Cookie Dough Coconut Coffee Ice Cream
Recipe Published: Aug 10, 2020 | Updated: Aug 7, 2022
Written by: Jasma
Buckle up everyone because we are gonna make THE BEST (in my opinion of course) no-churn ice cream you will come across this summer. Cookie dough is by far one of my favourite ice cream flavours but I decided to get creative with my first ever homemade ice cream since that’s the whole point of making it yourself. I threw in some coffee and coconut cream and can I just say...this is a flavour people need to start appreciating.
I love that this is a no-churn recipe since one of the biggest reasons why I’ve held off on making ice cream is due to the fact that I do not own an ice cream machine and I’m sure that’s the case with many of you as well. But the good news is there’s nothing standing in the way of you and this amazing summer treat. With just a couple of ingredients and six hours of patiently waiting, you’ll have yourselves a generous scoop of frozen goodness no supermarket carton will ever compete with. Try it out guys, you won’t be disappointed.
RECIPE BREAKDOWN
Difficulty: pretty easy | Time note: requires at least 6 hours to freeze | Serving: about 16 standard scoops
INGREDIENTS
Edible Cookie Dough:
90 g (1/2 cup) all-purpose flour
40 g (3 tbsp) salted butter, softened
50 g (1/4 cup) light brown sugar
4 g (1 tsp) vanilla extract
30 g (2 1/2 tbsp) milk
70 g (1/3 cup) mini semi-sweet chocolate chunks
Coffee Flavouring:
4 g (1 tbsp) instant espresso
15 g (1 tbsp) white granulated sugar
15 g (1 tbsp) boiling water
Coconut Ice Cream Base:
130 g (1/2 cup) cold coconut cream
350 g (1 1/2 cup) cold whipping cream
220 g (3/4 cup) sweetened condensed milk
Pinch of salt
10 g (1 tbsp) Scotch
4 g (1 tsp) vanilla extract
SPECIAL EQUIPMENT
Electric Mixer
TIPS BEFORE WE BEGIN!
Be sure to let the flour cool completely so that it doesn’t melt the chocolate in the cookie dough and make a sticky mess!
Don't make the cookie dough chunks too big. I know they are the highlight of this ice cream and trust me I was very greedy at first, however, huge chunks will make scooping incredibly difficult and the cookie dough will taste like rocks in the final product. So chop them up into a reasonable size, they will still be delicious in the end.
The added alcohol allows for the ice cream to freeze much nicer and prevents a large amount of crystallization in your final product. Since this is no-churn ice cream, the scotch in this recipe will make it much more scoopable once it’s frozen, so try not to omit it!
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Edible cookie dough
1. Toast the all-purpose flour in a pan on medium heat until it starts to brown slightly to kill the bacteria. Set aside to cool.
Before
After
2. In a bowl, cream together the softened salted butter, brown sugar, and vanilla extract.
3. Once the butter mix is fluffy, gently fold in the cooled flour and milk to bring together the dough. Then stir in the mini chocolate chunks.
4. Press the cookie dough on a baking tray lined with plastic wrap to form a 1.5 cm (about 1/2 inch) thick layer. Place it into the freezer.
5. Chop the chilled cookie dough into small chunks before using it in the ice cream.
Coffee Flavouring
6. Add boiling water to instant coffee granules and white sugar to dissolve.
7. Whip until fluffy. Set aside.
Ice Cream Base
8. Whip the coconut cream along with the cold sweetened condensed milk, pinch of salt, scotch and vanilla extract until airy.
9. Pour in cold whipping cream and whip on medium-high speed until stiff.
10. Scoop out half the ice cream base and combine the whipped coffee into the other half.
Assemble & Freeze
11. To assemble, scoop dollops of the ice cream base, alternating between the two flavours, create swirls of coconut and coffee ice cream and generously sprinkle in cookie dough chunks between each layer.
12. Cover with plastic wrap and place into the freezer to chill for at least 6 hours (or overnight which is best) until firm.
Serve!