No-Churn Chocolate Ice Cream is the perfect dessert for chocolate lovers! Using simple ingredients, you can whip it up in 5 minutes, then freeze it overnight. It is truly ice cream perfection!

Chocolate Ice Cream is a classic dessert that’s perfect all year round!

It’s great for cooling off in summer, but it’s so rich and comforting that we love it in cooler months too, especially on top of a warm Homemade Brownie.

This homemade ice cream recipe has been tried and tested, and it’s easier to make than you think! It’s based off of my basic No Churn Ice Cream recipe, so it’s easy to customize.

You don’t need any special equipment or a big frozen bowl, and there are no fancy steps. This is an easy chocolate ice cream recipe and it tastes delicious!

So, if you don’t have an ice cream maker (or prefer not to use one) then this no churn recipe is for you.

Simply whip the ingredients together, put them all in a pan, and freeze until you’re ready to dig in!

For more delicious easy frozen dessert recipes, try my No Churn Biscoff Ice Cream, Frozen Hot Chocolate: 3 Ways, these Banana Split Pudding Pops, and Blueberry Cheesecake Ice Cream Cupcakes.

Ingredients Needed:

• Heavy Cream: Use a full-fat heavy cream for the ice cream base for the best results — low fat dairy cannot be used because it will turn icy and hard.
• Sweetened Condensed Milk: this helps to sweeten the ice cream and helps with the creamy texture.
• Chocolate Fudge Sauce: I like to use a rich, thick, dark chocolate sauce. One that isn’t too sweet but has lots of chocolate flavor is great here.
• Vanilla Extract: adds a bit of sweetness and a subtle warm flavor. You can experiment with different flavors if you want.
• Salt: a little salt helps to cut through the sweetness. You can omit it if you prefer.

How to Make No-Churn Chocolate Ice Cream

This recipe only has a few easy steps! Full instructions are included in the recipe card below.

1. Beat cream: Beat the cream with an electric mixer until stiff peaks form.
2. Add other ingredients: Add sweetened condensed milk, chocolate sauce, cocoa powder, vanilla, and salt (if using).
3. Combine: Beat or fold the ingredients together.
4. Freeze: Spread the chocolate mixture into a dish and freeze.

How do I store no-churn chocolate ice cream?

Store homemade chocolate ice cream in an airtight container that’s also freezer safe and in the freezer for up to 2 months.

If you’re making the ice cream in a loaf pan, you can cover it tightly in a layer of plastic wrap. Sit it at room temperature for about 10 minutes before serving it.

Tips and Notes

• Stand mixer. Mix the ingredients in the bowl of a stand mixer using the whisk attachment if you prefer.
• Heavy Cream: there is no substitute for heavy whipping cream in this recipe. Other creams won’t incorporate as much air and will be heavy and icy. If you are looking for a lighter ice cream recipe, it may be worth looking into an ice cream or gelato maker, as those recipes use more milk and less cream.
• Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It’s important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
• Vanilla extract: this is a must for vanilla ice cream but you can swap it with any flavor extract you like. Peppermint Extract and Almond Extract also work well with chocolate ice cream!

No Churn Easy Chocolate Ice Cream Variations

This recipe is so easy to customize — you really can’t go wrong!

• Add-ins: Some of our favorite add-ins for chocolate ice cream are chocolate chips, peanut butter chips, min M&Ms, Reese’s Pieces, and even marshmallows!
• Toppings: Top your ice cream with chocolate sprinkles or crumbled chocolate cookies, or serve it with some chocolatey sauce and whipped cream on top!

Here are a few of our favorite variations:

• Mint Chocolate Ice Cream: use 2 teaspoons mint extract for a mint chocolate variation.
• Chocolate Oreo: Add in a cup of crushed Oreos to the ice cream base.
• Chocolate Peanut Butter: Stir in a couple tablespoons of peanut butter when beating your cream.

Serving Suggestions

Serve this creamy chocolate ice cream with some fresh fruit or Strawberry Sauce, ice cream syrup, and candy toppings, or on the side of a super chocolatey dessert like Grandma’s Hot Fudge Sundae Cake or my German Chocolate Cake.

Or serve everyone’s favorite toppings in small bowls on the table and let everyone make their own perfect bowl of ice cream! This is a great idea for kids’ parties.

Try some of my other no-churn ice cream recipes to have a few different flavors on hand. Check out my Easy No Churn Coconut Cream Pie Ice Cream, No Churn Turtle Ice Cream, and No Churn Peanut Butter Oreo Ice Cream!

More Easy Frozen Dessert Recipes To Try

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Brownie Mountain Ice Cream Cake

Desserts

Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl

Desserts

Easy No-Churn Coconut Cream Pie Ice Cream

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No Churn Chocolate Ice Cream

No-churn chocolate ice cream is the perfect dessert for chocolate lovers in the summer! Using simple ingredients, you can whip it together in 5 minutes, then freeze it overnight. It is truly ice cream perfection!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 8 servings

Calories 389cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream
• 300 ml can sweetened condensed milk (14 oz)
• ¼ cup chocolate fudge sauce
• 2 tablespoons cocoa powder
• 1 tablespoon vanilla
• 1 pinch salt optional

US Customary – Metric

Instructions

• In a large mixing bowl, beat cream with an electric hand mixer on medium speed until stiff peaks form.
• Add sweetened condensed milk, chocolate sauce, cocoa powder, vanilla, and salt (if using).
• Beat on low speed just until combined (or use a spatula to fold it in).
• Spread into a loaf pan or 2-quart baking dish and freeze until firm.
• Allow sitting at room temperature for 15-20 minutes before serving for the best texture.

Video

Notes

Ingredients and Substitutions:

• Cream: there is no substitute for heavy whipping cream in this recipe. Other creams won’t incorporate as much air and will be heavy and icy.
• Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It’s important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
• Chocolate sauce: I like to use a rich, thick, dark chocolate sauce that isn’t too sweet but has lots of chocolate flavor.
• Vanilla: is a must for vanilla ice cream but you can swap with any extract you like.
• Salt: again, a little salt helps to cut through the sweetness. You can omit if you prefer.

Storage

• Store this easy chocolate ice cream in a freezer-safe, airtight container for up to 2 months. 

Nutrition

Calories: 389cal | Carbohydrates: 36g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 103mg | Potassium: 105mg | Fiber: 1g | Sugar: 33g | Vitamin A: 996IU | Vitamin C: 0.4mg | Calcium: 167mg | Iron: 0.4mg

The post No Churn Chocolate Ice Cream appeared first on The Recipe Rebel.

