While I was working on our acorn squash dinner last eve, the bf had already gotten to work on dessert. What was on the menu? Why, only an ice cream flavor that held the title of favorite for me for many years (pre-veganism): Chocolate Chip Cookie Dough, from The Vegan Scoop. It’s slowly become our vegan ice cream bible. I should actually say it’s his bible, as he’s our ice cream master. I just do the testing.
And who can say no to cookie dough balls swimming in fragrant vanilla ice cream? Not I!
Another that may throw you: this is the vanilla ice cream base. It looks very familiar to me because I always see it sitting in our fridge in between this cooking phase, and it being poured into our ice cream maker.
We had some bites. I honestly just had one – for the first time in at least a decade and change. I had a really bad traumatic aversion to raw cookie dough develop after I snuck way too much from my grandma’s fridge one summer growing up. Ever since, just looking at cookie dough (or the thought of tasting it) makes me feel sick to my stomach. But I love cookies when they’re in baked form! And yes, I never taste the dough when I’m baking. I just hope I got all my ingredients right and taste when they’re baked!
The finished product came out great, but the boy said that he might let the cookie dough balls freeze a little longer next time, as they kind of came apart and just became one with the vanilla ice cream. I think it was great, and reminded me of 100 degree summers (oh how I miss them), and going to Thrifty’s for ice cream with my family in So Cal. I might need to get some cones soon to have the full nostalgic effect.