Dunkaroo Ice Cream
Courtesy of Chef Teri-Lynn Friesen – Fête Ice Cream
This recipe does not require an ice cream maker, just a sheet or loaf pan, parchment paper and a rolling pin.
INGREDIENTS
Honey graham cookie sheet
1/2 cup unsalted butter
2 Tbsp liquid honey
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1/8 tsp cinnamon
1/4 tsp salt
1/8 tsp baking powder
1 cup graham crumbs
2 cups all purpose flour
Ice cream base
1 1/4 cups sweet condensed milk
2 cups heavy whipping cream
1 Tbsp clear vanilla extract (optional)
pinch of salt
2-3 Tbsp sprinkles
METHOD
Honey graham cookie sheet
1. Preheat oven to 350° F. Line sheet pan with parchment paper.
2. In a medium bowl, cream softened butter, honey and brown sugar.
3. Add egg and vanilla extract.
4. Mix thoroughly until well combined, using a stand or hand mixer.
5. Add dry ingredients and mix on low to bring the dough together.
6. Once combined, form a ball with the dough.
7. Lightly flour a countertop surface and roll the dough out to a thin layer (about 1/4” thick).
8. Transfer this dough to your parchment lined sheet pan forming a nice even layer. It will be chopped into pieces so it is ok if it breaks.
9. Bake for 10-15 minutes until browned. Allow to cool fully prior to chopping into 1/2” pieces. For best results, allow the cookie to cool, chop and freeze overnight.
Ice cream base
1. Freeze a mixing bowl at least 15 minutes before use for best results.
2. Line a loaf pan with parchment paper or use a re-useable 1L container that can seal and is freezer safe.
3. In a separate bowl, whisk together condensed milk and salt.
4. Remove chilled mixing bowl from freezer and use a stand mixer or hand mixer to whip the heavy cream and vanilla until stiff peaks form.
5. Slowly fold condensed milk into whipped mixture.
6. Use a spatula and gently combine the ingredients together.
7. When the mix is almost combined, gently add in your sprinkles and approximately 1 cup of cookie pieces.
8. Do not over mix the ice cream to avoid the air beaten in.
9. Add more cookie pieces or sprinkles, but too many cookies can make ice cream difficult to scoop.
10. Pour the ice cream into a loaf pan.
11. Cover with plastic wrap to create a tight seal and allow to freeze for at least 4 hours, or ideally overnight.
12. Thaw on counter for 15 minutes to allow the ice cream to temper and easier to scoop.
Yield 1 pan