Homemade Chocolate Chip Cookie Dough Vanilla Ice Cream
A contrasting combination of creamy vanilla ice cream and indulgent chocolate chip cookie dough. A deliciously satisfying treat
Equipment
- 1 Ice Cream Maker Optional (See recipe for a simple, manual alternative)
- 1 Resealable, freezer-safe container At least 1lt in size
- 1 Stick blender (Or hand whisk)
Ingredients
Cookie dough
- 40 grams Butter (Softened)
- 45 grams Sugar (Caster or superfine)
- 80 grams Flour (Heat treated - See recipe notes)
- 85 grams Chocolate chips (Or chocolate bar chopped up small)
- ½ tsp Vanilla extract
- 2 tsp Milk
Ice cream
- 3 yolk Egg
- 65 grams Sugar (Caster or superfine)
- 95 ml Milk (Full fat is best)
- 280 ml Double cream
- 1½ tsp Vanilla extract
Instructions
Prep
- Heat treat the flour (Optional, see recipe notes)
- Separate the egg yolks from the whites and place to the side in a large bowl. Cover and refrigerate the whites to use later (See recipe notes for suggestions)
- Weigh/ measure out the other ingredients
To Make
- For the cookie dough, add the softened butter and sugar into a bowl and mix well. Add the flour and chocolate chips and mix again. Add the milk and bring the mixture together into a dough, squeezing together in your hands if needed. Place in the fridge to chill
- For the ice cream, heat the milk and cream over a medium high heat and remove from the heat just before it boils, add the vanilla extract, stir well and allow to cool a little
- As the milk is cooling, place the sugar and egg yolks into a clean bowl and whisk vigorously until well combined. The mixture will become paler and increase in size after a couple of minutes
- While still whisking vigorously, pour the milk mixture slowly into the eggs until combined
- Return the mixture into the pan on a low medium heat and keep stirring for 3-5 minutes until the mixture thickens a little. To test the thickening, dip a spoon into the custard and run your finger down the back. If it leaves a clean line and holds its shape somewhat, it is done
- Remove from the heat, place in a bowl and cool to room temperature. Place it in an ice bath if you wish to speed up this process (See recipe notes) Stir frequently during the cooling process
- Once cooled, if using an ice cream maker, follow the user guidelines for best results. Once churned, break the cookie dough into small pieces and drop into the ice cream, mix in briefly. Place in a resealable, freezer-safe container and store in the freezer
- If making this recipe manually, keep the cooled mixture in the ice bath and continue to whisk for 3-5 additional minutes depending on whether you’re mixing manually or with an electric whisk. Break the cookie dough into small pieces and drop into the ice cream, mix in briefly.
- Once this is done, scrape into your resealable, freezer-safe container. Place in the freezer for ½ hour. After ½ hour, remove and stir well using a spatula or spoon, making sure to scrape down the sides of the container and place back in the freezer. Repeat every ½ hour for the next 2 hours. After this repeat the stirring every hour until the desired consistency and smoothness is reached. This repeated stirring not only evenly distributes the cookie dough evenly through the ice cream but also discourages the formation of ice crystals and leaves you with a delicious smooth finished texture
To Serve
- Store in the freezer and take out 10-20 minutes before serving (depending on your ambient temperature) to allow the ice cream to soften a little. Serve as desired
Notes
- Heat treating flour helps kill bacteria such as salmonella and e.coli. While the risk is low, this process makes it safer to use flour in no-cook recipes where it will not undergo further cooking or baking. For 80g of flour, heat in the microwave for between 60 and 90 seconds, stirring every 15 seconds. The flour should reach 75C/ 165F but be careful not to burn it
- Here are 3 ideas for using up those versatile egg whites :
- Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
- Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
- Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour
- For this purpose, an ice bath is just placing your bowl inside a slightly bigger bowl with ice and/ or cold water at the bottom. Make sure not to overfill so the water doesn't reach into the ice cream mixture and stir occasionally until cooled
Nutrition
Calories: 425kcal
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