Wednesday, February 1, 2012

Chocolate Chip Cookie Salted Maple Caramel Ice Cream


I can remember being over at my Dad's house as a kid and enjoying a bowl of ice cream.  Not just a small bowl mind you, but a large piled high bowl with all the fixings.  Dad always had the best kinds of ice cream on hand...the cookie dough, the moose tracks (peanut butter cups and fudge ripple), the girl scout cookie varieties.  Oh, and not just the delcious ice creams, also the caramels, fudges and whipped cream to pile on top of the ice cream deliciousness as if the ice cream itself were not enough.  Now, I admit that most of these add ons were due to me begging him at the grocery store to buy them, since my Mom would do nothing of the sort.  I remember I used to have about 5 scoops of ice cream in a bowl of different sorts, then put about 1/4 cup each of fudge and caramel an a mountain of whipped cream piled so high that you would think it would overflow.  Then I would devour it...surprisingly never getting a tummy ache.  Good memories. 


I have since changed my eating habits and eating that much sugary dairy filled ice cream would not be kind to my system, but that does not mean I do not dream about it sometimes.  Which is precisely why I decided I needed to make some ice cream with something delicious stirred in last weekend.


I had some chocolate chip cookies in my freezer that I knew would be a wonderful add in and I thought a sweet maple flavored base would be perfect to stir them into. 


Something gooey swirled in was needed as well.  It was a toss up between fudge and caramel and the caramel won because I have always been a sucker for it.  I made some salted maple caramel laced with a little bourbon for an adult twist (as well as to keep it from freezing too hard) and it was the perfect addition.


A good ice cream needs no adornment, and this was the case with this one because it already had delicious things stirred in!  The base was silky and sweet with maple with the soft cookie bits suspended in it, little bursts of goodness.  The caramel was sweet and gooey with a delcious hint of salt intensifying the flavor.  It was delicious, and not so over the top as my childhood treat, but fit for my adult tastes.  I admit I don't feel quite as guilty going back for more scoops of this ice cream as I would if it were the stuff I used to eat...and I did.  If you would like to indulge in some yourself, here is the recipe as I made it! 


Chocolate Chip Cookie Salted Maple Caramel Ice Cream
Makes about 6 cups

Caramel:
1/2 cup maple sugar
10 Tbsp Earth Balance vegan butter, melted
1 Tbsp agave nectar
2 tsp pure vanilla extract
1-2 Tbsp bourbon (to prevent caramel from freezing)
1 tsp fleur de sel

Base:
3 cups organic full fat coconut milk, chilled
1/4 cup maple syrup
1/2 cup agave nectar
2 tsp pure vanilla extract
2 tsp maple extract
1/8 tsp sea salt
2 cups broken up vegan chocolate chip cookies
To make caramel, in a saucepan combine sugar, butter, and agave nectar.  Heat over medium high until melted and bubbling, whisking to blend.  When well combined and heated for about 1 minute, remove from heat and whisk in fleur de sel, vanilla, and bourbon.  Let cool to room temperature.
To make ice cream, place coconut milk, maple syrup, agave nectar, vanilla and maple extracts, and sea salt into a blender and combine with all ingredients except cookies and caramel, and process until well blended.  Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour 1/2 into a freezable container with a lid then drizzle about 1/3 caramel over along with 1/3 of the cookies.  Pour half the remaining ice cream mixture over, then drizzle with half the remaining caramel and cookies.  Pour remaining ice cream over and top with remaining caramel and cookies.  Use a knife to swirl slightly, and place in the freezer for at least a few hours, or overnight to firm up for best results. 

14 comments:

  1. This does look like a delicious indulgence! The add ins of the chocolate chip cookies as well as the caramel sounds wonderful. Also, I see that helpful little tip about the bourbon keeping the caramel from freezing-good to know. Thanks for sharing this one.

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  2. A lady after my own heart! This sounds so wonderful.

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  3. Amy, love how you're rekindled the memories with all the best trimmings. This looks like decadent bliss!

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  4. This looks awesome..Yummy Recipe

    Aarthi
    http://www.yummytummyaarthi.com/

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  5. Great recipes. Even though I'm not vegan I would make this in a second. I love that it's low on the "bad" fats. Chocolate, salt and caramel are so good together too!

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  6. Oh my gosh, I think we had the same dad, Amy! Lol. When I would go to my dads house, he would make us ice cream and I swear, he piled everything on it that could be piled on... cookies, toppings, whipped cream, 47 scoops of ice cream.... I loved it and I love this ice cream too :-D What a great flavor!

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  7. What a great flavor combo!! I love the choco chip and maple!

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  8. I both hate and love you intensely. WOW that looks good. :) I could die for a (large!) serving of this! I adore salted caramel.

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  9. This looks amazing! I love the flavor combo... chocolate chip cookie and salted caramel... yum! I also can't have a lot of dairy so the first thing I had to give up was ice cream (tragic!) So happy to see a delicious vegan recipe!

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  10. Oh wow, I cannot say that I have ever had salted ice cream but this sure does look appealing!

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  11. It is my 1st time around your blog, and I am really loving it :)

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  12. Omnomnomnomnom - this ice cream looks superb! Delicious recipe :D

    Cheers
    Choc Chip Uru

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  13. That ice cream title is a mouthful but it sounds delicious. I would love a big sundae like you described but it would make me sick as well. Now I settle for a nice flavor in small quantities.

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