Cookies and Cream Ice Cream

June 2, 2021 by madi Leave a Comment

No Churn Cookies and Cream Ice Cream – The easiest oreo ice cream recipe ever! Made with just 4 simple ingredients, this ice cream tastes so good!

Cookies and Cream Ice Cream

I love oreos. Whether they are in fudge, cheesecakes, or in a milkshake, they are always a delicious dessert! One of my favorite uses for oreos is in homemade ice cream! Cookies and cream ice cream is the perfect no bake dessert for summer with a vanilla ice cream base filled with loads of oreos mixed in.

Make sure to leave yourself enough time before you plan on serving it, I like to make it a day ahead and let it freeze overnight so that no one ends up with a bowl of ice cream that didn’t set correctly. The only other major pitfall is just make sure that you are using sweetened condensed milk, not evaporated milk! Seriously, evaporated milk will not work and this is a common mistake people make when making homemade ice cream. Apart from that, this is such an easy recipe to make!

Make sure to check out my 40+ best ice cream recipes post for all of the very best ice cream recipes!

Common Questions About Making Cookies and Cream Ice Cream

What is cookies and cream ice cream?

Cookies and cream ice cream is a simple no bake, frozen dessert made with just 4 ingredients – heavy whipping cream, sweetened condensed milk, vanilla extract, and crushed oreos.

What is the difference between oreo ice cream and cookies and cream ice cream?

They are the same!

Can I use golden oreos?

Of course! This would be such a great ice cream with golden oreos instead of chocolate oreos.

What does no churn mean?

No churn means that you don’t use a dedicated ice cream maker and that the recipe likely doesn’t contain eggs. It’s an easier process for a home cook to master and be able to make without getting special equipment.

What other types of ice cream can I make?

There are so many different types of homemade ice cream to make! Some of my favorites include –

What can I top cookies and cream ice cream with?

Some of my favorite ice cream toppings are –

Chocolate Sauce
White Chocolate Sauce
Sprinkles
Crushed Oreos
Chocolate Chips

What else can I make with oreos?

Oreos can be used in so many awesome recipes! Some of the very best ways to use them are –

Yield: 10 Servings

Cookies and Cream Ice Cream

Name: Cookies and Cream Ice Cream
Prep time: 5 min
Cook time: 1 min
Total time: 12 h 6 min
Yield: 10
Cuisine: American
Ingredients: 2 cups heavy whipping cream; 1 can sweetened condensed milk; 1 teaspoon vanilla extract; 2 cups crushed oreos

No Churn Cookies and Cream Ice Cream - The easiest oreo ice cream recipe ever! Made with just 4 simple ingredients, this ice cream tastes so good!

Prep Time 5 minutes

Cook Time 1 minute

Additional Time 12 hours

Total Time 12 hours 6 minutes

Ingredients

2 cups heavy whipping cream
1 can sweetened condensed milk
1 teaspoon vanilla extract
2 cups crushed oreos

Instructions

Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 2-3 minutes, or until the cream forms stiff peaks.
Add the sweetened condensed milk and vanilla extract and fold them together gently.
Once all of the sweetened condensed milk has been incorporated, add the oreos and fold them in.
Transfer the mixture to a loaf pan or a silicone ice cream tub and wrap it with plastic wrap or place it in an airtight freezer bag. Place the ice cream in the freezer overnight (or at least 12 hours).
When the ice cream is hardened, serve.

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Peanut Butter Cup Cookies

May 31, 2021 by madi 1 Comment

Peanut Butter Cup Cookies – Peanut butter cookies filled with chopped Reese’s cups and chocolate chips. These cookies are so good!

Peanut Butter Cup Cookies

These cookies are pure chocolate and peanut butter bliss. Classic peanut butter cookies loaded with chopped Reese’s cups and chocolate chips, it doesn’t get any better than this! After making my brown butter peanut butter cookies a few weeks ago, I have been on a peanut butter cookie kick which led me to making these incredible cookies. I wanted to figure out how to combine chocolate and peanut butter into one cookie and I knew that Reese’s cups was the perfect way to make this happen.