This Copycat Dairy Queen Ice Cream Cake is so decadent, you’ll never look at ice cream the same way again! With layers of chocolate ice cream, vanilla ice cream, chocolate fudge sauce, and chocolate cookie crumbles, it’s topped with sweet whipped cream and, of course, sprinkles!

Dairy Queen Ice Cream Cake is the ultimate Ice Cream dessert, and it’s perfect for summertime.

With a little bit of hands-on time, you can leave your freezer to do the hard work of turning these simple ingredients into a wonderfully presented frozen cake!

A DQ Ice Cream cake is perfect for any special occasion!

It’s versatile as you can use your favorite ice cream flavors or any kind of sandwich cookie you like.

You can even mix the colors or flavors of toppings to match your event.

Ice cream cakes are such a crowd-pleaser, and they’re the perfect birthday cake for someone who doesn’t like cake!

For more ice cream dessert ideas, check out this Oreo Ice Cream Cake, my Frozen Ice Cream Dessert Pizza (Treatzza Pizza), or these Blueberry Cheesecake Ice Cream Cupcakes.

Ingredients Needed:

• Cookies: I’ve used chocolate sandwich cookies with frosting for this ice cream cake. You can swap them out for almost any flavor!
• Sauce: use a very thick chocolate fudge sauce to make the fudge crumble layer and to layer with the ice cream — if it is not thick enough it will leak out when you cut out! Be sure that when you scoop it from the jar, it piles on the spoon and does not run off.
• Ice Cream: use chocolate ice cream and vanilla ice cream that’s softened but not completely melted. Leave it at room temperature for a few minutes before using it.
• Heavy Cream: heavy whipping cream is the only cream we can use, since we are whipping it to frost our ice cream cake. You can also substitute for whipped topping (but why?!).
• Powdered Sugar: adds substance to the whipped cream and makes it sweet.
• Vanilla Extract
• Garnish: use rainbow sprinkles for an original DQ Ice Cream Cake look, or any kind or color of sprinkles to match your event!

How to Make Copycat DQ Ice Cream Cake

This recipe takes time but very little hands-on prep time! Full instructions are included in the recipe card below.

1. Make base layer. Spread chocolate ice cream into the bottom of the pan and freeze until firm.
2. Add sauce and crumbles. Spread the fudge sauce in an even layer, then add the cookie crumbles on top and freeze.
3. Add the top layer. Add the top vanilla ice cream layer and freeze to set.
4. Decorate. Frost with the whipped cream topping, and add garnishes as desired. Freeze before serving.

Copycat Dairy Queen Ice Cream Cake FAQs

Tips and Notes

• Layering. The key to making this ice cream cake is to be patient and allow each layer to freeze before adding the next one. This means you won’t want to have all of the ice creams softened before beginning the recipe. Ideally, plan to make this cake the day before serving it so you aren’t rushing it.
• Pan. Use a round cake pan lined with plastic wrap if you don’t have a springform pan.
• Freezer room. Make sure you have enough room in your freezer to continually store the cake in a level position. If it isn’t level, the layers won’t freeze evenly.

Copycat Dairy Queen Ice Cream Cake Variations

• Ice Cream. You can use any flavor of ice cream you like! Use homemade ice cream or dairy-free ice cream to suit your needs.
• Cookies. Any flavor or brand of chocolate sandwich cookie with frosting in the middle will work. Oreo cookies are good, but you can use a store brand too.
• Whipped Cream. use Homemade Whipped Cream or store-bought whipped cream, or you can substitute it with whipped topping like Cool Whip or even a Buttercream Frosting. Full-fat heavy cream will give you the best results as you freeze it.
• Topping. Use any color or kind of sprinkles, or add candy like mini M&Ms, Reeses Pieces, chocolate chips, or chocolate curls to the top of the cake for a sweet finish.

Serving Suggestions

Serve this yummy DQ Ice Cream Cake with a scoop of ice cream, because you can never have too much! Try my Coffee Ice Cream or this Rocky Road Ice Cream with it.

My Ice Cream Sandwich Cake or these Gluten Free Ice Cream Sandwiches also make great ice cream desserts for parties!

More Delicious Frozen Dessert Recipes To Try

Desserts

Strawberry Shortcake Ice Cream Bars

Desserts

No Churn Birthday Cake Ice Cream

Desserts

No Churn Oreo Ice Cream

Desserts

No Churn Strawberry Ice Cream

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Copycat Dairy Queen Ice Cream Cake

This Copycat Dairy Queen Ice Cream Cake is so decadent, you'll never look at ice cream the same way again! With layers of chocolate ice cream, vanilla ice cream, chocolate fudge sauce, and chocolate cookie crumbles, it's topped with sweet whipped cream and, of course, sprinkles!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 40 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 561cal

Author Ashley Fehr

Ingredients

Chocolate crumbles

• 20 chocolate sandwich cookies with frosting (roughly chopped)
• ½ cup thick chocolate fudge sauce (warmed)

Ice cream cake

• 6 cups chocolate ice cream (softened but not melted)
• 6 cups vanilla ice cream
• 1 cup thick chocolate fudge sauce* (or chocolate ganache – see note)

Whipped cream

• 2 cups heavy whipping cream
• ⅓-½ cup powdered icing sugar
• 1 teaspoon vanilla
• sprinkles for garnish

US Customary – Metric

Instructions

Chocolate crumbles

• In a medium bowl, stir together the chopped cookies and warmed fudge sauce. Cover and set aside (you can also make these just before adding them to the cake)

Ice cream cake

• Line a 9 inch springform pan with parchment paper by pinching it in between the top and bottom piece (optional but helps with easy removal).
• Spread chocolate ice cream into the bottom of the pan and place in the freezer to freeze until firm, about 2 hours.
• Spread 1 cup chocolate fudge sauce (or see chocolate ganache instructions below) onto the chocolate ice cream and freeze until firm, about 1 hour.
• Spoon the chocolate crumbles over the hot fudge sauce in an even layer. Cover with a piece of plastic wrap and press down gently into the frozen sauce. Place in the freezer and allow the vanilla ice cream to soften for 20 minutes.
• Spread vanilla ice cream over top and freeze until firm — the time required will depend on how soft your ice cream is, but I recommend at least 4 hours or longer if your other layers were not completely frozen.

