Recipe for homemade Cookie dough ice cream
With your own ice cream machine, you can make every imaginable flavor, and with qualities that transport you to Italy's best ice cream bars. Cookie dough ice cream became popular in the 80s thanks to Ben&Gerry's, and has become a staple in many ice cream parlors. This recipe gives you an even better version, and costs NOK 60 instead of NOK 241 per kilo. Win, win!
Start by making cookie dough, so that the pieces have time to freeze before you make the ice cream.
Cookie dough:
- 120 g room temperature butter
- 100 g of sugar
- 50 g light brown sugar
- 0.6 dl milk
- 180 g wheat flour
- 1 tsp vanilla extract, vanilla seeds or vanilla paste
- 1 pinch of flake salt
- 120 g chocolate drops
How to do it:
- Beat butter, sugar and brown sugar until light and fluffy.
- Whisk in the milk little by little, and finally stir in the wheat flour, vanilla, salt and chocolate drops.
- Transfer the dough to a piping bag and cut a 1 cm hole in the end. Find a small baking tray or a cutting board that will fit in your freezer.
- Place a sheet of baking paper on the board/roll and spray strips of dough onto the paper.
- Keep some distance so that the strips do not freeze to each other.
- Put in the freezer until the ice cream is ready.
Ice cream:
- 4.5 dl light or whole milk
- 2.5 dl whipping cream
- 150 g of sugar
- 1 pinch of salt
- 4 egg yolks
- 1 tsp vanilla extract, vanilla seeds or vanilla paste
How to make the ice cream:
- Heat the cream and milk in a heavy-bottomed saucepan until steaming.
- Beat the egg mixture of sugar and egg yolks and pour in the hot cream/milk in a thin stream while continuing to whisk.
- Pour the mixture back into the pot and put on a low heat.
- Stir constantly until it starts to thicken, for approx. 8-10 min. It must not boil!
- Stir in the vanilla and salt, and pour into a bowl. Cover with plastic wrap or a plate and put in the fridge until the mixture has cooled.
- Pour the ice cream base into the ice cream machine and switch on the machine. Let it run until the ice cream is firm, it takes approx. 30 min.
- Transfer to a loaf tin or ice cream tin.
- Cut the cookie dough strips into pieces and fold into the ice cream. Cover the ice cream with plastic wrap or a lid and place in the freezer for 2 hours or more until it is completely firm.
- Temper the ice cream by leaving it in the fridge for 20 minutes before scooping heavenly scoops of homemade ice cream.
Hint!
You can test if it is done by dipping a spoon and turning it with the curved side up. Run your finger through the sauce on the spoon and turn it to see if the strip is covered. If the strip stays, the base is ready.