This recipe makes about 12 cookies but you can always double the recipe for more!

Common Questions About Making Peanut Butter Cup Cookies

What are peanut butter cup cookies?

Peanut butter cup cookies are classic peanut butter cookies filled with Reese’s cups and chocolate chips.

What else can I use Reese’s cups in?

Reese’s cups are great in so many desserts! Some of my favorites include –

What kind of peanut butter should I use?

So any type of peanut butter will work whether it is natural or something classic like JIF but if it is a natural one that is a bit chunkier, then it might have a bit different texture.

What other varieties of peanut butter cookies can I make?

While a classic peanut butter cookie is great, sometimes it is fun to mix it up and try something different! Here are my other favorite variation on a peanut butter cookie!

Brown Butter Peanut Butter Cookies
Peanut Butter Oatmeal Cookies
Apple Peanut Butter Cookies
Fluffernutter Cookies (peanut butter + marshmallow)

How long do these cookies last?

They last up to 5 days in an airtight container at room temperature.

Looking for more cookie recipes? Check these out!

Yield: 12 Cookies

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies - Peanut butter cookies filled with chopped Reese's cups and chocolate chips. These cookies are so good!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1/2 cup butter (softened)
1 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup Reese's cups (chopped)

Instructions

Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper or silmat mats.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until it is well combined - about 1 minute.
Next add in the peanut butter, egg, and vanilla and mix to combine.
Stir together the flour and baking powder in another small mixing bowl then beat into the wet ingredients on low speed, just until no large lumps of flour remain.
Fold in the chocolate chips and chopped Reese's cups.
Once well incorporated, scoop out the dough and shape into 1" balls. Flatten the balls with a fork, if desired.
Bake until the edges begin to turn golden brown - about 13-15 minutes.
Transfer to a wire rack to cool slightly before enjoying.
Store in an airtight container at room temperature for up to 5 days.

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Funfetti Cupcakes

May 28, 2021 by madi Leave a Comment

Funfetti Cupcakes – Classic vanilla cupcakes loaded with colorful sprinkles and topped with a cream cheese frosting. A bright and fun dessert recipe!

Funfetti Cupcakes

I can’t get over how fun these funfetti cupcakes are! Bright and colorful desserts are some of my favorites to make like my cookie monster cheesecake and mint chocolate chip ice cream. After being on a kick of making cupcakes recently, I thought that I should make a funfetti cupcake that would be perfect for parties and celebrations. They are jam packed colorful spinkles and topped with a homemade cream cheese frosting and even more sprinkles. It doesn’t get anymore fun than these cupcakes!

Now this recipe makes about 12 cupcakes but you can always double or even triple the recipe. Trust me, they disappear really quickly so it’s good to have extra cupcakes on hand!

Common Questions About Making Cupcakes

What are funfetti cupcakes?

Funfetti cupcakes are classic vanilla cupcakes loaded with colorful sprinkles and topped with a cream cheese frosting.

What kind of sprinkles should I use?

I usually use jimmies (long skinny sprinkles) but circle quins (discs whose name I literally learned when writing this post) also work well. Both of these bleed their color into the batter less than other sprinkles.

How can I make the perfect cupcakes?

Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.

What other types of cupcakes can I make?

There are so many fun varieties of cupcakes to make! Some of the best are –

Looking for more fun desserts? Check these recipes out!

