This is a rich and creamy ice-cream, with extra cookie dough texture coming from the crumbled cookie. Most of the sweetness comes from the Three Kings Pantry ‘Zero’ Cookie Dough Syrup and Three Kings Pantry Salted Caramel Flavour Sauce as a drizzling sauce. If you would rather a lower sugar, keto alternative please refer to ‘alternative ingredients/cook’s notes’ below on how to adapt the recipe.
Cookie Dough Ice Cream Recipe
Course: DessertCuisine: AmericanDifficulty: Easy – Medium6
servings5
minutes15
minutes357
kcalThis is a rich and creamy ice-cream, with extra cookie dough texture coming from the crumbled cookie. Most of the sweetness comes from the Three Kings Pantry ‘Zero’ Cookie Dough Syrup and Three Kings Pantry Salted Caramel Flavour Sauce as a drizzling sauce. If you would rather a lower sugar, keto alternative please refer to ‘alternative ingredients/cook’s notes’ below on how to adapt the recipe.
Ingredients
⦁ 75g Soft Cookie (crumbled)
⦁ 25g Cocoa Powder
⦁ 40g Peanut Butter
⦁ 300ml Double Cream
- Equipment:
Freezable
Shallow
15cm x 22cm (approx.) dish
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.
Recipe Video
Approximate Energy and Macronutrient Information (as per attached Nutrium report)
- (Please note: that the nutritional information for this recipe is provided as a guideline only. The nutritional content of the ingredients varies depending on origin, manufacturing and storage processes and brand)
For Cookie Dough Ice Cream
Nutrition Facts
6 servings per container
Serving Size85g
- Amount Per ServingCalories357
- % Daily Value *
- Total Fat 34g 53%
- Saturated Fat 19g 95%
- Sodium 82mg 4%
- Total Carbohydrate 10g 4%
- Dietary Fiber 1g 4%
- Sugars 6g
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
For Keto Friendly Version (without chocolate chip cookie)
Nutrition Facts
6 servings per container
Serving Size73g
- Amount Per ServingCalories302
- % Daily Value *
- Total Fat 31g 48%
- Saturated Fat 18g 90%
- Trans Fat 0g
- Sodium 48mg 2%
- Total Carbohydrate 2g 1%
- Dietary Fiber 0g 0%
- Sugars 1g
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
