Philadelphia Style Eggless Cookie Dough Ice Cream

Well due to egg allergies in the family I went searching for inspiration for an eggless ice cream. After watching The Next Food Network Star my mom requested that I make a Philadelphia style ice cream. It was easy enough to figure out what went into one, but that's where the fun part began. What would go into it? Now there are many ideas, others which will be posted later this week, and then there was the first test subject. A cookie dough ice cream. One that only uses agave syrup and coconut sugar, and most importantly is eggless!

The ice creams made with only half and half can have the right texture, but it takes a little more effort than with the ice creams that contain a higher fat percentage. That is where the idea to use 2/3 half and half and 1/3 heavy cream came in. Overall it is still lower fat than 2/3 heavy cream and 1/3 whole milk.

(33 + 33 + 3.25)/3 = 23.08% = original base of 2/3 heavy cream and 1/3 whole milk
(10 * 3)/3 = 10% = the pure half and half base
(10 + 10 + 33)/3 = 17.7% = the newest base recipe of 2/3 half and half and 1/3 heavy cream

I may yet play with this a bit more, try to see if I can easily obtain the correct texture in an uncooked ice cream base with a lower fat content. But for now there is this.

Enjoy!

Philadelphia Style Eggless Cookie Dough Ice Cream

Ingredients:

Ice Cream Base:

2 cups half and half
1 cup heavy cream
1/2 cup agave syrup
1 tbsp pure vanilla extract

Cookie Dough:

1 1/4 cups ap flour
3/4 cup coconut sugar
1 tsp vanilla
1/2 cup mini chocolate chips
1/4 cup milk
1/4 cup butter, softened

Preparation:

Combine all the ingredients for the ice cream base. Whisk together to ensure the sugar is fully incorporated. As it is a liquid sugar being used and not a granular sugar, you do not need to worry about a grainy texture. Don't whisk it too long as you do not want to try making whipped cream. :)

Allow the mixture to chill for 4+ hours in the fridge. Being an uncooked ice cream base, you can put it in the ice cream make after a couple hours so long as the dairy products were cold entering the ice cream maker.

While the ice cream base is chilling, prepare the cookie dough. Cream together the coconut sugar and butter, add the vanilla extract and mix. Add remaining ingredients and mix together well, place in the fridge and allow to chill while the ice cream base chills.

Prepare the ice cream as per ice cream maker instructions. Towards the end of the mixing time add some cookie dough a little bit at a time to allow it to mix in with the ice cream. Form small, bite-sized balls with the rest of the cookie dough and mix into the ice cream prior to serving. If you want ice cream that is past the soft serve stage mix in the remaining cookie dough like above, and place into a container which can be safely stored in the freezer for a couple hours.

As we ate this while it was in the soft serve stage I placed a few small balls of cookie dough in the bottom of the bowls the ice cream was being served in.

It is best to eat this ice cream within a day or two of preparing it for best results and best texture.

Enjoy the extra cookie dough if you choose not to use it all. If you use all the cookie dough it will be heavy on the cookie dough in the ice cream.