Yield: 12 Servings

Funfetti Cupcakes

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

For the Cupcakes

1 cup all-purpose flour
1 teaspoon baking powder
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup sprinkles

For the Cream Cheese Frosting

6 ounces cream cheese (softened)
6 tablespoons butter (softened)
1 teaspoon vanilla extract
2 1/2 cups powdered sugar

Instructions

For the Cupcakes

Preheat the oven to 350 degrees F and line 12 cupcake tins with paper liners.
Combine flour, baking powder, and sugar, whisking to combine.
In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
Add the wet ingredients to the dry ingredients and fold them together gently. Keep folding until no large lumps of flour remain.
Fold in the sprinkles.
Fill each cupcake tin 3/4 of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean - about 15 minutes.
Allow the cupcakes to cool completely on a wire rack before frosting them (see below).

For the Cream Cheese Frosting

Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy - about 2 minutes.
Add the vanilla and mix to combine.
On low speed, add the powdered sugar a little at a time.
Once all of the powdered sugar has been added, turn the mixer to high speed and beat the frosting until it is light and fluffy - about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip (I used Wilton 2D) and frost the cupcakes as desired. Top with sprinkles and enjoy.
Store any leftover cupcakes at room temperature for up to two days.

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Nutella Fudge

May 27, 2021 by madi Leave a Comment

Nutella Fudge – The easiest fudge recipe ever! Made with just 4 simple ingredients, this fudge recipe is so tasty and simple to make.

Nutella Fudge

This recipe is a nutella fan’s dream come true! After making my first batch of homemade nutella a few months ago, I have been putting it on EVERYTHING and using it in as many baked goods as possible. One of my favorite uses of nutella has definitely been nutella fudge because it is perfectly sweet and rich with so much chocolate and hazelnut flavor in each piece. This fudge recipe is great for parties because it makes a big batch or you can just store it in the freezer and grab a piece whenever you are craving some chocolate.

There are basically two schools of thought behind homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter. I am of the group who prefers sweetened condensed milk because it makes making fudge fool-proof and super easy. I burnt my sugar the one time I tried the other method and it just wasn’t worth it.

Another important part of this recipe is that you refrigerate the fudge until it is fully set. If you look back at my red velvet fudge post, you can see the lines where each piece of fudge was cut aren’t quite as smooth and crisp as my white chocolate fudge. That’s because that one wasn’t 100% set because I was impatient. Don’t be impatient! It will just look a whole lot nicer if you just wait about 3 hours until the fudge sets before digging into it.

Common Questions About Making Nutella Fudge

How do you make homemade fudge?

Making homemade fudge is super easy. All you have to do is combine a can of sweetened condensed milk, 3 cups chocolate chips, 1/2 cup nutella, and 2 tablespoons butter in a pan, cooking until everything has melted together.

Do I have to use sweetened condensed milk?

No, many fudge recipes call for a mixture of sugar and cream but I found that I burned the sugar too easily and that the fudge turned out much more consistent with sweetened condensed milk.

Can I decorate nutella fudge?

Of course! You could totally drizzle white chocolate, chocolate, etc or top it with crushed hazelnuts.

What kind of chocolate chips can I use?

I used semi-sweet chocolate chips but you could always substitute those in for white chocolate or even a dark chocolate if you prefer that.

What other types of fudge can I make?

There are so many fudge options! Some of my favorites include –

How long will fudge last?

About 3 months in the freezer.

Looking for more chocolate recipes? Check these out!

Yield: 16 Servings

Nutella Fudge

Nutella Fudge – The easiest fudge recipe ever! Made with just 4 simple ingredients, this fudge recipe is so tasty and simple to make.

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

3 cups chocolate chips
1/2 cup nutella
1 can sweetened condensed milk (14 ounces)
2 tablespoons butter

Instructions

Line an 8x8" pan with aluminum foil and set aside.
In a medium saucepan over medium heat, combine all ingredients. Stir continuously until chocolate chips are fully melted.
Remove from heat and transfer to the lined pan and spread it evenly.
Refrigerate for 3+ hours or until fudge is completely firm.
Remove fudge from pan and slice into pieces before serving.

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Chocolate Waffles

May 26, 2021 by madi Leave a Comment

Chocolate Waffles – The perfect breakfast recipe! Homemade waffles made with cocoa power and loaded with chocolate chips!

