\n<\/p>\n
Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.\u00a0<\/em><\/p>\n<\/p>\nI\u2019m back with another absolutely amazing no-churn ice cream recipe. A few months ago, I served you my\u00a0Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a> \u2013 this recipe has been popular since posting. What\u2019s not to love about an easy recipe that only needs 3 ingredients and one of them is pistachio paste?!<\/p>\nSo because that ice cream recipe is still being thoroughly enjoyed, I thought it wouldn\u2019t hurt to share maybe just one more ice cream recipe before the summer is over!<\/p>\n<\/p>\nThis new ice cream recipe I\u2019ve made is cookie dough.<\/p>\nCookie dough ice cream is a favourite flavour of mine, I always love a tub of cookie dough ice cream to eat straight from the tub. The tub, however, never seems big enough for the price tag. But, we can make double the amount for the same price from the supermarket. Can it get any better?<\/p>\nThere\u2019s a famous brand that makes great cookie dough ice cream, but this homemade recipe certainly rivals it and for me, tastes even better\u2026<\/p>\n<\/p>\nTo start the recipe, we\u2019re heat treating the flour. This makes sure the flour is free from any bacteria (a risk if it\u2019s eaten raw). Heat treating flour is easy to do, either spread it out on a baking tray and bake for 5-7 minutes, or microwave the flour until it reaches a temperature of 75\u00b0C. This the same temperature we check our food is cooked to before serving in professional kitchens, so we\u2019re applying that same approach with the flour for our cookie dough.<\/p>\nOnce the flour is heated, leave it to cool completely. Once it\u2019s cool, you can start preparing the cookie dough. Adding chocolate chips or chunks of chocolate. I went for a combination of milk and white chocolate chips in mine. Flatten your cookie dough on a piece of parchment paper and freeze while you make the ice cream base.<\/p>\n<\/p>\nWhile the cookie dough is in the freezer firming up, now we make the vanilla ice cream base. Whip the cream and vanilla extract until stiff peaks form, then add in the can of sweetened condensed milk, and mix until combined. Now take the cookie dough from the freezer, and slice into 1\/2-inch sized cubes. Reserve about 12-14 pieces of the cookie dough, roll these into balls and set aside to top the ice cream later on.<\/p>\nFold the chunks of cookie dough through the ice cream, followed by the chocolate chips (also leave some of these to decorate later on). Pour the ice cream in your serving dish, top with the remaining cookie dough balls and chocolate chips. Cover and freeze!<\/p>\nServe your Cookie Dough Ice Cream<\/strong> in bowls, waffle cones, or straight from the dish!<\/p>\n\n\n<\/g><\/svg><\/span> Print<\/a><\/p>\nNo-Churn Cookie Dough Ice Cream<\/h2>\nEasy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.\u00a0<\/span><\/p>\n\nPrep Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nFreezing Time <\/span>8 hours<\/span><\/span> hours<\/span><\/span><\/p>\n<\/div>\nServings <\/span>8<\/span><\/p>\n\n\nCookie Dough<\/h4>\n\n65<\/span> g<\/span> plain flour<\/span><\/li>\n55<\/span> g<\/span> butter (salted or unsalted) <\/span> softened<\/span><\/li>\n70<\/span> g<\/span> light brown sugar<\/span><\/li>\npinch of salt<\/span> omit if using salted butter<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> vanilla extract <\/span><\/li>\n1<\/span> tablespoon<\/span> double cream<\/span> use from the double cream in the recipe<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> mini or regular both work<\/span><\/li>\n<\/ul>\n<\/div>\n\nVanilla Ice Cream<\/h4>\n\n500<\/span> ml<\/span> double cream<\/span> chilled<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n397g<\/span> can sweetened condensed milk<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> reserve some for decoration<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo make the cookie dough:<\/strong><\/u> Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75\u00b0C. If not, microwave for a further 10 seconds at a time until it\u2019s at the correct temperature. Alternatively, you can bake the flour at 180\u00b0C \/ 160\u00b0C Fan \/ 350\u00b0F \/ Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.<\/span><\/p>\n<\/li>\n\nOnce the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.<\/span><\/p>\n<\/li>\n\nTo make the ice cream base:<\/strong><\/u> Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1\/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips. <\/span><\/p>\n<\/li>\n\nTransfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
