Chocolate.
Chocolate chip cookie.
Cookie dough.
Ice cream.
Chocolate chip cookie dough ice cream.
Any way you look at it, it's good.
I'm not sure what I like more: the raw cookie dough or the freshly baked cookies. I just can't decide! Leighton, though, has no desire to eat the raw dough, (How crazy is that?!?) but he does like cookie dough ice cream. A little strange, but I love him.
In his post about the UM Natural History Museum, Leighton mentioned that we stopped at Border's on the way home. There, I bought Ben & Jerry's Homemade Ice Cream & Dessert Book. It's filled with recipes like orange cream dream ice cream, raspberry sorbet, fried ice cream, hot chocolate float, and hot butterscotch sauce. It's Ben & Jerry's - it's gotta be good.
Ben & Jerry’s Sweet Cream Base #1
Ingredients:
Chocolate chip cookie.
Cookie dough.
Ice cream.
Chocolate chip cookie dough ice cream.
Any way you look at it, it's good.
I'm not sure what I like more: the raw cookie dough or the freshly baked cookies. I just can't decide! Leighton, though, has no desire to eat the raw dough, (How crazy is that?!?) but he does like cookie dough ice cream. A little strange, but I love him.
In his post about the UM Natural History Museum, Leighton mentioned that we stopped at Border's on the way home. There, I bought Ben & Jerry's Homemade Ice Cream & Dessert Book. It's filled with recipes like orange cream dream ice cream, raspberry sorbet, fried ice cream, hot chocolate float, and hot butterscotch sauce. It's Ben & Jerry's - it's gotta be good.
Ben & Jerry’s Sweet Cream Base #1
Ingredients:
2 large eggs 2 cups heavy whipping cream
3/4 cup sugar 1 cup whole milk
Directions:
1. Mix the cream and milk together and heat over medium-low heat.
2. While that’s heating, beat the eggs in a separate bowl, until they turn lighter in color. Slowly, add the sugar while continuing to whisk the eggs
3/4 cup sugar 1 cup whole milk
Directions:
1. Mix the cream and milk together and heat over medium-low heat.
2. While that’s heating, beat the eggs in a separate bowl, until they turn lighter in color. Slowly, add the sugar while continuing to whisk the eggs
3. When the cream/milk mix reaches about 140 degrees F (60 C), remove it from the heat. Gradually stir small amounts of the cream/milk mix into the egg/sugar mix until about a third of the cream and milk have been added. Then pour in the rest of the cream and milk and mix it all together.
4. Heat the mix over medium-low heat, stirring frequently, until it reaches175 degrees F (79 C).
5. Chill the mix until it’s below 40 degrees F (5 C).
6. Freeze according to the manufacture's instructions. It’ll come out like stiff soft-serve ice cream. If you like it firmer, put it in an air-tight container in the freezer for a couple hours.
Ben & Jerry’s Giant Chocolate Chip Cookies
Ingredients:
1/2 c (1 stick) butter, at room temperature 1 c + 2 tbp flour
1/4 c granulated sugar 1/2 tsp salt
1/3 c brown sugar 1/2 tsp baking soda
1 egg 1 c semi-sweet chocolate chips
1/2 tsp vanilla 1/2 c coarsely chopped walnuts, optional
Directions:
1. Preheat the oven to 350°.
2. Beat the butter and both sugars until light and fluffy. Add the egg and vanilla and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended.Stir in the chocolate chips and walnuts.
4. Drop the dough by small scoops 2-3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon until about 3 inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11-14 minutes. Let cool on the cookie sheet for 5 minutes. Then transfer to the racks to cool completely.
Ben & Jerry's Chocolate Chip Cookie Dough Ice Cream
Ingredients:
1/2 recipe (1 1/2 c) raw Giant Chocolate Chip Cookie Dough
Sweet Cream Base
2 tsp vanilla
Directions:
1. Chop the cookie dough into bite-size pieces. Place in a bowl, cover, and freeze.
2. Prepare the sweet cream base.
3. Once chilled, add the vanilla and blend.
3. Transfer the mixture to an ice cream maker and freeze following the manufacture's instructions.
4. When the ice cream is quite stiff (about 1 minute before it's done) add the chopped cookie dough. Be sure to wait until the very last moment, otherwise, the dough will get sticky and unmanageable. Continue freezing until the ice cream is ready.
So, I'm not really sure how you chop cookie dough. It's soft and sticky and messy. I used a 1/4 teaspoon to drop little dollops on plates (so they didn't all freeze together.) Eventually, I just used my fingers to break apart pieces. I thought that the bits of dough in the ice cream were slightly too big. Personal opinion. Also, I found it to be a little too salty. Mini chocolate chips are perfect for this recipe.