Chocolate Waffles

It’s time to pull out those waffle irons that are hanging out in the back of your cabinet gathering dust! I know, we all have that waffle iron that we got thinking we were going to make waffles every weekend… and then we didn’t. After you try these chocolate waffles, that waffle iron will definitely become a staple in your kitchen because they were so good!

Chocolate waffles are the perfect breakfast recipe. They are loaded with cocoa powder and chocolate chips so they are filled with chocolate flavor. The recipe makes about 4 waffles but you can always double or triple it. I suggest that you keep the waffles in an oven that is set to 250 degrees F for up to 30 minutes before serving to keep them from getting soggy. Additionally, you can warm them up in a toaster or toaster oven if you are eating one the next day.

Common Questions About Making Chocolate Waffles

What are chocolate waffles?

Chocolate waffles are homemade waffles made with cocoa powder and chocolate chips to give them a nice, chocolate flavor.

How do I make homemade waffles?

Homemade waffles are super easy to make! Just mix the ingredients together and pour the batter into a waffle iron until they are cooked through. The ingredients are just flour, cocoa powder, sugar, baking powder, milk, egg, vanilla extract, and chocolate chips.

What can I top my waffles with?

I love topping these waffles with homemade whipped cream, chocolate sauce, and fresh fruit!

What other types of waffles can I make?

Buttermilk Waffles
Pumpkin Waffles
Blueberry Waffles

Looking for more breakfast recipes? Check these out!

Yield: 4 Servings

Chocolate Waffles

Chocolate Waffles - The perfect breakfast recipe! Homemade waffles made with cocoa power and loaded with chocolate chips!

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/4 cup granulated sugar
2 teaspoons baking powder
3/4 cup milk
1 large egg
1 teaspoon vanilla extract
1/4 cup chocolate chips (optional)

Instructions

Preheat the waffle maker according to manufacturer's instructions.
Combine the flour, cocoa powder, granulated sugar, and baking powder in a large bowl.
In another bowl, whisk together the milk, eggs, and vanilla until combined.
Add the wet ingredients to the dry and mix just until no large lumps remain.
Add the chocolate chips, if using, and fold them into the batter.
Grease the preheated waffle iron with non-stick cooking spray and add the batter to the waffle iron. I added about 1 cup of batter for each waffle.
Cook for 3-4 minutes, or until the waffle is crisp around the edges and fully cooked in the center.
Repeath steps 6 and 7 until all the waffles are made. You can keep the cooked waffles warm in a 250 degree F oven for up to 30 minutes while you make the rest.
Serve warm, garnished with toppings of your choice. Store any leftover waffles in an airtight container in the fridge for up to two days.

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Lemon Shortbread Cookies

May 24, 2021 by madi

Lemon Shortbread Cookies – A delicious spin on classic shortbread cookies made with lemon! These cookies are perfect!

Lemon Shortbread Cookies

I love these lemon shortbread cookies. Lemon-y and perfectly crisp, these cookies so so bright and delicious! After making my fair share of shortbread cookies around the holidays over the years, I wanted to make a version that I could eat all year round and I decided that lemon was the perfect flavor to try. To get the lemon flavor, I used lemon zest and lemon extract. I used lemon extract rather than lemon juice for a nice consistent flavor and it worked out great.

This recipe makes about 10 cookies but you can always double it if you are making it for more people.

Common Questions About Making Shortbread Cookies

What are lemon shortbread cookies?

Lemon shortbread cookies are homemade shortbread cookies made with lemon zest and lemon extract.

What are shortbread cookies?

Shortbread cookies are a classic cookie made with flour, sugar, and butter. This recipe uses powdered sugar as the sugar and a bit of milk to bring it all together.

What other types of shortbread cookies can I make?

There are so many amazing varieties of shortbread cookies!

