Cookie Dough Ice Cream
This chocolate chip cookie dough ice cream combines creamy vanilla ice cream with lashings of delectable cookie dough and melt in your mouth chocolate chips.
Equipment
- ice cream machine/churner
- cooking thermemeter (to heat treat flour)
Ingredients
For the ice cream base
- 2 teaspoons (5gms) tapioca starch
- 1 cup (250mls) full cream milk
- 2 cups (500mls) thickened cream
- ½ cup (110gms) white sugar
- 1 & ¼ teaspoons (10gms) glucose syrup
- 2 teaspoons (10mls) vanilla essence or extract
For the homemade chocoalte chips
- ½ cup (100gms) semi-sweet chocolate
- 2 teaspoons (8gms) refined coconut oil
For the homemade cookie dough bites
- ¾ cup (115gms) plain flour
- ½ cup (½ stick/60gms) unsalted butter
- 1 teaspoon (4 gms) refined coconut oil
- 2 tablespoons (40gms) white sugar
- 2 tablespoons (40gms) brown sugar
- ½ teaspoon vanilla essence
- 1 large pinch salt
- 2 tablespoons thickened cream
Instructions
To make the ice cream base
- Put the tapioca starch into a small bowl. Measure the milk. Add a couple of tablespoons of milk into the bowl with the tapioca starch and mix well to form a slurry.
- Add remaining milk, cream, sugar and glucose syrup to a small saucepan.
- Heat on medium, stirring well until all the sugar is dissolved.
- Add tapioca starch slurry and mix well for a few minutes.
- Remove from heat and allow to cool for a few minutes.
- Add vanilla extract and mix well.
- Transfer mix to a heatproof container, cover and chill in the fridge for at least four hours, preferably overnight.
To make the edible cookie dough bites
- While the base is chilling make the chocolate chips and cookie dough bites
- To make the chocolate chips line a large tray with foil or baking paper.
- Chop up the chocolate and add it to a microwave-proof bowl. Melt in the microwave in 30-second bursts until nearly melted. Add 1 teaspoon (4gms) of coconut oil and heat for another 30 seconds.
- Mix until all the coconut oil is mixed in and the chocolate is smooth. Spread the chocolate out on the lined tray and put in the fridge to set.
- Once the chocolate is set peel back the foil and chop into chip-sized pieces and store in the fridge until needed.
- Heat treat the flour by spreading it on a microwave-proof plate and heat in the microwave in thirty-second to one-minute bursts. Use a cooking thermometer to check the flour has reached 165°F (76°C).
- Melt the butter and 1 teaspoon (4gms) coconut oil in a microwave-proof bowl in the microwave. Add the white and brown sugar and beat well until combined. Add the salt, vanilla and cream for the cookie dough and beat well.
- Sift in the heat-treated flour and salt and beat until combined. The cookie dough should be soft and scoopable at this point but if it's a little dry add a little more cream until it softens up.
- Allow the dough to cool to room temperature then fold through half the chocolate chips.
- Line a baking tray with baking paper. Use two teaspoons to scoop bite-size cookie dough pieces into the tray. Once all the dough is scooped out put the tray in the freezer for about thirty minutes then transfer bites to an airtight container and keep in the freezer until you are ready to add it to your ice cream.
To assemble the ice cream
- Put the ice cream storage container into freezer to chill.
- If using a self-churning machine turn it on ten minutes before churning to cool. Otherwise remove the bowl from the freezer just before churning.
- Churn the ice cream. When the ice cream has nearly finished churning add the chocolate chips.
- Add some chilled cookie dough pieces to the bottom of the chilled ice cream container. Layer the churned ice cream and cookie dough pieces until done.
- Freeze for at least four hours or until firm.
- To serve remove from the freezer, scoop and enjoy! Great on its own, with some extra chocolate chips sprinkled over the top or some chocolate fudge sauce from my chocolate sundae drizzled over the top. Delicious!
Notes
- Do not skip heat treating your flour. Raw flour can make you unwell, its important not to skip this step.
- You can substitute tapioca starch with the same amount of corn flour/corn starch. If substituting, add the slurry with the sugars at the start of the cooking because the corn flour/starch needs to cook for longer to activate it. Corn flour/starch doesn't freezer as well, so your ice cream maybe a little icier, but will still taste delicious!
- If you don't use glucose syrup your ice cream may freeze a little firm. Put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly).
- Homemade chocolate chips make this ice cream a joy to eat, but if you are short on time you can use ready-made chocolate chips instead, I recommend mini ones.
- Like wise you could use edible cookie dough that's safe to eat raw instead of making your own.
Nutrition
Calories: 616kcalCarbohydrates: 52gProtein: 6gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 107mgSodium: 39mgPotassium: 223mgFiber: 2gSugar: 31gVitamin A: 1350IUVitamin C: 0.4mgCalcium: 97mgIron: 2mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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