A luxurious and alternative take on cookie dough ice cream
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.
For the natural frozen yoghurt (you will need 800g of it for this recipe)