Ben & Jerry’s style cookie dough ice cream

IMG_7696What glorious weather we’ve been having in what has ultimately been a really sad week for the people of Manchester, the UK, and well, the world 😦IMG_7636I can’t not mention it really, and I know there are lots of injustices the world over, every day, but that particular one last week literally hit very close to home. The thing to focus on I guess is how the community of Manchester came together; so many stories of ordinary people doing extraordinary things to help each other, which shone a little light in a dark few days. IMG_7667IMG_7707Also, give blood! {- but in the right way} There were understandably lots of people wanting to help out after the attack, queuing outside donor centres in Manchester. Whilst their intentions were {incredibly} well placed, most people don’t realise that blood takes a while to process, so any that was used to treat the victims of the attack was from donors who gave a few weeks ago. What we need are more new and regular donors: did you know only 3% of the UK population who can donate, do? IMG_7653I became a blood donor in March 2016, and will do my 4th donation in a couple of weeks. I can honestly say it hurts no more than a vaccination does, and that’s only during the split second when they put the needle in. You’re done after less than 10 minutes, and are then free to eat all the sugar your heart desires!

If you’re in England, you can register and find more information at; there are separate blood services for Northern Ireland, Scotland and Wales. If you’ve got any questions, hit me up in the comments! 💉IMG_7637PSA over 😉

A heatwave necessitates ice cream, and I’ve been looking longingly at my ice cream maker, which has been sat in the cupboard gathering dust for several months. I’ve had it in my head for a while that I wanted to recreate a Ben & Jerry’s flavour, and I will stick my neck out and say that Cookie Dough is the best one. IMG_7634My favourite London cake shop Crumbs & Doilies does a Cookie Dough cupcake, and even better, they have a recipe online for how to make non-raw-egg-i.e.-safe-to-eat-all-the-time-yay! cookie dough. I did my research for this one, just like I did for the Wagamama-style white chocolate + ginger cheesecake, so it’s as close to the original as I can get it, without all of the preservatives and artificial flavourings. B&J cookie dough is basically a vanilla ice cream with cookie dough chunks and small pieces of dark chocolate, so that’s what we’ve got here. IMG_7624Last time I made ice cream was in September when I was a little bit hasty and didn’t chill the mixture for very long before churning it. The recipe said to chill it for 8 hours, and I thought ‘I can’t be f**ked’ 😛 and then consequently ended up with cold, sweet soup  – but you know what, it was right, and this time it made all the difference. IMG_7694

Ben & Jerry's style cookie dough ice cream

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I used my KitchenAid ice cream making attachment, which I have to freeze for 15 hours before I use it. I’m sure this recipe would work with any other ice cream maker but there are references below to getting the bowl out of the freezer, so ignore those if they’re irrelevant.

I use a three bowl method to separate eggs: crack one egg and let the white drip down into bowl #1; put the yolk into bowl #2 and then transfer the white into bowl #3. Rinse and repeat, this means if one of your eggs is bad or you get yolk in the white or whatever, you don’t need to start over from the beginning.

Cookie dough recipe from Cupcake Jemma’s YouTube channel.


Vanilla ice cream:
  • 600ml semi-skimmed milk
  • 1 vanilla pod
  • 8 egg yolks {freeze the whites for meringues or italian meringue buttercream}
  • 230g caster sugar
  • 600ml double cream
  • pinch salt
Cookie dough:
  • 240g soft, unsalted butter
  • 100g dark chocolate {chocolate chips or a block chopped into small pieces}
  • 190g caster sugar
  • 90g soft, brown sugar
  • 1 tsp vanilla extract
  • 200g plain flour
  • 4 tbsp plain yogurt
  • pinch salt
  • 100g dark chocolate


Vanilla ice cream:

Put your ice cream bowl into the freezer.

If you haven’t done so already, separate out your eggs {see recipe note, above}. Put the yolks into a mixing bowl with the sugar.

Pour the milk into a medium-sized saucepan. Split the vanilla pod and scrape out the seeds into the milk. Chuck the vanilla pod in too.

Heat the milk over a medium heat until it’s very hot, but take it off before it boils. Set aside and fish out the vanilla pod.

Beat the eggs and sugar slowly together until they’re slightly paler in colour and the sugar is well mixed in.

Whilst the mixer is still going slowly, gradually pour in the hot milk. Keep mixing until well combined, then pour the mixture back into the saucepan and return to the heat.

Chuck the vanilla pod back in and keep stirring until the mixture thickens slightly, is steamy, and the froth on top disappears. Again, don’t let it boil.

Pour the mixture into a mixing bowl through a sieve. Pour in the double cream in a thin stream as you stir and add the salt. Cover the bowl with cling film and put into the fridge to chill overnight {or at least 8 hours – yes, really}.

Cookie dough:

Put all of the ingredients into a mixing bowl and stir until well combined.

Spoon the mixture onto a long sheet of cling film, pat into a rough rectangle that’s 2-3 cm thick, then wrap up and put in the freezer for at least a couple of hours {or overnight, whilst the ice cream mixture is chilling in the fridge}.

Get the cookie dough out of the freezer and take off the cling film. Chop into small chunks.

Chop up the extra dark chocolate into small pieces and set aside.

Get the ice cream making bowl out of the freezer and set it up. Pour the cold ice cream mixture into a jug, and then pour it slowly into the ice cream maker as it’s spinning on a slow speed.

After 12-15 minutes of churning, add about ½ – ¾ of the dark chocolate and around half of the cookie dough, piece by piece, being careful not to overload the machine.

Continue to churn for another 15 minutes or so, until it looks like soft-serve ice cream. In the meantime, line up a few containers and put some pieces of cookie dough in the bottom.

Spoon the ice cream into the containers, pressing extra cookie dough into the mixture as you do. Top with the remaining chocolate and put into the freezer to set up.

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