Chocolate Chip Cookie Dough Ice Cream at the Fringe
Back at the Fringe last week we decided to spice things up a bit for the Lemon Custard Comedy Club.
A few days before, Leo met Steph, a nice Canadian selling cookies, and invited her to combine powers with the White Mountain. I couldn’t help thinking about Ernie and the Cookie Monster sharing milk and cookies back in the day.
So Leo and Steph and I cranked up a classic batch of vanilla ice cream.
And Steph added the cookies.
She has graciously shared her recipe:
Steph’s Cookie Dough
1 cup margarine
1 cup dark brown sugar
1 cup white sugar
1 tsp vanilla
1 tsp baking soda
1 tsp salt
3 1/2 cups loose plain flour
200 grams dark chocolate smashed into small pieces
Soften the margarine, so it’s easy to mix, but not runny. Â Combine with the sugar first, then vanilla and eggs. Â When it’s smooth throw in the flour and salt and baking soda, and don’t loose heart. Â The flour seems like it won’t mix in, but you just have to try harder. Â Then add the chocolate!
If you want cookies instead of dough, just spoon ’em cookie sized onto an ungreased baking sheet and bake them at 375 F (190 C, fan oven) for 7-9 minutes.
Of course you don’t need to cook them if you’re making ice cream. So just make a lot of little balls of cookie dough and then stir them into the frozen ice cream. Ideally you then freeze for a bit longer to harden up the ice cream before serving. But if you’ve got a room full of anxious comedy-lovers, then just serve it up!
I’ll be back tomorrow with another exciting flavour. Don’t miss it!
Photos by Leo.
Nice job dude, good to see the 1 & 1/2 gallon freezer at work. Looks like the perfect icecream making weather too. At first glance I thought the cookies dough balls were little brown mushrooms – mmn that puts me in mind of a savoury icecream adventure!