UPDATE: Due to recent heath outbreaks of E coli in flour, it is advised not to ingest in its raw form. Easy fix here though guys! Let's just replace the all purpose flour with some almond flour. Made only from almonds, this is a healthy (and gluten free) alternative. I prefer Bob's Red Mill super fine brand since I always have a lot on hand for making macarons and it's delicious! You can also use oats (or ground oats) but that will change the texture a bit.
I hope everyone had a joyous rest of the Holiday season! Although I've been sick for the past two weeks (and my Christmas decorations are still up) I'm super excited to share that I was gifted a Cuisinart ice cream maker! It was the perfect time for an activity to enjoy while stranded at home. Keeping the house stocked with popsicles and ice cream was an absolute must with how sore my throat was. I decided to kick it off with one of my favorites - cookie dough. The ice cream turned out TO DIE FOR, and I just loved how easy the machine was. I made my own cookie dough which was equally as delicious (and even stayed nice and soft while frozen in the ice cream). I thought I would share this egg-free recipe for the heck of it, ya know just in case you were going through a break-up, pregnancy cravings were in full swing, or if you just like to eat it straight outta the bowl. You can also use as topping on your favorite ice cream!
1 stick unsalted butter (room temp)
1/4 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 -1/4 cups super fine almond flour
3/4 cup chocolate chunks or mini chocolate chips (you can use less if you prefer more dough in each bite)
1. In electric mixer, beat butter and sugars until smooth and creamy.
2. Add the remainder of the ingredients (except chocolate chips) and continue beating until combined. Make sure to stop the mixer halfway through and scrape the sides of the bowl. Continue beating until smooth.
3. Stir in the chocolate chunks until evenly distributed. Store in refrigerator until ready to enjoy.