How To Make Salted Malted Cookie Dough Ice Cream
Stay cool for the summer with this creamy ice cream, loaded with malted cookie dough, for a uniquely sweet and nutty cold treat!
For Molasses Vanilla Ice Cream Base:
- ½cupgranulated sugar
- 2tbspmilk powder
- ¼tspxanthan gum
- 1⅓cupswhole milk
- 2tbsplight corn syrup
- 1⅓cupsheavy cream
- 2tspvanilla extract
For Malted Cookie Dough:
- ¼cupunsalted butter,(½ stick), room temperature
- 2tbspgranulated sugar
- ¼cupbrown sugar
- 2tbspheavy cream
- 1tbspcorn syrup
- 1tspvanilla extract
- ½cupall purpose flour,baked at 350 degrees F for 10 minutes
- 2tbspmalt powder
- ¼cupsemi sweet chocolate chips,chopped into bits
For Malted Fudge:
- 1tbspcold water
- 2tspmalt powder
- ½cupcorn syrup
- ½cupheavy cream
- 1tbspunsalted butter
- ⅛tspkosher salt
- 1tbspcocoa powder
- ½cup80% chocolate,chopped
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 thick.
Freeze for about 1 hour until solid.
Cut the cookie dough into ½-inch cubes and freeze for later use. It keeps up to 1 month.
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 to 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.
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 for 25 to 35 minutes, just until it has the texture of soft serve, 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 the freezer for at least 6 hours before scooping and serving. Enjoy!
The ice cream will keep up to 6 months.
- Calories: 771.36kcal
- Fat: 47.62g
- Saturated Fat: 29.36g
- Trans Fat: 0.39g
- Monounsaturated Fat: 13.65g
- Polyunsaturated Fat: 1.81g
- Carbohydrates: 87.22g
- Fiber: 1.98g
- Sugar: 76.70g
- Protein: 6.27g
- Cholesterol: 139.91mg
- Sodium: 587.65mg
- Calcium: 164.34mg
- Potassium: 318.68mg
- Iron: 1.51mg
- Vitamin A: 432.14µg
- Vitamin C: 0.70mg
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