Cookie Dough Ice Cream Recipe

This cookie dough ice cream is a must-try flavour. You’ll get chocolate ice cream with streaks of salted caramel sauce and mouth-watering chunks of cookie dough.

Step 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.

Ingredients

• 1/3 cup water
• 1 cup caster sugar
• ½ cup cream
• 25g unsalted butter
• Pinch sea salt

Method

1. 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.
2. Cook for a few minutes, occasionally swirling the pan, until the sugar turns golden brown.
3. 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

Ingredients

• 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

Method

1. Cream the butter and sugar with a mixer or you can just use a spoon and mix until well combined.
2. Add the salt, vanilla, milk and flour and continue mixing until a dough forms.
3. Add chocolate chips and mix through.

3. Churn the Chocolate Ice Cream

Ingredients

• 2 cups cream
• 1 1/2 cups full cream milk
• 3/4 cup sugar
• 1/4 cup cocoa

Method

1. Whisk all the ingredients in a large bowl until well combined. Pour the mixture into your ice cream machine and start churning.
2. As you can see from the picture below, the bowl looks fairly empty. Don’t worry, it will rise up as air is churned. You also need to allow room for the caramel and cookie dough.

After about half an hour the ice cream rises closer to the top.

Remove the dough from the fridge and form cookie chunks. Make them as big or small as you like.

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 eat. The chunks of cookie dough are awesome.

How to use safe flour for raw cookie dough

Eating raw flour may not be good for you. There could be bacteria on the flour which comes from the wheat.

To overcome this, zap the flour in the microwave before using to kill any bugs. Microwave for 1 ½ minutes, stopping every 20 seconds to stir. The flour should reach 75 degrees Celsius to be safe. Read more here about food safety here.