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Peanut Butter Chocolate Chip Cookie Dough Blizzard with No Churn Vanilla Bean Ice Cream

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no churn vanilla bean ice cream

  • 1 (14-ounce) can sweetened condensed milk
  • 1 vanilla bean seeds scraped out
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon bourbon
  • 2 1/4 cups cold heavy cream

peanut butter chocolate chip cookie dough

  • 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


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. 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.

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 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.


[ice cream slightly adapted fromĀ martha]

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