Ultimate Cookie Dough Ice Cream
This is the Ultimate Cookie Dough Ice Cream. It's a creamy vanilla ice cream base, with chunks of rich brown butter cookie dough, and ribbons of smooth milk chocolate ganache and then for an extra flair, we’re adding chopped oreo cookies and chocolate chips in too!
Equipment
- Stand mixer or hand mixer
- Loaf Tin or Container
- Saucepan
Ingredients
Ice Cream Base
- 500 ml double cream / heavy cream
- 1 tin sweetened condensed milk (397g)
- 2 tsp vanilla extract
- 1/4 tsp salt
Cookie Dough
- 75 g butter
- 60 g all purpose flour or plain flour
- 50 g light brown sugar
- 25 g caster sugar
- 1 tsp vanilla extract
- pinch of salt
- 1/8 tsp bicarbonate of soda
- 2 tbsp milk
- 50 g milk chocolate chips
Chocolate Ganache
- 100 ml double cream / heavy cream
- 100 g milk chocolate
Other Ingredients
- 50 g milk chocolate chips
- 7 chopped oreo cookies (77g)
Instructions
Make the cookie dough balls:
- Start by browning the butter. In a medium saucepan, add the butter and cook over a low-medium heat. The butter will first melt, then become a little foamy. Keep stirring until it turns golden brown with little brown specks at the bottom of the pan and smells nutty. Pour into a medium bowl and set aside to cool slightly.
- In the meantime, heat-treat the flour. Simply pour the flour onto a flat, microwave-safe plate and spread it into an even layer. Microwave in 30-second bursts, stirring and smoothing the flour between each burst. Repeat this three times (90 seconds in total), then set aside to cool slightly.
- After about 10 minutes, the butter and flour should both be cool enough to use.
- Add the sugars to the browned butter and whisk well until combined.
- Then, add the vanilla extract and milk and mix well.
- Next, add the heat-treated flour, along with the salt and bicarbonate of soda, and mix until you have a soft cookie dough.
- Finally, fold in the chocolate chips. Using a teaspoon, scoop out small ½ teaspoon portions of the cookie dough and roll them into little balls (the smaller they are, the easier the ice cream will be to scoop later). Place them onto a parchment-lined plate or tray and chill in the fridge for 10-15 minutes while you prepare the ice cream.
Make the chocolate ganache:
- In a microwave safe bowl, pour in the double cream (heavy cream) and the chocolate and microwave in 30-second bursts, stirring well between each burst, until smooth and glossy. Set aside to cool.
Make the Ice Cream Base:
- In a large mixing bowl, pour in the double cream (heavy cream) and whip until medium-soft peaks form. It should be light, fluffy, and just hold its shape without being too stiff.
- In a separate bowl, whisk together the sweetened condensed milk, salt, and vanilla extract until smooth.
- Pour the condensed milk mixture into the whipped cream and gently whisk until fully combined and smooth, being careful not to overmix.
- Line a loaf tin or freezer-safe dish with scrunched-up parchment paper (this will make the ice cream much easier to remove later).
- Pour about one-third of the ice cream base into the prepared tin and smooth it into an even layer. Sprinkle over one-third of the cookie dough balls, drizzle over a few spoonfuls of the chocolate ganache, then scatter over some chopped oreos and chocolate chips.
- Repeat the layers until all of the ingredients have been used, (you should end up with around three layers) finishing with an extra drizzle of chocolate ganache on top.
- Place the ice cream into the freezer for 8-12 hours, or until frozen solid.
- Once frozen, simply scoop, serve, and enjoy!
Notes
- Let the ice cream sit out for 5-10 minutes to soften, before scooping.
- Make the cookie dough balls as small as possible, this will make it easier to scoop later.
- Place your ice cream scoop into a mug of hot water for a couple of minutes before scooping, this will not only make the ice cream easier to serve, but also make the ice cream scoops more even and round.
- Using some scrunched up parchment paper to line the tin you put the ice cream into, will make clean up super easy!
- The recipe video is on my TikTok and IG - please tag @aceofspoons_ if you make this recipe