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Ultimate Cookie Dough Ice Cream

October 7, 2017

Ultimate cookie dough ice cream recipe

Yeah, I know; I should’ve posted this during summer when you were thinking about ice cream. Well here’s the thing: I always think about ice cream. I should fess up right away on this one and say that this isn’t my recipe, but Donald’s. He’s been wanging on about making an ultimate cookie dough ice cream recipe for ages and I’ll admit, I was kinda ‘meh’ about the idea. Then he made it and I had to eat my words which was tough going when my mouth was so rammed full of ice cream.

The real trick here is to infuse the milk with cookies overnight, in the same way as you’d make the cereal milk ice cream everyone went mad for a few years back. The result is that the whole thing tastes like cookies rather than just the chunks. It’s SO RICH. As rich as JK Rowling, or Snoop. He’s prob very rich, and I’m sure he likes ice cream, mainly because of this picture…

Snoop Dogg ice cream

Anyway if you’re looking for an ultimate cookie dough ice cream recipe, this is it. I’m sure Snoop would say it’s the shiznit.

Ultimate Cookie Dough Ice Cream Recipe

For the brown butter cookies

255g unsalted butter
250g all-purpose flour
3g bicarbonate of soda
2 teaspoons good sea salt
2 teaspoons vanilla extract
2 eggs
140 g brown sugar
140g caster sugar
1 chocolate bar, smashed (I have nailed him down to 60% cocoa solids dark choc, prob standard Green & Blacks size)

Begin by browning the butter. Melt it in a pan with a light coloured base (so you can see the colour of the butter), giving it a swirl every now and then. It will turn a darker golden colour, and eventually a toasty brown. When it turns toasty brown and smells nutty, it is done. Remove from the heat and fridge it for an hour.

Preheat the oven to 180C.

Mix the flour and bicarbonate of soda in a bowl. Add the eggs, caster sugar and vanilla to an electric mixer and mix. Add the brown sugar and butter, mix again. Add the flour and bicarbonate of soda mixture and mix again for no longer than 10 seconds.

Add the broken up chocolate, mix for another 10 seconds.

Blob cookies onto a baking sheet and bake for 15-20 mins.

For the ice cream

1 litre whole milk
3 egg yolks
250ml double cream

When the cookies are cool, break them up (reserving a few for chunks) and pour over 1 L of whole milk, cover and leave in the fridge overnight.

Strain off the milk, saving 500ml.

Put the milk into a pan and heat until just boiling. Whisk the egg yolks and slowly pour over the milk, whisking constantly. Add to a clean pan and stir until thickened. Set aside in a bowl with clingfilm touching the top until completely cool. Stir in the double cream.

Churn in an ice cream maker, adding the leftover cookies in chunks towards the end of churning.

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6 Comments

  • Reply Alicia (Foodycat) October 9, 2017 at 8:56 am

    That sounds like such an improvement! I loathe raw cookie dough, so I’ve never really understood cookie dough icecream. This sounds good.

    • Helen Graves
      Reply Helen Graves October 9, 2017 at 12:45 pm

      Yeah it kind of sets my teeth on edge. Cook those cookies!

  • Reply pilsbury October 9, 2017 at 9:52 am

    God that sounds good. Crucial question though – how do you stop yourself eating all the (warm) cookies, rather than covering them in milk? Answer – MAKE DOUBLE 🙂 Will try this out with the kids at the weekend I think…

    • Helen Graves
      Reply Helen Graves October 9, 2017 at 12:46 pm

      YES!! Definitely make double and let me know how you get on 🙂

  • Reply Dan Copping October 11, 2017 at 5:16 pm

    Wonderful.

  • Leave a Reply to pilsbury Cancel Reply