Have you ever heard of Double Dunker ice cream? It is (in my humble opinion) one of the greatest culinary creations known to mankind. I first became aware of Double Dunker a couple years ago when it was a Turkey Hill limited edition flavor. Upon my first bite an eternal and unconditional love affair began (sorry Nathan!). The Mocha ice cream swirled with chewy cookie dough and crunchy chocolate cookie swirl captured my heart and Double Dunker became a staple in our freezer. Until, that is, the unthinkable happened. Double Dunker was discontinued! I went through all the natural stages of grief and then realized that I could not stay on the couch in my PJ’s forever…I had to take action. So, I emailed Turkey Hill and joined a pre-existing Facebook group aptly titled “Turkey Hill Double Dunker is the best ice cream ever.” Then I had to simply hope…and wait.
A couple months later I happened to be disconsolately perusing ice creams at my local supermarket (looking for an acceptable Double Dunker substitute) when it happened…I saw a container of Double Dunker. As the Hallelujah chorus resounded in my head and the tub of Double Dunker floated in a glowing orb of light out of the freezer section, I realized that all my hard work had paid off…Double Dunker was made an official flavor!
What is the point of my story, you ask? Well, for my birthday this year Nathan told me he was going to make me homemade Double Dunker. First, I swooned… and then, I must admit, I was skeptical. Could Nathan’s Double Dunker really rival the original? Nathan shooed me out of the kitchen and went to work making the ice cream, crushing cookies, and rolling cookie dough into tiny balls. A few hours later Nathan presented me with a bite of the ice cream and my taste buds exploded…the ice cream was a perfect balance of chocolate and coffee, the oreo cookies provided a nice little crunch, and the homemade cookie dough put the whole thing over the top. Simply put, Nathan knows the way to my heart.
Homemade Double Dunker Ice Cream:
Makes around 5 cups of ice cream.
3/4 cup cocoa powder
1/2 cup granulated sugar
1/2 cup brown sugar
pinch of salt
1 cup whole milk
2 cups heavy cream
1/2 tablespoon vanilla extract
2 tablespoons instant espresso powder
1 cup cookie dough
10 oreo cookies
In a bowl, whisk together cocoa, sugar, brown sugar, salt, and espresso powder. Add the milk and whisk until ingredients are dissolved into the milk. Mix in the heavy cream and vanilla and refrigerate for at least an hour.
Turn on your ice cream maker (make sure you put the mixer bowl in the freezer at least a day in advance!) and pour the mixture into the bowl and let mix for about 15-20 minutes. Once the ice cream has come to the consistency of soft-serve, slowly add in small pieces (about a 1/2 teaspoon) of the cookie dough (we timed the ice cream making to coincide with baking cookies so that we had the dough of our favorite chocolate chip cookie recipe at hand). Crush the Oreo cookies into small pieces and slowly add in to the mixture. Let the ice cream mix until frozen and enjoy! We put ours into an airtight container and stored in the freezer for continued tasty treats later.