Chocolate Chip Cookie Ice Cream: This ice cream begins with a smooth and creamy base that consists of only 3 ingredients, then is filled with little chocolate chip cookies – a must in your summer baking arsenal!
Can you believe that June is just around the corner? June!! We’re getting this much closer to half the year being gone – insane.
That said, summer has practically arrived (it’s already here in Texas) and so you can now expect the ice cream recipes to make their appearance on SD (though I don’t only reserve ice cream for summer. :).
I’ve mentioned before about the recipes that get me crazy excited, and this no-churn ice cream is one of them, if not the one. Why? Let’s talk about this for a second, because whether you have an ice cream machine or not, I want you to know that you can win the ice cream game again and again.
Before this latest recipe, I had recently been thinking that one of these days I should make some ice cream with the ol’ machine. After all, it’s been a LONG time since I’ve used it and it would be interesting to try some machine-made ice creams to see how they stack up. But then I made this Chocolate Chip Cookie No-Churn recipe and promptly changed my mind.
I might as well just get rid of the machine…
The creamy texture this recipe produces (I’m talking about the ice cream base itself) is out of this world. And even a simple vanilla flavor – this coming from the chocolate queen – is positively delicious. But really the creamy texture is the real winner here; this is what my local paper had to say about this double chocolate variation, and yes, I was one of those people who entered my creation into an ice cream contest (“Golden Scoop Winner,” that’s me…):
“After hundreds of tastes and the casting of more than 50 ballots, the winner of our “Golden Scoop” award became clear: a decadent double chocolate Oreo ice cream that the creator claims is as easy to make as it is delicious. The chocoholic-voters loved its deep, rich cocoa flavor, while texture critics enjoyed the bits of the famous sandwich cookie mixed into a creamy ice cream.
Lexi Starnes’ Oreo-infused ice cream lives up to its Double Chocolate name. The decadent treat was the judges’ overall favorite for its creamy texture and chocolaty richness.”
The other thing – OK, things – I love about this recipe is its easiness, but most importantly, creative possibilities. It’s like being handed a million blank canvases with all the tools needed to create a million beautiful pictures. The ice cream base (whipped cream, sweetened condensed milk, and vanilla) allows you to add your own unique touch if you so desire and I love that.
This isn’t the first no-churn recipe on here and most certainly won’t be the last. I hope you give it a try and enjoy it every bit as much as my family and I have!
Even though they’re small, if you don’t want whole cookies in your ice cream feel free to break them up into small bits or even crumbs.
OK, so I went to type in how many cookies to add to the ice cream and… I FORGOT TO WRITE IT DOWN!!! What was I thinking?? Anyway, I think it’s about 12 whole cookies. Start there and eyeball it a little – I believe you don’t want to add more than 15.
Cookie recipe adapted from Pinch of Yum.