Thanks to her grandma and their chocolate chip cookie baking hobby, Chef Jo Lusted likely ate more raw cookie dough as a child than most kids, and cookie dough ice cream instantly brings out that little kid in her. This egg-free version of her chocolate chip cookie recipe is safe to eat raw. One word of warning: You may have to make extra. When she was testing this recipe, she couldn’t resist sneaking into the freezer for a few bites here and there.
Cookie Dough3/4 cups spelt or whole wheat flour
pinch sea salt
1/3 cup softened unsalted butter
1/2 cup organic sugar
1/4 cup honey
2 tbsp low-fat evaporated milk
1/2 tsp pure vanilla extrace
1/2 cup dark chocolate chips, 70% cocoa or greater
Ice Cream1 package (1/4 oz) unflavoured gelatin powder
1 can (13 oz/354 mL) low-fat evaporated milk, minus 2 tbsp for the cookie dough
1/2 cup honey
1 vanilla bean, split in half lenghwise
3 cups non-fat plain Greek yogurt
Prepare cookie dough
- In a medium bowl, sift flour and salt.
- In a stand mixer fitted with a paddle attachment, or in a bowl using a spatula, cream butter, sugar, honey, milk and vanilla extract, stopping occasionally to scrape down sides of bowl. Gradually add flour mixture until just combined. With a spatula, fold in chocolate chips.
- On a parchment-lined baking sheet or tray, press dough evenly onto sheet about 1/2 inch thick. Cover and refrigerate until firm, about 30 minutes. Cut into 1/4-inch cubes, transfer to a freezer-safe container and freeze for at least 1 hour.
Prepare ice cream
- In a small bowl, sprinkle gelatin over 1 tbsp water and let stand until softened, about 5 minutes. In a medium saucepan over medium heat, warm milk, honey and vanilla bean, stirring frequently, until just steaming. Whisk in gelatin and let stand for 10 minutes. Remove vanilla bean, scraping any seeds remaining in pod into liquid. Cool to room temperature.
- Place yogurt in a large bowl and whisk in liquid until smooth, or transfer to a food processor and pulse until smooth, scraping down the sides of the bowl with a spatula as needed. Transfer mixture to a shallow non-reactive, freezer-safe container.
- (At this point, if using a commercial ice cream machine, freeze mixture according to manufacturer’s instructions. When ice cream has churned, fold in cookie dough pieces.)
- Freeze yogurt mixture for about 45 minutes, until mixture begins to freeze slightly around the edges. Scrape down the edges with a spatula, breaking up large chunks, and mix well with a whisk or in a food processor, blending in ice crystals until mixture is creamy again. Return yogurt to freezer. Every 30 minutes for 2 to 3 hours, remove from freezer and repeat. Each time, the mixture will get a little harder to whisk, and you may have to switch to a spatula. After 2 to 3 hours, fold cookie dough chunks into yogurt and return to freezer to harden, about 2 hours.
Note: If yogurt is too hard to scoop, allow it to soften slightly for a few minutes at room temperature. If mixture becomes icy and firm rather than smooth, place in the fridge for 30 minutes, transfer to a large bowl and mix well with a spatula to soften. Best if enjoyed within 1 week. Store frozen in a resealable freezer-safe container.
15 g fat
6 grams fat
Yield: Serves 16
Serving Size: 1/2 cup