I feel like before I talk about cookie dough ice cream I have to admit that I was one of those revolting children who would (or at least think about) saving all of her cookie dough separately. From the ice cream. To eat by itself.
But honestly, isn’t cookie dough best consumed right before or right after baking it? If you answered yes, you are a winner in my book. (seriously-if you’re even reading this, you’re a winner in my book).
So yeah, it’s all about the cookie dough. Naturally sweetned, vegan, gluten-free friendly dough, that is. And it’s glorious. But the ice cream is important too. I also admit to being in the “vanilla is boring” camp. At least until I made my own. With the little flecks of vanilla oh oh yes that’s what real vanilla ice cream is about.
I wasn’t sure how substituting an unrefined sugar was going to work here, but the result exceeded my expectations: the only “con” (if that’s what you wish to call it) being the golden hue vs. the traditional white. I think it’s beautiful and the hints of caramel in appearance and taste make the ice cream that much better. I was tempted to just leave it alone at that point.
But. cookie dough. If you have the chance to add cookie dough, you add cookie dough. It’s not open for discussion.
I felt so lucky to make this ice cream with unprocessed dairy basically straight from the cow. I even skimmed the cream myself. So ratchet. It was a somewhat leisurely Saturday morning activity, not a “whip it up” dealio, mind you. But I think that fast and easy recipes have their time and place just as leisurely and luxurious ones do.
The height of luxury, all-natural.
P.S. I can’t wait until I get to make ice cream (and other treats) with fresh eggs! Coming soon!
Vanilla Bean Ice Cream
adapted from: a new turn in the south: hugh acheson
- 4 c. whole milk
- ¾ c. heavy cream
- ¾ c. finely powdered coconut sugar or sucant
- ¼ t. salt
- 1 vanilla bean, scraped seeds and pod
- 1 T. vanilla extract
- 5 egg yolks
In a medium bowl, combine the milk, cream, and 1/2 c. coconut sugar. salt, vanilla extract ,and the vanilla bean seeds and pod. Heat the mixture just until it begins to steam, do not boil.
Turn off the heat, cover, and let steep covered for 30 minutes. (all good things to those who wait).
Meanwhile, in a medium bowl, whisk together the remaining 1/4 c. coconut sugar and the egg yolks until fluffy and lighter in color (it’s a glorious golden). Slowly temper the warm liquid into the yolks and sugar a little at a time while whisking constantly. When at least half the liquid has een tempered into the yolks, pour the now warm yolk mixture in with the milk mixture in the saucepan.
Heat mixture until thick enough to coat the back of a spoon (do not boil). Turn off heat and strain mixture. Chill well then freeze according to your ice cream maker’s instructions.
Meanwhile, whip up some delicious and healthy cookie dough.
- ½ c. cashew butter (about ¾ c. cashews)
- ½ c. maple syrup
- 3 T. browned butter
- 1 t. vanilla extract
- 1 c. all-purpose regular or gluten-free flour
- ½ t. baking soda
- ½ t. sea salt
- ¾ chocolate chips, finely chopped
In a large bowl, stir together the cashew butter, maple syrup, browned butter, and vanilla. Add the flour, oat flour, oats, baking soda, and sea salt.
Stir in the chopped chocolate chips.
Roll into teaspoon-sized balls and refrigerate until firm.
When the ice cream is almost done churning, mix in the cookie dough.
*notes: if you make the egg yolk/coconut sugar mixture while the milk is still steeping, the yolks have a chance to warm up a bit making the tempering process less stressful.
* the egg yolks and coconut sugar will get lighter and fluffier but you have to put some elbow grease into it.