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Cookie Dough Fudge Mint Chip 4.4 – THE ONE

March 17, 2013



The ice cream batter is from here, unchanged


Fudge Ice Cream

2 cups whole milk, divided

1/2 cup Dutch process cocoa

1 cup fat-free sweetened condensed milk

2 teaspoons vanilla extract

1 (12-ounce) can evaporated low-fat milk

Dash of salt

Heat 1 cup whole milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat, and add the cocoa, stirring with a whisk until cocoa dissolves. Cool to room temperature.

Combine 1 cup whole milk, condensed milk, vanilla, evaporated milk, and salt in a blender, and process until smooth. Add cocoa mixture; blend well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.


Chocolate chips:

30gr dark chocolate

1 tsp butter

Gently melt the chocolate and butter together, until well combined.

Thinly spread on parchment paper, and let cool.

Freeze for 1/2hour or longer, until solid enough to break into smaller pieces. Break into smaller pieces (duh!) and return to the freezer in a suitable box, until needed.


Eggless cookie dough:

2 cups all purpose flour

1 cup brown sugar

1 cup white sugar

3/4 cup butter, melted

4-5 tbsp milk

Mix flour and sugars in a bowl. Stir in the melted butter until you get a crumbly mixture. Add the milk, one spoonful at a time, and mix well, until you can form a ball of dough.

Use about a 1/4 of the amount for this ice cream, and freeze the rest for later use.


Mint Syrup

However much you want sweetened condensed milk

Peppermint essence, as desired

Mix together


Mix the ice cream batter with the chips and the cookie dough. Swirl in the mint syrup. Enjoy!


This is what I was looking for! The ice cream is fudgy, the chips melt in your mouth, the cookie dough adds a great texture and the mint syrup is just right, without overpowering anything. Oooooooh! Good stuff!


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