I always assumed my G-ma Jane invented no-bake cookies because I never saw them at PTA bake sales growing up, and I had no other explanation for this cookie’s relative obscurity. As an adult, I deduced that my G-ma J is not the inventor of the no bake cookie as follows: if chocolate-peanut butteriness is next to godliness (it is), then no-bake cookies are a gift from heaven. Sing hosanna! I’m bringing this cookie to the people!
I am calling this recipe No-Bake Cookies in Chocolate Ice Cream because the cookie recipe is easily double what you would need for a typical ice cream mix in. You’re welcome.
NOTE: I give two timing options for cookies in ice cream vs. cookies straight into your gullet. These cookies are made with the candy method. Too little time on the stove and you could end up with chocolate-peanut butter syrup over oats, which I also support, I just want you to be prepared for what you’re going to get. The ice cream version cooks for a slightly shorter amount of time to account for the cookies needing to stay soft in the freezer. If you make cookies for ice cream, keep your extra cookies in the fridge until you are ready to eat them. They will stay firmer when they are cold.
1 3/4 cup sugar
1/2 cup milk
1/2 cup butter
4 Tbs cocoa powder
1/2 cup peanut butter (smooth or chunky)
3 cups quick cooking rolled oats
1 tsp vanilla extract
In a medium sauce pan, heat sugar, milk, butter, and cocoa powder on medium-high heat, stirring constantly. When mixture comes to a boil, keep stirring. Boil for 30 seconds if you are making cookies for ice cream, 2 minutes if you are making cookies for eating. Remove from heat. Stir in peanut butter, rolled oats, and vanilla.
Using a teaspoon, drop cookies onto wax paper and let set until completely cooled.
… In Chocolate Ice Cream
2 cups heavy cream
3 Tbs cocoa powder
5 oz bittersweet chocolate, chopped
1 cup whole milk
3/4 cup sugar
3 egg yolks
1/2 tsp vanilla extract
Place egg yolks in a bowl. Whisk in sugar until well mixed and light yellow in color.
Heat 1 cup cream and cocoa powder in a medium saucepan on medium heat until mixture begins to boil, stirring constantly. Lower heat and simmer for 30 seconds, keep stirring.
Remove from heat and add bittersweet chocolate. Stir until smooth, then stir in remaining 1 cup of cream. Pour chocolate mix into a heat-proof bowl. Place a wire mesh strainer over the top of the bowl.
In a medium saucepan, heat milk on medium-low heat to 95 degrees. Instant read digital thermometers are $12 on Amazon, take up very little drawer space, and are useful in making candy, custard, bread, and roasting meats. Treat yourself! If you don’t have an instant read thermometer and don’t want one, 95 degrees feels just warm to the touch. Measure the temperature with your clean finger often as you heat the milk.
Remove warmed milk from heat. While whisking egg yolk and sugar mixture, gradually pour 1/3 cup of the warmed milk into the egg yolks to temper them. Stir until combined. This step is crucial to avoid making scrambled eggs in milk.
Return milk and eggs to saucepan. Heat on low, stirring constantly, until mix is 185 degrees, or until mixture is just thick enough to coat the back of a spoon. To test, dip a spoon into your mix, then run a finger down the back of the spoon. Your finger should leave a discernible line in the mixture. Remove from heat.
Pour through strainer into the heatproof bowl of chocolate mix. Add vanilla extract and stir until smooth. Cover with plastic wrap, placing the wrap on the surface of the ice cream mix to avoid forming a skin. Let cool on counter for 30 minutes, then move to the the fridge to cool for at least four hours.
After ice cream has cooled, place it in ice cream maker and churn until ice cream is the consistency of soft serve. While ice cream is churning, break 1/3 to 1/2 of the no-bake cookies into quarter-size pieces. When ice cream is done, fold in cookie pieces, place in an air tight container, and store in the freezer.