95% would make again
Salted, Malted Cookie Dough Ice Cream By Salt & Straw
for 6 servings
Molasses Vanilla Ice Cream Base
- ½ cup granulated sugar (100 g)
- 2 tablespoons milk powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 ⅓ cups whole milk (320 mL)
- 2 tablespoons light corn syrup
- 1 teaspoon molasses
- 1 ⅓ cups heavy cream (320 mL)
- 2 teaspoons vanilla extract
Malted Cookie Dough
- ¼ cup unsalted butter (60 g), room temperature, 1/2 stick
- 2 tablespoons granulated sugar
- ¼ cup brown sugar (55 g)
- 1 teaspoon salt
- 2 tablespoons heavy cream
- 1 teaspoon molasses
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour (60 g), baked at 350°F (180°C) for 10 minutes
- 2 tablespoons malt powder
- ¼ cup semi-sweet chocolate chips (45 g), chopped into bits
- 1 tablespoon cold water
- 2 teaspoons malt powder
- ½ cup corn syrup (110 g)
- ½ cup heavy cream (120 mL)
- 1 tablespoon unsalted butter
- ⅛ teaspoon kosher salt
- 1 tablespoon cocoa powder
- ½ cup 80% chocolate (85 g), chopped
- Calories 649
- Fat 47g
- Carbs 60g
- Fiber 1g
- Sugar 48g
- Protein 7g
Estimated values based on one serving size.
- To make the 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 (1 cm) thick, then freeze until solid, about 1 hour.
- Cut the cookie dough into ½-inch (1 cm) cubes and freeze for later use. It keeps up to 1 month.
- To make the 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 2-3 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.
- To make the malted fudge, 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 just until it has the texture of soft serve, 25-35 minutes, 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 your freezer for at least 6 hours before scooping and serving. The ice cream will keep up to 6 months.