Whipped cream

• In a medium bowl, beat cream, powdered sugar, and vanilla with an electric mixer on medium speed until stiff peaks form.
• Remove ice cream cake from the pan and place on a plate.
• Spread whipped cream over the sides and the top of the ice cream cake, adding a swirl around the edge if desired. Add sprinkles if using.
• Freeze until ready to serve.

Video

Notes

Tips and notes:

• chocolate fudge sauce*: you will need a very thick chocolate fudge sauce for this recipe or it will run out when you cut it. Look for a chocolate sauce that piles up on a spoon when you scoop it — it should not immediately run off. If you cannot find a sauce this thick, opt for the chocolate ganache recipe below instead.
• ice cream: you can use any flavor of ice cream you like!
• whipped cream: you can substitute with whipped topping if you prefer
• layering: the key to making this ice cream cake is to be patient and allow each layer to freeze before adding the next one. This means you won’t want to have all of the ice cream softened before beginning the recipe. Ideally, plan to make this cake the day before serving it so you aren’t rushing.

Chocolate ganache option:

If you cannot find a chocolate sauce that’s thick enough, opt for this simple chocolate ganache:

• 125 grams chopped chocolate (1 scant cup)
• ½ cup heavy cream

Melt together and allow to cool in the fridge for 20 minutes, stirring. When room temperature, pour over chocolate ice cream layer and freeze until nearly firm.

Nutrition

Calories: 561cal | Carbohydrates: 63g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 245mg | Potassium: 442mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1136IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 1mg

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This Brownie Sundae is made with ultra fudgy homemade brownies topped with coffee chip ice cream, chocolate sauce, and your favorite sundae toppings!

This post is generously sponsored by Chapman’s and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

If you weren’t already aware from my Holiday Ice Cream Sandwich Cake, Gluten-Free Ice Cream Sandwiches, or my Caramel Praline Ice Cream Cupcakes, we are big fans of any desserts involving ice cream.

Specifically, ice cream desserts made with Chapman’s Ice Cream! It’s rich, creamy and made with Canadian dairy which is so important to us.

This Brownie Sundae has to be a new favorite! It has a thick, fudgy homemade brownie base layered with coffee chip ice cream, chocolate sauce, and more.

It’s so easy to make, so decadent, and will satisfy all your dessert cravings! Plus, the brownies can be made in advance which means it’s perfect for summer entertaining.

Ingredients Needed:

Homemade Brownies

• Butter: melted butter adds moisture to create a chewier texture.
• Granulated Sugar: a must have in any sweet treat 😉
• Vanilla: adds flavor depth and a touch of sweetness.
• Eggs: our binding agent to help the brownies hold shape.
• Flour: all-purpose flour gives the brownies structure. You can also use whole wheat flour or an equal weight of gluten free oat flour for a gluten-free dessert.
• Cocoa Powder: use good quality cocoa powder. It’s the MVP for incredibly fudgy and flavorful brownies.
• Salt: cuts the sweetness and enhances the flavor.

Brownie Sundae

• Ice Cream: I love to use Chapman’s Original Coffee Chip Ice Cream for this recipe, but any flavor of Chapman’s ice cream will work.
• Chocolate Sauce: use a thick chocolate sauce to drizzle over top the ice cream.
• Chocolate Chips: I like to use mini chocolate chips so they incorporate better with the other ingredients.
• Toppings: use any sundae toppings you like! I love whipped cream, maraschino cherries, sprinkles, and chopped peanuts, but we kept it simple here.

How to Make a Brownie Sundae

Even with whipping up a batch of homemade brownies, this Brownie Sundae recipe comes together with just 15 minutes of hands-on time!

1. Make the brownie batter: In a bowl, combine butter, sugar, and vanilla. Whisk in eggs, then add flour, cocoa, and salt.
2. Bake: Transfer the batter to a foil or parchment-lined and greased 9×13″ baking dish, then bake until the brownies are set. I like them a little gooey in the middle, but you can bake until completely set if that’s more your style.
3. Cool: Cool the brownies completely before serving with ice cream (if you can wait that long!) so that it doesn’t melt too quickly.
4. Assemble and serve the Brownie Sundae: Slice the brownies into 12 large pieces, then place one brownie on a plate. Top with Coffee Chip Ice Cream, chocolate sauce, and chocolate chips, then serve immediately.

FAQs

Tips and Variations

• Brownie batter texture: Once the brownie batter is all mixed up, it will be super thick. This is okay! It creates the thick and fudgy brownies we want for this recipe.
• Let the brownies cool completely. If they’re still hot when you add the ice cream it will just melt quickly.
• Serve immediately. As we know, ice cream melts. Once your Brownie Sundae is assembled, serve it right away!
• Switch it up: Try mixing up the sauces and toppings as well as the ice cream flavours! Toffee bits, chopped nuts, crushed cookies, strawberry and caramel sauces are all great additions.

More Ice Cream Desserts to Try

brownies

Gluten-Free Ice Cream Sandwiches

Desserts

Chocolate Chip Cookie Oreo Brownie Ice Cream Cake (Slutty Brownie Ice Cream Cake)

Desserts

Brownie Mountain Ice Cream Cake

Desserts

Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl

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Brownie Sundae

This Brownie Sundae is made with ultra fudgy homemade brownies topped with coffee chip ice cream, chocolate sauce, and your favorite sundae toppings!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 678cal

Author Ashley Fehr

Ingredients

Homemade Brownies*

• 1 cup butter (melted)
• 2 ½ cups granulated sugar (500 grams)
• 1 tbsp vanilla
• 4 eggs
• 1 ½ cups flour (about 195g)
• 1 cup cocoa powder (about 80 grams)
• ½ tsp salt

Brownie Sundae (per sundae)

• ½ cup Chapman's Original Coffee Chip Ice Cream (or any flavor of Chapman's ice cream)
• 2 tablespoons thick chocolate sauce
• 1 tablespoon mini chocolate chips
• other optional toppings, such as whipped cream, maraschino cherries, sprinkles, chopped peanuts, etc.

US Customary – Metric

Instructions

To make brownies

• Preheat oven to 350 degrees F.
• In a large bowl, combine butter, sugar and vanilla with a whisk until smooth.
• Whisk in eggs and beat until smooth.
• Stir in flour, cocoa and salt until combined. The batter will be very thick! That's okay.
• Line a 9×13" pan with tin foil or parchment and spray with non-stick spray. Spread batter in prepared pan.
• Bake for 24-30 minutes or until almost completely set in the middle — they will not be glossy but may have a slight jiggle. If you like them gooey, take them out on the earlier side. If you want them fully baked, wait until a toothpick comes out clean.

