Strawberry Ice Cream with Sugar Cookie Dough

 

 

 

 

 

 

 

 

 

 

 

 

When I lived in Los Angeles, I remember going to Scoops, my favorite ice cream place and trying out the all of the unusual flavors. They had flavors like fig and wine, black sesame, and even caramel bacon. Scoops also had a little dry erase board at the shop where the customers could suggest different ice cream flavors.

In 1984, cookie dough ice cream was just as obscure as caramel bacon, until someone suggested it on Ben and Jerry’s flavor suggestion board. Now it’s an American staple, and it’s become a regular in my ice cream making rotation.

Lately, I’ve been experimenting with different kinds of cookie dough ice cream. I love the classic, but I had some lovely strawberries that were just dying to be turned into ice cream, and thought it would pair nicely with some sugar cookie dough. I used an eggless strawberry ice cream recipe, which is not as rich as the custard style ice cream (and also easier to make). Even though it’s cookie dough ice cream, it’s still light, and perfect for a hot summer day. Maybe I’ll suggest it the next time I’m at Scoops.

Strawberry Ice Cream with Sugar Cookie Dough

Ingredients:

For the Cookie Dough:
adapted from Willow Bird Baking
1/2 cup butter, softened
3/4 cup white sugar
1 1/3 cups and 1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1-2 tablespoons water

For the ice cream:
adapted from Allrecipes
1 cup whole milk
1 cup heavy cream
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cups mashed fresh strawberries

Directions:

To make the cookie dough,  cream the butter and sugar together. Mix in the flour and vanilla. Add the water a little bit at a time until you get the right consistency. Break the cooke dough into small chunks and set aside while you make the ice cream.

To make the ice cream, combine all of the ingredients in a large bowl. Freeze in your ice cream maker according to the manufacturer’s directions. During the last 5 minutes of churning, drop the pieces of cookie dough into the ice cream maker, a few at a time. Pour into a container and freeze for at least 2 hours before serving.