Homemade Ben & Jerry's Wake No Bake Cookie Dough Core Recipe: A Healthier, Customizable Delight

Introduction

Ben & Jerry's Wake No Bake Cookie Dough Core ice cream is a beloved treat that combines rich chocolate ice cream, chunks of safe-to-eat cookie dough, and a gooey chocolate fudge core. The original product has captured hearts with its unique texture and flavors, but making it at home offers the chance to enjoy it with fewer calories and more control over ingredients. This recipe recreates the magic using common household items, allowing for healthier choices and personal touches.

Why Make It at Home?

Crafting your ice cream at home means you can cut down on sugar, use higher-quality ingredients, and customize flavors to your liking. Plus, it's a fun project that results in a delicious, personalized dessert.

Personal Anecdote

I've always adored the Wake No Bake Cookie Dough Core, but I wanted a version with less sugar. After some trial and error, I found that using natural sweeteners and tweaking the cookie dough made all the difference. Now, I enjoy a healthier, equally delicious version at home.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:10 minutes
• **Total Time:4 hours (including freezing)
• **Yield:1.5 quarts (about 6 servings)

Ingredients

Ice Cream Base:

• 2 cups (475ml) heavy cream
• 1 cup (240ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) unsweetened cocoa powder
• 1 tsp vanilla extract

Cookie Dough Chunks:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (100g) unsalted butter, softened
• 1/2 cup (120g) confectioners' sugar
• 1/4 cup (60g) brown sugar
• 1 tsp vanilla extract
• 1/2 cup (85g) semisweet chocolate chips
• 1/2 cup (60g) chopped walnuts (optional)

Fudge Core:

• 1 cup (200g) semisweet chocolate chips
• 1/2 cup (120ml) sweetened condensed milk
• 1/4 cup (60g) unsalted butter

Optional Healthier Alternatives:

• Substitute 1/4 cup honey for granulated sugar in ice cream.
• Use coconut milk for a dairy-free ice cream base.

Instructions

• Prepare the Cookie Dough:

• In a bowl, whisk flour and salt. Add butter, confectioners' sugar, brown sugar, and vanilla. Mix until a dough forms. Fold in chocolate chips and walnuts. Cover and refrigerate for 30 minutes.

• Make the Ice Cream Base:

• Combine cream, milk, sugar, and cocoa powder in a saucepan. Heat until sugar dissolves. Let cool, then stir in vanilla. Chill in the fridge for 2 hours.

• Churn the Ice Cream:

• Pour the chilled base into an ice cream maker and churn per instructions. During the last 2 minutes, add cookie dough chunks.

• Prepare the Fudge Core:

• Melt chocolate, sweetened condensed milk, and butter in a double boiler, stirring until smooth. Pour into a lined loaf pan and freeze until set, about 2 hours.

• Assemble:

• Pour half the ice cream into a container, add the fudge core in the center, and top with the remaining ice cream. Freeze until firm.

Storage Instructions

Store in an airtight container in the freezer for up to 3 weeks.

Variations & Customization

• Mix-ins: Add nuts or candy pieces to the ice cream.
• Dietary Adjustments: Use coconut milk for dairy-free or vegan chocolate for dairy-free.

Special Equipment

• Ice cream maker (optional), loaf pan, mixing bowls.

Pro Tips

• Toast flour in a 350°F oven for 5 minutes to enhance safety.
• Ensure fudge is set before assembly for clean slicing.
• Let ice cream temper at room temperature for 10 minutes before serving.

Nutritional Comparison

FAQ

• Can I use different mix-ins? Yes, customize with your favorites.
• How to store? Freeze for up to 3 weeks.
• Can I make without an ice cream maker? Yes, freeze in a shallow metal pan, stirring every 30 minutes until set.

Serving Suggestions

Enjoy as a sundae with caramel sauce, mix into milkshakes, or pair with fresh fruit.

Conclusion

This recipe offers a healthier, customizable version of a beloved ice cream. With natural ingredients and less sugar, it's a delicious way to indulge guilt-free. Share your creations and enjoy the homemade touch!