Cookie Dough Ice Cream Recipe

Method

• Place the cocoa powder in a bowl and stir in the Three Kings Pantry ‘Zero’ Cookie Dough Syrup and combine until smooth.
• In a separate bowl, place the double cream and whisk with an electric hand whisk or electric food mixer until the cream forms light peaks.
• Add spoonsful of the cocoa powder and Three Kings Pantry ‘Zero’ Cookie Dough Syrup mixture and whisk again until combined.
• Spoon the creamy cocoa mixture into the shallow dish and place in the freezer for 10 mins.
• Meanwhile, mix the peanut butter with 15g of Three Kings Pantry Salted Caramel Flavour Sauce until well combined.
• Remove the dish from the freezer and place spoonsful of the peanut butter/salted caramel mixture on top of the creamy cocoa mixture and swirl in, mixing well.
• Place the dish back into the freezer until frozen.
• Remove the dish from the freezer and leave at room temperature until scoopable and place into serving dishes. (N.B once defrosted do not re-freeze).
• Drizzle with more Three Kings Pantry Salted Caramel Flavour Sauce if desired.
  
  
  
• Alternative Ingredients / Cook’s Notes
• Vegan alternative cream can be used in the recipe, but please ensure other ingredients such as the cookie are also vegan friendly.
• To make this recipe keto friendly; omit the chocolate chip cookie in the cream mixture (see Keto Friendly nutritional analysis below.)
• If you would rather serve as a cookie dough mousse, just chill in the fridge instead of freezing at steps 4 and 7.