Cookie dough ice cream (non-dairy)


Cookie dough icecream

Neapolitan version, with mint-choc-chip and chocolate raspberry at the sides

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

Method

  1. Melt the marg, then remove from the heat and stir in the sugar and cream together.
  2. Add the vanilla extract to the milk.  Stir in all the milk gradually.
  3. 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!)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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