirl, you are going to want them to be extra crispy so you will need to bake them for an additional 2 to 3 minutes, until they are a dark brown color.

Step 8

When they are done, allow the cookies to cool on a cooling rack.

Step 9

Save 3 of the overcooked cookies for infusing the cream.

Step 10

To make the cookie swirl, take some the completely cooled cookies to a food processor and grind into gravel size pieces. Simply set those crumbs aside until you are ready to add them to your ice cream!

Step 11

Heat the cream in milk in a medium saucepan over medium heat until steaming. Add the chocolate chip cookies. No need to chop them.

Step 12

Cook the cream and cookies, stirring constantly, for 20 minutes.

Step 13

Immediately strain. (Allow the mixture to cool a bit so that it won’t cook your egg yolks when you add them.)

Step 14

Mix together the egg yolks, powdered milk, sugars, infused cream, and a dash of salt. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!

Step 15

Heat on medium low heat until it reaches 162, stirring frequently and scraping the bottom with a spatula to avoid cooking the eggs. No need to reduce afterward.

Step 16

Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).

Step 17

Make in your ice cream maker based on the maker’s instructions. (At this point, if you want to also add in a dash of vanilla, feel free).

Step 18

During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add in your cookie dough pieces and chocolate chunks. Don't add it all in! Add handfuls at a time until you get your desired chunkiness.

Step 19

When ready to remove, add a layer of the ice cream to your ice cream container. Top with chocolate ganache and then with cookie crumbs for the cookie swirl. Repeat layers until all of your ice cream is in the container.

Step 20

Add the butter and sugars to a microwave safe bowl. Microwave for 30 seconds at a time, stirring in between, just until the butter is melted and the sugar is dissolved.

Step 21

Allow to cool for a few minutes. Add the milk, vanilla, salt, and flour. Mix until well combined.

Step 22

Once the dough is cool to the touch, add in the chocolate chips and stir.

Step 23

Spread the dough into a thin layer onto a cookie sheet lined with parchment paper. Move the dough to the freezer and freeze for at least 30 minutes.

Step 24

Once it is frozen, remove from the freezer and chop into bite size pieces, no larger than a pea. Keep them in the freezer until ready to add to your ice cream.

Step 25

Heat the cream in the microwave until steaming. Meanwhile, pour the chocolate chips into a bowl.

Step 26

Pour the hot cream over the chocolate chips. Allow it to sit for a few minutes.

Step 27

Stir until all of the chocolate chips are melted and the ganache is uniform in color. Set aside until you are ready to layer them into your ice cream.

Step 28

Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave 30 seconds at a time, stirring in between to help prevent burning it.

Step 29

Spread the chocolate into a thin layer on a cookie sheet lined with parchment paper. Move to the freezer and allow to harden.

Step 30

Right before it is time to add the chocolate chunks to your ice cream, remove the cookie sheet from the freezer and chop the chocolate into small pieces. Add them back into the freezer for a minute before adding them to the ice cream. They melt fast so be quick!