<\/p>\n
I\u2019m back with another absolutely amazing no-churn ice cream recipe. A few months ago, I served you my\u00a0Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a> \u2013 this recipe has been popular since posting. What\u2019s not to love about an easy recipe that only needs 3 ingredients and one of them is pistachio paste?!<\/p>\nSo because that ice cream recipe is still being thoroughly enjoyed, I thought it wouldn\u2019t hurt to share maybe just one more ice cream recipe before the summer is over!<\/p>\n<\/p>\nThis new ice cream recipe I\u2019ve made is cookie dough.<\/p>\nCookie dough ice cream is a favourite flavour of mine, I always love a tub of cookie dough ice cream to eat straight from the tub. The tub, however, never seems big enough for the price tag. But, we can make double the amount for the same price from the supermarket. Can it get any better?<\/p>\nThere\u2019s a famous brand that makes great cookie dough ice cream, but this homemade recipe certainly rivals it and for me, tastes even better\u2026<\/p>\n<\/p>\nTo start the recipe, we\u2019re heat treating the flour. This makes sure the flour is free from any bacteria (a risk if it\u2019s eaten raw). Heat treating flour is easy to do, either spread it out on a baking tray and bake for 5-7 minutes, or microwave the flour until it reaches a temperature of 75\u00b0C. This the same temperature we check our food is cooked to before serving in professional kitchens, so we\u2019re applying that same approach with the flour for our cookie dough.<\/p>\nOnce the flour is heated, leave it to cool completely. Once it\u2019s cool, you can start preparing the cookie dough. Adding chocolate chips or chunks of chocolate. I went for a combination of milk and white chocolate chips in mine. Flatten your cookie dough on a piece of parchment paper and freeze while you make the ice cream base.<\/p>\n<\/p>\nWhile the cookie dough is in the freezer firming up, now we make the vanilla ice cream base. Whip the cream and vanilla extract until stiff peaks form, then add in the can of sweetened condensed milk, and mix until combined. Now take the cookie dough from the freezer, and slice into 1\/2-inch sized cubes. Reserve about 12-14 pieces of the cookie dough, roll these into balls and set aside to top the ice cream later on.<\/p>\nFold the chunks of cookie dough through the ice cream, followed by the chocolate chips (also leave some of these to decorate later on). Pour the ice cream in your serving dish, top with the remaining cookie dough balls and chocolate chips. Cover and freeze!<\/p>\nServe your Cookie Dough Ice Cream<\/strong> in bowls, waffle cones, or straight from the dish!<\/p>\n\n\n<\/g><\/svg><\/span> Print<\/a><\/p>\nNo-Churn Cookie Dough Ice Cream<\/h2>\nEasy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.\u00a0<\/span><\/p>\n\nPrep Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nFreezing Time <\/span>8 hours<\/span><\/span> hours<\/span><\/span><\/p>\n<\/div>\nServings <\/span>8<\/span><\/p>\n\n\nCookie Dough<\/h4>\n\n65<\/span> g<\/span> plain flour<\/span><\/li>\n55<\/span> g<\/span> butter (salted or unsalted) <\/span> softened<\/span><\/li>\n70<\/span> g<\/span> light brown sugar<\/span><\/li>\npinch of salt<\/span> omit if using salted butter<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> vanilla extract <\/span><\/li>\n1<\/span> tablespoon<\/span> double cream<\/span> use from the double cream in the recipe<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> mini or regular both work<\/span><\/li>\n<\/ul>\n<\/div>\n\nVanilla Ice Cream<\/h4>\n\n500<\/span> ml<\/span> double cream<\/span> chilled<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n397g<\/span> can sweetened condensed milk<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> reserve some for decoration<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo make the cookie dough:<\/strong><\/u> Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75\u00b0C. If not, microwave for a further 10 seconds at a time until it\u2019s at the correct temperature. Alternatively, you can bake the flour at 180\u00b0C \/ 160\u00b0C Fan \/ 350\u00b0F \/ Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.<\/span><\/p>\n<\/li>\n\nOnce the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.<\/span><\/p>\n<\/li>\n\nTo make the ice cream base:<\/strong><\/u> Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1\/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips. <\/span><\/p>\n<\/li>\n\nTransfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
