Buttery sweet edible cookie dough filled with miniature chocolate chips in a bite-size chunk of snackable Chocolate Chip Cookie Dough Bites.

Edible Chocolate Chip Cookie Dough

Oh, the awesomeness of cookie dough. It’s forever a favorite snack in our house. Is there anyone who can resist the urge to snack on a bite or two of dough when baking cookies?

Edible cookie dough is great for a few different reasons. Not only is it delicious, but it’s wonderfully snackable. And it gets bonus points for being freezable and thawing quickly when the craving hits.

What could be more better than a bag of cookie dough bites stashed in the freezer? Pop them on a plate and you’ll have a sweet snack ready to eat in minutes.

For more edible cookie dough fun, you’ll want to try Monster Cookie Dough Bites, Cranberry Pistachio Cookie Dough Bites, Coconut Oatmeal Cookie Dough Bites, and Chocolate Chip Cookie Dough Dip.

Can You Eat Raw Cookie Dough?

While many people (myself included) eat a bite or two of raw cookie dough without giving it a second thought, when planning a whole recipe’s worth of raw cookie dough to share with friends or family there are a few precautions you may want to follow.

First, skip the egg. That one probably goes without saying. I think most of us avoid consuming raw eggs, right?

Second, it turns out that you aren’t supposed to eat raw flour. However, if you’re like me, you’ve probably been tasting cookie dough and cake batters your entire life without any issues at all, right?

That said, when making a full batch of cookie dough with plans to consume it raw, it’s not a bad idea to follow the safety recommendation and toast the flour for a few minutes in the oven first. I’ve provided directions below for heat-treating the flour.

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Fresh Mint Ice Cream is like no other mint ice cream you’ve tried in the past. As you know, I love a great mint ice cream and Peppermint Candy Cane Ice Cream is a Christmas-time proof of that.

However, this Mint Chocolate Chunk Ice Cream is a softer, fresher mint flavor that just might blow your mind. It reminds me of a dressed-up version of the Andes mint that comes with the check at a restaurant.

Mint Ice Cream

It is well-established fact that if you give me an idea I can probably turn it into homemade ice cream.

I like to think of myself as the ice cream version of the “Will it Tea?” episodes with Jimmy Fallon. Where the host is challenged to turn an item into tea and try it.

I would rock a “Will it Ice Cream?” challenge. Cheesecake? Done. Apple Crisp? Already did it. Oatmeal Cookies? I got you – and it is AMAZING. Lemon? Yep. Andes mints – keep reading, I did it.

Fresh Mint Ice Cream

Let’s talk about mint in ice cream for a minute. I am a big user of fresh mint whenever possible. Many recipes use mint oil or mint extract.

As I’ve mentioned before, you need to use extreme caution when adding mint extract to recipes, usually starting at a mere 1/16th or 1/8th of a teaspoon. You can wind up with a dessert that simply tastes like toothpaste very quickly!

The refreshing flavor that results after steeping mint leaves doesn’t do that at all. It’s a completely different mint flavoring when used this way. Pineapple Mint Gelato was the fresh time I tried a frozen treat made with fresh mint and it was love at first bite.

Use fresh mint, my friends! Summertime is upon us and no doubt you or your neighbor have mint growing in your gardens or flower beds. Grab a handful and make some ice cream.

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The most popular question I’ve ever received on this website is whether you can make ice cream without a machine.

The answer is YES. You can make ice cream without a machine.

Homemade Ice Cream Without A Machine

With 70+ ice cream recipes to choose from, that question comes up a few times a week, if not daily through the warmer months.

While I’ve described this method repeatedly in comments and emails through the years, it was past time to shoot some step-by-step photos and explain in detail in one post that can be easily referred back to.

Besides, who would ever turn down the chance to make some more ice cream, right?

There are a LOT of photos provided here to illustrate what the ice cream should look like at each step of the process.

If you aren’t here for the full tutorial, make use of that handy “Jump To Recipe” button at the top of the page.

How To Make Ice Cream Without An Ice Cream Maker

Stir together your ice cream mixture and chill it if it isn’t cold already. Pour it into an 8-10 inch square baking dish.

I typically use this metal pan (because it freezes so quickly) however a glass pan will also work.

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This Ice Cream Maker Review has everything you need to know to choose the perfect ice cream machine!

UPDATED 6/20/22 to reflect current pricing and additional review information for these machines.

There are so many different ice cream makers on the market, it can be hard to even know where to begin. With the information here, you can find the best ice cream maker for your needs and start making your favorite frozen treats at home.

I have personally tested all of these machines, basing my choices for testing on customer reviews, and choosing the highest-rated machines in each category.

The same homemade ice cream recipe was used for every batch tested in these machines.

From ice cream compressors to making ice cream in a bag, I’ve got your frozen treats covered so that you can make the best purchase decision to satisfy all of your ice cream cravings!

Ice Cream Maker Reviews

• Electric Ice Cream Makers – frozen bowl, no ice required
• Electric Ice Cream Makers – add ice and salt
• Hand Crank Ice Cream Makers – add ice and salt
• Soft Serve Ice Cream Machine, Instant Ice Cream Maker, Ice Cream Ball, and Ice Cream In A Bag
• Compressor Ice Cream Makers – freezer compressor unit, no ice or frozen bowl required

Best Ice Cream Maker Results

Crunchy pretzels and a creamy filling are topped with piles of strawberries and blueberries making this Strawberry and Blueberry Pretzel Salad our favorite dessert for summer!

Several years ago, my aunt introduced me to the ever-popular Strawberry Pretzel Salad. I’d never even heard of it before and I fell in love with it from the very first bite.

I think I may have eaten 3 servings that day, including choosing it over pie for dessert!

Strawberry Pretzel “Salad” isn’t a salad at all. It’s a layered dessert that starts with a pretzel crust, then a sweet cream cheese and cool whip layer, and it’s topped with a strawberry jello layer.

Strawberry and Blueberry Pretzel Salad

Aunt Judy’s Strawberry Pretzel Salad is absolutely delicious and no one can ever resist a slice of it. This Berry Pretzel Dessert is my twist on that recipe.

Made without cool whip or jello, this dessert is a much less sweet, but still completely irresistible cousin to the original.

It starts with a pretzel crust that is layered with a lightly sweetened creamy filling. Topped with an abundance of fresh berries, I found myself going back for sliver after sliver all night long.

No Bake Strawberry Pretzel Dessert

Kitchen Tip: I use this spatula and this dish to make this recipe.

1. Finely crush the pretzels in a food processor, blender, or with a rolling pin in a heavy zip-close bag. Place the crumbs in a medium-size mixing bowl.
2. Add the melted butter and brown sugar and stir to combine. Press the crust mixture into the bottom of an 8×8 pan.
3. In a large mixing bowl, combine the cream cheese and sugar. Beat until combined, about 2 minutes. Add the heavy cream, vanilla extract, and salt.
4. Beat until smooth and fluffy, about 4 minutes. Pour over the crust and smooth with a spatula.
5. Top generously with berries. Refrigerate at least 2 hours before serving. 

I loved the crumbling crust with bits of crunchy pretzels throughout, but if you prefer a more traditional crumb crust (that will also be more easily sliced) be sure to grind every bit of the pretzels into fine crumbs.

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