Brownie Sundae

• Wait until brownies have cooled completely and slice into 12 large pieces (or make them smaller if you wish!).
• Place one brownie on a plate. Top with one scoop of Coffee Chip Ice Cream, drizzle with chocolate sauce and sprinkle with mini chocolate chips.
• Serve immediately.

Video

Notes

*The brownie recipe makes 12 large or 24 small brownies, but you don’t have to make 12 sundaes! You can store leftover brownies in the refrigerator for 1 week or in the freezer up to 3 months. Wrap individually to make these Brownie Sundaes a quick treat for any night of the week.

Tips:

• Brownie batter texture: Once the brownie batter is all mixed up, it will be super thick. This is okay! It creates the thick and fudgy brownies we want for this recipe.
• Let the brownies cool completely. If they’re still hot when you add the ice cream it will just melt quickly.
• Serve immediately. As we know, ice cream melts. Once your Brownie Sundae is assembled, serve it right away!
• Switch it up: Try mixing up the sauces and toppings as well as the ice cream flavours! Toffee bits, chopped nuts, crushed cookies, strawberry and caramel sauces are all great additions.

 

Storage:

The brownie recipe makes 12 large or 24 small brownies so unless you are making 12 sundaes, you will have leftovers!

To store them, keep them in the fridge for up to 1 week or in the freezer for up to 3 months. I like to wrap them individually to make these Brownie Sundaes for a quick treat any night of the week.

Nutrition

Calories: 678cal | Carbohydrates: 99g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 368mg | Potassium: 371mg | Fiber: 5g | Sugar: 75g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 3mg

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Summer is here and it’s ice cream for dinner!

Not really, I mean, not all the time anyway

But this No Churn Turtle Ice Cream is an easy summer treat that requires just a few ingredients and a few minutes prep!

If you love homemade ice cream, check out this Easy No Churn Cherry Cheesecake Ice Cream or this Easy No-Churn Coconut Cream Pie Ice Cream next!

Got an ice cream maker? Move on to this Homemade Vanilla Ice Cream, Butter Pecan Ice Cream or Rocky Road Ice Cream

What is No Churn Ice Cream?

No Churn ice cream is made by combining whipped cream (unsweetened) with sweetened condensed milk.

The sweetened condensed milk keeps the ice cream from freezing super firm, and obviously adds sweetness.

While No Churn Ice Cream isn’t quite the same as traditional custard-based ice cream, it’s a fun summer dessert that won’t take hours out of your day!

It’s also really easy to add in your own sauces, swirls and mix ins to make it your own.

How to make no churn ice cream:

1. Whip up some cream: you want to incorporate air into this recipe so that your ice cream isn’t a frozen block of creamy! For this reason only heavy whipping cream will work.
2. Fold in some sweetened condensed milk — the sugar keeps the ice cream from freezing completely solid, and obviously adds sweetness.
3. Add in any mix ins you want! For this recipe we use chocolate sauce, caramel sauce, chopped pecans and chopped Turtle candies.
4. Freeze! In 4-6 hours you can have soft serve consistency, but I usually let it freeze overnight if possible.

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No Churn Turtle Ice Cream

This No Churn Turtle Ice Cream is made with cream, sweetened condensed milk, chocolate, caramel, pecans and Turtle candies. It's an easy treat with a few minutes prep!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 370cal

Author Ashley Fehr

Ingredients

• 1 1/2 cups whipping cream 35%
• 14 oz can sweetened condensed milk
• 2-3 tablespoons caramel sauce
• 2-3 tablespoons chocolate sauce
• 1/4 cup chopped pecans
• 1/4 cup chopped Turtle candies

US Customary – Metric

Instructions

• In a large bowl, whip cream until stiff peaks form. Carefully fold in sweetened condensed milk.
• Pour half into a 1.5-2 quart dish, swirl with half of the caramel, chocolate sauce, pecans and Turtles.
• Repeat layers one more time using remaining ingredients.
• Freeze for at least 6-8 hours or until firm.

Video

Nutrition

Calories: 370cal | Carbohydrates: 39g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 116mg | Potassium: 74mg | Sugar: 31g | Vitamin A: 785IU | Vitamin C: 0.2mg | Calcium: 163mg | Iron: 0.2mg

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This Chocolate Milkshake recipe is rich and creamy! Made with just 3 ingredients and including lots of different variations!

Milkshakes are a favorite summer treat and around here we love them all!

This Strawberry Milkshake is a family favorite when strawberries are in season (and sometimes when they’re not!), but we also love to mix things up!

While it’s easy to experiment with different milkshake flavors, check out my guide on How to Make a Milkshake for all my best tips and tricks and flavor combos!

When you want a cool, sweet treat, you really can’t go wrong with chocolate.

There are a few different ways to make a chocolate milkshake using whatever you have on hand — read below for all kinds of variations and substitutions!

How to make a Chocolate Milkshake:

Making a chocolate milkshake is easy, but there are a couple simple tricks that will get that perfectly thick and perfectly drinkable consistency.

1. Place the ingredients in the blender in the order listed. This ensures your blender will have no problem getting the right consistency! As a general rule, the firmer an ingredient is, the closer it goes to the top.
2. Measure the liquid: you know I don’t like to break out the measuring cups unless they’re necessary but I’ve made too many watered (milked?) down, too-thin milkshakes to count and now I always measure to make sure I have just enough.
3. If your blender is struggling, be sure to stop it and give it a stir. Here you can also check out the consistency and adjust if necessary.

What can I use instead of chocolate sauce?

I love using a good, rich chocolate sauce but there are so many other ways you can make a chocolate milkshake rich and fudgy:

• 1 tablespoon of cocoa powder
• ⅓ cup chocolate chips, melted with a bit of cream or milk
• Swap the vanilla ice cream for chocolate ice cream

Variations and other flavor combos:

We are big chocolate lovers and we love to pair it with all kinds of things! Here are a few of our favorites:

• A tablespoon of raspberry or strawberry jam
• ½ teaspoon of mint extract
• 1-2 tablespoons of peanut butter or Nutella
• 1-2 tablespoons of caramel sauce
• 1-2 tablespoons of cream cheese
• A couple scoops of cherry pie filling

More chocolately ice cream treats you’ll love!

