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

Chocolate Chip Squares and Little Helpers

Squares and Cookies | March 26, 2012 | By

This post is going to be fun.

It will be fun, you see, because it was a fun baking experience – because I got to bake with three precious little girls.

Now you see, if you knew me in my kitchen (ask my hubby for verification!), you would never think that I would be able to handle this.  When I bake, I’m flying.  Well actually, when I live (which is well, always) I fly.  For some reason, it’s a go, goooo, GO for me all the time.  I can be seen literally running through the house at times if nobody is around, and perhaps at times when people are present.  SO – baking with others is normally a task for me.  I just don’t have time!  Well, I just don’t take the time…  But this day, I did.  And I’m so glad for it.  It was a great time with these three, and they even said that they had fun!  I was super happy about that.

This recipe is super easy.  It was one that my grandmother would set me to making, because it has few ingredients and it’s pretty hard to mess up (which I HAVE done, but they taste good no matter what anyhow).  For these, I always use a wooden spoon.  Also because of Nannie.  She liked using wooden spoons for quite a few things, and it stuck.  These squares are so easy to stir by hand that it’s really and truly a waste of time to get a mixer out and messed up.

Chocolate Chip Squares

2 eggs

1 1/2 cups brown sugar

2/3 cup oil

1 tsp vanilla

1 1/2 tsp baking powder

1 tsp salt

1 1/2 cups flour

1 cup chocolate chips

Preheat oven to 350.

Stir together eggs, brown sugar, oil, and vanilla.  Add baking powder, salt and flour.

Stir until combined.

Add chocolate chips.

Pour into a greased 9×9 pan.  Bake for 25-30 minutes.

Lick dough off of spoon.

They’re really nice and gooey…. and chocolaty too.

Enjoy.

We also made homemade old-fashioned strawberry ice cream later on that day.  With a crank outside in the snow.  It’s really quite cool.  It takes awhile, but it’s most definitely worth it.  (But it’s not low-calorie by ANY means!  Haha.)

It.

Is.

SO.

GOOD!

So, that was my really great day with these three great little ladies.  Hope you enjoy the squares.

Do you take your time to bake?   Or do you fly, like I seem to?

Cookie Dough Balls – 2 Ways

Squares and Cookies | January 21, 2012 | By

Hey, hope everyone has had a great January thus far.  2012 is flying by already.  My little guy is 6 months old today!  When people tell you that kids grow up fast, you nod, agree with them, but only half believe them.  Until…  your baby is born, then screaming, then laughing and smiling, then rolling, then eating solids, then cutting teeth…  and soon crawling, and now 6 months old!  It really does jet past.  My advice to others (and myself included), set down the laundry, stop doing the dishes, and spend time with your kids.  The dishes and laundry will always be there and never change, kids are different.  Enjoy them.  Every moment.  They’ll remember you spending time with them too.  Don’t get me wrong, you do need to get those things done, but in time.  It doesn’t always have to be done right away.

Our first family Christmas photo with our baby.

Okay, so I’m really proud of myself right now.  Second post in under a month.  Must be a record for me.  We went out this afternoon for lunch, it was awesome.  If you’re ever in NS, Canada, check out the Kiwi Cafe.  It’s sweet.

Today, I’ll fulfill my promise of sharing my cookie dough ball recipes with you.  I made these for a cookie exchange (one of two in two days… haha) over Christmas, and they were really great.  Sad thing was, I didn’t make extra for myself, and only got to sample half of each.  Guess it helped with my holiday weight gain that way…  sigh.  Oh well.  Next year, we’re making a triple batch!  😉  I made two different recipes for this exchange.  Chocolate Chip Cookie Dough Balls, and Cranberry White Chocolate Skor Cookie Dough Balls (or CWCSCDB for… short?  Haha.).  Just a note – these recipes are especially for my friend Amanda, who tried these and loved them (I love hearing people enjoy food I make…!).

Don’t they look great?  Good enough to eat?

The chocolate chip balls were an idea I found on Pinterest, and adapted slightly to my own liking.  The other recipe was adapted from a cookie recipe given to me by a friend (they were actually supposed to be made into cookies for ice cream sandwiches, which I intend to try sometime!).

So!  First off, Chocolate Chip Cookie Dough Balls!

Chocolate Chip Cookie Dough Balls
Yields 3
Cookie dough balls! Awesome for gifting, holidays, or just plain old eating whenever you want! Egg-free!
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Ingredients
  1. 2 1/2 cups all-purpose flour
  2. 1 tsp salt
  3. 1/4 tsp baking soda
  4. 1 cup margarine, room temperature
  5. 3/4 cup white sugar
  6. 3/4 cup brown sugar
  7. 1 tsp vanilla
  8. 1/3 cup milk
  9. 1 cup semi-sweet chocolate chips (or mini chips)
  10. Coating: 1 pkg chocolate chips and 1/4 cup Parofin Wax.
Instructions
  1. Beat margarine and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla.
  2. Stir in flour, baking soda, oats and salt and mix on low-speed (or stir by hand) until incorporated. Stir in chocolate chips.
  3. Form dough into 1" balls and arrange on a baking sheet lined with waxed paper.
  4. Melt chocolate and wax in a double boiler.
  5. Using spoon, dip cookie balls into chocolate coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets.
  6. Chill until set.
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

 

AND NOW, for the amazing Cranberry White Chocolate Skor Cookie Dough Balls.

Cranberry White Chocolate Skor Cookie Dough Balls
Yields 2
YUM! You must try this different take on cookie dough balls. So good.
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Ingredients
  1. 1 cup shortening, room temperature
  2. 1 cup brown sugar
  3. 1/2 cup sugar
  4. 3/4 cup milk
  5. 1 tsp vanilla
  6. 1 cup oats
  7. 2 cups flour
  8. 1/2 tsp baking soda
  9. 1/2 tsp cinnamon
  10. 1/2 tsp salt
  11. 1/2 pkg white chocolate chips
  12. 1/2 cup Skor toffee bits
  13. 1 cup dried cranberries
  14. Coating: 1/2 pkg white chocolate chips and 1/4 cup Parofin Wax
Instructions
  1. Beat butter, and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla.
  2. Stir in flour, baking soda, oats and salt and mix on low-speed (or stir by hand) until incorporated. Stir in chips, Skor bits, and cranberries.
  3. Form dough into 1" balls and arrange on a baking sheet lined with waxed paper.
  4. Melt chocolate and wax in a double boiler. Using spoon, dip cookie balls into chocolate coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set.
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

 

They look good, inside and out.

So, I think these turned out wonderfully.

I stuck the recipes on them too.  

At the cookie exchange, there was a prize for the best packaging.  I had seen in a magazine a few ideas for food gifts.  One of them was to use an egg carton and scrapbooking paper.  I tried it – and it looked really neat.  It’s a great idea recycling-wise, and it won the prize too!  🙂  All you had to do was cut a strip of paper the size of the top of the carton (the part that lifts) and then cut out the holes where it closes, and glue it on.I put my cookie balls in the carton in small paper cups and then wrapped the carton with raffia and stuck in a sprig of a decoration thing that we’d picked up.

Hope you enjoyed the recipe.

Did anyone else try anything new this holiday season?  Have you guys discovered Pinterest yet?