Cookie Dough Ice Cream
This cookie dough ice cream was made with the following recipe.
Salmonella Worries Are Gone
Remember eating cookie dough when you were a kid?
How it tasted so good?
Almost better than the baked cookie?
I do, but my kids don't. That's because I never let them eat it for fear of them getting sick from the raw eggs. Yeah, it's somewhat disappointing for them, but it keeps me worry free.
Well, now that I have a need for cookie dough in my ice cream, my kids finally get to experience eating it too.
You're wondering about the raw eggs, right?
Truth is, there are no eggs in this cookie dough and yes, you could still bake the leftover dough if you wanted to.
Since my daughter was diagnosed with food allergies, I've spent time searching for foods that could be used in baking for her. I have found a great egg replacer.
Yay! Problem solved!
The product is called
Ener-G Egg Repacer(R) and can be found at natural foods stores like- Whole Foods(R), Trader Joes(R), or maybe on your local store's natural food aisle.
Use a 2 Qt. ice cream maker or cut the recipe in half if using a smaller ice cream maker.
Make the cookie dough first, and refrigerate until chilled before mixing the ice cream.
This is what I did.
- Bought a bag of Nestle mini chocolate chips and used the chocolate chip cookie recipe found on the package. (Use whatever chocolate and recipe you want)
- Cut the recipe in half and omitted the egg- instead used 2 Tbsp. of hot water mixed with 1 1/2 tsp. Ener-G Egg Replacer(R).
- Shaped 1 cup of dough into small balls-a little bigger than a chocolate chip. Refrigerated until ready to add to ice cream.
- Let my kids eat some of the leftover dough-then put the rest in the freezer for the next time I make cookie dough ice cream.
Ice Cream Ingredients:
2 1/2 cups whipping cream
2 cups whole milk
1 1/4 cups granulated sugar
1 1/2 tsp. vanilla extract
1 cup chocolate chip cookie dough (shaped into balls)
3/4 cups mini chocolate chips or regular size chopped into smaller pieces
Ice Cream Mixture:
Combine whipping cream, milk, sugar, and vanilla in a bowl. Mix and dissolve sugar.
Freeze according to your ice cream maker instructions. (Should take about 25 minutes.)
During the last 5 minutes of freezing time, add the cookie dough and chocolate chips to the ice cream.
When the ice cream is done, serve immediately for a soft ice cream, or transfer to smaller containers and freeze to harden. I prefer to freeze until firm (at least 2 hrs) and then scoop into a dish.
Try one of our other recipes:
homemade vanilla ice cream recipe
chocolate ice cream
chocolate chip ice cream
strawberry ice cream
cookies and cream ice cream
coconut ice cream
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