Egg Free Ice Cream Restricted Diet (e.g. GF, Vegan..) Summer

(Eggless) Chocolate Chip Cookie Dough Ice Cream

 

Uhh so this ice cream happened very randomly.

I wasn’t specifically planning on it – I’d made a malty vanilla ice cream to go with some rhubarb cake but also had cookie dough in the fridge (wooh for weekends!). Put that together and you get this treat and a half. I was tempted to make chocolate chip cookie dough ice cream sandwiches (#SoMeta) but I stopped myself.

Chocolate Chip Cookie Dough Ice Cream-6

I always find it easier to use an eggless ice cream base, using cornstarch as the thickener as I make a slightly tweaked version of Jeni’s Ice Cream recipe. I’m sure arrowroot would work if you don’t want to use cornstarch though. You get a cleaner flavour this way which really lets that dreamy vanilla flavour shine through.

In the recipe I’ve included a method for if you don’t have an ice cream machine – it’s a bit like making that internet famous 1-ingredient banana ice cream. You freeze the base in a thin layer, cut it into chunks and then blend it in a food processor until creamy and re-freeze it. The ice cream won’t be as airy (so it may take longer to soften before you serve it) but it works a treat if you’re crying out for some homemade ice cream.

Undeniably the best thing about making your own cookie dough ice cream is that you can put ALL the little nuggets of dough into it. Show Ben & Jerry how it should really be done. Aaaand by that I mean a ratio of 1:1 cookie dough to ice cream, of course 😉

Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream

Ingredients

  • 1 x cookie dough, (recipe below)
  • 2 cups (500 ml) milk, any kind (I used 1/2 semi-skimmed cow's milk and 1/2 oat milk!)
  • 1 cup (250 ml) double cream (heavy cream)
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp maple syrup
  • 2 tbsp malted milk powder
  • 1 tsp vanilla paste, (or 1 tbsp vanilla extract)
  • pinch of salt
  • 2 tbsp cornstarch

Instructions

  1. Combine the milk, cream, sugar, maple syrup, malted milk powder, vanilla paste and salt in a medium pot. Whisk over a medium heat until gently steaming.
  2. Place the cornstarch into a small bowl and stir about 1/4 cup (60ml) of the hot milk mixture into it until you get a smooth paste. Pour this paste into the pot and stir in.
  3. Continue to heat the mixture over a medium-low heat, stirring often, until the mixture thickens. Remove from the heat and leave to cool at room temp for about 30 minutes before transferring to the fridge to cool completely.

Ice cream maker method:

  1. churn mixture according to manufacturer's instructions.

Food Processor Method:

  1. pour mixture into an 8-inch square pan (or something similar) lined with plastic wrap. Freeze until solid. Tip the block of frozen ice cream base out of the pan and remove the plastic wrap. Cut the block into about 16 small chunks and place them into a food processor. Blend until smooth and creamy.

Final step!:

  1. Transfer to a lidded plastic container, adorn with nuggets of cookie dough (and some extra chocolate chips) and freeze again until solid. Before serving, let the ice cream stand at room temp for a few minutes so it can soften.

Notes

-Ice cream adapted slightly from Jeni's Ice Cream Base recipe via Saveur

Chocolate Chip Cookie Dough

Chocolate Chip Cookie Dough

Ingredients

  • 1 1/2 tsp ground flax seed
  • 2 tbsp water
  • 40 g (3 tbsp) unsalted butter, softened
  • 65 g (1/3 cup) coconut sugar or brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 60 g wholemeal flour
  • 30 g (1 oz) dark chocolate chips

Instructions

  1. Mix the ground flax and water in a small bowl and set aside to gel.
  2. In a medium bowl cream the butter and sugar together with the vanilla extract until smooth. Add the flax mixture to the bowl and stir that in too. Add the baking soda, salt and flour - stir them in until combined.
  3. Lastly stir in the chocolate chips. Divide the dough into lots of little grape-sized balls and chill until needed.
Chocolate Chip Cookie Dough Ice Cream-5

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  • Alexa [fooduzzi.com] April 11, 2016 at 6:01 pm

    This sounds amazing! I have such a soft-spot for cookie dough ice cream – the fact that you made it egg-free is incredible!

  • mariagmgh April 11, 2016 at 6:29 pm

    Oooohhhhh man. It’s only Monday but I think I need to make this this weekend!

  • Eden April 11, 2016 at 10:02 pm

    This sounds fantastic! Is there a replacement for the malted milk powder? I want to make this tonight and don’t keep that on-hand.

    • Izy April 11, 2016 at 10:04 pm

      you can just leave the malted milk powder out 🙂 It’s only there for extra flavour!

  • Valentina @Hortus April 12, 2016 at 8:53 am

    You seriously rock, Izy! I spent a whole evening pinning pretty much your whole site a few days ago. Can’t wait to try EVERYTHING!

    Also, I reckon this would turn out pretty well with almond milk instead of regular milk and coconut cream instead of heavy cream?

  • smitha April 12, 2016 at 11:46 am

    Wow… Icy… Creamy icre cream is making me drool. Pinning on my to do list.

  • Tori//Gringalicious April 12, 2016 at 1:35 pm

    Izy, OMG! I literally feel like you read my mind because I woke up craving cookie dough icecream and bam, you post this! You’re my hero, Chica!!!!

  • Samina - Clean Nibbles April 12, 2016 at 6:17 pm

    I legit drooled when you’d posted a video and some photos of this gorgeous frozen beauty on SnapChat! This is like the ice cream of summer dreams (especially beneficial when you have to face like 35 degrees C of heat every single day)

  • Jana April 12, 2016 at 6:39 pm

    your ice cream looks great!
    too funny i stumbled upon this post just now – i have some chocolate chip cookies waiting to be filled with peanut butter chocolate ice cream. i stopped myself with making peanut butter cookies instead – that’d be probably too much 😀

  • Bethany @ athletic avocado April 13, 2016 at 12:02 pm

    Cookie dough is my favorite flavor of ice cream! Those chunks look unreal!!!

  • superfitbabe April 14, 2016 at 1:46 am

    Chocolate chip cookie dough ice cream that’s healthy AND easy? WIN WIN WIN! Oh and eating raw eggs SCARES ME XD

    Anyways, I love the way this ice cream looks! So creamy and decadent–I better not eat the cookie dough before putting it in the ice cream!

  • Alison April 15, 2016 at 6:26 am

    Thank you! You’ve reminded me there’s an ice cream recipe I need to make. 😉

  • bec {daisy and the fox} April 17, 2016 at 11:31 pm

    Ice-cream just reached a new level of awesomeness!! yum!! sounds only too good (especially with the cookie dough to ice-cream 1:1 ratio)
    thanks for the recipe!

  • Mathilda April 18, 2016 at 6:53 am

    How do you think I could make this vegan? Seems tempting since its already eggless! This ice cream looks amazing!

  • Yvonne August 11, 2016 at 6:10 pm

    Big compliments for grams and milliliters in the prescription, which sees the whole world, and not everyone uses cups, as a measure of the product.

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