So because that ice cream recipe is still being thoroughly enjoyed, I thought it wouldn\u2019t hurt to share maybe just one more ice cream recipe before the summer is over!<\/p>\n
This new ice cream recipe I\u2019ve made is cookie dough.<\/p>\n
Cookie dough ice cream is a favourite flavour of mine, I always love a tub of cookie dough ice cream to eat straight from the tub. The tub, however, never seems big enough for the price tag. But, we can make double the amount for the same price from the supermarket. Can it get any better?<\/p>\n
There\u2019s a famous brand that makes great cookie dough ice cream, but this homemade recipe certainly rivals it and for me, tastes even better\u2026<\/p>\n
To start the recipe, we\u2019re heat treating the flour. This makes sure the flour is free from any bacteria (a risk if it\u2019s eaten raw). Heat treating flour is easy to do, either spread it out on a baking tray and bake for 5-7 minutes, or microwave the flour until it reaches a temperature of 75\u00b0C. This the same temperature we check our food is cooked to before serving in professional kitchens, so we\u2019re applying that same approach with the flour for our cookie dough.<\/p>\n
Once the flour is heated, leave it to cool completely. Once it\u2019s cool, you can start preparing the cookie dough. Adding chocolate chips or chunks of chocolate. I went for a combination of milk and white chocolate chips in mine. Flatten your cookie dough on a piece of parchment paper and freeze while you make the ice cream base.<\/p>\n
While the cookie dough is in the freezer firming up, now we make the vanilla ice cream base. Whip the cream and vanilla extract until stiff peaks form, then add in the can of sweetened condensed milk, and mix until combined. Now take the cookie dough from the freezer, and slice into 1\/2-inch sized cubes. Reserve about 12-14 pieces of the cookie dough, roll these into balls and set aside to top the ice cream later on.<\/p>\n
Fold the chunks of cookie dough through the ice cream, followed by the chocolate chips (also leave some of these to decorate later on). Pour the ice cream in your serving dish, top with the remaining cookie dough balls and chocolate chips. Cover and freeze!<\/p>\n
Serve your Cookie Dough Ice Cream<\/strong> in bowls, waffle cones, or straight from the dish!<\/p>\n\n\n<\/g><\/svg><\/span> Print<\/a><\/p>\nNo-Churn Cookie Dough Ice Cream<\/h2>\nEasy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.\u00a0<\/span><\/p>\n\nPrep Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nFreezing Time <\/span>8 hours<\/span><\/span> hours<\/span><\/span><\/p>\n<\/div>\nServings <\/span>8<\/span><\/p>\n\n\nCookie Dough<\/h4>\n\n65<\/span> g<\/span> plain flour<\/span><\/li>\n55<\/span> g<\/span> butter (salted or unsalted) <\/span> softened<\/span><\/li>\n70<\/span> g<\/span> light brown sugar<\/span><\/li>\npinch of salt<\/span> omit if using salted butter<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> vanilla extract <\/span><\/li>\n1<\/span> tablespoon<\/span> double cream<\/span> use from the double cream in the recipe<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> mini or regular both work<\/span><\/li>\n<\/ul>\n<\/div>\n\nVanilla Ice Cream<\/h4>\n\n500<\/span> ml<\/span> double cream<\/span> chilled<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n397g<\/span> can sweetened condensed milk<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> reserve some for decoration<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo make the cookie dough:<\/strong><\/u> Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75\u00b0C. If not, microwave for a further 10 seconds at a time until it\u2019s at the correct temperature. Alternatively, you can bake the flour at 180\u00b0C \/ 160\u00b0C Fan \/ 350\u00b0F \/ Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.<\/span><\/p>\n<\/li>\n\nOnce the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.<\/span><\/p>\n<\/li>\n\nTo make the ice cream base:<\/strong><\/u> Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1\/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips. <\/span><\/p>\n<\/li>\n\nTransfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.