Homemade The Ultimate Cookie Dough Milkshake
“Hey, honey,” Samuel said the other day, looking up from his homework, “Do you think we have a lot in common?”
I scratched my head thoughtfully, “Yeah,” I said.
My mind drifted to the chocolate ice cream in the freezer. If only it had peanut butter in it. What is it with these Germans and the lack of peanut butter in their diet? I suppose we could make our own peanut butter swirl using one of our 15-ish jars of American peanut butter we have in the cupboard…
“Hey honey,” Samuel said, interrupting my thoughts, “You know that chocolate ice cream in the freezer?”
“Yeah, I was just thinking about that.”
“Do you think we could make our own peanut butter swirl in it?”
We immediately bounded into the kitchen and got to work.
Long story short, lately, whenever Samuel and I aren’t busy daydreaming about our future cafe/bakery or tiny baby clothes, we’re usually thinking about (or eating) ice cream.
I just made these shakes this morning while Samuel was at school. After I photographed them, I mopped up the pools of melted ice cream all over the kitchen (seriously it was a disaster, I’m never photographing ice cream EVER AGAIN) and had poured the melty milk shakes back in the ice cream container in the freezer to harden back up for Samuel’s return.
When Samuel got here, he looked over my shoulder as I was editing the photos.
“Mm, looks good,” he said.
“Yeah, I put the leftovers in one of those ice cream containers for you,” I said, but he didn’t seem to hear. He was already digging through the freezer. He found one of the cookie sandwiches and popped it in his mouth while he continued to rummage through the drawers. Finally he slammed the freezer door.
A little while later he was looking over my shoulder again, “That looks really good.”
A little while later, “Where are those milkshakes anyway?!?”
“I told you, in the…” I sighed, “I’ll be right back.”
I served up a milkshake for him which he speedily devoured and then promptly passed out in a sugar coma. I’m still a little worried he may never wake up…
- Homemade The Ultimate Cookie Dough Milkshake
- For the Milkshake:
- Slightly softened vanilla bean or cookie dough ice cream (you can use cookie dough if you want, but since we are adding REAL cookie dough later, it will just make it double cookie dough!)
- Milk
- Mini chocolate chips or chopped chocolate
- Cookie dough (recipe below)
- In a large bowl, scoop out the desired amount of ice cream. Add a small splash of milk and stir with a wooden spoon until smooth. Add more milk as needed, but avoid adding too much or you will have a thin shake! You can also do this in the blender (I just don’t have one and even if I did, I wouldn’t want to get it dirty. HA!). Stir in a small handful each of the chocolate chips and cookie dough.
- Garnish with remaining cookie dough, cookie ice cream sandwiches, and hot fudge sauce (recipes below).
- For the Cookie Dough:
- 1/2 stick of softened butter
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 1/2 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup mini chocolate chips or chopped chocolate
- Stir or beat together the butter and sugars until smooth (I just used a fork). Add the vanilla. Stir in the flour and salt until the mixture is smooth. Add the chocolate chips. Refrigerate until ready to use.
- For the Cookie Ice Cream Sandwiches:
- Makes about 8 small sandwiches
- 1/2 stick softened butter
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 1/2 of a lightly beaten egg (beat in a small dish and pour half out)
- 1/2 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup mini chocolate chips or chopped chocolate
- Cookie dough ice cream for making sandwiches
- Mix together the butter and sugars. Add the egg and vanilla and mix until combined. Sift in the flours, salt, and soda. Mix just until combined and stir in the chocolate chips. Refrigerate until firm (or throw it in the freezer). Preheat panggangan to 350ºF.
- Scoop by tablespoons onto a baking sheet. Bake for about 7 minutes or until desired doneness is reached. Press some extra chocolate chips into the top at the end if you want.
- Once COMPLETELY cooled, sandwich each cookie with a slightly softened scoop of ice cream and store in freezer until completely hardened.
- For the Hot Fudge:
- 14 oz. can sweetened condensed milk
- 1/2 stick (1/4 cup) butter
- 1 cup chocolate chips or chopped chocolate
- Microwave for five minutes, stirring after every minute. You can also cook it on the stove. Can be stored in the refrigerator and reheated