More frosty treats to keep you refreshed all summer long:

• Oreo Ice Cream Cake
• No Churn Oreo Ice Cream Cupcakes
• Ice Cream Sandwich Cake
• Gluten Free Ice Cream Sandwiches

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Chocolate Milkshake

This Chocolate Milkshake recipe is rich and creamy! Made with just 3 ingredients and including lots of different variations!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 858cal

Author Ashley Fehr

Ingredients

• 1 3/4 cups vanilla ice cream
• 1/4 cup milk
• 1/3 cup hot fudge sauce

Instructions

• Place ingredients in blender in order listed.
• Blend until smooth and serve, garnishing with whipped cream, sprinkles and maraschino cherries if desired.

Notes

*This recipe makes one large or two small milkshakes. The nutrition information above is for the entire recipe.

Nutrition

Calories: 858cal | Carbohydrates: 121g | Protein: 15g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 106mg | Sodium: 561mg | Potassium: 836mg | Fiber: 4g | Sugar: 87g | Vitamin A: 1090IU | Vitamin C: 2mg | Calcium: 419mg | Iron: 2mg

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This Oreo Ice Cream Cake is made with an Oreo crust, chocolate Oreo ice cream layer, chocolate fudge, and an Oreo ice cream layer — for Oreo lovers only!

This recipe for Oreo Ice Cream Cake is one of my favorite desserts for summer, which is saying a lot, because I know you know that I love a good ice cream cake.

Maybe it was my recipe for Strawberry Shortcake Ice Cream Cake that convinced you. Or maybe it was my Ice Cream Brownie Mountain that gave my not-so-secret obsession away. This Copycat Dairy Queen Ice Cream Cake?

But when you think about it, what’s not to love?

Ice cream in cake form is the perfect dessert in every sense — it tastes amazing, it’s a breeze to make, and you can experiment with as many flavor variations as you’d like.

And this ice cream cake?

This one’s got Oreo cookies and Oreo ice cream!

(Like I said above, this ice cream cake is for Oreo lovers only!)

If you’re a dedicated Oreo fan like me you can also check out my recipes for No Bake Oreo Cheesecake and No Churn Oreo Ice Cream Cupcakes.

The one thing this recipe requires is time; each layer is frozen before the next layer is added. I like to make this cake on a day when I know I’ll be hanging out at home, at least a day before I plan on serving it. It can also be made well in advance, just wrap the cake tightly in plastic wrap and store in the freezer for up to 3 months.

Because you never know when you’re going to need an emergency Oreo Ice Cream Cake! (<– I won’t admit how often this happens around here )

How to make an Oreo Ice Cream Cake:

• Start with a decadent Oreo crust: This crust requires only two ingredients and almost zero effort!
• Layer with softened ice cream: Removing the ice cream from the freezer about 20 minutes beforehand makes the layering and mixing process a snap.
• Freeze between layers: Taking the time to freeze the cake between each layer will make cake-building a mess-free endeavor, with clear layers!
• Decorate the finished Oreo ice cream cake: Once the cake has been assembled it’s all ready to be decorated. I suggest a combination of whipped cream or whipped topping, chocolate sauce, and Oreo cookies.

How long can I store Oreo Ice Cream Cake?

This Oreo Ice Cream Cake can be frozen up to 3 months.

Obviously, I don’t recommend storing at room temperature or in the refrigerator unless you like ice cream soup

When you remove the ice cream cake from the freezer to serve, you will want to let it sit about 10 minutes before slicing.

You will have about 20-25 minutes before your ice cream cake will get very soft and you’ll want to return it to the freezer, so be sure to have your guests assembled before serving!

Variations on this Oreo Ice Cream Cake:

• No Oreo ice cream? Not to worry! This cake is just as delicious when made with plain vanilla or chocolate ice cream.
• Take advantage of Oreo specialty flavors! Keep your eye out for mint, double-stuffed, birthday cake, and cinnamon bun-flavored Oreos (among others!) — and feel free to mix up the ice cream flavor to match!
• For a peanut butter twist use peanut butter Oreos, stirring smooth or creamy peanut butter into the ice cream instead of hot fudge sauce (give it 20 seconds in the microwave to help mix it in better!)
• Alternatively, swap the hot fudge sauce with caramel sauce, strawberry sauce, or fruit preserves. There are unlimited options!
• Make a dairy-free version of this ice cream cake! Did you know that Oreos are naturally vegan? Simply substitute the ice cream, hot fudge sauce, and whipped topping with your favorite non-dairy version.

More No Bake dessert recipes to try:

• No Bake Black Forest Icebox Cake
• No Bake Chocolate Crunch Bars
• No Bake Lemon Cheesecake
• No Bake Turtle Cheesecake

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Oreo Ice Cream Cake

This Oreo Ice Cream Cake is made with an Oreo crust, chocolate Oreo ice cream layer, chocolate fudge, and an Oreo ice cream layer — for Oreo lovers only!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 12 servings

Calories 465cal

Author Ashley Fehr

Ingredients

Crust

• 24 Oreo cookies with filling
• 1/2 cup unsalted butter melted

Chocolate Oreo Ice Cream Layer

• 1 litre Oreo ice cream (1 quart) softened
• 2 tablespoons hot fudge or chocolate sauce warmed

Chocolate Crumbles

• 10 Oreo cookies with filling, crushed
• 1/2 cup thick hot fudge sauce warmed

Oreo Ice Cream Layer

• 1 litre Oreo ice cream (1 quart) softened

Garnishes

• whipped cream
• chocolate sauce
• Oreos

Instructions

Crust

• Line a 9" Springform pan with parchment paper (pinch it in between the bottom and the outer ring for easy removal).
• Place Oreos and melted butter in a food processor and process until smooth — it will start to clump together.
• Press into the bottom and about 1/2" up the sides of the Springform pan.

Chocolate Oreo Ice Cream Layer

• Stir together Oreo ice cream and chocolate sauce. Spread over crust and freeze for 1-2 hours until set.

Chocolate Crumbles

• Stir together crushed Oreo cookies and fudge sauce.
• Drop by teaspoonfuls over firm chocolate ice cream layer.

Oreo Ice Cream Layer

• Spread softened ice cream over top of chocolate crumbles and smooth the top.
• Freeze at least 6 hours or overnight before garnishing and serving.

Garnish

• Garnish with sweetened whipped cream or whipped topping, chocolate sauce and Oreos as desired.
• Slice and serve.
• Store leftovers in the freezer up to 3 months.

Video

Notes

*You can simplify this Oreo Ice Cream Cake by using only one kind of ice cream in both layers. I like to take the extra step to make it extra special!

