Imagine a giant, warm, chewy, gooey cookie topped with melting homemade vanilla ice cream. This Chocolate Chip Skillet Cookie is the one. A dreamy cookie pie with chunks of chocolate. And a dollop of vanilla ice cream which starts to melt and creates a creamy vanilla sauce. The cookie pie soaks in the sauce and slightly cools down. And then you take a bite, dip it into ice cream and go to heaven.
This cookie pie is a rich, perfect dessert when you crave something sweet. With its chewy texture it is reminiscent of a blondie. If you like blondies and brownies, you definitely have to try this. Ecpecially when it takes just a few minutes to prepare it. You don't even need to wash tons of bowls after all! Just mix everything in the skillet, pop into the oven and enjoy.
Chocolate Chip Skillet Cookie with Homemade Vanilla Ice Cream
110g unsalted butter
150g granulated sugar
50g light brown sugar
1 tsp vanilla extract
1 egg, beaten
185g all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
100g chocolate chunks (I used milk)
Vanilla ice cream, to serve.
1) Preheat oven to 180 degrees C.
2) In an 20cm/8inch cast iron skillet, melt 110g of butter over medium heat. When
butter is melted, add the granulated sugar and brown sugar, and stir to
combine. Remove from heat and allow to sit for 5 minutes.
2) In a small bowl, beat
the egg, and add two tablespoons of the melted
sugar/butter mixture to the egg (to temper it) and whisk to combine.
3) Pour egg mixture back into the skillet, and stir until completely combined.
4) Add flour, baking soda and salt. Stir until very well combined. Add vanilla and chocolate, and stir to combine.
5) Bake in preheated oven for 15-20 minutes or until edges are golden brown.
Serve warm topped with vanilla ice cream.
Enjoy!
Recipe adapted from here.
Making ice cream without an ice cream maker might be a challenge. After you mix all the ingredients and place it into freezer, you have to stir your ice cream mixture very often to prevent it from getting icy. So when you decide to make it, make sure you don't have to go anywhere - you will have to devote your time for this yummy treat. But the results are totally worth it. You can enjoy homemade, delicious ice cream which do not contain any suspicious ingredients.
A good way to prevent ice cream from freezing too much is adding some alcohol. Don't be afraid to add a teaspoon or two - your ice cream will not freeze that much and will be more creamy. Imagine! After I finished making this and it was already in the freezer I remembered that last time I added some vodka and this time I forgot to do it. (It wasn't written in the recipe). I also did not stir the mixture as frequently as I had to. That's why I encourage you not to do the same mistake - follow the directions! In the photo my ice cream looks quite icy, but this is just because I did not let it thaw at all before photographing (yes, I'm very impatient when I deal with food).
So if you don't have an ice cream maker, don't think you can't make ice cream at home. But make sure you work as much as ice cream machine and stir your ice cream every 10-15 minutes!
Homemade Vanilla Ice Cream
110g/1/2 cup sugar
1/4 tsp salt
240ml/1 cup full-fat milk
3 egg yolks, beaten
1 tbsp vanilla extract
480ml/2 cups whipping cream, chilled
1-2 tsp alcohol (optional, but recommended)
1) In a heavy saucepan, combine together sugar, salt
and milk. Add egg yolks and beat until well incorporated. Set over medium-low
heat, stirring constantly, about 3 minutes until bubbles appear around the edges. Remove from heat. Let cool
to room temperature. Stir in vanilla.
2) Place the mixture into a freezable bowl and freeze
about 45 minutes, or until icy.
3) Meanwhile, chill two large bowls
in the fridge.
4) In one of chilled bowls, whip heavy cream with an electric mixer until soft peaks form.
5) Scoop your icy egg mixture into
the other cold bowl. Beat with electric mixer until smooth. Fold in the whipped
cream.
6) Divide the ice cream
mixture into two containers. Cover top with waxed paper.
Freeze ice cream until firm. During the first hour stir the ice cream every 10-15 minutes. Don't skip this step or it will get too icy!
Recipe adapted from here.
