I asked my friend what her favourite flavour of ice cream was, getting a tip what to make for her birthday, and the first answer was cookie dough. Well that sounded like a challenge, so thanks to a quick search I found Cookie Dough for Ice Cream (eggless) on AllRecipes.com and integrated it into my previous vanilla ice cream recipe.
Ingredients — ice cream
- 100g non-dairy marg (this time, I used Vitalite, but something less flavoured would be better)
- 300g icing sugar
- 300ml vanilla flavoured rice milk
- 6 dessert spoons soya cream
- 1 tsp vanilla extract
Ingredients — cookie dough
- 60 g plain white flour
- 35 g brown sugar
- 40 g white sugar
- 30 g non-dairy marg, softened
- 0.6 ml / ⅛ tsp vanilla extract
- 30 ml / 2 tbsp water
- generous handful of dark chocolate chips
- Melt the marg, then remove from the heat and stir in the sugar and cream together.
- Add the vanilla extract to the milk. Stir in all the milk gradually.
- Pour this into a suitable tub for freezing. Put it in the freezer and bring it out to stir up every hour for about 6 hours. (At this point, you’ll wish you had an ice cream making machine, but it’ll be worth it at the end!)
- Two or three hours before the last stir, make the cookie dough. Begin by lightly toasting the flour in a dry wok over a medium heat. This will help to take away the uncooked flour taste and effect.
- In a medium bowl, mix together the brown sugar, white sugar and marg until smooth. Stir in vanilla and chocolate chips and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 2 hours.
- On the last stir of the ice cream, also remove the cookie dough from the freezer and cut it into small chunks. Fold the cookie dough chunks into the still-soft ice cream. (You may wish to transfer the mixture to a new tub now, this is the last chance to do so.) Now freeze overnight.
- Next morning, it will be ready! The texture is a little like a sorbet more than the shop-bought ice cream, so don’t be alarmed.