Cookie dough frozen yoghurt

Cookie dough frozen yoghurt

A luxurious and alternative take on cookie dough ice cream

Cookie Dough Frozen Yoghurt

  • Beat the butter and sugars together in a bowl with an electric beater until pale and creamy. Add the egg, then the flour, baking powder and salt. Combine until the mixture is smooth. Add the chocolate chips and stir through. Form the dough into teaspoon-sized balls.
  • If the natural frozen yoghurt is in the freezer, take it out 10 minutes ahead of time. Add the balls of cookie dough to the yoghurt, then transfer to an ice-cream maker and churn for 5 minutes.
  • To make the Dulce de Leche, put all of the ingredients into a saucepan over a high heat, stirring constantly. When the milk begins to colour, reduce the heat to medium and allow the mixture to thicken, continuing to stir well, until you have a sauce-like consistency. When this is reached, stop the cooking process by dipping the base of the saucepan in a large container of cold water. Remove the vanilla bean from the mixture.
  • Scoop out balls of the frozen yoghurt into six serving bowls and drizzle over the dulce de leche. Serve immediately.
  • Serves 6

    For the natural frozen yoghurt (you will need 800g of it for this recipe)

    • 500g stirred yoghurt
    • 75g sugar
    • 200ml single cream

    For the cookie dough:

    • 125g lightly salted butter, softened
    • 55g sugar
    • 45g light brown sugar
    • 1 egg
    • 185g plain flour, sifted
    • 1 tsp baking powder
    • 1 pinch of fine sea salt
    • 60g chocolate chips

    For the Dulce de Leche:

    • 1l milk
    • 350g caster sugar
    • 1 tsp bicarbonate of soda
    • 1 vanilla bean
    • 1 pinch of fine sea salt

    This and more great recipes are featured in Frozen Yoghurt by Constance and Mathilde Lorenzi (£14.99, Murdoch Books).

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