It’s Sunday and that means it’s the end of Ice Cream Week. I’ve enjoyed eating copious amounts of the creamy, melting goodness of homemade ice cream but alas, all good things must come to an end. (Not really since my freezer is still overflowing with ice cream but I wanted to go for the dramatic).
This week began with a simple No Churn Vanilla Ice Cream, was greeted in the middle with a Chocolate Fudge Swirl Ice Cream and today we are topping the week off with Cookie Dough Ice Cream. The creamy no churn vanilla ice cream filled with chocolate chips and pockets of safe to eat homemade cookie dough. This is a fun ice cream that tastes amazing. I mean, its cookie dough!
After deciding to embark on this ice cream, my inner historian began to wonder where and when ice cream was created. So I set to work researching to see what I could find. The results were surprising and not at all what I expected. (If you are not interested in history or you just want ice cream, skip down for the recipe. If you are interested in history and can wait a little longer for ice cream then read on!)
Ice cream is thought to have been created by the ancient Chinese as early as 3000 BC! Ancient ice cream was nothing like what we enjoy today. It began as flavoured ices. Flavours such as honey or some sort of nectar and spices. The ice creams we enjoy today are thought to have been created in Italy around the 17th century, discovered by Marco Polo(though that is disputed). During the 18th century it spread to France and the French style ice cream using eggs was born. This then spread to America and they created their enriched ice cream and over the years the flavours, techniques and ingredients have all been fine tuned and adjusted to create what we today know to be ICE CREAM!
One of the newly developed flavours is cookie dough! There seems to be cookie dough everything and I for one am not complaining and using every excuse to make thing with it. I adapted the cookie dough from the Peanut Butter Brownie Cookie Dough Bars for this ice cream it works perfectly. The cookie dough somehow manages to stay soft enough to eat with out being icy or breaking teeth straight from the freezer! I strongly recommend using mini chocolate chips for this recipe so they spread more evenly throughout the cookie dough and the ice cream without you having to crunch your way through large chunks of frozen chocolate.
- 600 mL Cream
- 1 Tin Sweetened Condensed Milk (400g)
- 1-2 tsp Vanilla Extract
- 1/2 Cup Mini Chocolate Chips
- 90 g Butter, Partially Melted
- 1/4 Cup Sugar
- 1/3 Cup Brown Sugar
- 2 Tbsp. Milk
- 1 tsp Vanilla Extract
- 1/2 + 1/3 Cups All Purpose Flour
- 1/2 Cup Mini Chocolate Chips
Beat the butter, sugar and brown sugar together until fluffy.
Beat in the milk and vanilla extract.
- Add the flour then stir in the chocolate chips.
- Set aside.
- With a beater, beat the cream until soft peaks form.
Add the condensed milk and the vanilla extract and lightly beat until it is all combined.
- Stir in the mini chocolate chips.
- Roll the cookie dough into teaspoon sized balls and stir them through the ice cream.
- Pour the ice cream into a container and freeze until set. (Preferably overnight).
- I have found it is set enough after four hours if you like a soft serve consistency.
I like my ice cream with quite a bit of vanilla so I add 2 tsp but always start with one and taste the mixture to see if you want more vanilla.