Creamy, and delicious this No Churn Monster Cookie Ice Cream is filled with oatmeal chocolate chip cookies and peanut butter M&M’s creating the best ice cream ever!
Okay, let me be real with you. I am not an ice cream person. Or let me rephrase that, I’ve never been the biggest ice cream person. I’d rather have cake or bars or pie. Since making my Apple Crisp Ice Cream last week, I am a changed woman. I don’t know, there is something about the texture and flavor of homemade no-churn ice cream that is really speaking to me and I cannot get enough.
So I do what I always do and batch cook/bake/create and another delicious ice cream was born. I give you Monster Cookie Ice Cream.
Now I didn’t think anything could top the fruity and amazing flavor of my Apple Crisp version but this stuff is awesome My kids DEVOURED it. Literal faces shoved in the pan devoured. That’s a good sign right? I’m going to assume so.
I’m hoping you guy’s don’t mind me sharing 2 ice cream recipes so close together, but I couldn’t help it. It’s like me at Christmas, I’m the person that wants to give you the present early because I’m just too excited to see your face to wait any longer.
That is me with cooking, although it probably could wait….I can’t hold back.
Besides, ice cream is a year round food. Or at least in my household a container usually gets eaten in a week, usually by my ice cream addict husband.
Now that I’ve started making my own, I think I have some big bright eyes that stare at the freezer door like little hungry puppies wondering when mama is going to give them the good stuff.
So just take my advice, go make this Monster Cookie Ice Cream and be your kids new best friend, okay? Okay!
Monster Cookie Ice Cream
- 2 cups heavy whipping cream
- 1 can sweetend condensed milk
- 1 tsp vanilla
- 2 pkg peanut butter M&M's chopped
- 1/2 soft oatmeal chocolate chip cookies
- In large bowl whip your whipping cream and vanilla together until stiff peaks form.
- Fold in your sweetened condensed milk.
- Stir in your M&M's and cookies.
- Add to a 9"x5" bread pan and cover with tin foil.
- Freeze for at least 6 hours or until hardened.