Wake up, ice cream
flavorologists, you are failing me! There is a world of potential just a lick beyond vanilla bases. How torturous it is in a world where innovations like balsamic strawberry and maple bacon tease, while classic greats drip hopelessly through my sweetest dreams. Until Cookie Dough Ice Cream design is an art of equal opportunity, I will resort to a DIY approach. I keep a pack of pre-made dough in the freezer and chop a hunk into my base of choice: chocolate peanut butter, coffee, pistachio, and cookies-n-cream are a few that work very well.
