Homemade Cookie Dough Blizzard

Homemade Cookie Dough Blizzard

Double vanilla, no churn ice cream with peanut butter chocolate chip cookie dough. In a Blizzard. That you can make at home with just a blender!



60 minutes




3 servings


No Churn Vanilla Bean Ice Cream

Peanut Butter Chocolate Chip Cookie Dough

  • 6 tbsp unsalted butter
  • 1/3 cup brown sugar
  • 1 1/2 tbsp creamy peanut butter
  • 1/2 tsp Rodelle Gourmet Vanilla Extract
  • 1/2 cup powdered sugar
  • 1 tbsp flour (gluten free flour works fine here)
  • 1/4 tsp salt
  • 1/4 cup chocolate chips


No Churn Vanilla Bean Ice Cream

  • In a bowl, whisk together the sweetened condensed milk, scraped beans, vanilla bean paste and bourbon until combined.
  • Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form.
  • Fold the whipped cream into the vanilla mixture - constantly folding over and over until everything is combined.
  • Pour the mixture into a parchment lined loaf pan or freezer-safe container.
  • Freeze at least 6 hours (or overnight) for best results.

Peanut Butter Chocolate Chip Cookie Dough

  • In a small saucepan, heat the butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Whisk in the peanut butter. Remove from heat and whisk in the vanilla extract.
  • Let the mixture cool completely, about 20 minutes.
  • Stir in the powdered sugar, salt and flour, then once mixed, add in the chocolate chips.
  • Place the mixture in the fridge to set for 20-30 minutes.

The Blizzard

  • Scoop out a few scoops of the vanilla ice cream.
  • Alternate a scoop of ice cream and a spoonful of cookie dough into the glass or cup you want to serve your blizzards in.
  • The ice cream will soften and you can gently mix the layers of ice cream and cookie dough.
  • Top with more cookie dough and eat immediately.

Recipe provided by How Sweet It Is

Inspired By Rodelle

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