You guysssss. Remember when I posted these Chewy Chocolate Chunk Cookies? Long story short, I felt like I could do so much more with this dough that didn’t involve eating half of it before it got to the oven. Then again, I also needed to be able to eat a ton of cookie dough without feeling guilty that only half the cookie dough actually made it to the oven. At the same time, I was feeling major FOMO for summer. Here in Zimbabwe, we’re putting the winter blankets away and dusting off the barbecue grills, getting ready for summer.
Making ice cream has never been easier. No ice cream maker needed! For the base, all you need is fresh cream and condensed milk and from there you can customise it any way you like. I decided to mix ¾ of a batch of (eggless) chocolate chip cookie dough into the base, and drop in pieces of the other quarter of the dough to get little nuggets of cookie dough goodness. Pure gold. This will only take you 30 minutes at the most, and for all the wonderful ice cream goodness you get out, it is so worth it. I repeat: NO ICE CREAM MAKER REQUIRED.
Shooting this was honestly one of the hardest things I’ve ever had to do in my life. This is someone who’s also an A Level Maths student. I felt a stab in my heart every single time the ice cream began to slowly drip down the cup to form a puddle on the board. It took every bone in my body to resist the urge to stuff every last piece of cookie dough into my mouth. I have never been so relieved to finish a shoot before. And for anyone out there who’s wondering, it tastes even better than it looks.
Chocolate Chip Cookie Dough Ice Cream
Eggless chocolate chip cookie dough:
½ cup melted butter
½ cup brown sugar
1 tsp vanilla essence
1 ½ cups flour
2 tbsp milk
1 cup chocolate chips/chopped chocolate
2 cups fresh cream
14 oz can condensed milk
2 tbsp hot fudge sauce (optional)
Make the chocolate chip cookie dough:
- In a medium bowl, cream together the melted butter and brown sugar. Add the vanilla essence and mix again. Sieve the flour into the butter mixture and stir until combined. At this point the dough will be quite dry and tough, add in the milk, one tablespoon at a time until loosened. Once you’re happy with the consistency of the dough, add the chocolate chips and use a rubber spatula to incorporate them evenly through the batter. It’s okay if some of the dough disappears right about now, I won’t tell.
- Take ¼ of the cookie dough, roll it into a bowl and wrap it tightly with cling wrap. Store in the freezer. To be used later in this recipe.
Make the ice cream:
- In a large bowl, whip the fresh cream using an electric whisk until medium peaks form. This takes about 5 minutes. Pour in the condensed milk and stir together gently until incorporated. Take the ¾ portion of the cookie dough that you didn’t put in the freezer and gently break it up over the cream mixture. Gently fold it into the cream mixture, try to really blend it into the cream mixture, but it’s still totally okay if you’re left with bits of cookie dough.
- Pour the ice cream mixture into a loaf pan. Remove the other portion of cookie dough from the freezer, and chop it into bite sized pieces. Drop the cookie pieces into the ice cream and use a spoon to distribute them through the ice cream. If you like, you can drizzle the hot fudge sauce over the surface to create a pattern. Freeze for 5 hours, or overnight. Serve with crushed chocolate chip cookies and more hot fudge sauce.
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