At the risk of tiring you all out of Monster Cookie recipes (does that really happen?), I’ve got another one today :)
All of those ice cream recipes from last week had me craving a homemade version of everyone’s favorite summer-time treat, and monster cookie dough seemed appropriate. As it always does.
Plus, I just polished off the rest of my Nutella Monster Cookie dough (I’d say only about 1/2 of it actually got baked… oops!) and was starting to feel a little fidgety not having any kind of monster cookie dough in the house.
I have a thing with cookie dough ice cream– I really like it, when it’s done right.
For me, right = no chunks. Yuck. I don’t do those hard, little bits of so-called cookie dough in my ice cream. I only like soft “ribbons” or “swirls” of cookie dough. So much better than the other kind.
So this is a “swirled” cookie dough recipe. No choking hazards here. Just the good stuff!
And speaking of good stuff…
Monster Cookie Dough Drumsticks anyone?
For the Ice Cream:
- 2 – 8 oz. tubs Cool Whip
- 1 can Sweetened Condensed Milk
- 1/2 c. Peanut Butter
For the Cookie Dough:
- 1/2 c. Peanut Butter
- 3/4 c. Sugar
- 1 ts. Vanilla
- 2 oz. Cream Cheese
- 1-2 tbsp. Milk
- 1/2 c. Old Fashioned Oats
- 1/2 c. M&Ms
- 1/2 c. Semi-Sweet Chocolate Chips
For the Drumsticks:
- Magic Shell
- Sugar Cones
- Peanut bits
- In a large bowl, whisk together the sweetened condensed milk and the peanut butter. Fold in the cool whip until completely mixed in. Set aside.
- In a medium bowl, mix (I used a fork) the peanut butter, cream cheese, vanilla and sugar until smooth. Mix in the oats, and 1-2 tbsp. of milk depending on the consistency you want the dough. Add in the M&Ms and the chocolate chips.
- Drop 1/2 of the dough (in one big mass) into the ice cream base. Use a rubber spatula to fold it in (try not to over mix). Add the second half of the dough, again using a rubber spatula to fold in, but mix it in even less than the first half.
- Spread in a freezer-safe container and freeze for at least 6 hours.
- Pour about 1 tbsp. of magic shell in the bottom of each cone. Immediately place cone in the freezer. Let freeze for about 10 minutes or until shell is hard.
- Meanwhile, pour magic shell into a cup– deep enough for dipping. Go ahead and prepare space for the drumsticks to lay in the freezer on a sheet of wax paper.
- Scoop ice cream into the cone– make sure the ice cream on top isn’t any more than about 1/4 c.
- Dip each cone into the magic shell and sprinkle with peanut bits on top. Place immediately in the freezer.
- Wait until hardened and then eat!