Growing up, my dad considered ice cream to be a major food group. He always had it in our freezer and would beam with excitement any time there were BOGO deals at Publix. I swear one time he had it for breakfast and put granola on top of it and called it “the same thing as yogurt.”
For Christmas, two years ago, I splurged and got him his very own ice cream maker. He freaking loved it. I was always secretly a little bit jealous of him and wish I had my own. But, then I discovered the beauty of no-churn ice cream and let me tell ya it’s a game changer. So sit back and relax friends, no fancy equipment needed here. I also will not judge you if you do decide to have this for breakfast, in fact, you are my hero.
Please note, if you are lactose intolerant and find this recipe so irresistible you decide to go and make it, I am not responsible for any damages that may happen to you. I am going to try and work on a dairy-free alternative so we can all spare our partners, roommates or whatever.
Lastly, if you’re not an ice cream lover feel free to just use this edible cookie dough recipe to chow down on whenever.
If you decide to make this recipe, I would love to see your creations! Please tag me on Instagram @sirennapatapis. Happy Baking!
½ cup unsalted butter, softened
½ cup brown sugar
1 tsp pure vanilla extract
1 cup Ripple Pea Milk
1 cup Almond Flour
1 1/2 cups Enjoy Life Mini Chocolate Chips
Ice Cream Base
2 cups heavy whipping cream
2 oz cream cheese, room temperature
1 can sweetened condensed milk
1 tsp pure vanilla extract
½ tsp salt
- In a large bowl with a hand mixer or Kitchen Aid with the paddle attachment beat butter and sugar until fluffy about 1-2 minutes. Add in the vanilla and milk and beat for another 1-2 minutes. Add flour and mix until all combined. Fold in 1 cup mini chocolate chips with a spatula (the rest will be used later).
- On a small-medium sized baking sheet scoop out 1 tsp of cookie dough and place on the sheet. Once all cookie dough has been scoped place in freezer for 30 minutes.
- Once the dough has been chilled for 30 minutes prepare the ice cream mixture, but leave the dough in the freezer until the base is complete.
- In a large bowl with a hand mixer or Kitchen Aid with the whisk attachment beat the heavy whipping cream on medium for 5 minutes. You will know it is done when peaks have begun to form. Do not over beat or the cream will turn into liquid.
- In a separate large bowl beat cream cheese for 4 minutes. Add condensed milk, vanilla and salt and stir all together.
- Add half of the condensed milk mixture to the heavy whipping cream and slowly fold in with a spatula. Add the remainder of the condensed milk and do the same.
- Take cookie dough out of freezer and place in mixture along with the remaining mini chocolate chips. Fold in with spatula.
- Place in freezer overnight or at least 6 hours before consuming.