Recipes Lifestyle

Cookie dough and Snickers ice cream – no machine ice cream

I love ice cream with almost every flavour! This ice cream base is made with only two ingredients: heavy cream and condensed milk and the best part is that it’s made with no ice cream machine! You can add all the flavours you want to the ice cream base. I’ve made one with cookie dough and one with snickers! Go get the recipe:

I’ve found the ice cream base recipe at: Bigger Bolder Baking .

 

 

Cookie dough and Snickers ice cream – no machine ice cream

Ingredients

Cookie dough for the cookie dough ice cream:

75 g butter, soft

100 g of sugar

50 g brown sugar

1 egg (you may want to use a pasteurized egg)

150 g wheat flour

1 tsp vanilla sugar

1/2 teaspoon salt

50 g dark chocolate, chopped or as “drops”

50 g of dark chocolate to get into the ice

Ice cream base:

450 ml heavy cream

400 ml condensed milk

The grains of 1 vanilla pole

Snickers ice cream:

250 g dulce de leche

50 ml heavy cream

200 g salted peanuts

150 g milk chocolate, chopped or as “drops”

Approach

Cookie Dough:

Whip butter and sugar together. Add brown sugar and egg. Mix flour, salt and vanilla sugar together and turn it into the dough. Finally add the chocolate. Put the dough on the fridge for 1 hour. Then shape small balls of the dough. Now make the ice cream base.

Ice cream base:

Whip the cream to a light foam. Add the condensed milk while still whipping a little. Add the vanilla and whip again. Turn the cookie dough into the ice cream as well as the chocolate. Save a bit of cookie dough and chocolate to sprinkle over the ice cream when finish. Place ice cream in the freezer for at least 6 hours.

Snickers ice cream:

Make another ice base, as described above.

Stir the cream in the dulce de leche / caramel so that it becomes liquid and easy to spread in the ice cream. Mix the chocolate, peanuts and half of the caramel in the ice cream. Finally decorate the ice cream with the rest of the caramel, a little peanuts and a little chocolate. Place ice cream in the freezer for at least 6 hours.

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