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.
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 😉
- 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
- 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.
- 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.
- 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:
- churn mixture according to manufacturer's instructions.
Food Processor Method:
- 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.
- 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.
-Ice cream adapted slightly from Jeni's Ice Cream Base recipe via Saveur
- 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
- Mix the ground flax and water in a small bowl and set aside to gel.
- 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.
- Lastly stir in the chocolate chips. Divide the dough into lots of little grape-sized balls and chill until needed.