Dreaming of Cookie Dough Ice Cream

Jun 24, 2018

Chocolate Chip Cookie Dough Ice Cream

Our recipe for Cookie Dough Ice Cream is the perfect summer treat!

Cookie Dough & Ice Cream are 2 of my favourite things. This recipe came about because I just could not decide what to make on this particular day.
So I decided to experiment by mixing them both together, the result being this recipe which if I do say so is very yummy.
If you love sweet vanilla ice cream & delicious chocolate chip cookie dough, then this is the recipe for you. It is so easy & quick to make.

Hope you love this recipe as much as I do.

Tips & Tricks:

ღ Clear a space in your freezer before you start so your containers full of ice cream mix can sit flat.
ღ If the ice cream is very hard do not worry run your ice cream scoop or serving spoon under a hot tap to soften the ice cream as you scoop it up
ღ Do not worry if you over mix and bubbles form in your mixture your ice cream will still work & taste delicious
ღ Use Sea Salt in the Ice Cream for an alternative but still delicious taste
ღ Don’t like Chocolate Chips?
Try Replacing them with Fudge Chucks, Maltesers, Marshmallows
or anything else that takes your fancy

What would you add to this icecream?

Cookie Dough Ice Cream

AuthorTijaCategoryCookie Dough, Ice CreamDifficultyIntermediate

I dream, you dream, lets all dream about cookie dough ice cream!

Makes 3 ¾ litres

Yields1 Serving
Prep Time40 minsCook Time4 minsTotal Time4 hrs 44 mins

Ingredients
Cookie Dough
 175 g Salted Butter (softened)
 60 g Soft Brown Sugar
 60 g Golden Caster Sugar
 1 tsp Vanilla Extract
 2 tbsp Milk
 1 pinch Salt
 200 g Plain Flour
 60 g Milk Chocolate Chips
Ice Cream
 2 tsp Vanilla Extract
 500 ml Double Cream
 150 ml Milk
 405 g Condensed Milk (1 tin)
 1 pinch Salt (add more to your taste if you wish)
Equipment
 2 Large Mixing Bowls
 1 Medium Mixing Bowls
 Electric hand mix with whisk attachments
 Mixing spoon
 1-2 Baking Trays lined with Greaseproof Paper
 1 Air tight 3¾ litre container (to put ice cream mixture in) or 2 medium 2 litre containers or 3 small 1 ¼ litre containers
To Decorate
 Wickstead's Eat Me Edible 3D Butterflies
 

Method
Cookie Dough
1

Put greaseproof/baking paper onto 1-2 trays

2

Prepare/Make enough room in your freezer to lay these trays flat.

3

In a medium-large mixing bowl cream together the softened butter with the 2 types of sugars.

4

Stir in the Vanilla Extract & Milk until blended.

5

Add your pinch of salt, then gradually & the plain flour stirring as you go until completely combined. (If your mixture is still quite sticky add additional flour if needed to form a ball)

6

Stir in 50g-60g of your Milk Chocolate Chips into the dough.

7

Roll 1-2 teaspoon of your cookie dough into small balls & place onto a baking tray with greaseproof paper (you can make these any size you would like though)

8

Place the Cookie Dough Balls on the tray into the Freezer for 30 Minutes

9

Make the Ice Cream whilst you wait.

Ice Cream
10

Stir Milk, Vanilla Extract, Condensed Milk & Salt together in a Medium bowl & set aside.

*Taste this mixture to see if you would like to add more salt (remember it will not be as rich once it is added to the next step)

11

Pour the Double Cream in to a large bowl (or bowl for your mixer) then with either your electric hand whisk or mixer whip the double cream until stiff peaks form.

12

Slowly pour the mixture in the medium bowl into the now whipped cream folding it in as you go.

