Summer is in full swing, and it is time to find ways to cool off. Sometimes that means going to the beach or pool and getting in the water. Other times that means heading to the local ice cream shop for a treat. But the best way, is getting to make your own milkshakes at home! And they are so easy! I am a sucker for cookie dough anything. I sometimes just make cookies as an excuse to eat the dough. Please tell me I am not alone! So making a cookie dough milkshake, at home, seems like the best way to cool off to me.
Making egg-free cookie dough, that you can just snack on, is super easy. Just a few of the staple ingredients from regular cookie dough (minus the eggs), and you have something that tastes the same. I used cookie dough ice cream as a base for the milkshakes, because I can’t get cookie dough. But you could use chocolate or vanilla if that is more your style. Seriously, no matter what you do, if you are a cookie dough fan, you will love these cookie dough milkshakes.
The Good Cook Deluxe Trigger Ice Cream Scoop works great to get big scoops out of the container of ice cream. The durable stainless steel trigger features a plastic tip to keep hands from sliding and its sturdy plastic handle offers a firm and comfortable grip that resists the cold while the scoop is in use. Bigger than most scoops, this is a great way to grab perfect-sized portions for 1 mighty shake, or scoop out the whole container and blend a big batch!Print
Cookie Dough Milkshakes
Cookie Dough Milkshakes – vanilla cookie dough ice cream turned into a milkshake with LOTS of egg free cookie dough to top it off!
- Prep Time: 10
- Total Time: 10
- Yield: 6
- 1.5 quarts cookie dough ice cream
- 1 1/2 cups milk
- Whipped Cream
In a bowl mix together softened butter with brown sugar until well combined. Add vanilla, flour, and milk. Stir until combined, and the consistency of cookie dough. Adjust the flour or milk if necessary. Fold in chocolate chips. Drip small balls of cookie dough on a baking sheet, roll into balls if desired. Place in freezer for 30 minutes, or until frozen. In a blender combine ice cream with milk. Blend until smooth. Add more milk if necessary to thin it out. Pour into tall glasses. Top with whipped cream and frozen balls of cookie dough.