Chocolate Chip Cookie Dough Frozen Yogurt Recipe

If there's two things in this world I love it's ICE CREAM and COOKIES. These two powerful forces combine into the simplest frozen treat you ever did make. No ice cream machine or churning necessary! 

You like cookie dough, right? Tell me you like the spoon after whipping up some cookies. You do, right? I know I'm not alone. Well, assuming you love cookie dough, you will LOVE this frozen yogurt. Make an eggless cookie dough, stir in some yogurt, freeze overnight, and VOILA--Chocolate Chip Cookie Dough Frozen Yogurt. Try it! You won't be mad. 

Chocolate Chip Cookie Dough Frozen Yogurt

recipe adapted from Tasty Kitchen

Serves 6

Ingredients

1/2 cup butter, softened

3/4 cup brown sugar

1/4 cup sugar

2 tsp vanilla extract 

1 cup flour

1/4 tsp salt

1/4 tsp baking soda

3/4 cup chocolate chips (mini are even better) 

1 cup vanilla or plain yogurt 

Directions

In a large bowl, cream together butter, both sugars, and vanilla. Add in flour, salt, and baking soda and stir until combined. Stir in chocolate chips. Blend in yogurt until smooth and creamy. Transfer to a freezer safe, airtight bowl and freeze overnight. Scoop and enjoy! 

Cookies and Cream Ice Cream Recipe

For me, ice cream is a food group all its own. Even if I'm making another dessert--brownies or cake--I feel that I need ice cream. And homemade? You just can't beat that. This recipe costs about the same as a half gallon of store bought ice cream and with 5 ingredients. Quick and easy, and SUPER delish, this recipe is a winner! I can't wait to make another batch! (I keep my ice cream bowl in the freezer for spur of the moment ice cream needs.) 

Cookies and Cream Ice Cream Recipe 

recipe from Tasty Kitchen

Yields 6-10 servings

Ingredients

1 cup Whole Milk, cold

3/4 cup Sugar

2 tsp Real Vanilla Extract

2 cups Heavy Cream or Half and Half

10 whole Oreo Cookies, crumbled

Directions

Freeze your ice cream bowl prior to starting your recipe, as it is very important that it is completely frozen.

Begin by adding the milk and sugar to your mixing bowl, and mix with a whisk until all of the sugar dissolves. Add in the vanilla extract, and the heavy cream. Assemble your ice cream maker, and turn it on, adding in your mixture.

Let the mixer spin for at least 25-30 minutes, adding the crumbled Oreo cookies in the last 5 minutes. Place the bowl back in the freezer for at least an hour or overnight if you prefer harder ice cream. Scoop and enjoy.

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One Ingredient Banana Ice Cream Recipe

We wanted to go out for ice cream. But we were hesitant. Deep down inside we both knew it wasn't the wisest choice we could make, seeing as how we've both gained a few pounds in recent weeks. Then Kevin recalled me talking about this simple banana ice cream. He referred to it as "that banana crap." We laughed at his crud description. Neither of us thought this would turn into anything worth while. 

But it totally did! Within 60 seconds I had a bowl full of soft, creamy banana "ice cream"--totally healthy, and super delicious! You must try this next time (in the event you don't feel like baking another loaf of banana bread. :D) 

One Ingredient Banana Ice Cream Recipe 

recipe adapted from twopeasandtheirpod.com

Serves 3-4

Ingredients

4 large very ripe bananas

Directions

Peel bananas and cut into 1 inch pieces. Arrange in a single layer on a plate or baking sheet and freeze for at least 1-2 hours. (You may wrap these and store in an airtight bag or container for weeks if you don't wish to use the bananas immediately.) 

Remove banana pieces from the freezer and add to a powerful blender or food processor. Puree until the bananas are smooth, scraping down the sides as needed. 

Serve and enjoy! 

We added a smidgen of chocolate syrup just for fun! 

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Mango Nectarine Sorbet

On a scorching hot day, I was craving something sweet and something very cold. Ice cream was the obvious choice, but with no heavy cream in the refrigerator, I started looking for other options. There was a fresh mango on my counter--not quite enough for sorbet. But there was a drawer full of nectarines as well. Combine the two and VOILA! Delicious--mostly nutritious--dessert! 

Mango Nectarine Sorbet

recipe by adorkablerecipes.blogspot.com

Makes 1 quart 

Ingredients

2 medium nectarines, peeled and sliced

1 large mango, peeled and sliced

2/3 cup sugar

2/3 cup water

4 tsp lime juice

Directions

Combine all ingredients into a food processor or blender and puree until smooth. Refrigerate the mixture until thoroughly chilled. Turn on the ice cream maker and pour ingredients into the bowl. Churn 25-30 minutes, or until desired consistency is reached. For a firmer sorbet, freeze for 2-4 hours. 

