Incorporating unbaked dough, cookies and chocolate chips into the ice cream is an absolute trend. But which variety can really convince our experts?
Ice cream is strange. Actually far too cold, far too sweet and still always too little. But above all: It is perhaps the only food that you don’t have to do anything about: just put it on your tongue and wait. The volume that rises, the taste that spreads, the melt that you can surrender to. It is a little different with the types that have been added to the biscuit or dough. Also in English: Cookie and Dough. There’s something to bite here. As is so often the case with ice cream, the path to childhood is short. Discussions while cutting out cookies or baking cakes come to mind: “Why do we still want to bake that? It tastes so much better.” A question that generations of children have always received this gruff “but-only-little-because-there-is-baking-powder-in-and-you-get-otherwise-construction-ache”. And as soon as you ask the only logical follow-up question as a child: Why the damned hoe do we put this damned baking powder in every time ?, cookies or cakes were already in the pipe. Doughs ice creams come in right here: No baking powder, but good ice cream. Kid stuff? Not necessarily, as the many variations that are now available in stores show: from bakery cake to halfbaked dough, from oreo to double caramel brownie. Ice cream also changes with it. You pause for the dough, biscuit or chocolate pieces, and you become a very personal gelataio. Any more of the vanilla ice cream? A little biscuit? And of course always good dough with it! By the way: You can’t try twice. This is called snacking!