Has anyone ever tried to bake the cookie dough in cookie dough ice cream?

January 8, 2009 8:15 PM

Has anyone ever tried to bake the cookie dough in cookie dough ice cream?

Google is failing me. Is it real cookie dough? Would it bake well? Or is it changed so much to make it work in ice cream that the cookies would suck? (I'm particularly interested in Ben & Jerry's, but any really.)

posted by raf to food & drink (16 comments total)

It's my understanding that the commercially available stuff isn't real cookie dough. For instance, it doesn't have raw egg in it. I also imagine that it's missing the leavening agents.

I've always assumed it was basically sugar, flour, water and chocolate chips (and probably xanthan gum.)
posted by Netzapper at 8:23 PM on January 8

Yes, I have collected the dough, formed it into balls and baked it. The result is underwhelming: flat, too crispy, and the chocolate melts too much.

When you think about it, that makes sense. No leavening agents, and the egg content was probably powdered whites and yolks if anything. The chocolate is designed to be edible when frozen rather than rock hard, so no surprise that it melts easily.

We used Blue Bell for our experiment. You may have somewhat better luck with Ben & Jerry's; if their recipe book is any guide, they use proper eggs in their cookie dough.
posted by jedicus at 8:28 PM on January 8 [2 favorites]

Yes, this has been done several times on the web. It turns out really crappy.
posted by chrisamiller at 8:31 PM on January 8 [1 favorite]

if their recipe book is any guide, they use proper eggs in their cookie dough.

How do they get around the salmonella liability?
posted by Netzapper at 8:53 PM on January 8

How do they get around the salmonella liability?

The recipe book published by Ben & Jerry's is designed for the home chef, and probably doesn't reflect what they actually do commercially. We don't have access to xanthan gum or whatever the hell else they put in their uber-mega-size vats of chocolate cookie dough, but we also don't face the same legal pressures that they'd face if they put raw egg in their cookie dough. So they're probably both a little different.

Which makes sense -- it'd kind of be commercial suicide if they gave away ALL their trade secrets in their cookbook.
posted by EmpressCallipygos at 8:56 PM on January 8

I don't have an actual pint handy, but the available evidence suggests that Ben & Jerry's does use actual egg yolks and eggs in their chocolate chip cookie dough ice cream. No leavening agent, though, of course.

I imagine they get around the salmonella risk by using pasteurized eggs.
posted by jedicus at 9:29 PM on January 8

Real Ice Cream is typically made with raw eggs. (one sample)

2nd jedicus for the liability issue
posted by ArgentCorvid at 9:48 PM on January 8

Uh, ArgentCorvid, the part in that recipe where you heat the mixture until it thickens? That's cooking the eggs. Raw eggs in ice cream is icky.
posted by evilbeck at 10:05 PM on January 8

On Unwrapped (or a similar show) they said that the "cookie dough" was not literally cookie dough. I don't remember specifics, but the lack of (metallic-tasting) baking powder would make sense.
posted by O9scar at 10:34 PM on January 8

Which makes sense -- it'd kind of be commercial suicide if they gave away ALL their trade secrets in their cookbook.

I doubt it, EmpressCallipygos. Picture: you're driving by a Ben & Jerry's.

You: "Oooh, let's stop in for ice cream!"

Emperor Callypigos: "But, honey, we have a recipe book at home with all their flavors listed. We can just go home and make it ourselves in an hour or two."

You: "How silly of me! Of course. Let's go home."

Him: "And that's why I married/shacked up with/invaded the dreams of you. Your sensibility. And your callypigiosity."
posted by IAmBroom at 6:07 AM on January 9 [2 favorites]

Ah, but you forgot the rest of the conversation, IAmBroom:

Me: "Oh, you know what, they don't have all their flavors after all. Just the really popular ones."

Him: "Well, that's not so bad. It'll just be a couple hours, right?"

Me: "...Yeah, but that's if you didn't take the churn out of the freezer again. Then it'd take 24 hours."

Him: "Oh, pooh! Oh, well, the fresh Vermonty Python will be worth it!"

Me: "Uh, sweetie? That recipe's not in the book."

Him: "Oh no!"

Etc.

(but seriously -- I actually do have their book; I won it FROM a Ben & Jerry's shop, but that's another story. And they only have about half their recipes in it -- at least, half the recipes that existed circa 1990. Granted, their big hits are indeed in there, but not all their flavors. and sometimes delayed gratification still takes too long.)
posted by EmpressCallipygos at 6:37 AM on January 9

Tease! Stopping before the hot, steamy ice cream-eating part! (er, please forgive the very mixed metaphors...)
posted by IAmBroom at 6:43 AM on January 9

Turkey Hill CCCD is is the best I've ever had. The dough is or was "affiliated" with Jana's CCC. (Jana, IIRC, is a Philly cookie-maker; however, the TH cartons no longer feature that name.)

Anyway, TH CCCD has the best dough, to say nothing of brown sugar-molasses ice cream.

It leaves others in the dust.
posted by jgirl at 8:05 AM on January 9

That book rules. You can probably triangulate missing recipes by getting to know a copy of "The Perfect Scoop" by David Lebovitz (whose anise ice cream and malter mil ball ice cream are two of the best things I ever made). Heck, he may even include a recipe for cookie dough ice cream.
posted by wenestvedt at 8:35 AM on January 9

Here's a recipe for "edible" cookie dough from a cookie dough truffle recipe. No leavening as suspected and sweetened condensed milk substituted for eggs as a binder.
posted by rosebengal at 1:03 PM on January 9

On the flip side, I periodically take a big blob of raw cookie dough from a batch of cookies I've made and throw it in a bowl of vanilla ice cream. I find that preferable to any prepackaged cookie dough ice cream I've had.
posted by Caviar at 6:31 PM on January 11