No Churn Cookie Dough Ice Cream

Two varieties of homemade chocolate chip cookie dough run through this vanilla custard ice cream, making it both delicious and dangerously addictive in equal measure. Try it at home (you don’t need a churner) and you are sure to be very popular- move aside Ben and Jerry!

COOKIES2

For the cookie dough base: 140g plain flour, 80g very soft butter, 100g dark brown soft sugar, 50g caster sugar, few drops of milk

Cream together the butter and sugars until light and fluffy. Sift in all the flour except for 1tbsp (reserve this for later) and stir with a wooden spoon until combined. If too dry, add a little milk to bind (usually I would use eggs but because this dough isn’t baked I use milk instead).

Now split the dough into two bowls (it will look like a small quantity but it is enough!).

To finish the doughs you will need: 1 1/2tbsp cocoa powder, the reserved tbsp flour, 100g chopped white chocolate, 100g chopped dark chocolate 

To one bowl of dough add the white chocolate and the cocoa powder.

To the other bowl add the dark chocolate and the reserved flour. Beat both doughs to combine all the ingredients.

Roll the doughs into small balls (about a tbsp each) and place in the fridge to chill while  you make the vanilla custard ice cream base.

COOKIE ICE CREAM1

For the custard base you will need: 200ml double cream, 200ml whole milk, 1 vanilla pod, 140g caster sugar, 8 egg yolks

Split the vanilla pod and scrape out the seeds. Put them in a heavy bottom pan along with the milk and double cream and heat until the edges start to simmer. Meanwhile, combine the yolks and sugar in a mixing bowl.

Once the cream and milk have heated remove the vanilla pod and discard, then pour into the mixing bowl. Stir to combine the creamy mixture with the eggs and sugar then place in a clean heavy bottom pan.

Over a very gentle heat, stir this egg custard with a wooden spoon until it thickens enough to coat the back. Once it does this, remove from the heat and leave to cool with a layer of cling film over its surface (to prevent a skin from forming).

Once cooled put your thickened custard and chilled cookie balls into an ice cream tub and freeze overnight.

The following day, take your frozen ice cream and cut it into smallish pieces. Blitz in a magi-mix (or other food processor) until the ice crystals have broken down and it is smooth. You should be left with a creamy texture with little bits of cookie dough and chocolate running through it.

Return this mixture to the ice cream tub and freeze for 4-6 hours until firm. Serve with crumbled cookies on top or just grab a spoon and eat it solo from the tub (definitely not what I did…).

Enjoy!

 

 

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3 comments

  1. This is hands-down my favorite flavor of ice cream ever. This looks delicious. I can’t wait to try this myself this summer.

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