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

Apple Ginger Scones

I sometimes wish that I had the time to jot down what I’m thinking about writing for a post right when I think of it.  Truth is – I don’t.  Saturday, when I was making these scones, I had great ideas about what to write in the post.  However, I was also doing laundry, refereeing children, trying to get them all dressed and ready to go, and making the house semi-presentable.  Oh, and making the best scones ever.  All I can remember about what I was going to write is that is was pretty good!  Maybe it’ll come back to me as I go along. 

I think it had something to do with the strong flavours that I seem to have a tendency to love.  I’ve mentioned before that I love all things peanut butter, anything with lavender in it, and ginger.  Ginger, oh ginger.  You are so yummy.  I normally keep a container of crystallized (or I call it candied) ginger in my cupboard.  It’s a great sweet treat every once in awhile.  Spicy and sweet.  Guess who else likes it?  My boys!  I think it’s pretty great that they share some of my loves.  Especially this one, because wow!  Sometimes that stuff is REALLY spicy.  

Apple Ginger Scones

Apple Ginger Scones

Apple Ginger Scones

There is a bakery in town that makes apricot ginger scones.  And I LOVE them.  The mellowing flavour of the apricot and the spicy kick from the ginger come together to make a bonkers awesome scone.  And I love those chewy chunks of both.  I don’t really like spending $4 for one scone though.  I wanted to try to recreate for at home, but using a seasonal fruit.  

Enter:  Apples. 

We went apple picking last weekend, so I had some really great ones on hand.  I think I used a Cortland.  It was a pretty big apple, but I used the whole thing – if you want less of an apple party in your scone, I’d suggest using a small apple, or only using half a large one.  It’s definitely customizable.  

Apple Ginger Scones Apple Ginger Scones Apple Ginger Scones

 

Apple Ginger Scones
Serves 8
Great scones, with sweet apples, and spicy ginger.
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Ingredients
  1. 2 1/2 cups flour
  2. 2 tsp baking powder
  3. 1/2 tsp salt
  4. 1/4 cup sugar
  5. 3/4 cup butter
  6. 3/4 cup + 2 Tbsp buttermilk
  7. 1/2 tsp vanilla
  8. 1/3 cup candied ginger, chopped
  9. 1 medium apple, peeled and diced
  10. 1 Tbsp butter, melted (for brushing)
  11. Sugar for sprinkling
Instructions
  1. Preheat oven to 375F. Line a large cookie sheet with parchment paper.
  2. Mix the first four dry ingredients together in a medium bowl. Cut in the butter with a pastry cutter, two knives, or your fingers, until the crumbs resemble small peas.
  3. Pour in buttermilk and vanilla, and stir lightly, until just combined.
  4. Add in ginger and apples.
  5. Turn onto a lightly floured surface, and roll into a circle (about 9-10 inches diameter, 1 inch thick, or so). Cut into 6-8 pieces. Transfer to cookie sheet, leaving at least a 1/4 inch between scones. Brush tops with melted butter, and sprinkle with sugar.
  6. Bake for 22-25 minutes, or until the tops are lightly browned. Let cool on cookie sheet for 8-10 minutes, and then either EAT or transfer to a cooling rack.
Notes
  1. You can most certainly cut these smaller, if you just want bite-sized scones, or cut them out into rounds! Whatever you're looking to do. Just note that they might have a shorter bake time if they're smaller.
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
 I so hope you make these scones!  They’re pretty dang easy.  Just don’t over-mix them (you don’t want tough scones, do you?!).  I would highly recommend making these on a Saturday morning after one coffee, and then [trying] to drink a second cup leisurely as they bake in the oven.  So good. 

If you want to check out some other scones, here are some Lavender Berry Scones, and Raspberry Scones.

**Linked up on Naptime Creations, Honest Mum, Buns in My Oven, Lil Luna, Dear Creatives

Apple Ginger Scones Apple Ginger Scones Apple Ginger Scones

 

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?