No Churn Salted Chocolate Chip Cookie Dough Ice Cream
User Reviews
5
No Churn Salted Chocolate Chip Cookie Dough Ice Cream
Description
This ice cream involves making edible cookie dough by toasting all-purpose flour to ensure it's safe to eat and mixing it with butter, brown and white sugars, vanilla, water, flaked salt, and coarsely chopped chocolate chips. The dough is chilled until firm enough to be broken into chunks. Separately, heavy cream is whipped to soft peaks, then combined with sweetened condensed milk, vanilla bean paste, and a pinch of salt to create a creamy, sweet base.
The cookie dough pieces are gently folded into the ice cream base and then poured into a freezer-safe container. After freezing for at least six hours, the ice cream sets with chewy cookie dough bits dispersed throughout a smooth, rich frozen dessert that's both sweet and slightly salty, ideal for satisfying sweet cravings without specialized equipment.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 3 tablespoons butter softened
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 1/2 cup chocolate chip coarsely chopped, or chunks
- 1 teaspoon salt flaked
- 1 ½ cups heavy cream cold
- ⅔ cup sweetened condensed milk
- 1 tablespoon vanilla bean paste or 1 tablespoon extract
- pinch salt
Instructions
- Preheat the oven to 350 degrees F. Spread the flour out on a baking sheet. Toast for 5 minutes, then stir and toast for 5 minutes more. Remove from the oven and let the flour cool completely.
- In a large bowl, mix the sugars and butter until combined. Stir in the vanilla extract and water. Stir in the flour until combined. Stir in the chocolate chips and the flaked salt. If the mixture is too soft, stick the bowl in the fridge for 30 minutes or so. You can either scoop the cookie dough out with a spoon or roll it into balls - you just want it to be in pieces so you can fold it into the ice cream.
- Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Use a spatula to fold in the cookie dough pieces, stirring until combined.
- Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container.
- Freeze for at least 6 hours before scooping and serving. Enjoy!
User Reviews
Overall Rating
5
You'll Also Love
