My favourite ice cream ever. Full stop.
I’ve tried a number of Ben & Jerry’s flavours (haven’t we all), however I always come back to my favourite – cookie dough. And yes, I am that person who will strategically find a scoop that has the most cookie dough in it. Or just even go in with a spoon and pick them out (sorry, not sorry).
This is so simple to make, it’s a no-churn ice cream base (my vanilla no-churn ice-cream) and the cookie dough is delicious. Make sure you use brown sugar to get that delicious cookie flavour we all know and love. Also, the baking of the flour step is simply to kill bacteria there.
Feel free to double quantities to make a bigger batch, or just increase the amount of cookie dough!
Cookie dough ice cream
Makes 1 pint (size of 1 tub of Ben & Jerry’s)
Ingredients:
Cookie dough
70 g all-purpose flour heat-treated
60 g butter, softened
80 g light brown sugar packed
1/2 tsp vanilla
Pinch of salt
70 g chocolate chips
1-2 tsp milk
Ice-cream
200g condensed milk (1/2 a tin)
250 ml double cream
1 tbsp golden syrup or 2 tsp liquid glucose
1.5 tsp vanilla extract
Pinch of salt
(notes, substitutions and variations found below the method)
Method:
For the cookie dough
1. For the cookie dough, preheat your oven to 180oC/160oC (fan). Spread your flour on a baking sheet and place in the oven for 5 minutes (this kills any bacteria in the flour). Leave to cool.
2. Place the butter and sugar in a bowl and beat with a whisk until light and fluffy.
3. Beat in the vanilla and flour until completely smooth. Add a little milk to loosen it if needed. Then fold in the chocolate chips until evenly distributed.
4. Tip the cookie dough onto a layer of clingfilm and flatten to about 1.5 cm thick. Place in the freezer whilst you do the next step.
For the ice-cream:
5. Place the condensed milk, cream, golden syrup, vanilla and salt in a bowl. Beat with an electric whisk or in a free-standing mixer until stiff peaks form.
6. Remove the cookie dough from the freezer and chop into 1cm (ish) cubes.
7. Pour the ice cream into a container and fold through the cookie dough chunks.
8. Place in the freezer for 3-4 hours.
Notes, substitutions and variations
Cream: you can use whipping cream, but single cream won’t work I’m afraid. You can also use coconut milk. To do this, place the coconut milk tin in the freezer for half an hour, then open it and scape out the solid part at the top and leave the liquid in the can. Then proceed as usual.
Condensed milk: do not get evaporated milk, this is completely different! I use Carnations condensed milk.
Golden syrup: you can use liquid glucose (as stated above) or honey will also work.
Variations:
PB+J: add 1 tbsp peanut butter to the cookie dough in step 3. Swirl through 3 tbsp jam when you add the cookie dough chunks in step 7.
Biscoff: Add 1 tbsp Biscoff to the cookie dough in step 3. Swirl through 3 tbsp of Biscoff when you add the cookie dough to the ice cream in step 7.
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