Peanut Butter Chocolate Chip Cookie Dough Blizzard with No Churn Vanilla Bean Ice Cream.
My childhood in a cup! You’re looking at it.
Blizzards were an elusive thing when I was a kid – except for in the month of June. Every June we’ve always spent a week in Wildwood, NJ and rode bikes on the boardwalk first thing in the morning. Every morning!
We wake up – get on those bikes – bike to the boardwalk, on it, past it, and turn around. Then…
Stop at Dairy Queen. Yep. Every.single.day.
I have no idea how this tradition started, but it’s certainly something that has lasted.
When my brothers and cousins and I were kids, we wanted something “big” – like a blizzard – every single day after the bike ride. That obviously didn’t go over well with our parents, especially since most mornings would end with three bites taken and a very full cup of blended ice cream and candy being thrown in the trash.
We’d compromise with a huge sprinkle cone or a lime Mr. Misty. Do those even still exist?
Now that we are pretend grown ups, ice cream everyday at 11AM doesn’t always sounds like the best decision. Which is depressing, because I wish that I ALWAYS wanted ice cream at 11AM. It just sounds fun.
But I don’t. It’s the cold, hard truth. (Pun intended?)
This is where I’d like to admit that the mini blizzard is the most wonderful creation in all the land. And so we get a blizzard maybe one day after bike riding. A small vanilla cone another day. A dilly bar?
But some days we just get ice water. I’m admitting it.
Um, also, do you get your blizzard with vanilla ice cream (normal) or chocolate ice cream (weird!)? I never knew anyone to ask for chocolate ice cream in a blizzard and then I met Eddie and he orders every blizzard with chocolate ice cream.
Where did he come from?
Now though. Since I can make my OWN blizzard at home… I might want one at 11AM?
I used BOTH vanilla beans and vanilla bean paste in the no-churn ice cream. It’s vanilla overload in the best way possible. I’ve partnered with Rodelle to share this ice cream, and in doing so, they sent me some to-die-for vanilla products to use. GAH. I cannot get enough. If you even knew what I was putting vanilla in these days, you’d flip.
I use vanilla bean paste in practically everything these days (um, hello, homemade coffee syrup) and I figured a little extra boost by scraping a vanilla pod for beans would be perfect. Plus, since vanilla beans are pricey here, I liked the idea of using the scraped beans in ice cream – a recipe that would be shared with others. As opposed to using them (read: hogging them) in a smoothie or chia pudding… which I’ve definitely done before. For myself.
Vanilla bean brat.
I can’t even handle the loveliness of this no-churn ice cream. I made this vanilla bean version a few weeks before the blackberry one, and the simplicity sold me. I couldn’t believe something as simple as VANILLA ice cream could do me in. I am SO into more trash in my ice cream. You know, candy bars, brownies, fudge swirls, caramel swirls, all swirls, sprinkles, jam, cheese, figs – you name it, I want it in my ice cream.
Never have I even been a plain old vanilla bean girl. But now! I am.
Errr. Maybe this doesn’t count since I trashed it up anyway? I will just say that the spoon at midnight doesn’t lie.
So. Guess where this no-egg cookie dough came from?!
Um – the total old school recipe I made ages ago, that most of us were downright wacky over – the chocolate chip cookie dough peanut butter cups. Remember!
And yes. This stuff is addictive.
Look at that round hunky scoop of love.
Seriously. I am never making plain old vanilla bean ice cream another way.
Now, the blizzard part!
You do you.
What is your favorite thing to stir in? As a kid, on the boardwalk, I was a strict cookies and cream kind of girl. That is still Eddie’s go-to (with the chocolate ice cream) and occasionally I like it too.
In my pretend adulthood I have started to do something terrible, and that something terrible is called combining blizzard ingredients. Like adding more than just one. Like asking if I can have snickers and reese’s cups AND cookies and cream and a side of pleasedon’tthinklessofme covered in sprinkles.
Have you tried this? It’s the gateway drug to I don’t know what and it’s fantastic.
This ice cream recipe is the BEST for homemade blizzard making because it gets very creamy and blendable after it sits out for a few minutes. You can stir in pretty much whatever the heck you want (whyyyy am I thinking bacon) and then you can have a blizzard for breakfast. Because I so want one right this very minute.
- 6 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1 1/2 tablespoons creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 tablespoon flour, I used coconut flour!
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
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. This will take a few minutes! Pour the mixture into a parchment-lined loaf pan or a freezer container. Freeze at least 6 hours (or overnight) for best results.
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 that sit and cool completely, about 20 minutes. Stir in the powdered sugar, salt and flour, then once mixed, add in chocolate chips. Place the mixture in the fridge to set for 20 to 30 minutes.
To build the blizzard, scoop out a few scoops of the vanilla ice cream. I like to alternate between a scoop of the ice cream and a spoonful of the cookie dough. This ice cream is pretty creamy so you don’t really need to let it soften – it will do that as you mix. Gently mix together the layers of ice cream and cookie dough, topping with cookie dough. Eat immediately.
I mean. It’s the ultimate!
[this post is sponsored by Rodelle – they provided me with the vanilla beans and vanilla paste and are compensating me for sharing this recipe. thank you for supporting my blog. we love vanilla!]