Ingredients
For the Edible Cookie Dough:
- ½ cup Unsalted butter (softened)
- ½ cup Brown sugar (packed)
- ¼ cup Granulated sugar
- 2 tbsp Milk or heavy cream
- 1 tsp Vanilla extract
- 1 ¼ cups All-purpose flour (Note: Heat-treat the flour by microwaving it for 60 seconds to make it safe to eat raw).
- ½ cup Mini semi-sweet chocolate chips
For the Ice Cream Base:
- 2 cups Heavy whipping cream (cold)
- 1 can (14 oz) Sweetened condensed milk
- 1 tsp Vanilla extract
- A pinch of salt
Instructions
- Make the Cookie Dough: In a bowl, cream together the butter and sugars until fluffy. Add milk and vanilla. Stir in the heat-treated flour and mini chocolate chips. Roll the dough into tiny, bite-sized balls and freeze them for at least 30 minutes.
- Whip the Cream: In a large chilled bowl, whip the heavy cream until stiff peaks form.
- Fold the Base: In a separate bowl, mix the sweetened condensed milk, vanilla, and salt. Gently fold this mixture into the whipped cream using a spatula so you don’t deflate the air.
- Assemble: Stir in the frozen cookie dough chunks.
- Freeze: Pour the mixture into a container (or a large cup like in the photo). Freeze for at least 6 hours or overnight until firm.
### Healthy & High-Protein Adaptations
Since you focus on Mediterranean and keto-friendly recipes for your culinary projects, here is how to pivot this recipe:
- Protein Boost: Replace the ice cream base with a blend of Greek yogurt, cottage cheese, and vanilla protein powder.
- Keto Cookie Dough: Use almond flour instead of wheat flour and replace the sugars with a monk fruit or erythritol sweetener. Use sugar-free dark chocolate chips.
- Texture Secret: If making a high-protein version, adding a pinch of Xanthan gum helps achieve that professional “stretch” and creaminess seen in your photo.
