Chocolate Chip Cookie Dough Ice Cream

You guysssss. Remember when I posted these Chewy Chocolate Chunk Cookies? Long story short, I felt like I could do so much more with this dough that didn’t involve eating half of it before it got to the oven. Then again, I also needed to be able to eat a ton of cookie dough without feeling guilty that only half the cookie dough actually made it to the oven. At the same time, I was feeling major FOMO for summer. Here in Zimbabwe, we’re putting the winter blankets away and dusting off the barbecue grills, getting ready for summer.

Making ice cream has never been easier. No ice cream maker needed! For the base, all you need is fresh cream and condensed milk and from there you can customise it any way you like. I decided to mix ¾ of a batch of (eggless) chocolate chip cookie dough into the base, and drop in pieces of the other quarter of the dough to get little nuggets of cookie dough goodness. Pure gold. This will only take you 30 minutes at the most, and for all the wonderful ice cream goodness you get out, it is so worth it. I repeat: NO ICE CREAM MAKER REQUIRED.

Shooting this was honestly one of the hardest things I’ve ever had to do in my life. This is someone who’s also an A Level Maths student. I felt a stab in my heart every single time the ice cream began to slowly drip down the cup to form a puddle on the board. It took every bone in my body to resist the urge to stuff every last piece of cookie dough into my mouth. I have never been so relieved to finish a shoot before. And for anyone out there who’s wondering, it tastes even better than it looks.

Chocolate Chip Cookie Dough Ice Cream


Eggless chocolate chip cookie dough:

½ cup melted butter

½ cup brown sugar

1 tsp vanilla essence

1 ½ cups flour

2 tbsp milk

1 cup chocolate chips/chopped chocolate

Ice cream: 

2 cups fresh cream

14 oz can condensed milk

2 tbsp hot fudge sauce (optional)


Make the chocolate chip cookie dough: 

  1. In a medium bowl, cream together the melted butter and brown sugar. Add the vanilla essence and mix again. Sieve the flour into the butter mixture and stir until combined. At this point the dough will be quite dry and tough, add in the milk, one tablespoon at a time until loosened. Once you’re happy with the consistency of the dough, add the chocolate chips and use a rubber spatula to incorporate them evenly through the batter. It’s okay if some of the dough disappears right about now, I won’t tell.
  2. Take ¼ of the cookie dough, roll it into a bowl and wrap it tightly with cling wrap. Store in the freezer. To be used later in this recipe.

Make the ice cream: 

  1. In a large bowl, whip the fresh cream using an electric whisk until medium peaks form. This takes about 5 minutes. Pour in the condensed milk and stir together gently until incorporated. Take the ¾ portion of the cookie dough that you didn’t put in the freezer and gently break it up over the cream mixture. Gently fold it into the cream mixture, try to really blend it into the cream mixture, but it’s still totally okay if you’re left with bits of cookie dough.
  2. Pour the ice cream mixture into a loaf pan. Remove the other portion of cookie dough from the freezer, and chop it into bite sized pieces. Drop the cookie pieces into the ice cream and use a spoon to distribute them through the ice cream. If you like, you can drizzle the hot fudge sauce over the surface to create a pattern. Freeze for 5 hours, or overnight. Serve with crushed chocolate chip cookies and more hot fudge sauce.


Triple Thick Oreo Milkshakes

My milkshake brings all the boys to the yard.

I have a very exciting piece of news for you all; the article I wrote for Purple Lipstick is now live and you can check it out here. It’s all about how food is your friend and not your enemy, and I think I really embodied this when I decided to make this heavenly milkshakes with all the unhealthy stuff 😍

Exams are *almost* over and I threw this together as a little pick-me-up for anybody else who is still living the struggle- or as a celebratory beverage for anybody who’s enjoying the little piece of freedom you get after exams are over, before results come in.

Milkshakes are your best friends in the sense that it is impossible to mess them up. Get it too runny? Add some more ice cream. Too thick? Add more milk. It is that simple. The key here is getting that perfect ice cream to milk ratio. And whatever you do, DO NOT ADD ICE. EVER. That is punishing yourself with a watery, diluted drink-thing. That is a no. When we do milkshakes, we go all out- no time for soy milk or gluten free ice-cream, go big (literally) or go home. It may just be a moment on the lips, but what a sweet moment it will be.

I started with this Homemade Hot Fudge Sauce by Brown Eyed Baker. It is PHENOMENAL. I’ve made it like 3 times now, and I swear to you that this stuff is like liquid gold. I use it on everything from pancakes to ice cream, and most recently, these milkshakes. I started by sticking the milkshake jugs in the freezer for about an hour (this is purely optional but is highly recommended in order to keep the milkshakes cold) before lining the lip of the jugs with the hot fudge sauce and then rolling it in sprinkles. I then dipped a spoon in the sauce and decorated the inside of the glasses with the sauce. I then placed the glasses back in the freezer before proceeding to make the milkshakes. These steps are minimal but make a huge difference as far as presentation is concerned, and I can guarantee that whoever you are serving will be wildly impressed.

