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!

  • | Easy
  • | 60 mins
  • | 3 servings
No Churn Vanilla Bean Ice Cream
  1. In a bowl, whisk together the sweetened condensed milk, scraped beans, vanilla bean paste and bourbon until combined.
  2. Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form.
  3. Fold the whipped cream into the vanilla mixture - constantly folding over and over until everything is combined.
  4. Pour the mixture into a parchment lined loaf pan or freezer-safe container.
  5. Freeze at least 6 hours (or overnight) for best results.
Peanut Butter Chocolate Chip Cookie Dough
  1. 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.
  2. Let the mixture cool completely, about 20 minutes.
  3. Stir in the powdered sugar, salt and flour, then once mixed, add in the chocolate chips.
  4. Place the mixture in the fridge to set for 20-30 minutes.
The Blizzard
  1. Scoop out a few scoops of the vanilla ice cream.
  2. Alternate a scoop of ice cream and a spoonful of cookie dough into the glass or cup you want to serve your blizzards in.
  3. The ice cream will soften and you can gently mix the layers of ice cream and cookie dough.
  4. Top with more cookie dough and eat immediately.
Recipe provided by How Sweet It Is

No Churn Vanilla Bean Ice Cream

  • 1 (14 ounce) can sweetened condensed milk
  • 1 Rodelle Vanilla Bean, split and seeds scraped out (reserve pod for another use)
  • 1 tbsp Rodelle Vanilla Paste
  • 1 tbsp bourbon
  • 2 1/4 cups cold heavy 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
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