\u00a0<\/span><\/p>\n\nPrep Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nFreezing Time <\/span>8 hours<\/span><\/span> hours<\/span><\/span><\/p>\n<\/div>\nServings <\/span>8<\/span><\/p>\n\n\nCookie Dough<\/h4>\n\n65<\/span> g<\/span> plain flour<\/span><\/li>\n55<\/span> g<\/span> butter (salted or unsalted) <\/span> softened<\/span><\/li>\n70<\/span> g<\/span> light brown sugar<\/span><\/li>\npinch of salt<\/span> omit if using salted butter<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> vanilla extract <\/span><\/li>\n1<\/span> tablespoon<\/span> double cream<\/span> use from the double cream in the recipe<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> mini or regular both work<\/span><\/li>\n<\/ul>\n<\/div>\n\nVanilla Ice Cream<\/h4>\n\n500<\/span> ml<\/span> double cream<\/span> chilled<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n397g<\/span> can sweetened condensed milk<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> reserve some for decoration<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo make the cookie dough:<\/strong><\/u> Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75\u00b0C. If not, microwave for a further 10 seconds at a time until it\u2019s at the correct temperature. Alternatively, you can bake the flour at 180\u00b0C \/ 160\u00b0C Fan \/ 350\u00b0F \/ Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.<\/span><\/p>\n<\/li>\n\nOnce the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.<\/span><\/p>\n<\/li>\n\nTo make the ice cream base:<\/strong><\/u> Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1\/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips. <\/span><\/p>\n<\/li>\n\nTransfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
Prep Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nFreezing Time <\/span>8 hours<\/span><\/span> hours<\/span><\/span><\/p>\n<\/div>\nServings <\/span>8<\/span><\/p>\n\n\nCookie Dough<\/h4>\n\n65<\/span> g<\/span> plain flour<\/span><\/li>\n55<\/span> g<\/span> butter (salted or unsalted) <\/span> softened<\/span><\/li>\n70<\/span> g<\/span> light brown sugar<\/span><\/li>\npinch of salt<\/span> omit if using salted butter<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> vanilla extract <\/span><\/li>\n1<\/span> tablespoon<\/span> double cream<\/span> use from the double cream in the recipe<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> mini or regular both work<\/span><\/li>\n<\/ul>\n<\/div>\n\nVanilla Ice Cream<\/h4>\n\n500<\/span> ml<\/span> double cream<\/span> chilled<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n397g<\/span> can sweetened condensed milk<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> reserve some for decoration<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo make the cookie dough:<\/strong><\/u> Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75\u00b0C. If not, microwave for a further 10 seconds at a time until it\u2019s at the correct temperature. Alternatively, you can bake the flour at 180\u00b0C \/ 160\u00b0C Fan \/ 350\u00b0F \/ Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.<\/span><\/p>\n<\/li>\n\nOnce the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.<\/span><\/p>\n<\/li>\n\nTo make the ice cream base:<\/strong><\/u> Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1\/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips. <\/span><\/p>\n<\/li>\n\nTransfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
Freezing Time <\/span>8 hours<\/span><\/span> hours<\/span><\/span><\/p>\n<\/div>\nServings <\/span>8<\/span><\/p>\n\n\nCookie Dough<\/h4>\n\n65<\/span> g<\/span> plain flour<\/span><\/li>\n55<\/span> g<\/span> butter (salted or unsalted) <\/span> softened<\/span><\/li>\n70<\/span> g<\/span> light brown sugar<\/span><\/li>\npinch of salt<\/span> omit if using salted butter<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> vanilla extract <\/span><\/li>\n1<\/span> tablespoon<\/span> double cream<\/span> use from the double cream in the recipe<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> mini or regular both work<\/span><\/li>\n<\/ul>\n<\/div>\n\nVanilla Ice Cream<\/h4>\n\n500<\/span> ml<\/span> double cream<\/span> chilled<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n397g<\/span> can sweetened condensed milk<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> reserve some for decoration<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo make the cookie dough:<\/strong><\/u> Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75\u00b0C. If not, microwave for a further 10 seconds at a time until it\u2019s at the correct temperature. Alternatively, you can bake the flour at 180\u00b0C \/ 160\u00b0C Fan \/ 350\u00b0F \/ Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.<\/span><\/p>\n<\/li>\n\nOnce the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.<\/span><\/p>\n<\/li>\n\nTo make the ice cream base:<\/strong><\/u> Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1\/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips. <\/span><\/p>\n<\/li>\n\nTransfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