Almond Shortbread Cookies
Lavender Shortbread Cookies
Cranberry Orange Shortbread Cookies
Chocolate Hazelnut Shortbread Cookies

Are these cookies crispy or soft?

Shortbread cookies are crisp cookies.

Can I use any other citruses?

Yes! You could definitely use orange or lime in this recipe.

Can I decorate these cookies?

You can drizzle melted white chocolate on top or drip part of the cookie in white chocolate. While the white chocolate is soft, you can even sprinkle some sprinkles on top.

How long do these cookies last?

They last up to 3 days in an airtight container at room temperature.

Looking for more cookie recipes? Check these out!

Peanut Butter Cookies (made with brown butter)
Oatmeal Cookies
Lemon Sugar Cookies

Yield: 10 Servings

Lemon Shortbread Cookies

Lemon Shortbread Cookies - A delicious spin on classic shortbread cookies made with lemon! These cookies are perfect!

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 25 minutes

Total Time 45 minutes

Ingredients

1 cup butter (softened)
1/2 cup powdered sugar
1 teaspoon lemon zest
2 cups all-purpose flour
3 tablespoons milk
1 teaspoon lemon extract

Instructions

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
Beat the butter on medium speed using a hand or stand mixer until it is light and fluffy.
Turn the mixer to low speed and add in the powdered sugar and lemon zest. Mix until well incorporated, scraping down the sides of the bowl as needed.
With the mixer on low speed, gradually add in the flour.
Next, add in the milk and lemon extract.
Keep mixing until a shaggy dough forms - about 1 minute. Form the dough into a disk and wrap it in plastic wrap. Refrigerate for 15 minutes (this will help make the dough easier to roll and cut).
On a lightly floured surface, roll out the chilled dough until it is 1/4" thick.
Using a cookie cutter of your choice, cut out the cookies and place them on the baking sheets.
Place the sheets in the freezer for 10 minutes to chill the dough again (this prevents spreading).
Bake until the edges of the cookies are golden brown - about 12-14 minutes. Transfer to a wire rack to cool and then store in a plastic container at room temperature for up to 3 days.

Notes

* Make sure to chill the dough before rolling and baking - it really makes a difference.

* I drizzled a few of the cookies with white chocolate but that's totally optional.

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Baked Vanilla Donuts

May 21, 2021 by madi Leave a Comment

Baked Vanilla Donuts – The perfect vanilla donuts made in a donut pan and topped with a vanilla glaze. Great for breakfast or dessert!

Baked Vanilla Donuts

When I got my donut pan a few years ago, it changed my life. I absolutely love donuts but I hate having to deal with deep-frying foods so the fact that I could just bake donuts instead was amazing. After making everything from peanut butter chocolate baked donuts to apple cider baked donuts, the donut pan became a mainstay at my house.

For this recipe, I wanted to keep it simple and make a baked vanilla donut loaded with vanilla bean paste (which you can find at many stores or online retailers like Amazon). If you don’t have any on hand, just substitute in vanilla extract instead or the caviar of one vanilla bean. It is then topped with a simple glaze and some sprinkles. You can always add a bit of food coloring to the glaze if you want to give the donuts some color but I normally just leave it white.

Common Questions About Making Baked Donuts

What are baked vanilla donuts?

Baked vanilla donuts are homemade donuts made with vanilla bean paste that are baked in a donut pan and topped with a vanilla glaze.

Can you make donuts in the oven?

Yes. All you need is a donut pan that you can find at most stores or Amazon. You just fill it up with batter and then bake the donuts in it. They will have a much more cake-like texture than deep fried donuts.

Are baked donuts healthier?

A little bit. All though they still have a lot of sugar in them, they are not deep fried and greasy. They can be made even healthier by subbing granulated sugar for alternative sweeteners such as honey or maple syrup or using whole wheat flour instead of white flour but I have not tested those substitutions with this specific recipe so please do so with caution.

Are cake donuts baked or deep fried?

