It's summer y'all.
Time for some chilly treats!
After receiving a box of handy OXO ice cream tools from the super nice people at OXO
I knew exactly what kind of treat I was going to make.
Cookie dough ice cream!
I made the cookie dough cubes a few days before the ice cream just to save some time.
The recipe for the cookie dough makes way more than you will need for the ice cream,
but extra cookie dough is a good thing right :)
I keep the extra cubes in the freezer and grab one or two when I get the craving for something sweet.
The cookie dough is egg-free, so no need to worry about getting sick from raw eggs!
I also use the cubes as the filling for my cookie dough cupcakes.
Here's how I made the cookie dough:
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup butter, at room temp.
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp. vanilla
1/3 cup milk
1 cup mini chocolate chips
In a small bowl, combine flour and salt; set aside.
In the bowl of a stand mixer, cream the butter and sugars.
Add vanilla and milk.
Spoon in the flour and salt; mixing just until combined.
Fold in mini chocolate chips.
Spoon dough onto a cookie sheet. The dough is easier to work with once chilled, so place it in the fridge
for 15-20 minutes. Pat dough out to cover cookie sheet and place in the freezer.
Cut frozen dough into cubes and store in an air-tight freezer container.
Try not to eat 20 cubes in one sitting :)
Now onto the ice cream!
Just 3 ingredients - that's it!
Heavy whipping cream, sweetened condensed milk and vanilla extract.
And the best part is you don't even need an ice cream maker!
The easy, peasy recipe is at the bottom of the post.
I love this angled OXO measuring cup!
It lets you read the measurements as you're looking into the cup - genius!
Measure the vanilla using the OXO mini measuring beaker set.
No churn ice cream keeps great in the OXO Lock top container that can go from the freezer
to the microwave and dishwasher and the OXO stainless steel ice cream scoop is the best!
What are you waiting for?
Make some ice cream!
No-Churn Cookie Dough Ice Cream
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
2 tsp. vanilla extract
In the bowl of a stand mixer, whip cream until stiff peaks form (about 3 minutes).
In a large mixing bowl, stir sweetened condensed milk and vanilla just until combined.
Fold whipped cream into the milk and vanilla mixture.
Pour into a freezer safe container and store in the freezer until ice cream firms.
Note - I add the cookie dough cubes when the ice cream is slightly frozen (after an hour or two) so that they
don't sink to the bottom.
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