Since the ice cream required only half a batch of dough, we were forced to bake the other half. Oh, the things we have to endure! I didn't flatten them, but rather plopped them on the cookie sheet and baked. The seven cookies were inhaled within minutes of exiting the oven. Other than the saltiness, they were perfect. Crispy edges, soft chewy middle.
The cream base is another story. I have made the cooked bases a few times. No one in our family cares for this type of ice cream. The flavor is just . . . different. I have recipes that do not require eggs. We will stick to those from now on. Although, I'm thinking about trying this recipe again with pasteurized eggs. These are eggs that are quickly dipped in hot water to kill any harmful bacteria. You do not have to cook the base using pasteurized eggs.
With a little tweaking, this recipe will be perfect. I can't wait to make it again. And eat the extra baked cookies!
Do you have a favorite ice cream recipe? Topping recipe? Please, share it with us! We love trying new things.
 |
| Let me say, tempering while taking pictures is much easier when you have a little helper. Thanks, Alyssa! |
Ben & Jerry’s Giant Chocolate Chip Cookies
Ingredients:
1/2 c (1 stick) butter, at room temperature 1 c + 2 tbp flour
1/4 c granulated sugar 1/2 tsp salt
1/3 c brown sugar 1/2 tsp baking soda
1 egg 1 c semi-sweet chocolate chips
1/2 tsp vanilla 1/2 c coarsely chopped walnuts, optional
Directions:
1. Preheat the oven to 350°.
2. Beat the butter and both sugars until light and fluffy. Add the egg and vanilla and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended.Stir in the chocolate chips and walnuts.
4. Drop the dough by small scoops 2-3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon until about 3 inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11-14 minutes. Let cool on the cookie sheet for 5 minutes. Then transfer to the racks to cool completely.
Ben & Jerry's Chocolate Chip Cookie Dough Ice Cream
Ingredients:
1/2 recipe (1 1/2 c) raw Giant Chocolate Chip Cookie Dough
Sweet Cream Base
2 tsp vanilla
Directions:
1. Chop the cookie dough into bite-size pieces. Place in a bowl, cover, and freeze.
2. Prepare the sweet cream base.
3. Once chilled, add the vanilla and blend.
3. Transfer the mixture to an ice cream maker and freeze following the manufacture's instructions.
4. When the ice cream is quite stiff (about 1 minute before it's done) add the chopped cookie dough. Be sure to wait until the very last moment, otherwise, the dough will get sticky and unmanageable. Continue freezing until the ice cream is ready.
So, I'm not really sure how you chop cookie dough. It's soft and sticky and messy. I used a 1/4 teaspoon to drop little dollops on plates (so they didn't all freeze together.) Eventually, I just used my fingers to break apart pieces. I thought that the bits of dough in the ice cream were slightly too big. Personal opinion. Also, I found it to be a little too salty. Mini chocolate chips are perfect for this recipe.
Since the ice cream required only half a batch of dough, we were forced to bake the other half. Oh, the things we have to endure! I didn't flatten them, but rather plopped them on the cookie sheet and baked. The seven cookies were inhaled within minutes of exiting the oven. Other than the saltiness, they were perfect. Crispy edges, soft chewy middle.
The cream base is another story. I have made the cooked bases a few times. No one in our family cares for this type of ice cream. The flavor is just . . . different. I have recipes that do not require eggs. We will stick to those from now on. Although, I'm thinking about trying this recipe again with pasteurized eggs. These are eggs that are quickly dipped in hot water to kill any harmful bacteria. You do not have to cook the base using pasteurized eggs.
With a little tweaking, this recipe will be perfect. I can't wait to make it again. And eat the extra baked cookies!
Do you have a favorite ice cream recipe? Topping recipe? Please, share it with us! We love trying new things.
The first recipe I tried in my ice cream maker was CoCo Linger. . .Coconut, lime, ginger. It was really good - and interesting because at the end you got a little heat from the ginger. The base of the ice cream is coconut milk.
ReplyDeleteAlso, about the cookie dough, I wonder what would happen in you refrigerated the dough, then rolled out the dough between two sheets of parchment, then cut it into tiny pieces with a pizza cutter?
Or maybe roll it out between parchment, then put it on a baking pan in the freezer, then cut?
Thanks, Melodie. I would like that ice cream, but Leighton doesn't like coconut. Who says he needs to eat it though, right? ;)
ReplyDeleteI did think about refrigerating the dough first and then cutting it, but didn't have eggs or butter until Leighton stopped at the store on his way home from work! Oops! Scooping worked pretty well though.
I don't like coconut either. . .but I like coconut milk! :)
ReplyDelete