The chunky 9-year-old in me still remembers this one ice cream flavor that Bluebell used to make called Good Heavens and it was my absolute favorite. I could probably have eaten my weight in that stuff (I probably did) until for some reason they decided to stop making it. Major sad face.
From what I remember it was their classic vanilla ice cream swirled with their dutch chocolate ice cream and stuffed with big fat pieces of double chocolate chip cookie dough and sugar cookie dough. So really it was like the ultimate marriage of chocolate and vanilla. Yin and yang in ice cream form! How could they have stopped making something that was so perfect.
Clearly I’m a little bit passionate about this flavor. Sorry, I can’t help it. Indecisiveness is part of my personality so I’ve always preferred having a little bit of everything. It’s like this ice cream was designed for me. The weirdest part is that no one seems to remember it, like it never existed. In fact, it’s made me feel a little crazy and think maybe I just dreamed about this amazing flavor.
Obviously, it really wouldn’t matter if they still made it or not, other than making me not feel insane, because you can’t buy Bluebell or anything remotely close here. The point is that it’s been stuck in my head since forever and I don’t know why I haven’t tried to recreate it until now.
I figured there has to be someone out there that remembers eating Good Heavens too and if I post a recipe for a copycat version they’ll maybe find it and tell me that I didn’t just imagine it. Even if you never tasted the original you should still try this recipe because it’s the bomb. You could even cheat by buying some chocolate and vanilla bluebell and just make the cookie dough to mix in. Either way, you need this!
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 4 egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup cocoa powder
- 2 tablspoons butter, melted
- 1 tablespoon milk
- 2/3 cup powdered sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- a few drops almond extract (optional)
- 3/4 cup flour
- 2 teaspoons dutch process cocoa powder
- 2 tablespoons mini chocolate chips or finely chopped chocolate
- Combine milk and yogurt in a medium saucepan and place over low heat. Heat until very warm (4-5 minutes) but don't boil. While that is warming, whisk egg yolks, cornstarch, salt, and sugar together until pale in color and smooth.
- Remove milk mixture from heat and pour a little at a time, while whisking, into yolk mixture to temper.
- Return entire mixture to medium heat and stir gently until it reaches 170 degrees F (75 C), then remove from heat. Cool for about 5 minutes then stir in vanilla and pour into an airtight container. Chill for at least 4 hours in the fridge until completely cooled.
- Divide in half and add cocoa powder to one half. Freeze both mixes separately (start with vanilla so you don't have to clean out ice cream maker in between) in ice cream maker according to manufacturer's instructions.
- Combine butter, milk, and sugar in a medium mixing bowl and stir well. Add salt, extracts, and flour and mix until a dough starts to form. If doing this by hand you can use your hands to work the dough a bit until evenly mixed.
- Divide dough into two slightly unequal halves and add cocoa powder and chocolate chips.
- Coat a clean surface lightly with powdered sugar and roll each half into a layer about 1/2 inch high. Cut into small squares and toss in additional powdered sugar.
- Mix the chocolate dough into vanilla ice cream and the vanilla into chocolate. You can scoop each flavor separately or combine in one container by adding large spoonfuls of each on top of each other to create a swirl effect when scooped