This cookie dough ice cream is a must try flavour. It’s chocolate ice cream with streaks of salted caramel sauce for a little extra flavour and pieces of cookie dough.
Setp 1. Make the salted caramel
When making this cookie dough ice cream, you’re best to start with the salted caramel sauce because it needs time to cool. If you add warm sauce to your ice cream it will increase the size of the ice crystals which you don’t want.
- 1/3 cup water
- 1 cup caster sugar
- ½ cup cream
- 25g unsalted butter
- Pinch sea salt
- Add water to a medium pan and heat on high heat. Slowly add sugar being sure not to get any on the side of the pan. Bring to boil without stirring.
- Cook for a few minutes, occasionally swirling the pan, until the sugar turns golden brown.
- Once the sugar melts take the pan away from the heat and stir in the cream then whisk in the butter and salt.
Note: If you’re short on time or motivation you can easily sidestep this part of the recipe by using a store bought caramel.
Step 2. Make the cookie dough
- 1/4 cup packed brown sugar
- 2 Tbsp soft butter
- Pinch of salt
- A few drops of vanilla
- 1 Tablespoon milk
- 1/3 cup plain flour (all purpose flour)
- ¼ cup chocolate chips
- Cream the butter and sugar with a mixer or you can just use a spoon and mix until well combined.
- Add the salt, vanilla, milk and flour and continue mixing until a dough forms.
- Add chocolate chips and mix through.
How to use safe flour for raw cookie dough
Some concerns have been raised in the past that eating raw flour may not be good for you. The problem is, there could be some kind of bacteria on the flour which came from the wheat. To overcome this, you can zap the flour, before using, in the microwave to kill off any bugs. If you microwave for about 1 ½ minutes, stopping every 20 seconds to stir you should kill off any nasties in the flour. You want the flour to reach 75 degrees C to be safe: Read more here about food safety here.
3. Churn the Chocolate Ice Cream
- 2 cups cream
- 1 1/2 cups full cream milk
- 3/4 cup sugar
- 1/4 cup good quality cocoa
- Whisk all the ingredients in a large bowl until well combined. That’s it! Now pour the mixture into your ice cream machine and start churning.
- As you can see from the picture below, the bowl looks fairly empty. Don’t worry, it will rise up as air is churned into it and you also need to allow room for the caramel and cookie dough.
You can see after about half an hour the ice cream is rising closer to the top.
Remove the dough from the fridge and form cookie chunks. You can make them as big or small as you like here. It comes down to personal preference. I made mine big!
Pour in the cool caramel a bit at a time, not all in one go.
Once you’ve churned in the add-in ingredients, scoop it into an airtight container and freeze for 2-3 hours until hardened.
Here is the final product scooped and ready to devour. The chunks of cookie dough are awesome.