No machine needed for this awesome loaded cookie dough ice cream!
A late share today, please excuse me! It's been such a busy last few days. Tonight, we had the kids' meet and greet at their school. I'm excited that school is starting again and completely stunned that my babies are going to 3rd and 4th grade. I definitely need to make some more of this ice cream for an after school snack surprise. It's incredibly easy. Incredibly delicious! My kids seriously loved it the first time around. I used giant M&Ms and regular M&Ms in this...next time, it will definitely be mini M&Ms. I wasn't really thinking about how they would freeze and be hard as rocks. So save your teeth - use minis! Oh and the best part about this recipe is that it's a no churn and does NOT require an ice cream machine to make.
What you need:
For the edible cookie dough:
- 1/2 cup unsalted butter cream, at room temperature
- 1/4 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp. vanilla
- 2 Tbsp. milk
- 1/2 tsp. salt
- 1/2 cup oats
- 1 cup all-purpose flour
- 1/2 cup mini chocolate chips
- 1 cup M&Ms (I will definitely be doing mini M&Ms next time. Easier on the teeth!)
- 1 pint heavy whipping cream
- 1 can sweetened condensed milk
- 1 tsp. vanilla
- For the edible cookie dough: cream together butter and peanut butter. Then beat in sugars until creamy.
- Beat in vanilla, milk, and salt. Then beat in oats.
- Stir in flour until well combined and then stir in chocolate chips and M&Ms.
- Scoop cookie dough by the teaspoon onto a lined baking sheet - silicone mat, wax paper, etc. Freeze for about 30 minutes.
- For the ice cream: Whip heavy cream with vanilla until soft peaks form. Fold in the sweetened condensed milk.
- Pour 1/3 of the mixture into a freezer-safe container, then sprinkle some of the cookie dough balls on top. Repeat two times and then swirl with a knife.
- Cover with lid and freeze for around 4 hours until it reaches ice cream consistency.
- Once my ice cream is set, I like to use a piece of plastic wrap and apply it directly to the top of the ice cream to prevent freezer burn. Totally optional, but I like to do it.
Recipe from Mom on Timeout
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