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With ripples of chocolate fudge sauce

I don’t think that there is a form of cookies that I don’t like – from the raw dough to the finished product, I’m its biggest fan. When I was growing up, Baskin Robbins had one of my ultimate indulgences, choc chip cookie dough ice cream!

Even as I grew up, my sweet tooth didn’t and my husband and I, while dating, would often go to the closest Baskins’ and order a 3-scoop sundae of this flavour, to enjoy after dinner. I loved this frozen gold, so much so, that it was my very first Valentine’s day present. Tim knew the way to my heart was of course a choc chip cookie dough, heart shaped ice-cream cake, and with Valentine's a few days away, I thought I would re-vamp a much loved flavour!

If you’re anything like me, or you are newly converted to the cookie dough lifestyle after trying my cookie dough dip recipe *insert fan girl squeal*, then your day is about to get a whole lot better!


Not only is this recipe riddled with hunks of luscious dough but, ladies and gentleman, please welcome Peanut Butter and her tall, dark and handsome partner, Chocolate Fudge Sauce.


Two ingredients that take this ice-cream to a whole nother’ level.

This is my first ice-cream recipe that I am posting and not because I don’t create ice cream, love ice cream or devour it on the daily, but because it’s just so hot here that it makes for a horrible model!

Almost as soon as it’s churned it's either immediately gorged or melts when I need its attention...Example below.


But, nevertheless, I could not deprive anyone of an ice-cream combo like this – what kind of cruel torture is that!?

So, here is my Peanut Butter Cookie Dough Ice-Cream with a Chocolate Fudge Ripple! A one of a kind, smooth and silky treat that will melt any heart…#theicecreammademesayit

Makes : 1.2 Litres

Gather The Following...

Now, Lets Begin!

In a large saucepan, mix together the condensed milk and peanut butter over a low heat until smooth and combined. Add in the milk and cream to the peanut butter mixture and increase the heat to medium-high, stirring continuously until mixture begins to simmer.


In a separate large bowl, gently whisk the egg yolks and vanilla together. Very slowly pour the simmering cream mixture into the egg yolks in a steady stream, whisking continuously. (This process is called tempering and must be done slowly as to not curdle the eggs.) Once the everything is combined, return the mixture to a low heat and continue to stir until mixture has thickened for 5-10 minutes.


Remove mixture from the heat and strain using a fine sieve, into a large air tight container. Chill the mixture until completely cool. This can be done in the fridge for 4 hours – overnight or in the freezer for 30 mins – 1 hour.


Churn your ice cream in an ice-cream machine as per manufacturer’s instructions. Once the ice-cream is finished churning, stir through your cookie dough bites followed by a stream of chocolate fudge sauce.


Freeze and devour!

½ Batch of Cookie Dough Dip, chilled and rolled into bite sized balls

½ Batch of Chocolate Fudge Sauce


For the Ice-Cream:

2 cans Condensed Milk

1 cup Smooth Peanut Butter

1 cup Full Cream Milk

1 cup Thickened Cream

2 tsp Vanilla Bean Paste (or Extract)

7 Egg Yolks

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