A rich and creamy brown sugar vanilla ice cream loaded with malted cookie dough and malted chocolate fudge swirled throughout makes this cookie dough ice cream tough to beat.
Fun fact – Lauren and I love ice cream. Another fun fact – we met in Portland and went many times to Salt and Straw, a local ice creamery that has gained notoriety for its unique take on flavor and has since expanded to other cities. So to our surprise, Tasty recently partnered with Salt and Straw and shared a recipe of one of their flavors, salted, malted cookie dough ice cream. Now Salt and Straw rotates flavors quite a bit, so it happens to be one we never got to try when we lived in Portland but once Lauren saw the video, she immediately texted me saying we had to make this.
As I mentioned before, I love ice cream so I gladly said yes. One thing I didn’t mention is chocolate chip cookie dough ice cream happens to be my favorite so I was pretty excited once I saw it. What makes this unique is the malt powder that is in the cookie dough and chocolate fudge. It is very subtle, but just enough flavor you know it is there. Now like any recipe I find on the internet, I adapted this into my own version, so if you want to make Salt and Straw’s version I’d go to Tasty. But if I must say so myself, this is the best cookie dough ice cream out there. So if you love ice cream and are looking for a new recipe to make at home, I wouldn’t waste any time and try this one immediately. Hope you enjoy!
What Ingredients are in this Malted Cookie Dough Ice Cream Recipe?
- All-purpose flour
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Heavy cream
- Light corn syrup
- Vanilla extract
- Malt powder
- Mini semi-sweet chocolate chips
- Dark chocolate
- Dark cocoa powder
- Milk powder
- Xanthan gum
How to Make Cookie Dough Ice Cream:
1. First prepare the malted cookie dough. Toast the flour on a baking sheet at 350°F for 10 minutes. This is done to kill any bacteria.
2. In a large bowl, cream together the butter, sugars and salt with a wooden spoon.
3. Add the heavy cream, corn syrup and vanilla extract stir until smooth.
4. Sift in the flour and malt powder and mix until just combined. Stir in the chocolate chips.
5. Spread the cookie dough evenly about 1/2″ thick on a parchment lined baking sheet and freeze for at least 1 hour.
6. Once frozen, cut into 1/2″ cubes and freeze to be used when ready.
7. Now prepare the malted chocolate fudge. In a small pot, add water, malt powder, corn syrup and butter and bring to boil
8. Remove from heat and stir in chopped chocolate and dark cocoa powder. Place in fridge until ready to use.
9. Finally, make the brown sugar vanilla ice cream. In a small bowl, whisk together the brown sugar, milk powder, salt and xanthan gum.
10. Add milk and corn syrup to a pot and heat over medium heat.
11. Whisk in sugar mixture and cook until sugar is dissolve, about 2-3 minutes. Add cream and vanilla extract. Cover and place in fridge for at least 6 hours or overnight.
12. Pour ice cream mixture into ice cream maker.
13. Churn ice cream until you reach desired consistency. My ice cream maker usually takes about 20 minutes Be careful to not overchurn.
14. Fold in malted cookie dough cubes.
15. Alternate spooning layers of ice cream with dallops of malted chocolate fudge in a loaf pan.
16. Cover and place in freezer for at least 4 hours before serving.
Why Use Xanthan Gum in Ice Cream?
So this was actually something new I learned by watching the Tasty video. Xanthan gum helps stabilize the ice cream and prevents ice crystals from forming. The usual problem with homemade ice cream is it will only lasts a couple of days before ice crystals form. But the xanthan gum helps battle this.
Why Use Malt Powder?
Malted milk shakes are still popular, even today so it’s just a unique flavor that you only typically find in a milkshake but not ice cream. However you don’t have to use malt powder if you don’t want to.
Other Ice Cream Recipes
- Vanilla Bean Ice Cream
- S’mores Ice Cream
- Cherry Chocolate Chunk Ice Cream
- Cookies ‘n’ Cream Ice Cream
- Dark Chocolate Gelato
Malted Cookie Dough Ice Cream
Malted Cookie Dough
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, room temperature (4 tbsp)
- 1/4 cup light brown sugar
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp heavy cream
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 tbsp malt powder
- 1/4 cup mini semi-sweet chocolate chips
Malted Chocolate Fudge
- 1/2 tbsp water
- 2 tsp malt powder
- 1/4 cup light corn syrup
- 1/4 cup heavy cream
- 1 tbsp unsalted butter
- 1/4 cup dark chocolate, chopped
- 1/2 tbsp dark cocoa powder
Brown Sugar Vanilla Ice Cream
- 1/2 cup + 1 tbsp light brown sugar
- 2 tbsp milk powder
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- 1 2/3 cups whole milk
- 2 tbsp corn syrup
- 1 1/3 cups heavy cream
- 2 tsp vanilla extract
Malted Cookie Dough
- Preheat oven to 350°F. Line baking sheet with parchment paper. Add flour in even layer and bake for 10 minutes. Remove and set aside. (You do this to kill any bacteria that might be lingering)
- In a large bowl, cream together the butter, brown sugar, granulated sugar and salt with wooden spoon until light and fluffy.
- Add the heavy cream, corn syrup and vanilla and stir until smith. Sift in the flour and malt powder and mix until just combined. Fold in the chocolate chips.
- Spread the cookie dough evenly in a parchment-lined baking dish until the dough is 1/2" thick. Freeze until solid, about 1 hour. Cut cookie dough into 1/2" cubes and freeze to be used later.
- Add water, malt powder, corn syrup, heavy cream, butter and salt to small pot and mix until combined.
- Place on burner and turn heat up to medium-high and heat until butter is melted and mixture comes to a boil.
- Remove the pot from the heat and add the cocoa powder and chocolate, whisking until the chocolate is melted is silky. Transfer to airtight contain and place in fridge for 1 week.
Brown Sugar Vanilla Ice Cream
- In a small bowl, combine the brown sugar, dry milk powder, salt and xanthan gum.
- Heat a medium pot over medium heat and add the milk and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat.
- Mix in the cream and vanilla extract. Cover and refrigerate for at least 6 hours or overnight.
- Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
- Once done, fold in the cookie dough cubes. Alternate spooning layers of ice cream and dollops of fudge into a loaf pan.
- Cover with plastic wrap and store in freezer for 4 hours before serving. Ice cream will last up to 6 months.