This ice cream has a rich and satisfying flavor, a refreshing coolness, and that all-time favorite, chocolate chip cookie dough! It
- Cookie Dough Crumbs
- 2½ cups flour -
- ½ tsp baking powder -
- ¼ tsp salt -
- 1 cup chocolate chips -
- 1 cup (200 grams) margarine -
- 1 cup brown sugar -
- 1 tsp coffee (dissolved in a bit of water) -
- 1 tsp almond extract -
- Ice Cream
- 2 dessert whips -
- 6 eggs -
- ½ cup sugar -
- 1 tsp vanilla -
Cookie Dough Crumbs:
In the mixer or food processor, mix together the flour, baking powder, salt, and chips. (You can process the chips for a few seconds in the food processor, for smaller pieces of chocolate.) Add the margarine, brown sugar, coffee, and almond extract. Put this crumb mixture in a 9x13 pan, as is (do not pat down), and bake in a preheated oven at 350°F (180°C) for 15-20 minutes, or until golden. Mix once or twice during baking, to insure even baking. Crumble into big chunks, set aside, and cool.
Beat the two whips until stiff. Add the eggs, sugar, and vanilla. Pour into a 9x13 pan and place in freezer. After 1-2 hours, or when ice cream is semi-frozen, gently mix ¾ of the crumb mixture into the ice cream, and return to freezer. Use the remaining crumbs to decorate your ice cream when serving. It’s best to cover the ice cream with heavy foil, which protects it from moisture.
NOTE: This recipe is very easy to make, yet really special. It also serves a crowd. The ice cream has no separated eggs (as many do) so you can make it in a jiffy. You can bake the crumbs way in advance, and freeze them for later use. (Put them in a dark colored bag at the back of the freezer, or they will not be there when you need them! Many a time, mine were noshed and finished!)
SERVING IDEAS: Serve scoops of ice cream in chocolate “cups.” Melt baking chocolate and “paint” the inside of a foil cupcake holder with it, with a silicone brush. Place in fridge or freezer until dry, peel away the cupcake holder, and voila, you have a beautiful base for your dessert. Or, you can simply drizzle chocolate syrup on a large glass plate (bigger is better nowadays, in some things!), place your scoop of ice cream in the center or corner, add two mini-chocolate chip cookies near the scoop or on top of it, and sprinkle remaining crumbs around it. Sometimes I add candied pecans too.
This recipe was featured in Mishpacha Magazine, Issue 82