Vanilla ice cream loaded with monster cookie dough (peanut butter oatmeal cookie dough with M&Ms and chocolate chips!). You will enjoy cookie dough in every bite!
I think the deep freeze is over (said crossing fingers and knocking on wood). And in case it’s not obvious, I (and everyone else in the northeast) am more than ready. I’m ready for shorts, flip-flops (okay, I’d settle for being outside without a puffy coat), walks with L and warm weather food. I’m ready for ice cream, lots of it.
Okay, let’s be real. I’ve been eating ice cream all winter long. Maybe not quite as much ice cream as I ate last summer, but plenty still. The main difference is that I currently eat it with the heat turned up while wearing a massive sweatshirt and wool socks. Last week, when I remembered that I had some heavy cream about to expire, I was inspired to go churn up make some super easy and delicious ice cream once again. I asked on Facebook and Twitter what flavor I should make and Erin suggested monster cookie dough. Genius much?
Monster cookies are typically peanut butter oatmeal cookies loaded with M&Ms. How could that possibly be a bad thing? And what tastes good as a cookie almost always tastes better as cookie dough. So translated into ice cream we are in clear delicious territory. Not to mention that this ice cream really is LOADED with cookie dough. No searching with the spoon to find the little chunks (don’t pretend you don’t do that). Seriously, cookie dough in every bite.
- 16 fluid ounces (2 cups) heavy cream
- 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
- 15 milliliters (1 tablespoon) vanilla extract
- 1 recipe for oatmeal cookie dough (see below)
- In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
- While whipping cream, pour sweetened condensed milk into a separate large bowl and mix with vanilla
- Once cream is ready, fold it into sweetened condensed milk mixture; fold in cookie dough
- Pour ice cream into a regular-sized loaf pan
- Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
- 65g (~1/4 cup) creamy peanut butter
- 14g (1 tablespoon) unsalted butter, softened at room temperature
- 28 g (~2 tablespoons packed) light brown sugar, firmly packed
- 25g (~2 tablespoons) granulated sugar
- 5 milliliters / 1 teaspoon vanilla extract
- 60g (~¾ cup) rolled oats
- ½g (¼ teaspoon) ground cinnamon
- ½g (1/8 teaspoon) salt
- 56g (~1/4 cup) mini M&Ms
- 53g (~1/4 cup) mini chocolate chips
- Beat butter and sugar until light and fluffy; stir in vanilla
- Gradually stir in oats, cinnamon salt just until combined
- Stir in M&Ms and chocolate chips
- Set aside to make ice cream
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It’s been far too long since I’ve made homemade ice cream and even though I have a ice cream maker, I have no excuse because it’s no churn and therefore even easier to make. Great flavor too!
Mmm, this looks so good! I’m all for eating ice cream in the winter :)
yum yum yum. I’ve never made ice cream this way, but really need to get on this! love the idea of monster cookie flavor!
I’m always so excited to find an ice cream recipe that does not require an ice cream maker! I’ve definitely been craving ice cream this winter, although that may have to do more with being pregnant than anything. ;) I will be making this next week!
Haha I ate SO much ice cream while pregnant… though I really just used it as an excuse because I always want ice cream:-)
You make the best ice cream.
Yum yum yum yum YUM! Monster cookies in ice cream? Yes please!
Forget regular cookie dough ice cream…it doesn’t even hold a candle to this!!
You just put cookie dough ice cream to shame. This is where it’s at!
WOW!! Seriously, this looks amazing!! Great recipe!! So fun!
I always love your ice cream concoctions! This one looks SOO GOOD!
Thank you so much, Meriem!
This looks amazing!
I am so ready for Spring. And yes I would be happy with just no coat. This ice cream looks divine. Serve me up a big bowl now.