No Churn Cookie Dough Ice Cream

Ice Cream | May 14, 2017 | By

I know!  You guys are all going to go into shock – what with two posts in a week! 

I hope you get why I wasn’t posting though…  This whole pregnant thing.  Well.  Let’s just say it hasn’t gotten easier.  I’m sicker, longer-every time, I swear.  Third trimester has me all happy and shouting for joy that I feel normal again!  (Other than the growth of my body in certain areas.)  Finally though, I have some motivation and focus back.  Feels great.

So!  We’re back in ice cream mode.  Kind of.  

We want to be anyhow.  The weather here teases us with a day of warmth and sunshine, only to get cold and damp for a week or two following.  

Ice cream is good, no matter what the weather though.  Especially if you can make it yourself, without a machine, and put the desired amount of cookie dough in it (ie – more cookie dough than ice cream?).  

Anybody else indulge in ice cream as a midnight snack, perhaps a bit too frequently?  Or is it just me, and my pregnant self?  I must say, cookie dough is probably my go-to.  If I don’t know what kind to pick (I’m a terrible decider-of-things at times), I fall back on good ole chocolate chip cookie dough.  Yum.  

Anyhow.  We’ve made this quite a few times, and normally, I don’t put the whole batch of dough in the ice cream.  This time, we put it allll in.  And there was bascially as much dough as ice cream.  Which, to me, sounds like a pretty good deal.  Hubby thought maybe I had gone a little crazy (a little MORE crazy, most likely).  But it’s up to you.  If you have dough left over, freeze it – use it in your next batch.  There’s totally enough for two batches if you are a sane ice cream + cookie dough eater.  I like the 1:1 ratio though.  It’s kind of like my 1:1 ratio for cake to icing.  It’s gotta be even.  Some of each in every bit.  Y’get my drift?

The recipe itself, well, it’s pretty darn close to my other no-churn recipes.  The dough is pulled from my Cookie Dough Ball recipe, but cut in half.  

Linked up on Life Sew Savory, Meal Plan Monday

No Churn Chocolate Chip Cookie Dough Ice Cream
Smooth and sweet no-churn ice cream with as much (or as little) cookie dough as you want!
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Cookie Dough
  1. 1 1/4 cups all-purpose flour
  2. 1/2 tsp salt
  3. Pinch of baking soda
  4. 1/2 cup margarine, room temperature
  5. 1/3 cup white sugar
  6. 1/3 cup brown sugar
  7. 1/2 tsp vanilla
  8. 2 Tbsp cup milk
  9. 1/2 cup semi-sweet chocolate chips
Ice Cream
  1. 2 cups whipping cream
  2. 1 can sweetened condensed milk
  3. 1/2 tsp vanilla
Cookie Dough
  1. Beat margarine and sugars together until light and fluffy. Add milk and vanilla.
  2. Stir in flour, baking soda, and salt and mix on low-speed (or stir by hand) until incorporated. Stir in chocolate chips. Pop in the freezer for 10-15 minutes for easier handling.**
  3. Roll into 1/2" balls, or preffered size for in your ice cream.
Ice Cream
  1. In a large bowl, whip the cream to stiff peaks. Fold in sweetened condensed milk, and vanilla.
  2. Fold in cookie dough, and pour into a 9x9 or loaf pan.
  3. Cover and freeze, for at least 6 hours, or overnight.
Notes
  1. I used a chocolate bar with caramel pieces (chopped up) for the pictures in this recipe. I've made it with chocolate chips too, though. I'd say use whatever yummy kind of chocolate you can get your hands on!
  2. **If you run out of time, you don't have to pop it in the freezer, it just might be a little harder to make into little balls.
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

Need more ice cream recipes?  Check these out:

No-Machine Ginger Ice Cream

No-Churn Blueberry Lavender Curd Ice Cream

No-Churn Blueberry Lavender Ice Cream

Ice Cream | September 18, 2016 | By

No-churn ice cream take two!

Whipping Cream - stiff peaks

(PS – There’s a slight overload of pictures here.  Between Jordan and I, we took a zillion…)

Swirl that curd

So, if you tried my last ice cream recipe (which was also NO-CHURN/NO-MACHINE, and also GINGER), then you’ve discovered that ice cream made at home with no machine (and all the love) is absolutely, positively the best thing.  EVER.  At least, when it comes to cold, creamy, yummy things. 

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

It’s SO creamy!  

Wait, did I mention that it’s super creamy?  Because it is.  And it is the easiest thing to make.  This recipe is going to be a two-part one, because there is super smooth, zingy, floral, and sweet Blueberry Lavender Curd swirled in.  So we’ll start off with the curd, and move on to the really easy ice cream part.  

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The curd is actually pretty dang easy.  I was inspired by Joy the Baker (who isn’t?), who made Lemon Poppy Seed Crepes with Blueberry Curd last week.  How freaking creative can you get?  I thought I’d continue in that trend, and add some lavender.  Lavender adds a whole new dimension to it.  When it gets mixed into the ice cream – WOWZERS!  It is pretty darn great.  I know some people will kick this lavender thing before they even try it.  And that’s alright.  Blueberry curd ice cream is great too, I’m sure.  But you should really try it before you say, “Eww, gross!  Flowers in my ice cream?!”  Because that’s just wrong.  Try new things.  It’s fun.  

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

On to the ice cream!  It’s the same base as our ginger ice cream, so we basically whip it up the same way, but swirl in some curd.  After it’s done freezing… if you can restrain yourself from just eating the softer-whipped cream-before-it’s-frozen-wow-I-couldn’t-stop-eating-it, then you can gush about how awesome it is.  Eat it on blueberry pie.  Or by itself.  In a cone.  I would I could in a cone.  I would I could in a dish.  I would I could spend way too much time reading Dr. Seuss(?!).  

