So, NGL, I am super proud of this recipe.
Just ask my roomies.
Today, whilst making it and checking the freezer multiple times to check its state of frozenness, I was impossibly giddy and putting the tray of ice cream in their faces, hoping they would find the whole process as fascinating as I did.
I can’t take all the credit for this recipe. I got some inspiration from my favourite cookbook author, Lindsay Landis, along with a couple of Google searches on the concept of making ice cream without a churner.
I am so thrilled with how this turned out. Thrilled enough that it’s making the blog– and probably my best recipe on the blog.
I used whole goat’s milk and soy coffee cream to make this Cassie-friendly (aka there was a time in my life in which I would bake my life away and use my dairy allergy as an excuse not to eat things. I don’t do that anymore, you best believe I’m enjoying some of this ice cream)– but also wanting to share it with others and have them enjoy it. Before ice-creaming away, I had my roommate Maddie– who is very accustomed to whole cow’s milk and cream, not the other stuff– try the goat’s milk and soy cream, and her responses were enough to make me go ahead.
You can definitely sub regular milk and cream in this recipe, but if you want to try what I did, I’m quite confident your friends won’t know the difference!
Peanut Butter Chocolate Chip Cookie Dough Ice Cream
for the ice cream:
1 1/2 cups sweetened soy coffee cream, divided (or regular cream; if using unsweetened cream, add an additional 2-3 Tbsp sugar with the milk mixture)
1/2 cup whole goat’s milk (or regular whole milk)
1/3 cup brown sugar
3 egg yolks, well beaten
1 tsp vanilla
for the cookie dough:
1/3 cup peanut butter
1/3 cup brown sugar
3 Tbsp sugar
2/3 cup flour
2 Tbsp milk or cream of choice
1/2 tsp vanilla
1/3-1/2 cup mini semisweet chocolate chips
- Pour 3/4 cup of the cream in a large bowl and keep in freezer. Meanwhile, stir the rest of the cream, the milk, and the brown sugar in a saucepan over medium heat until mixture starts to steam and thicken. Remove from heat.
- Place beaten yolks in a bowl. Pour the hot cream mixture, a little bit at a time, into the egg yolks, stirring with each addition (it’s very important this is done slowly so as not to cook the eggs!). Continue adding the cream mixture until about half of it is mixed in with the yolks. Stir the whole egg yolk mixture back into the pot. Stir in salt and vanilla.
- Place pot back over medium heat and stir constantly, about 5-7 minutes, or until mixture has thickened so it coats the back of a spatula. Remove from heat.
- Pour mixture through a fine-mesh sieve into a the bowl of reserved cream from the freezer. Discard any chunks found in the sieve. Stir mixture well, and pour in a thin layer into a large baking tray with rims. Place tray in freezer. Over the 12 hours, stir ice cream with a spatula every 2 hours, placing back in the freezer after stirring. It will begin to freeze, especially at the edges, until the whole mixture freezes.
- Meanwhile, prepare your cookie dough. In medium bowl, combine peanut butter with sugars and stir well with wooden spoon. Stir in flour, milk, and salt. Stir in vanilla and chocolate chips, and mix with hands if necessary to make a workable dough. Store in fridge.
- After ice cream has been in freezer for about six hours, sprinkle cookie dough over ice cream and stir in to incorporate.
- Enjoy once frozen and scoopable!