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Friday, June 24, 2011

Cookie dough ice cream and truffles

I actually made this before I left for Italy.  I made two batches.  I wanted to leave Brad some ice cream to get him through the 10 days I was away and the second batch went to my friend Aine and her husband Rob, who are my most loyal cake customers.  I completed a cake for her son Ronan's first birthday and I wanted them to try one of my blog creations.  Sort of like a buy 5 cakes get a free batch of ice cream. (See cake picture below) .   I saw Paula Dean make cookie dough truffles on her show and was immediately in love.  Who doesn't love to eat raw cookie dough?  Who doesn't love to eat raw cookie dough when you don't have to worry eating raw eggs.    Even better, who doesn't love cookie dough when blended into homemade vanilla ice cream!  


Cookie dough secret weapon

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 3/4 cup mini fudge chips
  • 1/2 cup skor bits 
  • 3/4 cup (4-6 oz) of dark chocolate to coat the truffles


1)  In your mixer bowl or a large bowl, cream the butter, vanilla and brown sugar until light and fluffy.

2) Slowly add flour, alternately with condensed milk, beating well after each addition. Fold in the chocolate chips and skor bits.  Set aside half and form the remaining half into 1 inch balls.

Want to eat the bowl..Go for it. No raw eggs here
3)  In a microwave bowl or using a double boiler melt dark chocolate, 15 second increments in the microwave, stir until smooth. Dip or roll balls in chocolate,  allow excess to drip off; Place on parchment paper-lined baking pans or sheets. Refrigerate until firm, about 15 minutes.


  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup skim milk
  • 2 cups half and half (10% cream)
  • 1 egg yolk
  • 1 tsp vanilla bean paste or vanilla extract
  • Cookie dough from above

1) Add egg yolk and vanilla paste in a medium bowl and whisk together.   Set aside

2) Combine sugar, cornstarch, and salt in a sauce pan and whisk together.

3) Slowly stir in milk and half and half, heat over medium-high heat whisking constantly until milk begins to boil and the liquid begins to thicken.  Remove from heat.
4) Temper in the hot liquid into the yolk/vanilla mixture pouring about 1/2 cup or so in and whisking to combine and not scramble the eggs.   Pour in the remaining liquid and whisk to combine fully.
5) Cover the liquid with saran wrap, placing the saran directly on the liquid to prevent a film from forming.
Let the mixture cool in the fridge for several hours.

6) Place the mixture in your ice cream maker or frozen bowl attachment.   Follow the instructions as provided. Mine is 20-30 min of churning.   
7) In the last 10 minutes, slowly add the cookie dough in teaspoon size pieces so that it is mixed well through out the mixture.
8) Freezer for several hours or overnight.


Next time I might add more cookie dough otherwise wonderful.   I could eat a million of those truffles!

Cake for Ronan. 

cookie dough, ice cream, vanilla, truffles

1 comment:

  1. I just made some eggless cookie dough, so I could add it to some ice cream. Your version sounds delicious with the toffee and peanut butter bites!


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