Chef reveals how to make Ben & Jerry’s cookie dough ice cream at home and it couldn’t be easier
THERE’S nothing better than a bowl of Ben & Jerry’s, but for those wanting to avoid a trip to the supermarket a chef has revealed how to make it at home.
Aussie YouTube chef Rob Nixon, of has shared his recipe (below) for one of the brand’s most popular flavours, chocolate chip cookie dough.
Speaking in his video, he said: “One of the best sellers of ice cream and now a best seller you can make at home.”
Rob recommends using an ice cream churner to get the perfect consistency but you can achieve the same result with a whisk.
The cook said: “Use an electric blender and place it in the freezer. Every 30 minutes repeat the process until you have soft serve. It takes longer but you’ll get the same result.”
Best of all making the ice cream will cost you a fraction of the price of buying a tub, with a 465ml tub coming in at £4.50 a tub.
And Ben & Jerry’s fans have been quick to thank Rob for the recipe, sharing their delight in the comments.
One wrote: “This is my absolute fave! I'm making this, and I'm not sharing!”
Agreeing a second added: “Looks absolutely amazing Nicko ! Thanks a lot for this, I can’t wait to try it !”
“Thanks man. Keep it up!” added a third.
Ben & Jerry's cookie dough recipe
Ingredients
- For the ice cream
- 2 cups of heavy cream
- 2 ½ cups skimmed milk
- 1/2 cup caster sugar
- 2 egg yolks
For the cookie dough
- 3 tablespoons butter, softened
- 2 tablespoons of caster sugar
- 2 tablespoons of brown sugar
- ¼ teaspoon of vanilla extract
- ½ teaspoon of salt
- ¾ cup plain flour
- 2 tablespoons chocolate chips
For chocolate shards
- ½ cup chocolate chips
Method
In a large saucepan over medium heat, combine the two cups of cream with the skimmed milk and ¼ cup sugar, stirring often for 5-7 minutes.
Add the egg yolks to a large bowl and add ¼ cup of sugar, whisk well until the mixture becomes a light yellow and thickens.
Now pour a small amount of the hot cream mixture into the egg yolks and sugar, this will temper the egg mix and won’t turn it into scrambled eggs.
Repeat this process twice and whisk well to further temper. Now add the tempered mix into the hot cream mix and whisk well.
Return the saucepan to the heat and mix well until it begins to bubble.
Place the ice cream base into a bowl, cover with cling film and place in the freezer for two hours.
While that chills make the cookie dough.
In a bowl place the softened butter, sugars, vanilla extract and salt and whisk well for two minutes until well combined.
Add the flour, mix again until it forms a dough and then mix in the chocolate chips.
Form the dough into marble sized balls in your hand and then press the dough so it is slightly flatter, place the chunks into the freezer for one hour.
Melt down half a cup of chocolate chips and spread onto a baking sheet lined with baking parchment and place into the freezer for one hour to set.
Once set, break apart into small pieces and leave in the fridge.
One your ice cream mix has chilled, place into an ice cream churner, churn for 12-15 minutes or until your machine has thickened the mixture to a soft serve consistency.
At the last minute add the chocolate and cookie dough pieces and mix for a further minute.
Place the mixture back into the freezer for one hour.Scoop out and serve.
In other food news, Rob shared his recipe for a KFC Chicken Twister wrap.
And Rob shared his recipe for a McChicken sandwich.
Plus Burger King fans can learn how to make the famous Whopper at home here.