*You will need two packages of Oreos for this recipe

Nutrition

Calories: 465cal | Carbohydrates: 55g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 283mg | Potassium: 293mg | Fiber: 2g | Sugar: 38g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 3mg

The post Oreo Ice Cream Cake appeared first on The Recipe Rebel.

3 easy milkshake recipes plus tons of options for add ins to make them extra special! Step by step video showing you how to make a milkshake.

In my opinion, everyone should know how to make a milkshake. It’s a classic summertime treat that everyone loves!

All you need for a good, basic milkshake is vanilla ice cream and milk — once you have those basic components the sky’s the limit when it comes to flavors.

I’m going to teach you how to make three basic milkshakes: a chocolate milkshake, a banana milkshake, and a strawberry milkshake. 

Seriously, it’s so easy.

You’ll wonder why you ever spent $6 on a store-bought milkshake to begin with (or even more! Is it just me, or are milkshake prices through the roof these days?). 

This recipe makes one big milkshake, but if you’re feeling generous it could be shared between two people. 

The best part of this milkshake recipe?

It’s basically a template, which means you can add any flavors or mix ins you like — I’ve provided you with plenty of variations to get you started in the section below. 

Even if you’re a milkshake-making whiz, you’ll find a useful tip or two in this do-it-yourself guide. 

Are you ready for an ice-cold, super-thick shake in under 5 minutes?

Let’s make a milkshake!

 If you’re interested in making other DIY drinks at home, get started by learning How to Make Cold Brew Coffee and trying out a version of my Frozen Hot Chocolate! 

How to make a milkshake:

• For easy-to-scoop ice cream, remove from the freezer 10 minutes before using. If you’re using real cream ice cream, it is usually easily scooped straight out of the freezer.
• Add ingredients from softest to firmest for easy blending and best results — blend until creamy and smooth.
• Pour milkshake into a tall glass (or two smaller glasses) and garnish with whipped cream, sprinkles, and a maraschino cherry (optional). 
• Couldn’t finish your milkshake? Totally fine! Place your glass in the freezer to enjoy later. When you’re ready, leave out for 15-30 minutes and then stir and enjoy.

Tips for making the best milkshakes:

• Choose the best quality ice cream you can afford. It really does make a difference here!
• Full-fat ice cream will yield the thickest and creamiest milkshakes, but real cream ice cream also melts faster. If you want to prolong the life of your milkshake, try blending in a couple of ice cubes or serving in a chilled glass.
• Low fat and/or low calorie ice cream can still be used, but won’t produce the same thick and creamy texture. It will, however, stay cold longer due to the higher water content.
• Use heavy cream in place of milk for an ultra-fluffy and rich tasting milkshake.

Chocolate milkshake variations:

• Make a cocoa-flavored chocolate milkshake. No fudge sauce? No problem! Substitute 1-2 tablespoons of unsweetened cocoa, and add sugar to taste if you find the chocolate flavor too dark. Add the cocoa powder in the bottom with the milk so it blends in evenly.
• Add melted chocolate in place of fudge sauce. Carefully melt a few squares of chocolate or a handful of chocolate chips in the microwave and use it in place of hot fudge sauce. Depending on your family’s preferences you can experiment with milk chocolate, dark chocolate, and mint chocolate.
• Optional chocolate milkshake add-ins:
  • a spoonful of peanut butter of almond butter
  • instant coffee or espresso powder
  • marshmallow topping
  • caramel sauce
  • a few frozen bananas or strawberries
  • a couple drops of mint extract

Banana milkshake variations:

• Use frozen banana slices for an even thicker banana milkshake. Cut bananas into slices and freeze in a single layer on a parchment-lined baking tray. Once the banana slices are frozen transfer them to a resealable freezer bag and use as needed for milkshakes and smoothies. Use up extra frozen banana slices the next time you make my Strawberry Banana Smoothie Recipe!
• Make a tropical banana milkshake. Substitute ¼ cup of canned coconut milk for the dairy milk and add 2 tablespoons of canned crushed pineapple.
• Optional banana milkshake add-ins:
  • a spoonful of cocoa powder
  • a dollop of peanut butter
  • a spoonful of dulce de leche for a banoffee spin

Strawberry milkshake variations:

• Sweeten up out-of-season strawberries. Boost the natural sweetness of strawberries by tossing the slices in ½ a teaspoon of white granulated sugar. Refrigerate the sugar-coated strawberries for an hour before adding them to the milkshake (along with any accumulated juices).
• Blend in a tablespoon of strawberry preserves for an extra punch of berry flavor. Make a mixed berry milkshake by adding raspberry, blueberry, or blackberry preserves in place of the strawberry. 
• Use strawberry ice cream. Double up on strawberry flavor by substituting strawberry ice cream for the vanilla. 
• Optional strawberry milkshake add-ins;
  • additional berries like raspberries or blackberries for a mixed-berry milkshake
  • use coconut milk in place of the dairy milk for a fun twist
  • a teaspoon of cocoa powder for a chocolate covered strawberry milkshake
  • a tablespoon of peanut butter for a PB&J inspired milkshake

Give these other summertime treats a try!

• Strawberry Shortcake Ice Cream Cake
• Banana Split Pudding Pops
• Berry Lime Slush Recipe
• Sensational Strawberry Lemon Slush  

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Easy Milkshake Recipe

3 easy milkshake recipes plus tons of options for add ins to make them extra special! Step by step video showing you how to make a milkshake.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 milkshake

Calories 515cal

Author Ashley Fehr

Ingredients

• 1 3/4 cups vanilla ice cream
• 1/4 cup milk

Chocolate milkshake

• 1/3 cup hot fudge sauce

Banana Milkshake

• 1/2-1 banana sliced

Strawberry milkshake

• 4 large strawberries sliced

Instructions

• Place ingredients in blender in order listed, or from softest to firmest (if using frozen fruit, it will go at the top, otherwise, the ice cream goes at the top).
• Blend until smooth and serve, garnishing with whipped cream, sprinkles and maraschino cherries if desired.

Video

Notes

*This recipe makes one large milkshake (roughly the size shown) or two smaller milkshakes. 

Nutrition

Calories: 515cal | Carbohydrates: 57g | Protein: 10g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 211mg | Potassium: 540mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1071IU | Vitamin C: 1mg | Calcium: 365mg | Iron: 1mg

The post How to Make a Milkshake appeared first on The Recipe Rebel.

This Ice Cream Sandwich Cake is made with just SIX ingredients or less, no baking required and a ton of easy ways to customize it! Full step by step recipe video.

