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?


Monster Cookie Dough Ice Cream & Drumsticks

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Ingredients

    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
    Instructions
    1. 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.
    2. 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.
    3. 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.
    4. Spread in a freezer-safe container and freeze for at least 6 hours.

    For Drumsticks:

    1. 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.
    2. 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.
    3. Scoop ice cream into the cone– make sure the ice cream on top isn’t any more than about 1/4 c.
    4. Dip each cone into the magic shell and sprinkle with peanut bits on top. Place immediately in the freezer.
    5. Wait until hardened and then eat!
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