Chocolate Chip Cookie Dough No Churn Ice Cream

Despite writing a blog that is, quite frankly, sweeter than the inner most depths of a Haribo factory, I've yet to include an ice cream recipe. Partly I've been discouraged as we don't own a one of those unwieldy ice cream maker-machines, partly because we've only the teeniest of freezers and mostly because the corner shop five minutes away has yet to run out of Twisters.

But then I read loads of great no-churn ice cream recipes, it got to hot to switch the oven on and we ate loads of frozen peas one night, freeing the teeny freezer for sweeter stuff.






I spent much time researching salivating over various recipes online (Peach and Ginger! Margarita! White Chocolate and Blackcurrent!) and thought of recreating the retro, cardboard-wrapped Neapolitan ice cream block of the hot summers of my childhood. Then I remembered everyone left behind the poor, forlorn, unloved vanilla layer. Making the nation's favourite ice cream seemed an idea...but it seemed the nation can't decide between chocolate and vanilla. It was our recent USA holiday that inspired my final choice, where the world's first Chocolate Chip Cookie Dough Ice Cream was made exactly thirty years ago.

This is such an easy-peesy ice cream recipe. Just three ingredients and no need for a cumbersome, clunky ice cream machine. And the resulting ice cream is so rich, smooth and velvety it really ought to be banned within a five mile radius of any coronary care unit. Nestled among the cream are nuggets of fudgey, squidgy cookie dough and chunks of chocolate.



Chocolate Chip Cookie Dough Ice Cream

For the cookie dough*:
110g butter
55g light muscovado sugar
55g caster sugar
1 large egg
1 tbsp milk
150g plain flour
0.5tsp salt
0.5tsp baking powder
125g dark chocolate, chopped into gravel sized pieces

For the ice cream:
150g sweetened condensed milk
300ml double cream
0.5tsp vanilla extract


1. Firstly make the cookie dough: melt the butter in a small saucepan. Once melted, add to a large bowl with the caster and light muscovado sugars and cream together. Add the egg and milk and beat to combine. Mix in the flour, salt and baking powder with a wooden spoon and add the chocolate. Stir well.
2. Wrap the cookie dough in clingfilm and refrigerate for at least 30 minutes
3. To make the no-churn ice cream: Put the condensed milk, cream and vanilla in a large bowl and beat until thick, similar to the consistency of clotted cream. Stir through small gravel-sized pieces of the chilled cookie dough (you'll only need approximately half of the dough). Scrape into a 1lb loaf tin. Wrap the tin in clingfilm and freeze until solid



Baker's notes...

• *The recipe only uses around half of the cookie dough; the rest you can bake into cookies. Yay, two desserts for the price of one! 
• Simply heat the oven to 190C/170C fan/Gas Mark 5, place small teaspoon sized mounds of the dough well apart on two baking trays and bake for 8-10 minutes until the edges are light brown but the centres remain soft and squidgy
• I adapted the cookie dough from this post: The Baker's Crucible: Chocolate Chip Cookies from way back in 2011
• The ice cream recipe, adapted from BBC Good Food Magazine August 2010 is a brilliant basic base. There are some weird and wonderful flavours (coronation chicken? octopus?) but my next plan is to risk our local corner shop going out of business by trying to recreate my favourite Twister  

Yay! COOKIE DOUGH!

PS: I'm entering this into kavey eats Blogger's Scream for Ice Cream challenge