When I went to summer camp as a camper, in what seems like ages ago, we always went on a ‘Lake Trip Day’, which ultimately turned into ‘Big Surf Day’. Originally, the entire camp, utilizing five school buses, would make a huge pilgrimage to the Lake of the Ozarks for lunch and swimming. Then, after about two hours, we would drive over to the huge waterpark called Big Surf to have waterslide-y, awesome fun ness. All this while singing camp songs! My favorite happened to be ‘Fried Ham’, where you would sing the verses in a different voice for five or six times.
Fried ham, fried ham, cheese and bologne, after the macaroni we’ll have…
*Ahem*, anyway, after a little while of being at Big Surf, we had snack time. During this, we would crowd the ice cream stand in our bathing suits and bare feet upon the HOOOOOTTTT concrete so that we could enjoy ice cream or popcorn. Now, the one that was always hard to get, and you had to get there before everyone else to enjoy was cookie dough ice cream…It was SOOO good. Now, considering that I haven’t been a camper for a few years, and it had been so long since I could indulge in this treat, I decided to make it myself. But how do I make cookie dough without using eggs? Since that tends to freak out people (and myself) to use totally raw eggs in a dough that was never going to be baked in the first place?
The secret is to replace it, kiddies. If you use a teensy bit of milk and mix it in, it replaces the moisture that the dough needs! After that, everything is the exact same as cookie dough, except there is no leavening, and I utilized the magic of the mini chocolate chips that I hadn’t used in ages.
When you mix everything together (there’s no issue here with over-mixing), dump the dough into some plastic wrap, then smoosh it to be as thin as you can get it. After this, stick it in the freezer while you make your ice cream .
Now, when it is firm, you can cut it up into teeny squares, or you can just get your hands dirty and break it up into tiny cookie dough bits. My recommendation here is to not make them too big, they need to be the right size in order to be pleasant. I would go for about…oh…1/4 inch chunks, you can go up to 1/2 inch, but I wouldn’t push it.
Now, since they are so small and you’ve been handling them, the dough bits would have softened a bit at this point. Arrange them on your cutting board (which is what I used) and put them in the freezer again the flash freeze them. At this point, you can make your ice cream, just make sure your mix is super cold! This insures a smoother consistency and a faster freezing process.
Take your dough bits and sprinkle them into the completed ice cream, not before! AFTER! Mix them in. Actually, fold them. Then immediately put into the freezer and freeze for at least four hours.
An indulgence on its own, luckily I used the low-calorie ice cream here! Ha! I outwitted the fattening-police!
Cookie Dough Ice Cream
1/2 Stick Butter
1/4 C. plus 2 T. Brown Sugar
1/8 C. Milk
1 tsp. Vanilla Extract
1/8 tsp. Salt
3/4 C. All-Purpose Flour
1/2 C. Mini Chocolate Chips
1 Recipe Vanilla Ice Cream, any recipe your choice, that is the one I used here.
->PREPARE ICE CREAM MIXTURE ABOUT AN HOUR OR TWO IN ADVANCE, SO THAT IT HAS TIME TO BECOME COLD ENOUGH TO CHURN
1. Cream together butter and sugar until combined, pour in the milk and vanilla and mix it in as well. Mix in the salt and flour, followed by the chocolate chips.
2. Wrap dough with plenty of plastic wrap, and flatten down to about 1/4 inch thickness, place into the freezer until firm, about 20 minutes.
3. When firm, break up dough into 1/4 inch chunks and spread in an even layer on a tray then return to the freezer. (NOTE: I only used half of the chunks in the recipe, they are just right for the ice cream recipe, so you can take the remaining half of the chunks and put them in a plastic baggie once they are frozen and leave them in the freezer for if you make the recipe again. They ARE NOT suitable for baking, as they have no leavening in them.)
5. Prepare ice cream in an ice cream maker, according to the manufacturer’s instructions. Place finished ice cream into a freezer-safe container and fold in the cookie dough, then immediately freeze for at least four hours prior to serving.