Cake donuts are baked. That’s what makes them different from traditional donuts.

Can you freeze baked donuts?

Yes, they freeze really well if you put them in a ziploc and into the freezer before you put the icing on top. Before serving, let the donuts defrost at room temperature and then make up the icing and assemble the donuts.

Do these donuts save well?

Yes, they do if you do not put the icing and shredded coconut on them before. You can pop them right in the refrigerator as is and then just assemble them with the icing when you are ready to eat the donuts.

What other types of donuts can I make?

There are so many different types of donuts but some of the most popular are –

Old Fashioned Glazed Donuts
Apple Fritters
French Cruellers
Cronuts
Jelly Filled
Baked Donuts
Cake Mix Donuts
Apple Cider Donuts
Sour Cream Donuts

Looking for more breakfast recipes? Check these out!

Yield: 12 Servings

Baked Vanilla Donuts

Baked Vanilla Donuts - The perfect vanilla donuts made in a donut pan and topped with a vanilla glaze. Great for breakfast or dessert!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Donuts

1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 large egg
1 cup milk
1 tablespoon vegetable oil
1 tablespoon vanilla bean paste

Glaze

1 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350 degrees F. Grease 12 standard donut pan with non-stick baking spray and set them aside.
In a large bowl, combine flour, sugar, and baking powder. Whisk to combine.
Add egg, milk, vegetable oil, and vanilla bean paste. Mix until combined.
Divide the mixture between the prepared pans (about 1/4 cup per donut).
Bake the donuts for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the donuts to a wire rack to cool.
Whisk together powdered sugar, vanilla extract, and milk for the glaze until it is smooth and fully combined.
Dip the each donut in the glaze. Let set before storing.
Store any leftover donuts in an airtight container at room temperature for up to two days.

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Mint Chocolate Chip Ice Cream

May 19, 2021 by madi Leave a Comment

No Churn Mint Chocolate Chip Ice Cream – The easiest mint chocolate chip ice cream recipe ever! Made with just 5 simple ingredients, this ice cream tastes so good!

Mint Chocolate Chip Ice Cream

I can’t get enough of this mint chocolate chip ice cream recipe! Not only is it delicious but it’s also a beautiful and brightly colored dessert that is perfect for a hot summer day. Made with just 5 simple ingredients – heavy whipping cream, sweetened condensed milk, mint extract, chocolate chips, and green food coloring – it doesn’t get any easier to make than this.

Make sure to check out my 40+ best ice cream recipes post for all of the very best ice cream recipes!

Common Questions About Making Mint Chocolate Chip Ice Cream

What is rocky road ice cream?

Rocky road ice cream is a simple no bake, frozen dessert made with just 6 ingredients – heavy whipping cream, sweetened condensed milk, vanilla extract, chocolate chips, peanuts, and marshmallows. It is then frozen and served cold.

What does no churn mean?

Can I make the ice cream base chocolate instead of vanilla?

Want to make a chocolate ice cream base? You will need

4 ounces good quality chocolate (chopped)
1/4 cup cocoa powder

For step two of this recipe –

Heat the chopped chocolate in a small, microwave safe bowl until melted. Whisk in the sweetened condensed milk, cocoa powder, and vanilla until well combined and smooth. Add the chocolate mixture to the whipped cream and fold it together gently – you don’t want to deflate it!

What other ways can I customize this recipe?

As mentioned above, you can make a chocolate base for the ice cream or add in a swirl of chocolate sauce or some crushed andes mints.

What other types of ice cream can I make?

There are so many different types of homemade ice cream to make! Some of my favorites include –

What can I top mint chocolate chip ice cream with?

Some of my favorite ice cream toppings are –

Chocolate Sauce
White Chocolate Sauce
Chocolate Chips
Crushed Andes Mints

Yield: 6 Servings

Mint Chocolate Chip Ice Cream

No Churn Mint Chocolate Chip Ice Cream – The easiest mint chocolate chip ice cream recipe ever! Made with just 5 simple ingredients, this ice cream tastes so good!

