Well, a cheater's version anyway ;-)
Well, I hope you all had a nice Easter! I didn't do much cooking or blogging (obviously!) myself as I've had my son home on holidays and just wanted to spend time with him. The weather has been gorgeous lately and as well as going our for bike rides and days at the park I've been thinking about ice cream, as you do ;)
I really, really want to get myself an ice cream maker but until then this is such an easy idea to make your own flavoured vegan ice cream. Back in our vegetarian days we used to love some Ben and Jerry's - I would always get Phish Food and my husband would get the Cookie Dough. haven't been particularly missing that in any great quantities but awhile back I made my other favourite flavour ice cream - chocolate chip mint, by simply stirring in some vegan chocolate chips and a few drops peppermint extract and green food colouring into some vegan vanilla ice cream. It turned out so well I started thinking about other flavours and thought I would have a go at recreating my husband's old favourite - cookie dough.
I'm happy to report it turned out fantastic!! This is so good, and so easy, he says it's a very spot on version, certainly the cookie dough itself is, obviously the ice cream won't taste like Ben and Jerry's as it's vegan but as long as you use a vegan vanilla ice cream you like, it'll be good.... Too good!!
Vegan Chocolate Chip Cookie Dough Ice Cream:
1 x 750ml tub Swedish Glace vanilla ice cream (or your favourite vegan vanilla ice cream)
57g vegan margarine
50g caster sugar
54g light muscovado sugar, ground up a little in a mortar and pestle
1/2 tsp vanilla extract
100g plain flour
90g finely chopped vegan dark chocolate
First make your cookie dough. Cream the margarine with the sugars until light and fluffy. Add the vanilla extract and beat with a whisk. Add the flour and stir until a stiff dough forms. Stir in the chopped chocolate. The dough will be 'dry-ish' and stiff - that's good. Now take little 1/2 tsp heaped blobs of dough and squish them together with you hands. Then roll into a ball and flatten into little cylinder shapes. You can leave them round if you like - I just wanted to recreate the shape in Ben and Jerry's.
Now, lay them out not touching and place in the freezer until frozen - at least 5 hours.
Now, take the ice cream out of the freezer to soften. This is the slightly tricky part. Obviously it's not good food hygiene to re-freeze previously frozen food. You don't want to thaw this!! You just want it to be just manageable to fold in the cookie dough's. It should still be firm and have ice crystals. Thankfully Swedish Glace gets soft enough pretty quick to do this. I think mine was only out 10-15 minutes -not long enough to cause any problems. Spoon out the ice cream into a large bowl and as best you can fold in the frozen cookie dough's. Don't worry if it's all a bit clumpy, it's more important to keep it as frozen as possible than stress it's mixing in enough. Now press it back into the tub and pop it back into freezer to fully set. Again, do not let it thaw!
Now, just remove it from the freezer 5 -10 minutes before serving and scoop it out! Delicious!! :)
I don't have a recipe per say for the chocolate chip mint I made awhile ago but it was the same process simply adding some peppermint extract to taste, green food colour (optional) and some vegan dark chocolate chips, stirred in and popped back in the freezer.
Nutritional Analysis: based on using Swedish Glace Vanilla Ice Cream, per 100g:
Calories: 453 (yeah, I know!! It is worth it though!!)
Sat Fat: 10g
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