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Ice Creams: Revisited

July is National Ice Cream Month, and I find it only fitting to reminisce (and MAKE and EAT) some of these delicious Adorkable ice cream recipes. Bon appetit! 

Mint Chocolate Chip Ice Cream

Strawberry Sorbet.

Vanilla Ice Cream

Strawberry Sour Cream Ice Cream

Peanut Butter Cup Ice Cream. sadly no picture. but still just as delicious.

Chocolate Ice Cream. Philadelphia Style.

Deep, Dark Chocolate Fudge Brownie Ice Cream

Coffee Ice Cream

*Please excuse some of the not-very-awesome photos. I've learned a lot in the past couple of years, and I look forward to making each of these treats again and re-photographing them. :)

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Strawberry Sorbet

I'm not sure I've ever tasted anything so pure, so clean, so bright, so perfect. This strawberry sorbet is beyond amazing--AND healthy! I could go on and on, but I'll just leave you with the insistence on trying this as soon as you find delicious strawberries on sale for $0.99 a pound. 

Strawberry Sorbet

adapted from annies-eats.com

Yields: ~3 pints

Ingredients

2 lbs fresh strawberries, rinsed and hulled

3/4 cup sugar

1 tsp lemon juice

Directions

Slice the strawberries and toss them in a medium bowl with the sugar, stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the lemon juice in a blender or food processor until smooth.  Optional: Press the mixture through a strainer to remove the seeds if you wish.  

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. 

linked up with Sweet as Sugar's Sweets for Saturday

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Mint Chocolate Chip Ice Cream

This is my all-time FAVORITE ice cream flavor, bar none. This recipe is so pure and simple, I have to restrain myself from making it every week. :)


Mint Chocolate Chip Ice Cream 
recipe by adorkablerecipes.blogspot.com
Yields: 1-1/2 quarts (14--1/2 cup servings)

Ingredients

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

1 tsp pure mint extract

1 cup mint chips or chocolate chips 

Directions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved--about 1 to 2 minutes. Stir in heavy cream and mint extract.

Turn the machine on; pour the mixture into the (frozen) freezer bowl, and let mix until thickened--about 20 to 25 minutes. Pour in mint or chocolate chips and let combine for 5 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

Coffee Ice Cream

If you like coffee or enjoy the occasional coffee flavoring in a frappuccino then you will LOVE this ice cream. This is the first time I have (successfully) made a custard-based ice cream and man! it is totally worth the extra time and effort. The addition of the egg yolks to the heavy cream creates an even creamier frozen dessert and steeping the whole coffee beans in the cream results in the PERFECT flavoring of coffee. Best ice cream ever! You will want to prepare this ice cream hours or even a day in advance as it requires a lot of cooling and warming and steeping time. 

I can't wait to try a slice of the Mississippi Mud Pie I filled with this ice cream. Divine, I'm sure! 

Coffee Ice Cream

Ingredients

1½ cups whole milk

¾ cup sugar

1½ cups whole coffee beans

Pinch of salt

1½ cups heavy cream, divided

5 large egg yolks

¼ tsp. vanilla extract

¼ tsp. finely ground coffee or espresso powder

Directions 

Combine the milk, sugar, coffee beans, salt and ½ cup of the heavy cream in a medium saucepan over medium-high heat.  Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.  

After steeping, return the saucepan with the coffee mixture to the burner over medium heat.  Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top.  In a separate bowl, whisk the egg yolks until smooth.  Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Return the egg-coffee bean mixture to the saucepan over medium high heat. 

Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.)  Pour the custard through the strainer and stir it into the cream.  Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans (I used a heavy-bottomed drinking glass to do this.)  Mix in the vanilla and ground coffee or espresso powder.  Chill the batter over an ice bath, or in the refrigerator.  Chill thoroughly in the refrigerator (overnight is preferable) and then freeze in an ice cream maker according to the manufacturer’s instructions. 

Sources: The Perfect Scoop and Annie's Eats

Chocolate Ice Cream, Philadelphia Style*

*David Lebovitz explains that Philadelphia Style ice cream differs from classic French style ice cream in that it does not begin with an egg yolk custard base.  

This ice cream is chocolate heaven. Because of the unsweetened chocolate used, it's the perfect amount of bitterness remaining even after the addition of sugar. If you love dark chocolate, you'll go crazy for this creamy, frozen goodness. 

adapted from David Lebovitz's The Perfect Scoop. 