I know, we’re cheating today.

But summer is here and who wants to slave away in the kitchen?

This Ice Cream Sandwich Cake is the latest addition to my SIX Ingredient summer series and it is, without a doubt, the easiest dessert recipe you’ll ever make.

I should add that when I say it’s easy I also mean it’s incredibly delicious.

Made from ice cream sandwiches that have been topped with chocolate ice cream and covered in whipped cream, this is the perfect dessert recipe for hot summer days (no oven required!).

My kids love when I make this for them.

In fact, this recipe recipe for Ice Cream Sandwich Cake is one that they can help me assemble and decorate — and they love helping me pick out different flavor variations!

What makes this Ice Cream Sandwich Cake such a winner:

This ice cream cake is a great dessert recipe for people who aren’t huge fans of baking.

There’s no mixing, no exact measuring, and no trying to figure out whether the cake is done or not.

It’s incredibly delicious and it is gorgeous to boot!

You can easily double this recipe or make this cake into a couple of smaller cakes if you are serving one or two. There are worse things than having multiple ice cream cakes in the freezer at one time!

Think of this recipe as a template, if you’d like.

It can be customized hundreds of different ways, and made in any size or shape — I’m going to share some of my favorite variations and tricks with you to help you get started.

In the meantime, check out some of my other ice cream cakes for inspiration!  

I especially love the combination of flavors in my recipe for Strawberry Shortcake Ice Cream Cake or in my Nutella and Raspberry Swirl Ice Cream Cake with an Ice Cream Cone Crust!

How to make an Ice Cream Sandwich Cake:

• Create a base — you can easily make the cake smaller or larger by increasing the size of the base. 
• You can change the shape of the cake creating a freestyle base or by using a springform pan or a 9×13″ baking dish. 
• Alternate layers of ice cream sandwiches and softened ice cream.
• Tightly wrap the ice cream sandwich cake in plastic wrap and store in the freezer for at least 4 hours and up to 3 months.
• When you’re ready to serve the cake, remove from the freezer and decorate with whipped topping, chocolate fudge sauce, mini M&Ms, and crushed Oreo cookies.

Variations on this Ice Cream Sandwich Cake:

• You can use any kind of ice cream sandwich you want in this recipe — the sky’s the limit! Depending on the flavor of the ice cream sandwich, you may want to change the ice cream so that it complements the cookie component of the ice cream sandwich.
• Use any flavor of ice cream: mint chocolate chip, peanut butter cup, Smarties, chocolate caramel or strawberry shortcake are some of our favorites! Change up the toppings to reflect what’s inside.
• Use a spatula to stir finely chopped fruit, nuts, or fruit preserves into the softened ice cream.
• Make a vegan ice cream sandwich cake by using non-dairy ice cream sandwiches and ice cream. Decorate with coconut whipped cream and your favorite vegan candies. 
• Get creative with the toppings! Fresh fruit, chocolate chips, crushed vanilla and chocolate wafers, freeze-dried strawberries, sugary cereal, sprinkles, mini marshmallows, and caramel sauce are only the beginning when it comes to decorating this cake!
• Depending on the overall flavor of your cake, you can add a few tablespoons of cocoa powder or a few drops of flavored extract to the whipped topping (mint, lemon, vanilla, and orange all work well).

Try these no-churn ice cream recipes:

• No Churn Peanut Butter Oreo Ice Cream
• No Churn Oreo Ice Cream Cupcakes
• No Churn Cherry Cheesecake Ice Cream
• Easy No-Churn Coconut Cream Pie Ice Cream

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Ice Cream Sandwich Cake

This Ice Cream Sandwich Cake is made with just a SIX ingredients or less, with no baking and a ton of easy ways to customize it! Full step by step recipe video in the recipe card.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 271cal

Author Ashley Fehr

Ingredients

• 15 ice cream sandwiches
• 2 litres chocolate ice cream
• 1 litre frozen whipped topping thawed
• 3 tablespoons chocolate fudge sauce
• 3 tablespoons mini M&Ms
• 6 Oreos crushed

Instructions

• Remove the ice cream from the freezer and let thaw for 15-20 minutes before beginning.
• Find a large cutting board or sheet pan to build your ice cream sandwich cake on.
• Place two long sheets of plastic wrap over the cutting board, one going each direction so there is lots of overhang.
• Place a single row of 5 ice cream sandwiches in the middle of the plastic wrap.
• Top with half of the ice cream, spreading into as even a layer as possible.
• Top with 5 more ice cream sandwiches, and the remaining half of the ice cream, spreading it into an even layer.
• Top with last 5 ice cream sandwiches. Press down gently.
• Wrap plastic wrap tightly around ice cream sandwich cake. You can reshape it slightly if it isn's straight once it is wrapped.
• Freeze at least 4-6 hours, but you can freeze up to 3 months before unwrapping and serving.
• To serve, unwrap and frost top and sides with whipped topping. Drizzle with chocolate sauce and sprinkle with M&M's and crushed Oreos.
• Slice and serve or place back in the freezer until ready to serve.

Nutrition

Calories: 271cal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 160mg | Potassium: 127mg | Fiber: 1g | Sugar: 23g | Vitamin A: 227IU | Calcium: 78mg | Iron: 1mg

The post Ice Cream Sandwich Cake appeared first on The Recipe Rebel.

This easy Frozen Hot Chocolate is made with hot chocolate mix or from scratch, and comes in 3 flavor variations! Loads of cool, refreshing, chocolatey flavor.

I promise not to go on and on about my love for cold chocolatey drinks — really, cold icy drinks of any kind — here in this post.

It’s summer, and we all just want to get on with sipping in the sunshine (too cheesy?).

Honestly, as a food blogger I love dreaming up recipes for all the different seasons and holidays, and this Frozen Hot Chocolate is my biggest request from the girls this summer.

Along with this chocolatey deliciousness, we’re making this Healthy Strawberry Smoothie, this Pineapple Smoothie, and this Easy Homemade Pink Lemonade often around here. The days are long and hot and we need to keep hydrated!

With this Frozen Hot Chocolate, I love that I can use a little more milk and ice, and a little less chocolate if I want theirs a little less sweet (summer holiday sugar rush anyone?).

This recipe is easy to customize and make a variety of different ways — and all of the flavor options! Check out some of my favorite additions below.