13

Pour your mixture into your chosen containers (3 ¾ litres in total, I pour mine in to 3 Small 1 ¼ litre containers)

14

Mix in the remaining Milk Chocolate chips into the Ice Cream mixture (Once in the containers)

15

Take your Cookie Dough Balls out of the freezer if you have not done so already & place these evenly into your container/s mixing them in as you go.

16

Put the lid on your container then place into the freezer making sure that the container/s sit flat.

17

After 1hr 45mins - 2 hours take your ice cream out of the freezer & stir it. Make sure to move the Cookie Dough balls so that they are evenly spaced around in the ice cream mix. Then Place the container/s back into the freezer for at least another 2 hours.

18

Top with our Edible Butterflies, Serve up & Enjoy

Ingredients

Ingredients
Cookie Dough
 175 g Salted Butter (softened)
 60 g Soft Brown Sugar
 60 g Golden Caster Sugar
 1 tsp Vanilla Extract
 2 tbsp Milk
 1 pinch Salt
 200 g Plain Flour
 60 g Milk Chocolate Chips
Ice Cream
 2 tsp Vanilla Extract
 500 ml Double Cream
 150 ml Milk
 405 g Condensed Milk (1 tin)
 1 pinch Salt (add more to your taste if you wish)
Equipment
 2 Large Mixing Bowls
 1 Medium Mixing Bowls
 Electric hand mix with whisk attachments
 Mixing spoon
 1-2 Baking Trays lined with Greaseproof Paper
 1 Air tight 3¾ litre container (to put ice cream mixture in) or 2 medium 2 litre containers or 3 small 1 ¼ litre containers
To Decorate
 Wickstead's Eat Me Edible 3D Butterflies

Directions

Method
Cookie Dough
1

Put greaseproof/baking paper onto 1-2 trays

2

Prepare/Make enough room in your freezer to lay these trays flat.

3

In a medium-large mixing bowl cream together the softened butter with the 2 types of sugars.

4

Stir in the Vanilla Extract & Milk until blended.

5

Add your pinch of salt, then gradually & the plain flour stirring as you go until completely combined. (If your mixture is still quite sticky add additional flour if needed to form a ball)

6

Stir in 50g-60g of your Milk Chocolate Chips into the dough.

7

Roll 1-2 teaspoon of your cookie dough into small balls & place onto a baking tray with greaseproof paper (you can make these any size you would like though)

8

Place the Cookie Dough Balls on the tray into the Freezer for 30 Minutes

9

Make the Ice Cream whilst you wait.

Ice Cream
10

Stir Milk, Vanilla Extract, Condensed Milk & Salt together in a Medium bowl & set aside.

*Taste this mixture to see if you would like to add more salt (remember it will not be as rich once it is added to the next step)

11

Pour the Double Cream in to a large bowl (or bowl for your mixer) then with either your electric hand whisk or mixer whip the double cream until stiff peaks form.

12

Slowly pour the mixture in the medium bowl into the now whipped cream folding it in as you go.

13

Pour your mixture into your chosen containers (3 ¾ litres in total, I pour mine in to 3 Small 1 ¼ litre containers)

14

Mix in the remaining Milk Chocolate chips into the Ice Cream mixture (Once in the containers)

15

Take your Cookie Dough Balls out of the freezer if you have not done so already & place these evenly into your container/s mixing them in as you go.

16

Put the lid on your container then place into the freezer making sure that the container/s sit flat.

17

After 1hr 45mins - 2 hours take your ice cream out of the freezer & stir it. Make sure to move the Cookie Dough balls so that they are evenly spaced around in the ice cream mix. Then Place the container/s back into the freezer for at least another 2 hours.

18

Top with our Edible Butterflies, Serve up & Enjoy

Cookie Dough Ice Cream

Show us your homemade Ice Cream!

We would love to see your ice cream you make with this recipe!
Tag your Photos on Facebook, Instagram, Pinterest & Twitter with:
#WicksteadsIceCream

Check out our Customer’s Photo Gallery for some idea’s of how to use our Wickstead’s Eat Me Edibles on your own Ice Cream!

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