The internet tells me that cookie dough ice cream was introduced to the world commercially in 1984 by Ben & Jerry’s. If the internet is telling the truth that is. Of course the internet would never lie.
Poor Alex had never in his life tasted cookie dough ice cream. If there were crimes against ice cream that would probably be at the top! I made a vegan vanilla ice cream base and chocolate cookie dough chunks.
Make the cookie dough and freeze it before adding it at the end of churning. Alex reckons that I could sell this ice cream since the dairy free and vegan ice cream is so lacking in the UK.
1 cup soy milk, divided
2 tbs arrowroot powder
2 cups soy creamer (I used alpro single cream)
3/4 cup sugar
1 tbs vanilla
1 tbs vodka, optional (I add this to keep the ice cream from sticking to the sides of the machine)
1 stick unsalted butter (or dairy free spread)
1/4 cup granulated sugar
1/2 cup light brown sugar
1/4 tsp salt
1/2 tsp vanilla
2 tbs milk or soy milk
1/2 cup flour
1/4 cup cocoa powder
1/2 white chocolate chips or dairy free chocolate chips
- Make the ice cream base. In a small bowl mix 1/4 cup of soy milk with the arrowroot powder.
- In a saucepan mix the remaining soy milk, soy creamer and sugar over a low heat. Once the mixture starts to boil remove from the heat and add in the vanilla. Refrigerate for 2 hours until cold (I add the vodka in right before churnning).
- Make the cookie dough. In a medium bowl beat together the butter and sugars until light and fluffy. Add the salt, vanilla and milk and mix well. Stir in the flour, cocoa powder and chocolate chips until combined.
- Drop teaspoon sized scoops on to a parchment lined baking sheet and freeze.
- Once the base mixture is cold churn in your ice cream maker according to the manufacture's instructions. Towards the end add in the frozen cookie dough. This will significantly bulk up the volume.
- Pour into a freezer safe container and freeze for a few hours until firm.
adapted from The Vegan Scoop and The Cookie Dough Lover’s Cookbook