SALTED, MALTED COOKIE DOUGH ICE CREAM BY SALT & STRAW RECIPE BY TASTY
Here's what you need: granulated sugar, milk powder, salt, xanthan gum, whole milk, light corn syrup, molasses, heavy cream, vanilla extract, unsalted butter, granulated sugar, brown sugar, salt, heavy cream, molasses, corn syrup, vanilla extract, all-purpose flour, malt powder, semi-sweet chocolate chips, cold water, malt powder, corn syrup, heavy cream, unsalted butter, kosher salt, cocoa powder, 80% chocolate
Provided by Alvin Zhou
Categories Desserts
Yield 6 servings
Number Of Ingredients 28
Steps:
- To make the Malted Cookie Dough, in a large bowl, cream together the butter, granulated sugar, brown sugar, and salt with a wooden spoon until a light paste forms.
- Add the heavy cream, molasses, corn syrup, and vanilla and stir until smooth.
- Sift in the toasted flour and malt powder, then mix until there are no lumps.
- Fold in the chocolate until evenly distributed.
- Spread the cookie dough evenly in a parchment-lined baking dish until it's about ½-inch (1 cm) thick, then freeze until solid, about 1 hour.
- Cut the cookie dough into ½-inch (1 cm) cubes and freeze for later use. It keeps up to 1 month.
- To make the Molasses Vanilla Ice Cream Base, combine the sugar, dry milk powder, salt, and xanthan gum in a small bowl, and stir well.
- In a medium pot over medium heat, combine the milk, corn syrup, and molasses, whisking until combined. Add the sugar mixture and whisk vigorously until there are no lumps. Cook for 2-3 minutes, until the sugar is dissolved, then remove the pot from the heat.
- Pour the mixture into a large liquid measuring cup or medium bowl, then mix in the cream and vanilla.
- Cover and refrigerate for at least 6 hours before churning. It can be stored in the fridge for up to 1 week or in the freezer for up to 3 months.
- To make the malted fudge, mix the water and malt powder together in small pot. Add the corn syrup, heavy cream, butter, and salt.
- Heat the pot over medium-high heat until the butter is completely melted and the mixture comes to a boil.
- Remove the pot from the heat and add the cocoa powder and chopped chocolate, whisking thoroughly until the chocolate is fully melted and the mixture is silky.
- Transfer to an airtight container and store in the fridge for up to 1 week.
- Pour the ice cream base into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve, 25-35 minutes, depending on the machine.
- Fold in half of the cookie dough cubes until well-distributed.
- Alternate spooning layers of the ice cream and a few generous dollops of the fudge into a loaf pan.
- Cover with plastic wrap and store in the coldest part of your freezer for at least 6 hours before scooping and serving. The ice cream will keep up to 6 months.
- Enjoy!
Nutrition Facts : Calories 649 calories, Carbohydrate 60 grams, Fat 47 grams, Fiber 1 gram, Protein 7 grams, Sugar 48 grams
COOKIE DOUGH ICE CREAM RECIPE BY TASTY
Here's what you need: flour, butter, brown sugar, milk, vanilla extract, mini chocolate chips, heavy cream, condensed milk
Provided by Nathan Ng
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F (175˚C).
- Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
- In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
- Add the baked flour and mix, and gently fold in chocolate chips.
- Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
- In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
- Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
- Freeze for 3-4 hours.
- Enjoy!
Nutrition Facts : Calories 682 calories, Carbohydrate 61 grams, Fat 50 grams, Fiber 1 gram, Protein 9 grams, Sugar 45 grams
SALTED CHOCOLATE COOKIES
The addition of sea salt takes these big, soft, chocolaty, fudgy cookies to another level. Chocolate lovers will find these cookies irresistible.
Provided by Yoly
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.
- Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.
- Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
- Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix.
- Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
- Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.
- Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 32 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 624.1 mg, Sugar 22 g
CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
This is a version of one of the recipes that came with my ice cream machine. It is important to use purchased raw cookie dough in this or homemade cookie dough that does not contain raw eggs. This makes about 1 quart batter and freezes to 1 1/2 quarts. (Prep time assumes your ice cream maker is ready to go once the batter has chilled). Cook time is approximately how long a typical electric ice cream maker takes to freeze the ice cream and does not include additional freezing time in the "real" freezer. NOTE: Recently, there have been issues with raw purchased cookie dough in the news, please be certain to use an egg free cookie dough in this recipe or purchased dough that specifically mentions safe for eating raw.
Provided by HeatherFeather
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat together egg substitutes, sugar, and vanilla well.
- Add cream and half-n-half (or milk) and beat well.
- Pour into a covered pitcher and set in fridge chill well.
- Pour chilled liquid into an ice cream maker according to manufacturer's directions.
- While the ice cream machine is running, go ahead and chop up the cookie dough chunks- stir them into the ice cream once the ice cream maker has completed the freezing process.
- Ice cream will still be fairly soft at this point- transfer to an airtight freezer container and freeze until firm.
- Plan to eat up quickly as this only keeps fresh a few days.
SALT DOUGH
Make and share this Salt Dough recipe from Food.com.
Provided by Eastomgm
Categories Low Cholesterol
Time 2h
Yield 48 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together except water together.
- Mix water in a little at a time.
- Knead dough 7-10 minutes.
- Roll out dough and cut into shapes.
- Allow to air dry or bake at 325 on a foiled cookie sheet.
- For each 1/4 inch of thickness, cook for 1/2 hour.
- Allow to cool and decorate as desired.
- Store dough in plastic bag.
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