So.  I really hope you try this out.  The curd makes about 2.5-3 cups, so you’ll have some leftover.  Eat it on your pancakes!  Or make some scones.  Add whipped cream.  Heck, add this ice cream to your curd and pancakes, AND whipped cream.  This is sounding like a decadent weekend brunch.  Let’s do it.  Anyone?  Who’s up for pancakes with curd, ice cream, and whipped cream?  This weekend coming?  

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons I really hope you all enjoy! 

No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

No-Churn Blueberry Lavender Curd Ice Cream
Who needs an ice cream machine? All we need are a handful of ingredients, and a mix-in, and we're good to go! Blueberry Lavender curd with creamy ice cream all the way!
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For the Curd
  1. 2 cups fresh blueberries
  2. 1/2 cup fresh or bottled lemon juice
  3. 3 egg yolks
  4. 1 whole egg
  5. 2/3 cup sugar
  6. 4 tablespoons unsalted butter, cut into small cubes
  7. 1 tsp culinary lavender
For the Ice Cream
  1. 2 cups whipping cream
  2. 1 can sweetened condensed milk
  3. 1/2 tsp vanilla
For the Curd
  1. Definitely make the curd ahead of time. (Think - the night before you're hoping to make ice cream) In a small pot, stir together the blueberries and lemon juice, cover, and place over medium heat. Cook for about 5 minutes. It should be bubbling. Pour the blueberries through a strainer, and squish them with a spoon. Get as much juice out of them as you can. Pour the puree back into the pot and let cool.
  2. In a small bowl, whisk together the egg yolks and egg. Slowly add in sugar and whisk until combined. Add this to the blueberries in the pot, and continue whisking for about 1 minutes, until creamy. Place over medium heat again, whisking constantly, until the curd gets thick and can coat the back of a wooden spoon. This should take around 10 minutes. Take the pot from off of the heat, and whisk in the butter, two cubes at a time. Add lavender, and let sit for about ten minutes.
  3. Give a stir, strain into jars, and cover. Refrigerate for at least one hour (I found mine set to a good ice cream swirling thickness after 2-3 hours).
For the Ice Cream
  1. In a large bowl, whip the cream to stiff peaks. Fold in sweetened condensed milk, and vanilla.
  2. Pour into a 9x9 or loaf pan. Dollop your blueberry curd (I used about 1 cup of the curd), and swirl well with a butter-knife.
  3. Cover and freeze, for at least 6 hours, or overnight.
  4. ENJOY!
Notes
  1. **You can see stiff peaks of whipped cream in the first photo
  2. **Note the swirling job in the second photo
  3. **The curd recipe makes about 2.5 cups. Keep the extra in the fridge and do exciting things with it! (It's great on blueberry scones!)
Adapted from Curd adapted from Joy the Baker
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
No-Churn Blueberry Lavender Curd Ice Cream - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe linked up at Buns in My Oven, and Lil Luna.

No-Machine Ginger Ice Cream

Ice Cream | August 10, 2016 | By

Have you ever had ginger ice cream? 

Well, first I must ask, do you like ginger?  Because if you don’t, you won’t like this.  However, if you do – this is going to be your go-to ice cream. 

Ginger Ice Cream

First off – no ice cream machine = no problemo.  I do not have counter (or cupboard) space for an ice cream machine at this point, as awesome as they are.  In comes no-machine or no-churn ice cream, and we have zero problem!  It freezes up like a dream!  Scoops like store-bought ice cream.  It’s wayy creamier than most store bought ice creams (because it’s made with actual whipping cream – lots of it!).  It’s not the same as store-bought.  But that’s okay.  It might be better-er.  Especially when you throw in some ginger.  Wow.  

Has anyone ever had ice cream that is spicy?  This is it.  You have cold (the ice part), creamy (that’d be the cream – duh), sweet and spicy (the sweetened condensed milk and ginger, respectively)!  It’s a party on your taste buds.  

There is a local ice cream shop around here that makes homemade ginger ice cream.  That’s where this idea was born.  Can I have ginger ice cream at home!?  With only FIVE ingredients?!   Sure thang.  

Ingredients

It’s super easy.  And there are so many options, if you really don’t like ginger.  We’ve made cookie dough, vanilla, and vanilla with chocolate shavings.  (Cookie dough is also amazing, because you can put ALL the dough in there.  Basically cookie dough, with a bit of ice cream.)  I’m thinking bubble gum for the kiddos next. 

No-Churn Ginger Ice Cream

No-Machine Ginger Ice Cream
Yields 9
Spicy ice cream without a machine! So much flavour, so few ingredients, so little time involved in the making!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 cups whipping cream
  2. 1 can sweetened condensed milk
  3. 1/2 tsp vanilla
  4. 1/2 tsp ground ginger
  5. 1 x 3 inch nub of ginger
Instructions
  1. Place ginger in food processor, and process until it's in small chunks (like skor bit-sized, or a bit smaller).
  2. Whip your cream, until stiff peaks form.
  3. Fold in the sweetened condensed milk, ground ginger, and vanilla, gently.
  4. Add ginger, and fold again.
  5. Place in a 9 x 9 or loaf pan.
  6. Freeze for at least 6 hours, or overnight.
Notes
  1. You can add more or less ginger, as to your liking. The size of your chunks of ginger - also up to you!
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
Anyhow, we’re enjoying the *sigh* last month of summer before school starts by getting ice cream, working on being outside all the time, and hanging out all the laundry.  

Boys, trampoline, popsicles

 

 

*Boys hanging on the trampoline eating popsicles

Recipe linked up on Buns in My Oven

No- Machine Ginger Ice Cream