Cookie Dough Ice Cream

Hello sweet tooths!

Are you a fan of Ben & Jerry's Cookie Dough ice cream? Then this homemade ice cream recipe is made for you! :o)

A delicious ice cream with cookie dough pieces inside. And you won't even need an ice cream maker! ;-)

It's incredibly creamy, easy to make, and doesn't need to be stirred during freezing.

For about 8 servings, you will need:

Cookie dough

- 70gr butter

- 60gr brown sugar

- 60gr flour

- 1/2 tsp vanilla extract

- 1 pinch of salt

- 60gr dark chocolate chips

Ice cream base

- 400gr sweetened condensed milk

- 150gr plain Greek yogurt

- 1 tbsp vanilla flavoring

- 1/2 tsp salt

- 400gr heavy cream

- 50gr dark chocolate chips

Cookie Dough

Since we are not baking the cookie dough, there is no need for baking powder or baking soda.

I also strongly advise against using raw eggs, as the risk of salmonella is too high.

The recipe is super simple!

In a bowl, place 70gr butter, 60gr brown sugar, 60gr flour, 1/2 tsp vanilla extract, 1 pinch of salt and 60gr dark chocolate chips.

Since it's a small amount, I knead everything by hand until a smooth dough forms.

Place the dough in the fridge while you prepare the ice cream.

Ice Cream Base

The reason this ice cream is so creamy and delicious without an ice cream maker is thanks to its ingredients.

The cream and condensed milk cannot be substituted, they are important for the consistency and creaminess of the ice cream.

It is thanks to the high fat and sugar content of these two ingredients that the ice cream will stay beautifully creamy.

For the base, pour 400gr sweetened condensed milk into a bowl.

To reduce the sweetness, add 150gr plain Greek yogurt.

Add 1 tbsp vanilla flavoring and 1/2 tsp salt to the condensed milk/Greek yogurt mixture.

Mix everything together with a spatula.

Next, pour 400gr heavy cream into a bowl and whip it into whipped cream using a whisk.

Gently fold the whipped cream in several additions into the condensed milk/Greek yogurt mixture.

You will get a beautifully creamy mixture.

Pour the mixture into a mold or an airtight container (if you plan to store the ice cream in your freezer for a long time). Here, I used the Patisse brownie pan.

Place the mold in the freezer for about 1 hour.

After an hour, the ice cream will be firmer but not yet completely frozen.

Spread 50gr dark chocolate chips over the ice cream and mix well with a spatula.

Take the cookie dough out of the fridge and distribute small pieces over the ice cream.

If you prefer, you can replace the cookie dough with berries, caramel pieces, or other treats.

Then place the ice cream pan back in the freezer for at least 6 hours.

Once the ice cream is well frozen, scoop beautiful balls using an ice cream scoop.

Place them in ice cream cups — we have some lovely ones in our assortment. ;0)

The ice cream can be stored in the freezer in an airtight container for about 3 months.

Here is a delicious ice cream that kids and adults alike will love! ;-)

I hope you enjoy the recipe and I wish you a lovely Sunday!

Jenny

P.S.: All the equipment used can be found at the bottom of the recipe.