The Ultimate Cookie Dough Milkshake

“Hey honey,” Samuel said, interrupting my thoughts, “You know that chocolate ice cream in the freezer?”
“Yeah, I was just thinking about that.”
- The Ultimate Cookie Dough Milkshake Recipe
- 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