I LOVE cookie dough. I often take my health into my own hands and sample raw doughs and batters, eating more than is real advisable. I can’t in good conscience pass along a raw cookie dough recipe without tweaking it so that it is safe to eat raw- no risk of salmonella, no risk of E. coli. Salmonella? Easy. Nix the eggs. You aren’t baking this dough into cookies so you don’t need eggs to provide structure. Substitute milk and you are good to go.
But there is another often overlooked risk factor to raw doughs and that is raw flour. The FDA advises to not eat raw flour since it can be contaminated with E. coli. What to do? Toast the flour for 10 minutes in a 350 degree F oven and you eliminate that particular risk. And voila! Delicious cookie dough that you don’t need to worry about eating!
Fold those cookie dough chunks into a luscious no churn ice cream base, and you have a very easy and delicious dessert to indulge in. This handy base is just whipped cream and sweetened condensed milk folded together. The vanilla gives it flavor and the liquor prevents the mix from freezing rock solid. You can leave the liquor out of the ice cream base; just be aware that you might want to take the mix out of the freezer a little bit before serving to allow the ice cream to soften a bit.
Chocolate Chip Cookie Dough:
1/4 cup butter, softened
1/4 cup brown sugar
2 tablespoons white sugar
1/2 teaspoon vanilla
2 tablespoons whole milk
1/4 teaspoon salt
3/4 cup flour
6 tablespoons chocolate chips
1 14 oz can sweetened condensed milk
2 teaspoons vanilla
2 cups whipping cream
1 tablespoon rum, bourbon, or flavorless liquor (like vodka)
6 tablespoon chicolate chips
Preheat the oven to 350 degrees F. Spread the flour onto a baking sheet and bake in the oven for 10 minutes. Remove and cool to room temperature.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the vanilla, milk and salt. Finally, mix in the toasted flour until just combined and fold in the chocolate chips. Spread onto a parchment lined baking sheet and pop in the freezer to harden, about 30 minutes.
Meanwhile, put the whipping cream into a large bowl and beat until you achieve soft peaks. Fold in the sweetened condensed milk, vanilla extract, liquor and chocolate chips.
Take out the hardened cookie dough and break or cut into chunks. Fold into the ice cream base. Place the ice cream base into a freezer-safe container with a lid and freeze for at least 6 hours or overnight before serving.