Rich coconut milk is sweetened with coconut sugar, and then enriched with browned butter and vanilla for an incredible butterscotch flavor. Sweet cookie dough pieces enriched with chocolate plus slivers of chocolate pepper the ice cream for a decadent, delicious treat.
I am in love.
I don’t know why it didn’t ever occur to me that it would be easy to make cookie dough ice cream at home, but I really didn’t think of it until I was reading through Marillyn’s book, Just Making Ice Cream. Her book is absolutely stunning visually, and has some incredible ice cream recipes in it. Ice cream is one of the foods I like (make that love) for a special treat, so her book was right up my alley, with recipes such as Buttery Vanilla Butterscotch, Oatmeal Chocolate Chip, and Honey Green Tea. And I love all of the extra hints and methods of making ice cream she includes.
I think that we all know that there is a wide variance in how high quality ebooks are, but Marilyn’s really is top-notch. By the way, the profits from her book go straight to Rancho Oasis for Youth, the ministry Marillyn is involved in. (Her book is also part of this 97 ebook bundle for $29.97 on sale just until the end of this week! You will love some of the other books in it!).
Anyways, she has a lot of ice cream recipes (70), but the one I especially wanted to do was a custard type base, which is very nutritious and very delicious, but we can’t have eggs, so adapted the below recipe from hers, and* it*was*incredible*!!!! I can’t wait to try some of her other recipes!
I love making ice cream at home for a couple reasons.
1. Homemade ice cream is delicious. It really, truly is. Do we need any more reasons?
2. I can use the ingredients I want to use. Like coconut milk and coconut sugar. Coconut sugar is a sweetener that we do well with, and it is very unprocessed too, so it retains the natural minerals and vitamins. In this recipe, when paired with the browned butter, it makes a delicious butterscotch flavor.
3. It saves me money! (and this point is why this post is part of the 52 ways to save money on a healthy diet). We are blessed with being able to find some organic, delicious, local ice cream in our area. But, you definitely pay a lot for a very small amount. We love some of the coconut milk ice cream out there to buy, but not only is it more expensive to buy than homemade, but they use agave syrup, something I no longer use. This recipe is a bit more expensive because of the butter used in it, as well as the chocolate, but is still cheaper when you consider the fact this makes much more ice cream then the small little container of coconut ice cream you get at the store. However, some of my other recipes are especially cheaper than store-bought.
A few notes about substitutions. You can use whatever sweetener you like. I love the coconut sugar because it has a caramelish flavor. You could also use a whole cane sugar. If you can’t have butter (or want a vegan version), you could substitute coconut oil for the butter in the cookie dough, and then leave out the browned butter. But if you can have butter, add that browned butter in! It made this one of the best coconut milk recipes I have ever tried. And that says a lot, because I love my other recipes.
I also used a chocolate bar that I just discovered that is sweetened with coconut sugar and also contains coconut flakes from the brand, Coconut Secret. I LOVE it. I notice that they have it at Amazon (an affiliates of mine). I was able to find it locally at New Seasons. Using this made this project more expensive, but we only have dessert once a week, so I splurged (we really aren’t supposed to do cane sugar – so it also fit into our dietary needs).
Also, this is the ice cream maker I have and love.
- Cookie Dough: 5 tablespoons butter, softened
- ¼-1/2 cup coconut sugar (or your choice of sweetener)
- ¾ teaspoon vanilla extract
- ¼ cup of ANY flour (I used white rice, but Marilyn mentioned coconut flour as an option too)
- ¼ cup of chopped dark chocolate
- Ice Cream: 3 cups of coconut milk, full fat
- ½ cup coconut sugar (or your choice of sweetener)
- 4 tablespoons butter
- 2-3 ounces of dark chocolate
- pinch of sea salt
- 2-4 teaspoons vanilla extract
- In a small bowl, mix together the softened butter and sugar with a hand mixture, until well combined. Add the flour and vanilla, and mix in. Stir in the chopped dark chocolate, and mix in. Flatten into a small disc, and wrap in plastic wrap or put in a baggie. Put in the refrigerator.
- In a medium bowl, whisk together the coconut milk and sugar, vanilla, and dash of salt. In a small pan, melt the butter over medium heat until it is golden brown. Don't burn, and watch it carefully. As soon as it is golden brown, whisk it into the coconut milk. If your coconut milk mixture is still cool, you can now make in your ice cream maker according to their instructions (it takes me about 25 minutes in mine). If it seems warm to the touch, chill first.(Edit: On second thought, this might make the butter solidify- so you can chill the coconut milk mixture before you add the butter, if you are concerned.)
- Near the end of the ice cream maker cycle, chop the cookie dough into small pieces, and sliver the chocolate into thin pieces. Fold into the ice cream once done.
- Eat right away or let ripen in the refrigerator for a couple of hours. Let soften for 10-15 minutes before scooping.
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