Salted Butterscotch Cookie Dough Ice Cream

Course: Desserts, Frozen Desserts, Ice Cream

Cuisine: American

Prep Time: 2

Cook Time: 15

Inactive / Chilling time: 8

Total Time: 10 15

Servings: 1 cup servings

Calories: 649kcal

Author: Dini Kodippili

Smooth, sweet, salty, with decadent butterscotch flavor, and studded with chunks of chocolate chip cookie dough!

Intermediate - This recipe requires more than 2 techniques + special equipment. Each technique is easy, and just requires planning ahead.

US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

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Equipment

Ice Cream making machine
Silicone spatula
Whisk
Half Sheet pan

Ingredients

Salted Butterscotch ice cream

45 g unsalted butter about 3 tbsp, melted
150 g dark brown sugar ¾ cup
5 egg yolks from large eggs. Use 6 for a slightly richer texture.
15 mL vanilla extract 1 tbsp
1 tsp sea salt
360 mL full cream milk 1 ½ cups
360 mL heavy cream / whipping cream 1 ½ cup. At least 35% fat

Toasted Flour for edible cookie dough (Heat Treated flour)

125 g AP flour 1 cup, spoon and leveled

Edible Cookie dough

115 g unsalted butter softened. 1 stick
67 g brown sugar ⅓ cup
¾ tsp sea salt
30 mL heavy cream 2 tbsp
15 mL vanilla extract
30 mL dark corn syrup 2 tbsp. You can use light corn syrup too
65 g toasted flour ½ cup. check instructions for making toasted flour
55 g finely chopped chocolate about ⅓ cup

Instructions

Salted Butterscotch ice cream

Place the butter, sugar, egg yolks, vanilla extract and salt in a medium-sized saucepan. Whisk well until the mixture is emulsified, and is creamy and smooth.
45 g unsalted butter, 150 g dark brown sugar, 5 egg yolks, 15 mL vanilla extract, 1 tsp sea salt
Whisk in the milk and cream.
360 mL full cream milk, 360 mL heavy cream / whipping cream
Heat the custard over medium heat until it registers at 165 - 170°F, while whisking frequently. If you don't have a thermometer, heat and whisk until the custard is steaming but NOT boiling.
Allow the custard to cool down to room temperature. Cover and chill in the fridge for at least 3 - 4 hours, or overnight.
Make the cookie dough while the ice cream base is chilling.

Toasted Flour

Preheat oven to 350°F. Line a half sheet pan or quarter sheet pan with parchment paper.
Place the AP flour on the parchment paper and spread it evenly.
125 g AP flour
Heat the flour in the preheated oven for about 10 - 15 minutes, making sure to mix the flour once or twice during the process, so that the flour is evenly heated/toasted.
Remove the flour from the oven and let it cool to room temperature. Sift before using.

Cookie dough

Place the softened unsalted butter, brown sugar, salt, heavy cream, vanilla extract, and corn syrup in a bowl and mix until creamy and well-mixed.
115 g unsalted butter, 67 g brown sugar, ¾ tsp sea salt, 30 mL heavy cream, 15 mL vanilla extract, 30 mL dark corn syrup
Sift in the toasted (heat treated) flour. Mix until you have a spreadable dough.
65 g toasted flour
Add the chopped chocolate and mix well.
55 g finely chopped chocolate
Line a quarter sheet pan with parchment paper and spread the cookie dough on it in a thin layer (about ½ cm thick).
Freeze the cookie dough overnight (or 3 - 4 hours) until completely hardened.

Salted Butterscotch Cookie dough ice cream

Churn the salted butterscotch ice cream custard in your ice cream machine according to manufacturer's instructions. BUT, only churn the ice cream to a soft-serve consistency, since you have to fold in the cookie dough pieces by hand at this stage.
While the ice cream is churning, remove the frozen cookie dough from the freezer. Using a sharp knife, cut the cookie dough slab into small pieces. Keep the pieces frozen until needed.
When the ice cream is at the soft-serve stage, remove it from your ice cream machine and fold in the cookie dough pieces by hand.
Then transfer the ice cream into a freezer container and freeze until the ice cream is completely hardened (about 4 - 8 hours).
Serve with fudge sauce or whipped cream.

Notes

The reason for heat treating the flour

Raw flour is not safe to eat because of the possibility of E. coli. Thankfully, the kind of E. coli found in raw four is not heat resistant, which is why heating the flour to 350°F/180°C kills the bacteria, making it safe to eat.

Once the flour is heat treated, make sure to sift it to get rid of any clumps that might form as it cools down.

Nutrition