Cookie Dough Ice Cream

Step 1

For the raw vanilla ice cream, use a medium to large bowl to whisk the yolks first, then whisk in remaining ingredients. Pour cream mix into a churning ice cream maker and churn until thickened — about 20 minutes. Remove from maker and store in an ice cream container in the freezer. Will harden as it freezes longer.

Step 2

Make the einkorn cookie dough by mixing all dry ingredients in a bowl. Set aside.

Step 3

Combine wet ingredients (except for chocolate chunks) in stand mixer, then gradually add in the dry mix until cookie dough holds together well. Add in chocolate, then knead together with hands until chocolates are fully integrated.

Step 4

Make really little cookie balls and freeze on a baking sheet. You can store cookie balls in a separate container in the freezer or mix by hand into ice cream immediately when it finishes churning and is still somewhat soft.

Tip #1

When serving ice cream, allow ice cream and cookie dough balls to soften on counter for 20-25 minutes.

Tip #2

Make this gluten free by omitting the cookie dough.