Ingredients

2-1/4 cups heavy cream

6 Tbsp unsweetened cocoa powder

1 cup (or a little less) sugar

Pinch of salt

6 oz unsweetened chocolate, chopped

1 cup whole or 2% milk

1 tsp vanilla extract

Directions

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the chocolate until it's completely melted, then whisk in the milk and vanilla. Pour the mixture into a blender and blend for 30 seconds, or until very smooth (unsweetened chocolate does not dissolved very easily so the blender ensures smoothness. I ignored this step as I didn't mind the consistency of it--thinking of chocolate bits in my chocolate ice cream--also, I didn't want to wash the blender. :D Your choice!)

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Strawberry-Sour Cream Ice Cream

This ice cream is heavenly. 

Though what I should I expect from David Lebovitz--ice cream aficionado?

I was kind of curious when I saw sour cream on the list of ingredients, but you mustn't change this! 

The tang of the sour cream perfectly accents the sweet and tartness of the berries. 

It's an amazing (and almost lethal) combination. 

Throw in some heavy cream and you've got yourself a dream in a bowl. 

Makes 1-1/4 quarts

Ingredients

1 pound fresh strawberries, rinsed and hulled

3/4 cup sugar

1 cup sour cream

1 cup heavy cream

1/2 tsp lemon juice

Directions

Slice the strawberries and toss them in a bowl with the sugar, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often. 

Pulse the strawberries and their liquid with the sour cream, heavy cream, and lemon juice in a blender or food processor until almost smooth but still slightly chunky. 

Refrigerate for 1 hour, then freeze in your ice cream maker according to the instructions.

Peanut Butter Cup Ice Cream

I have been putting off posting this beautiful recipe because it lacked a photo. 

But I can't keep it from you any longer. 

July was National Ice Cream month, but there is NO limiting the gloriousness of ice cream to one month. 

Share the love! 

And enjoy a cup or two of this peanut butter ice cream today!

Ingredients

1 cup creamy peanut butter (not natural)

3/4 cup sugar

1 1/4 cups whole (or 2%) milk

2 cups heavy cream

1 1/2 tsp vanilla extract

1 cup chopped chocolate peanut butter cup candies

Directions

In  medium mixing bowl, use a hand mixer or whisk (or a stand mixer's whisk) to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar in dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25-36 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Vanilla Ice Cream

My one word of advice to myself:

don't skimp on quality ingredients.

When you have so few components and the main flavor is vanilla then by all means use REAL vanilla extract. 

And maybe splurge for a whole vanilla bean. 

But that's for another recipe. 

This perfectly simple vanilla ice cream recipe comes to me from the Cuisinart Ice Cream Maker recipe booklet. 

Not too shabby, Mr. Cuisinart. 

I love the consistency of this ice cream, 

the clean flavor, 

the blank canvas--begging to be painted with any and all toppings (or none at all!)

Recipe adapted from Cuisinart Recipe Booklet

Ingredients

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

1 Tbsp pure vanilla extract

Directions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved--about 1 to 2 minutes. Stir in heavy cream and vanilla. Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened--about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

Deep Dark Chocolate Fudge Brownie Ice Cream

Remember these brownies?
The brownies of thick, chewy glorious chocolate heaven?
I made them for our Valentine's celebration.
But I froze half of them. For such a time as this.

We have both been craving ice cream something crazy recently.
And we've indulged ourselves a few times with our favorite local ice cream parlour.
But.
I remembered the ice cream maker Kevin's parents bought for us.
And I decided to put all apprehension aside and go BIG.
Forget about the heavy whipping cream.
The cost and the calories.
And go for it.
Come on, Mel, you know it's going to be aaaamazing.

Boy, was I right.
I took a few ideas from Annie's ice cream recipes.
And looked up the options in our owner's manual.
And tweeked until I came up with this.
A cup of rich chocolately, fudgy ice cream that you will never forget.

It's so rich that even I couldn't finish it. 
Wowzers. 
You must make this.
It's totally worth every calorie.
(Although I might take that back in five or ten years.
But let's just pretend it really is worth it. :D)

Ingredients

2 cups whole (or 2%) milk

2 cups heavy cream

1 tsp vanilla

1 cup sugar

½ cup cocoa powder

2 large eggs

2 large egg yolks

12 ounces bittersweet chocolate, chopped 

OR ½ semisweet and ½ unsweetened
1/4 to 1/2 pan crumbled thick and chewy fudge brownies (or other favorite variety)

Directions

In a large sauce pan, combine the whole milk and heavy cream over medium low heat. Add vanilla. Simmer over low heat for 30 minutes. 

Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise. Measure out 1 cup of the hot milk/cream mixture. With the mixture on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the cocoa/egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl (or a 9x13 inch glass pan). Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled. 

Pour the chilled custard into the freezer bowl of an ice cream maker, turn the machine on and let mix utnil thickened, about 25-30 minutes. Add in chopped/crumbled brownies. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Keep the remaining mixture sealed in an airtight container in the freezer.