Prep Time 5 minutes

Additional Time 6 hours

Total Time 6 hours 5 minutes

Ingredients

2 cups heavy whipping cream
1 can sweetened condensed milk (14 ounces)
1/2 teaspoon mint extract
1 1/2 cups chocolate chips
1 teaspoon green food coloring (optional)

Instructions

Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 2-3 minutes, or until the cream forms stiff peaks.
Add the green food coloring and mix until just combined.
Add the sweetened condensed milk and mint extract, folding them together gently.
Once all of the sweetened condensed milk has been incorporated, add the chocolate chips and fold them in.
Transfer the mixture to a loaf pan or a silicone ice cream tub and wrap it with plastic wrap or place it in an airtight freezer bag. Place the ice cream in the freezer overnight (or at least 6 hours).
Store the ice cream in an airtight container in the freezer for up to one month.

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Brown Butter Peanut Butter Cookies

May 14, 2021 by madi

Brown Butter Peanut Butter Cookies – A delicious spin on classic peanut butter cookies! Made with rich and nutty browned butter, these cookies are absolutely perfect.

Brown Butter Peanut Butter Cookies

I will be the first to admit – the name of these cookies is a complete mouthful with repeating words but it is the very best way to describe them because they are more than just a regular peanut butter cookie. Brown butter has been one of the greatest things to happen in the kitchen, I use it all of the time when a recipe calls for melted butter because it gives any recipe a bit more depth of flavor that just can’t be topped.

For these peanut butter cookies, the recipe is as classic as can be except for using brown butter in it. You can either make them thin and crispy (as I did in the pictured cookies) or you can make them thicker and softer by just freezing the cookies for 30 minutes before putting them in the oven. This recipe makes about 12 big cookies but you can always double it if you are serving more people.

Common Questions About Making Brown Butter Peanut Butter Cookies

What are brown butter peanut butter cookies?

Brown butter peanut butter cookies are classic peanut butter cookies made with rich and nutty browned butter.

What is brown butter?

Brown butter is regular butter that is melted until it becomes brown which impacts the way it tastes, giving it a nutty flavor that really comes through beautifully when it is used in a recipe that already called for melted butter.

What else can I use brown butter in?

Brown butter is great is sweet and savory recipes! Some of my favorite uses include –

Brown Butter Chocolate Chip Cookies
Pasta
Blondies
Snickerdoodles

Are these cookies crisp or soft?

You can make them either way! Pictured was a crispy version that the recipe is written for but to make them soft, freeze them for 30 minutes before baking.

What kind of peanut butter should I use?

So any type of peanut butter will work whether it is natural or something classic like JIF but if it is a natural one that is a bit chunkier, then it might have a bit different texture.

What other varieties of peanut butter cookies can I make?

While a classic peanut butter cookie is great, sometimes it is fun to mix it up and try something different! Here are my other favorite variation on a peanut butter cookie!

Reese’s Cup Peanut Butter Cookies
Peanut Butter Oatmeal Cookies
Apple Peanut Butter Cookies
Fluffernutter Cookies (peanut butter + marshmallow)

How long do these cookies last?

They last up to 1 week in an airtight container at room temperature.

Looking for more cookie recipes? Check these out!

