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. When I make homemade ice cream these days, it is at the top of the list as well as graham cracker ice cream, strawberry ice cream and vanilla bean ice cream.
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. And if you want it it cake form, look no further than this cookie dough ice cream cake.
What Ingredients are in this Malted Cookie Dough Ice Cream Recipe?
- All-purpose flour
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Salt
- Heavy cream
- Light corn syrup
- Vanilla extract
- Malt powder
- Mini semi-sweet chocolate chips
- Dark chocolate
- Dark cocoa powder
- Milk powder
- Xanthan gum
- Milk
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.
What Ice Cream Maker Do You Use?
It may be the cheapest one available, but the Cuisinart Ice Cream Maker is super simple to use and makes the best ice cream at home.
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.
Is Raw Cookie Dough Safe?
This cookie dough is safe because there are no eggs and you toast the flour which would kill any bacteria.
Why Use Malt Powder for this Cookie Dough Ice Cream?
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.
Can You Make Ice Cream with Half-and-Half Instead of Heavy Cream?
You can although I highly recommend trying to use whole milk and heavy cream as the high fat content creates the creamy texture when the ice cream is cooled. Nearly any type of milk will work, and you can substitute half-and-half for the cream. But just keep in mind, it won’t be as creamy and could get icy.
Homemade Ice Cream Tips
- Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
- Don’t Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you’re on a diet, just have a smaller scoop!
- Add Extract at Right Time – if you add an extract or alcohol while the custard is too hot, you won’t get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard – you don’t necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren’t giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Add Mix-Ins at the End – never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
- Don’t Overchurn – always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy – homemade ice cream can turn hard as we don’t add preservatives, however Xanthan gum or a couple tbsp of vodka will help keep it creamy.
Other Ice Cream Recipes
- Vanilla Bean Ice Cream
- S’mores Ice Cream
- Cherry Chocolate Chunk Ice Cream
- Cookies ‘n’ Cream Ice Cream
- Peppermint Ice Cream
If you’ve tried this Malted Cookie Dough Ice Cream or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Malted Cookie Dough Ice Cream
Ingredients
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
Instructions
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.
Malted Fudge
- 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.
Notes
- Use the Best Ingredients - when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
- Don't Cut the Fat and Calories - ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
- Add Extract at Right Time - if you add an extract or alcohol while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard - you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl - make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First - do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Add Mix-Ins at the End - never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
- Don't Overchurn - always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy - homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tbsp of vodka will help keep it creamy.
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