I scream, you scream, we all scream for ice cream! Young or old ice cream is beloved by all. This tasty frozen treat is the epitome of summer. And the undisputed accompaniment to ice cream is cookies! Cookies and ice cream are like peanut butter and jelly, peas and carrots, Ross and Rachel. They are perfect together, and you can’t have one without the other.
Today is National Ice Cream Sandwich Day, and to celebrate this fantastic day, we have some easy cookie recipes and no-churn ice cream recipes that you can make at home and celebrate this day in style and with little cost to you.
Chocolate Chip Cookies–The King of all cookies!
- 1 cup butter softened- salted, or non-salted butter is the baker’s choice.
- 1 cup sugar
- 1 cup brown sugar packed-we advise using light brown sugar.
- 2 tsp vanilla extract
- 2 eggs
- 3 cups all-purpose flour. You can also substitute with Gluten Free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips. You can also use chocolate chunks or dark chocolate chips.
- 1 cup of chopped walnuts or almonds. (optional)
- Preheat your oven to 375°F. Line a baking pan with parchment paper or Silpat and set aside.
- Mix flour, baking soda, salt, and baking powder in a separate bowl.
- Use an electric hand or stand mixer (use a paddle attachment). Cream together butter and both sugars until well combined.
- Beat in eggs and vanilla until fluffy. We recommend adding the eggs one at a time.
- Mix the flour/ dry ingredients until combined.
- Add 2 cups of chocolate chips, chocolate chunks, dark chocolate chips, and optional nuts.
- Roll 3-4 Tablespoons of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
- Bake for 8-10 minutes. Take out your cookies when they are just starting to turn brown.
- Let them sit on the baking pan for 2 minutes and remove to a cooling rack to cool completely.
Peanut Butter Cookies-The easiest cookie that you can make, with only five ingredients!
- 1 egg, room temperature, beaten
- 1 cup sugar
- 1 cup of peanut butter, creamy
- 1 teaspoon of vanilla extract
- Pinch of salt
- Preheat the oven to 350°F.
- In a large bowl, mix all ingredients.
- Roll the dough into balls; we recommend a tablespoon to help measure. Place on an ungreased baking sheet; flatten with a fork.
- Bake for 12-15 minutes.
- Remove to a wire rack to cool completely.
Snickerdoodle- This cookie has a silly name but is seriously delicious.
- 1 cup Butter, softened-unsalted or salted butter is the baker’s choice
- 1 ½ cups Sugar
- 2 Eggs
- 2 teaspoons Vanilla extract
- 2 ¾ cup all-purpose flour-you can also substitute gluten-free all-purpose flour
- 1 ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Cinnamon Sugar Mix
- ¼ cup Sugar
- 1 ½ Tablespoons Cinnamon
- Preheat the oven to 350°F.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.
- Scrape the sides of the bowl and add the eggs and vanilla. We suggest adding the eggs one at a time. Cream for 1-2 minutes longer.
- Add in flour, cream of tartar, baking soda, and salt until combined.
- In a small bowl, stir together sugar and cinnamon.
- This step is optional, but you can refrigerate your dough for 20-30 minutes and wrap the dough in plastic wrap. It will be easier to roll the dough when cool.
- Roll into small balls until round and smooth; we recommend a tablespoon for measurement.
- Drop your dough balls into the cinnamon-sugar mixture and coat well. Use a spoon to coat the dough and ensure everything is covered.
- Place on a parchment paper-lined baking sheet. Flatten the dough down in the middle so it won’t puff up while baking.
- Bake for 9-11 minutes.
- Move to a wire baking rack to cool completely.
No Churn Ice Cream
There is no need for a fancy machine or hand crank to make this delicious treat.
No-churn ice cream is easy and fun to make with your family and friends. Customize your ice cream with your favorite flavors and inclusions.
Vanilla Ice Cream base
- 1 can, 14 ounces of sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy cream
- Line a 9×5 loaf pan or freezer-safe container with parchment paper. Place in the freezer.
- . Place a large bowl in your freezer, and let it chill for at least 20 minutes. After the bowl is chilled, combine sweetened condensed milk and vanilla in a large bowl.
- Whip heavy cream on medium-high in a separate chilled bowl until stiff peaks form. If using an electric stand mixer, put the bowl that comes with the mixer in the freezer for at least 20 minutes.
- Fold the whipped cream into the sweetened condensed milk. Add any mix-ins you’d like, such as cookie pieces, candy, fresh fruit, etc.
- Pour into the chilled loaf pan, cover with plastic wrap and freeze for at least 4 hours or overnight.
Chocolate Ice cream base
- ½ cup of semi-sweet chocolate chips
- 1 can- 14 ounces of sweetened condensed milk
- 3 tablespoons cocoa powder, unsweetened
- 3 tablespoons dark cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy whipping cream
1. Melt the chocolate in your microwave or over a double-boiler
2. Combine the melted chocolate, condensed milk, cocoa, vanilla, and salt in a medium bowl, whisking until smooth.
3. Whip the cream to stiff peaks using your electric stand or hand mixer.
4. Fold the chocolate mixture and whipped cream and add in whatever mix-ins you like.
5. Transfer the mixture into a parchment-lined 9×5 loaf pan or to a freezer-safe container of your choice, and freeze until hard, at least 4 hours , or overnight.
Now it’s time to get creative! Mix and match your cookies and ice creams and celebrate this amazingly sweet day! Have fun and happy baking!
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