Ben & Jerry's · Desserts
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Cookie dough reached Ben & Jerry's in 1984, when an anonymous suggestion went up on the noticeboard of the Burlington scoop shop. Getting it into a tub took until 1991, because dough that stays chewy at ice cream temperature is a harder thing to make than dough that goes in an oven. This is that ingredient sold on its own, in chunks, with nothing built around it. There's no raising agent in the recipe, so the pieces stay dense instead of trying to rise into biscuits. It was never meant to see an oven. The pack says keep frozen, which separates it from the shelf-stable doughs sold in tubs elsewhere. Frozen holds the texture the pieces have inside a tub of ice cream, firm at the edge and chewy through the middle, and that's presumably the point of selling them this way at all. 170g.
