Before we start making cookie dough ice cream, I just wanted to say I’ve been busy recently compiling my top 60 ice cream recipes into an easy to read article. If you want some inspiration check out those recipes too because there’s something for everyone in there.
Today I’d like to run through one of my daughter’s all time favourite ice cream flavours, cookie dough ice cream. Cookie dough is hugely popular in the US, and it has certainly gained some popularity here in Australia with brands like B&J producing a nice little product that is in almost every supermarket conceivable.
The usual cookie dough ice cream recipe uses a vanilla ice cream with pieces of cookie dough. I thought I’d make a small change and go with a chocolate ice cream base and add in some salted caramel sauce for a little extra flavour. If you want the traditional recipe, simply leave out the cocoa in the ice cream and also do away with the salted caramel.
Check out the buzz around cookie dough in NYC
Cookie Dough Ice Cream Recipe
1. Make the salted caramel ice cream
When making this cookie dough ice cream, you’re best to start with the salted caramel sauce because it needs time to cool. A few hours is good. If you add warm sauce to your ice cream it will increase the size of the ice crystals which you don’t want.
To make the caramel sauce you’ll need
- 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. Hersheys make a great caramel sauce which is in most supermarkets.
2. Make the cookie dough
This step is kind of important for a cookie dough ice cream recipe. It’s also really easy, almost like making a peanut butter sandwich. But if you’re really short on time there is pre-made cookie dough available in the refrigerated section in most supermarkets.
What you need to make 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.
What are the best chocolate chips for a cookie dough ice cream recipe?
You know those delicious big chunky chocolate chips like the ones I used in the picture of my dough. Don’t use them. I was in a rush and didn’t have time to get smaller ones and my teeth paid the price. The problem with chocolate chips is they turn into mini bullets once frozen – hard and kind of tasteless. They’re really hard work to eat in ice cream so choose the small ones which are a lot more enjoyable.
3. Churn the Chocolate Ice Cream
Now to make the ice cream!
What you’ll need to make the 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.
Scooping out a spoon of ice cream shows that it’s close to being ready. Now we can add the extra goodness of caramel and cookie dough.
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 mammoth hunks of cookie dough are awesome.
Who can say no to cookie dough ice cream in a waffle cone? Not me. I hope you enjoy my cookie dough ice cream recipe and the extra flavours I threw in. Of course, if you prefer a more traditional recipe, simply leave out the cocoa from the ice cream and forget about the salted caramel. Easy. Leave a comment below if you try this recipe!