Milkshakes really do not discriminate, whether you are using the latest blender, an electric whisk or a wooden spoon, you are only 5 minutes away from this chocolate deliciousness.
Triple Thick Oreo Milkshake                                                                                  makes 2 


6 scoops of your favourite vanilla ice-cream

½ cup full cream milk (using anything else would be a crime)

4 Oreo biscuits (plus extra for decorating)

1/2 cup hot fudge/chocolate sauce, store bought or homemade using this recipe

½ cup heavy whipping cream

2 tbsp sprinkles


  1. Start by freezing the glasses you plan on serving your milkshake in at least an hour before. This step is optional but it helps to keep the milkshakes cool after they have been served
  2. Take the ice-cream out of the fridge to let it soften a bit on the counter. Remove the glasses from the freezer and line the rims of the glasses with hot fudge sauce, before rolling them in sprinkles. Dip a spoon in the sauce and drizzle the insides of the glasses with sauce. Go wild here! Place the glasses back in the freezer briefly to allow it to set.
  3. In a blender, combine the ice-cream, milk, Oreos and if you like, 2 tbsp of hot fudge sauce, and blend until fully combined. In a separate small bowl, whisk the whipping cream with a wire whisk until thick.
  4. Remove the glasses fro, the freezer (again) and pour the milkshake until it reaches the brim of the cup. Garnish generously with whipped cream, crushed Oreos, hot fudge sauce and of course, more sprinkles! Add a straw and enjoy!

Oh, what a sweet, sweet moment this is.

Strawberry Cheesecake No Churn Ice cream

Summer is coming.

Yes, I know, it’s been a while. A bit too long if you ask me, but I swear it’s a funny story. So my camera ran out of battery. And I couldn’t find the cable. Okay, maybe not so funny, but there’s no need for you to be so cold (haha).

Did you know that you can make your own ice cream, at home, without a machine, with just 4 ingredients? No joke. And I’m the type of guy that plays April Fools Day jokes right until the end of the month.

And this has to be mentioned, because you guys have to know, this ice cream is SOFT SERVE. That means, it doesn’t give you the kind of ice cream that’s a lot more ice than it is cream, if you know what I mean? Also, this recipe doesn’t involve you freezing a banana. Don’t get me wrong, that is probably a way more convenient way to make ice cream, but I HATE bananas. More than anything on this planet. Bananas are my sworn enemy. We will never be friends.

Instead, this recipe uses condensed milk, fresh cream, vanilla essence, strawberry syrup and cream cheese. And if you’re not keen, you can totally leave the strawberry syrup and cream cheese out and still end up with killer ice cream. And this is amazingly simple! Just whip your ingredients together, stick them in the fridge for 4 hours, and you’re done! Didn’t even have to work up a sweat.

Strawberry Cheesecake No Churn Ice cream


2 cups fresh cream

1 8 oz tin of plain cream cheese

1 14 oz can of condensed milk

1 tsp vanilla essence

1 packet of Marie biscuits, crushed

Strawberry Syrup


2 cups fresh strawberries, chopped into pieces

2 tbsp granulated sugar

1 cup of water

1 tsp lemon rind

1 tbsp cornflour


Make strawberry syrup:

  1. Add the strawberries, water and sugar to a medium saucepan, and heat over medium low until the mixture boils, about 10 minutes.
  2. When boiled, reduce heat before adding in lemon rind. Dissolve the cornflour with 2 tbsp of cold water and add to the saucepan. Stir until mixture has thickened. At this point, you can choose if you want to strain the strawberries or keep them in the mixture. Pour the syrup into a bowl and refrigerate until cooled, about 15 minutes


Make ice cream: 

  1. In a small bowl, whip cream using a handheld electric whisk until stiff peaks form, between 7 and 10 minutes. Scrape the whipped cream into a larger bowl.
  2. Using the same small bowl from before, whisk the cream cheese until smooth, about 3 minutes. Add the condensed milk and vanilla essence and mix until combined. Carefully add the cream cheese mixture into the larger bowl and fold into the whipped cream. Stir until everything is combined, be careful because the cream cheese mixture tends to sink to the bottom!
  3. In a loaf pan, pour half of the cream mixture into the pan, and pour half of the strawberry syrup in, using a toothpick to swirl as soon as it hits the mixture (it tends to sink the bottom). Distribute the crushed Marie biscuits over the ice cream. Layer with the rest of the ice cream mixture, and pour and swirl the remaining strawberry syrup on top. Freeze for about 4 hours, or until the top is solid. Serve and enjoy!