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

Streusel Topped Peanut Butter Stuffed Zucchini Muffins

Can somebody please tell me that August is still here?  September, how are have you already arrived?  Do you know that saying that time goes faster as you get older?  Because you should definitely heed it.  It’s true.  To the nth degree. 

Zucchini Muffins - dollops of peanut butter

Sweet summer is passing us by.  The bright coloured flowers are being replaced with golden rod and baby’s breath.  Fall colours are starting to burst out here and there.  Don’t get me wrong, I love fall.  It’s a great time.  But as I’ve said time and again – I love me some summer more than the rest.  That sun beating down on my skin, making me roast, it’s such a great feeling.  Sun-kissed kids running around.  That’s what it’s all about.  I’m determined that pants will not be constraining these legs until Autumn is official.  Dresses and shorts – bare legs – cold or not, until fall comes.  (I may have a stubborn streak in there somewhere.)

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons

Fall or not, this is zucchini season!  Everyone around here who has a garden (not yours truly… we slacked off on that this year) has a BUNCH of zucchinis.  We’ve been blessed with a few, so I’ve made zucchini bread, had curry with zucchini, I have zucchini lasagna on the menu this week, AND I made these muffins!  I think these may well blow your mind if you like peanut butter.  And breakfast.  Or muffins for supper.  Or zucchini.  If you like any of these things, you’ll like these muffins.  

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons

We’re just going to go right ahead and assume that the zucchini in these muffins cancels out all the other things and makes them healthy.  Okay?  Deal. 

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Because a healthy streusel-topped, peanut butter stuffed muffin just does NOT exist.  Let’s be real.  Some mornings we don’t want healthy.  We need sweet.  (Or am I alone on that?)  Pour me a big cup of coffee.  Let me have that peanut butter and streusel, please! Perfect Saturday morning.  Or any morning, for that matter!

Streusel Topped Peanut Butter Stuffed Zucchini Muffins
Yields 16
Moist zucchini muffins with a great peanut butter punch, and a streusel crunch.
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Muffins
  1. 1 cup shredded zucchini
  2. 2 cups flour
  3. 2 tsp baking powder
  4. pinch salt
  5. 1/2 cup sour cream
  6. 1/2 cup margarine, softened
  7. 1/4 cup milk
  8. 2 eggs
  9. 1 tsp vanilla
  10. 1/2 cup brown sugar
  11. 1/4 cup white sugar
Streusel
  1. 1/2 cup flour
  2. 1/2 tsp cinnamon
  3. 1/3 cup brown sugar
  4. 3 Tbsp butter
Peanut Butter Filling
  1. 1/2 cup peanut butter
  2. 1/4 cup icing sugar
Extra
  1. 2 Tbsp peanut butter, melted
Instructions
  1. Preheat the oven to 350F. Put muffin liners in muffin tins.
  2. For the muffins, mix together margarine, and sugars until combined. Add vanilla, and eggs. Followed by sour cream.
  3. Stir in flour, baking powder, and salt, alternately with milk.
  4. Add in that zucchini, and stir until it's all combined.
  5. For the streusel, mix all ingredients together until you have a decent crumb.
  6. For the peanut butter filling, mix together. It'll be thick, but that's good!
  7. Add about a [slightly heaping] tablespoon of muffin batter to each muffin cup. Scoop a dollop of peanut butter mixture onto each base of batter. Top with another [slightly heaping] tablespoon of batter. It should look pretty full. That's okay.
  8. Top with streusel and throw them in the oven for between 20-25 minutes. They'll start to brown, and will be set in the middle.
  9. As soon as you take them out of the oven, drizzle with the melted peanut butter. Let set in their tins for 5 minutes or so, and place on a rack to cool.
  10. Enjoy!
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
I really hope you enjoy these!  They were super moist and yummy, not to mention peanut butter-y! 

**This post is linked to What’s Cooking Wednesday at Buns in my Oven, Link Party Palooza on Lil’ Luna, and on Christian Blogger Community Linkup

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons