Recipe: Cookie dough ice cream, a creation by Denis Scomparin
Playful, premium and irresistible: cookie dough is conquering the ice cream range. Thanks to Van der Pol's ready-made chunks, you can make your creations irresistible. Be inspired by a unique recipe from Denis Scomparin – internationally acclaimed gelato talent and master of innovative flavour development.
Cookie dough has been an integral part of the sweet segment for several years now, and is now also conquering the ice cream world. The taste evokes nostalgia, while the texture adds that little bit extra to your creation. With Van der Pol's high-quality cookie dough chunks, you can effortlessly bring this trend to your display case without compromising on quality or convenience.
Why Van der Pol?
These ready-to-use cookie dough pieces have been developed for use in ice cream, soft ice cream or as a topping. They retain their structure, taste deliciously authentic and provide an appealing bite. The ideal ingredient for those who want to combine a playful twist with a premium look.
Inspiration from Denis Scomparin
For the following recipes, we call on none other than Denis Scomparin – Gelato & Pastry Chef at Fugar. Denis combines technical finesse with a creative vision of gelato. His work has won numerous international awards, and he is known for his innovative flavours and commitment to quality.
Recipes
Vanilla cookie dough
Ingredients
- 1 kg white base
- 15 g cream (35% fat)
- 30 g Vanilla (Vaniglia 30) paste
- QS Cookie dough chunks chocolate chips small
Preparation:
- Mix the paste and extra cream into the white base and mix well with a hand blender.
- Churn the ice cream using the desired programme.
- Mix the cookie dough chunks into the ice cream.
- Finish your creation with the cookie dough chunks on top of the ice cream.
Mascarpone cookie dough chocolate rock
Ingredients
- 1 kg white base
- 70 g cream (35% fat)
- 180 g Mascarpone paste
- QS Soft chocolate Cremino Darkosé Rock
- QS Cookie dough chunks chocolate chips small
Preparation
- Mix the paste and extra cream into the white base and mix well with a hand blender.
- Churn the ice cream using the desired programme.
- Mix the cookie dough chunks into a quantity of Darkosé Rock.
- Spatula the Darkosé Rock with cookie dough chunks into the ice cream.
- Finish your creation with the Darkosé Rock and cookie dough chunks on top of the ice cream.
Custard cream cookie dough chocolate rock
Ingredients
- 1 kg white base
- 120 g cream (35% fat)
- 120 g Pasta Emilian Cream
- QS Soft chocolate Cremino Darkosé Rock
- QS Cookie dough chunks chocolate chips small
Preparation:
- Mix the paste and extra cream into the white base and mix well with a hand blender.
- Churn the ice cream on the desired programme.
- Fold the Darkosé Rock into the ice cream, sprinkle a quantity of cookie dough chunks under the ice cream
- Finish your creation with the Darkosé Rock and cookie dough chunks on top of the ice cream.
Gianduia cookie dough white chocolate
Ingredients
- 1 kg white base
- 80 g Pasta Gianduia (hazelnut-cocoa-vanilla)
- QS Soft chocolate Cremino Biancosé
- QS Cookie dough chunks chocolate chips small
Preparation:
- Mix the paste into the white base and mix well with a hand blender.
- Churn the ice cream using the desired programme.
- Mix the cookie dough chunks into some Biancosé.
- Fold the Biancosé with cookie dough chunks into the ice cream.
- Finish your creation with Biancosé and cookie dough chunks on top of the ice cream.
Denis Scomparin
Denis Scomparin is more than just an award-winning gelato artisan: he is a trainer, consultant and innovator. In 2023, he came second in the SIGEP competition “Sorbets in the World” with his creation Ma.MA – mango, passion fruit and basil. With his modern take on ice cream – with an eye for design, health and taste – he continues to inspire, including through his work at Fugar and the initiative Il Gelato dei Sogni, which allows sick children to enjoy tasty moments.