Servings <\/span>8<\/span><\/p>\n\n\nCookie Dough<\/h4>\n\n65<\/span> g<\/span> plain flour<\/span><\/li>\n55<\/span> g<\/span> butter (salted or unsalted) <\/span> softened<\/span><\/li>\n70<\/span> g<\/span> light brown sugar<\/span><\/li>\npinch of salt<\/span> omit if using salted butter<\/span><\/li>\n1\/4<\/span> teaspoon<\/span> vanilla extract <\/span><\/li>\n1<\/span> tablespoon<\/span> double cream<\/span> use from the double cream in the recipe<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> mini or regular both work<\/span><\/li>\n<\/ul>\n<\/div>\n\nVanilla Ice Cream<\/h4>\n\n500<\/span> ml<\/span> double cream<\/span> chilled<\/span><\/li>\n1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n397g<\/span> can sweetened condensed milk<\/span><\/li>\n45<\/span> g<\/span> chocolate chips<\/span> reserve some for decoration<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nTo make the cookie dough:<\/strong><\/u> Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75\u00b0C. If not, microwave for a further 10 seconds at a time until it\u2019s at the correct temperature. Alternatively, you can bake the flour at 180\u00b0C \/ 160\u00b0C Fan \/ 350\u00b0F \/ Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.<\/span><\/p>\n<\/li>\n\nOnce the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.<\/span><\/p>\n<\/li>\n\nTo make the ice cream base:<\/strong><\/u> Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1\/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips. <\/span><\/p>\n<\/li>\n\nTransfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
To make the cookie dough:<\/strong><\/u> Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75\u00b0C. If not, microwave for a further 10 seconds at a time until it\u2019s at the correct temperature. Alternatively, you can bake the flour at 180\u00b0C \/ 160\u00b0C Fan \/ 350\u00b0F \/ Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.<\/span><\/p>\n<\/li>\n\nOnce the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.<\/span><\/p>\n<\/li>\n\nTo make the ice cream base:<\/strong><\/u> Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1\/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips. <\/span><\/p>\n<\/li>\n\nTransfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
Once the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.<\/span><\/p>\n<\/li>\n\nTo make the ice cream base:<\/strong><\/u> Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1\/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips. <\/span><\/p>\n<\/li>\n\nTransfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
To make the ice cream base:<\/strong><\/u> Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1\/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips. <\/span><\/p>\n<\/li>\n\nTransfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
Transfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.<\/span><\/p>\n<\/li>\n\nWhen ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. <\/span>The ice cream will keep in the freezer for up to one month. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
Recipe from\u00a0Live Well Bake Often<\/a><\/p>\n<\/p>\n<\/p>\n<\/p>\nWe all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
We all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!<\/strong><\/p>\nNo-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
No-Churn Oreo Ice Cream<\/a><\/p>\n<\/p>\nPistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)<\/a><\/p>\n<\/p>\nWhite Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
White Chocolate Ice Cream (Easy Three Ingredient Recipe)<\/a><\/p>\n<\/p>\nKeep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
Keep up to date with me on:<\/u><\/strong><\/p>\nLike my Facebook page\u00a0here<\/a><\/p>\nInstagram:\u00a0@whatjessicabakednext<\/a><\/p>\nTwitter:\u00a0@jessbakednext<\/a><\/p>\nPinterest:\u00a0@jessbakednext<\/a><\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\n<\/p><\/div>\n
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