How to make Frozen Hot Chocolate:

With hot chocolate mix:

The easiest way to make frozen hot chocolate is obviously with hot chocolate powder, and since this is a fun treat we only have occasionally (okay, maybe on a weekly basis, but it’s summer!), I don’t mind a little store bought mix here and there

The base recipe for all of my flavor variations is:

• Milk
• Hot chocolate mix
• Hot fudge or chocolate sauce
• Lots of ice — you want it thicken and slushy!

With natural ingredients:

If you’re looking for a low carb or low sugar option, try making this frozen hot chocolate with unsweetened cocoa powder and adding the sweetener of your choice:

• Milk
• 2-3 tablespoons unsweetened cocoa powder
• 2-3 tablespoons sugar or sweetener
• 2 cups ice

Variations on this Frozen Hot Chocolate:

• You can easily make this recipe dairy free (or lower in dairy) but using dark chocolate or dairy free chocolate along with almond or coconut milk. Honestly, I’m not dairy free and I love it with dark chocolate and almond or coconut milk!
• You can make this recipe less sweet and lower in sugar by reducing the amount of chocolate you use or adding more milk or ice.

More flavor variations:

• Add in some mint extract for Frozen Mint Hot Chocolate.
• Swap the chocolate for white chocolate for Frozen White Hot Chocolate.
• Add in some raspberries or strawberries for a fruity twist!
• Add in a spoonful of espresso powder for a little afternoon kick!

Tools you’ll need to make this Frozen Hot Chocolate:

• A high powered blender — I have the KitchenAid Torrent Blender and love it! — it doesn’t have to be expensive, just one that can blend ice well!
• That’s really all you need, but we love this stainless steel straws for our summer sipping.

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Frozen Hot Chocolate

This easy Frozen Hot Chocolate is homemade with no mix packets, and has loads of rich chocolatey flavor! Made with melted chocolate, milk and ice, topped with whipped cream.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 182cal

Author Ashley Fehr

Ingredients

• 3/4 cup milk
• 1/4 cup hot chocolate mix
• 2 tablespoons hot fudge sauce (the thicker the better!)
• 2 cups ice cubes (about 16 ice cubes)

Peanut Butter Frozen Hot Chocolate

• 1 tablesoon smooth peanut butter

Oreo Frozen Hot Chocolate

• 4-6 chocolate Oreos

Instructions

• Add milk, hot chocolate mix, chocolate sauce and ice cubes to a high powder blender and blend until smooth. If desired, add in the optional mix ins for Peanut Butter Hot Chocolate or Oreo Hot Chocolate when blending.
• Adjust sweetness to taste if desired or add in additional ice or milk to suit your tastes. Garnish with whipped cream as desired.

Video

Notes

*Nutrition information does not include optional mix ins

Nutrition

Calories: 182cal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 233mg | Potassium: 174mg | Fiber: 1g | Sugar: 20g | Vitamin A: 150IU | Calcium: 128mg | Iron: 0.5mg

The post Frozen Hot Chocolate: 3 Ways appeared first on The Recipe Rebel.

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So, one day back in December 2016, I was blown away by your love of cookie dough. This No Bake Cookie Dough Cheesecake is one of my most popular recipes to this day! (Right up there with its friends Oven Fried Chicken, Baked Ziti and Hambburger Helper)

I was actually on a holiday, on a cruise ship with my family in the middle of the ocean when the video went live, and it was an instant hit. Every time I managed to log on to the internet I was stunned by how crazy it had gone!

So I’m not exactly sure why it’s taken me so long to come up with another cookie dough recipe for you.

But rest assured, I’m back, and just in time for your 4th of July celebrations! (And seriously, this ice cream cake is SO simple to make that you actually can have it ready for your party tonight)

I know some people are weirded out by raw flour (I’ll admit, it’s not going to stop me from consuming the occasional cookie dough dessert), so this time I actually tried heat treating the flour which is supposed to kill any dangerous bacteria. It worked fine, and you can find instructions for heat treating your flour right here, if this is something you want to do.

If you want to make this recipe even easier, you can absolutely use store bought ice cream, cookie dough or another of your favorite flavors, and if you want to get creative you can throw just about anything into it.

Hot fudge sauce, caramel, cookie chunks, Oreos, sprinkles, candies, peanut butter swirls, nuts…. you name it. Don’t feel like you have to stick to the recipe! (I myself am obviously not one for rule-following ) I find the cookie dough really quite sweet (this recipe is for true cookie dough lovers!), so I think plain vanilla works well, too, or a mocha or something with a bit of saltiness would be perfect.

If you’re into ice cream cakes, you might want to try this Nutella and Raspberry Swirl Ice Cream Cake or this Ice Cream Brownie Mountain.

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No Bake Cookie Dough Ice Cream Cake + RECIPE VIDEO

This Cookie Dough Ice Cream Cake is an easy, no bake dessert for a summer cookout or birthday party! Made on a cookie dough crust and filled with chunks of cookie dough and swirls of hot fudge sauce. Includes step by step recipe video

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 12 servings

Calories 573cal

Author Ashley Fehr

Ingredients

• 3/4 cup unsalted butter, softened
• 1 1/2 cups brown sugar 300g
• 1 teaspoon salt
• 2 teaspoons vanilla
• 6 tablespoons milk
• 3 cups flour heat-treated if desired, see link above
• 1 cup mini chocolate chips
• 2 cups heavy 35% cream
• 1 14oz can sweetened condensed milk
• 1/2 cup thick fudge sauce warmed slightly (optional)

Instructions

• In a large bowl, combine butter and brown sugar until smooth.
• Add salt, vanilla and milk and stir until combined.
• Add flour and chocolate chips and stir until a dough forms (use a mixer or your hands if necessary!).
• Line a 9″ Springform pan with parchment if desired. Press ⅔ of the cookie dough mixture into the bottom of the pan and 1.5″ up the sides. Set aside.
• In a large bowl, beat cream until stiff peaks form. Add condensed milk and beat until combined. Add fudge sauce and stir a few times until swirled (if desired).
• Pour ice cream mixture into cookie dough crust, top with additional whipped cream and remaining cookie dough mixture as desired, and freeze until firm (5-6 hours, depending on your freezer). Slice and serve. Keep leftovers frozen.

Video

Nutrition

Calories: 573cal | Carbohydrates: 68g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 266mg | Potassium: 141mg | Fiber: 1g | Sugar: 40g | Vitamin A: 985IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 2mg

The post No Bake Cookie Dough Ice Cream Cake + RECIPE VIDEO appeared first on The Recipe Rebel.