Yield: 12 Cookies

Brown Butter Peanut Butter Cookies

Brown Butter Peanut Butter Cookies - A delicious spin on classic peanut butter cookies! Made with rich and nutty browned butter, these cookies are absolutely perfect.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

6 tablespoons salted butter
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Instructions

Preheat oven to 350 degrees F and line two cookie sheet with parchment paper.
Place the butter in a nonstick pan set over medium heat. Allow to melt and then constantly stir until bubbling and brown - about 5 minutes.
Remove from the heat immediately and transfer it to a small bowl. Allow the butter to cool to room temperature (it will solidify slightly).
Once the butter has cooled, add it to the bowl of a stand mixer fitted with the paddle attachment. Add in the sugar and beat until it is well combined.
Next add in the peanut butter, egg, and vanilla. Mix until combined.
Whisk together the flour, baking soda, and baking powder in another small mixing bowl then beat into the butter mixture on low speed.
Transfer the dough to the fridge to chill for at least 30 minutes.
Once fully combined, scoop out the dough and shape into 1" balls.
Using a fork, flatted the cookies and make a crosswise patter. Make sure to place the cookies at least 2-3" apart on the baking sheet because they spread.
Bake until the edges begin to turn golden brown - about 15 minutes.
Transfer to a wire rack to cool and store in an airtight container for up to 1 week.

Notes

* These are big peanut butter cookies that are crisp on the outside and slightly chewy in the center - everything you want in a cookie! If you don't want your cookies to spread as much, roll the dough into balls and press them down with a fork, then freeze them for 30 minutes before baking.

* The cookies will be soft straight from the oven and will crisp as they cool.

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Chocolate Chip Bundt Cake

May 12, 2021 by madi Leave a Comment

Chocolate Chip Bundt Cake – A simple homemade bundt cake loaded with chocolate chips. Easy to make and so delicious!

Chocolate Chip Bundt Cake

I have been on a bundt cake kick after making that AMAZING peach bundt cake a few weeks ago that not only knocked my shoes off, but also was super popular with my readers! For my next bundt cake, I decided I wanted to try making one loaded with a ton of chocolate chips. I used the same basic bundt cake recipe and then just added an entire bag of chocolate chips to it. The first version of this cake was… burnt. I burnt my bundt. I missed the timer and came back to the oven in a panic to a smoking, black cake so I went back to work and made it again immediately and it turned out perfect!

This cake makes a lot of servings so it’s great to make for parties or other events. It lasts about three days if you store it in an airtight container.

Common Questions About Making a Chocolate Chip Bundt Cake

What is a chocolate chip bundt cake?

A chocolate chip bundt cake is a buttery cake made with chocolate chips and baked in a bundt cake pan.

Why is it called a bundt cake?

It is called a bundt cake because it is a cake baked in the distinctive bundt pan which is donut shaped. Because of the additionally surface area that the bundt pan creates, more of the outside caramelizes and browns.

Can I use a different type of chocolate?

Of course! You can use white chocolate, dark chocolate, chocolate chunks, mini chocolate chips, etc. Totally up to you!

What other types of bundt cakes can I make?

There are so many amazing varieties of bundt cakes! Some of the most popular are –

Peach Bundt Cake
Cinnamon Bundt Cake
Vanilla Bundt Cake
Chocolate Bundt Cake
Red Velvet Bundt Cake
Lemon Bundt Cake

Can I put icing on top?

Yes! You could definitely do a basic icing or a cream cheese icing to drizzle on top.

Looking for more cake recipes? Check these out!

Yield: 10 Servings

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake - A simple homemade bundt cake loaded with chocolate chips. Easy to make and so delicious!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

4 sticks butter (softened)
2 cups granulated sugar
8 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chocolate chips

Instructions

Preheat oven to 350 degrees F and grease a bundt pan with non-stick cooking spray.
Using a stand or hand mixer, beat butter, vanilla, and sugar together on medium speed until light and fluffy - about 2 minutes.
Next, add the eggs one at a time. Be sure each egg is fully incorporated before adding the next.
On low speed, add in the flour slowly. Stop once the flour is fully incorporated and be sure not to over mix this step.
Gently fold in chocolate chips.
Transfer the batter to the bundt pan and bake for 60 minutes. A toothpick inserted into the center of the cake should come out clean.
When finished, let the bundt cool for about 5 minutes and then run a knife around the edge and turn it out onto a wire rack to cool completely.
Slice before serving.

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