Tag Archives: Cookies

Crispy, Crunchy Chocolate Chip Cookies

Crispy, Crunchy Chocolate Chip CookiesTwo chocolate chip cookie recipes in four weeks? Don’t mind if I do.

If you like your chocolate chip cookies soft and chewy, I already have at least two recipes for you. But these? These are for the crispy, crunchy cookie people.Crispy, Crunchy Chocolate Chip CookiesYes, you. I know you’re out there. I see you, wading through a sea of soft, chewy chocolate chip cookie recipes, baking them extra long in hopes that they’ll be something they’re not. I’ve read your emails and direct messages, and I’ve been trying on-and-off for years to make a cookie base just for you.

It’s been more frustrating than you’d imagine—I mean, how difficult could it be to make a cookie that’s crunchy throughout?—but I finally, finally cracked the code a few weeks ago. The results are crispy (duh) but not overly hard, and very caramelly and chocolate-studded and delicious, as all chocolate chip cookies ought to be. Oh, and their crunch? Ridiculous. Ree-diculous.Crispy, Crunchy Chocolate Chip CookiesNow, I’m sure if you bake any cookie dough long enough, the results will be crispy, but this one is *specifically formulated* to be that way. It sounds a little pretentious when it’s written out like that, but it’s true. It’s taken at least 30 test batches, if not more, to make the perfect homemade Crispy, Crunchy Chocolate Chip Cookies. I don’t throw the word “perfect” around on here literally ever, so please believe me when I tell you how incredible these are because getting here has been a journey.Crispy, Crunchy Chocolate Chip CookiesWhen I started down this particular cookie road (really going with the journey metaphor), I knew I needed to bump up the granulated sugar and reduce the brown sugar for crisper results. It’s basic cookie science. Sugar is hygroscopic, meaning it absorbs moisture from the air. Brown sugar, which is what happens when you whirl molasses into granulated sugar, absorbs more moisture than plain white granulated sugar. Therefore, more brown sugar in a cookie recipe = more chew. I wanted less chew—no chew, even—but still needed that signature brown sugary chocolate chip cookie flavor, so I opted to use equal parts brown and granulated sugar. The results are all the flavor I expect in a chocolate chip cookie and none of the softness.Crispy, Crunchy Chocolate Chip CookiesNext, I reduced the flour to cause more spreading during baking. Yes, I wanted this dough to spread—no multi-hour chills here! I also decided to try a reverse creaming method after seeing Stella Parks’s homemade Tate’s cookies. This mixing method is unusual in cookies but popular for cakes. The flour, sugar and other dry ingredients are mixed together first, then coated in softened butter, creating a barrier of fat and a visibly sandy texture. This butter barrier keeps the flour from absorbing liquid, which would activate the gluten, which would create chewy texture. Lesson learned: for the crispest cookies and the softest cakes, reverse creaming is the way to go.Crispy, Crunchy Chocolate Chip CookiesNow, all of that is fine and good and very important in the whole crunchy cookie racket, but the real game changer came a few weeks ago. I was eating Hobnobs (crisp chocolate-dipped oat tea biscuits) at 1am on a Thursday and going down an internet rabbit hole about how to make them…because it was 1am on a Thursday. Like all the best love (and recipe development?) stories, I wasn’t even looking for this solution, but then there it was in a homemade Hobnob recipe: golden syrup. It bound together an otherwise crumbly dough, doing what an egg does in other cookie recipes, but since the syrup is sugar (read: it doesn’t have the fat and protein eggs do), it produced a crisp finish, rather than a chewy one.

Mind blown. MIND. BLOWN. Mind *freaking* blown.

Approximately ten more test batches later, these are the Crispy, Crunchy Chocolate Chip Cookies I’ve wanted all along.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesNow, If you’re scratching your head wondering what WTF golden syrup is, you’re not alone. It’s a cane sugar-based invert sweetener (invert = liquid) that’s popular in the UK, but a bit more niche here. I can find it in some really well-stocked grocery stores and online, of course, but I can’t expect you to go out of your way for one ingredient. No way. Cookies are an immediate need, as far as I’m concerned—we’re in a pandemic, dang it—so I use the USA’s easy-to-find, low-rent golden syrup substitute, light corn syrup. You can also use a mild honey if corn syrup isn’t your bag. And for those wondering, nope, it’s not the same as the dreaded high-fructose corn syrup.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesThe syrup is added after the butter is reverse-creamed in, and before the chocolate chips. The dough will hold together as well as any other chocolate chip cookie dough, and rolls easily into 24 tablespoon-sized balls.

They’re baked for 15-16 minutes, until they’re really, really done. Long baking time is key for crunchy cookie success. The cookies will puff as they bake, but should already be relaxing into their final shape when you pull them from the oven, and be fully crisp within a few minutes of cooling. You may be tempted to eat them warm, but I think their flavor is best at room temperature. All the flavors meld together after 30 minutes or so, resulting in super caramelly, crisp, surprisingly light-textured chocolate chip cookies. Prepare to fall in love with their satisfying crunch—don’t say I didn’t warn you.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesOne more reason to get on the crunchy cookie bandwagon? Crispy, Crunchy Chocolate Chip Cookies keep like a dream. A dream, I tell you! I am a huge snob about day-old cookies, so believe me when I tell you that these just get better with time. Where soft cookies get a little stale after a day, these crisp treats retain their texture and their flavors only deepen further. You should keep them covered as sugar’s hygroscopic nature means your cookies can be affected by humidity, but the batch pictured made it through some seriously gnarly NYC weather and were still near perfect. And by near perfect, I mean perfect-perfect.Crispy, Crunchy Chocolate Chip Cookies

Crispy, Crunchy Chocolate Chip Cookies
makes 2 dozen cookies

1 cup + 2 tablespoons all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar, packed (not dark brown)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 tablespoon light corn syrup (or golden syrup or mild honey)
1 teaspoon pure vanilla extract
2/3 cup semisweet chocolate chips

Arrange oven racks in central positions. Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper. Set aside.

In a medium mixing bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda and salt.

Cut softened butter into 8 pieces and add them to the mixing bowl. Starting at low speed and increasing as ingredients become incorporated, use an electric mixer to mix the butter into the flour/sugar mixture until powdery and wet-sandy. You may need to stop a time or two to break up larger pieces of butter.

Add corn syrup and vanilla and mix to combine. Dough will look crumbly, but should hold together well when pinched.

Add the chocolate chips to the dough and mix/knead them in with a clean hand (or a silicone spatula or wooden spoon) until evenly distributed and the dough is a cohesive unit.

Scoop the dough by the tablespoon, roll into balls and place them 2-3 inches apart on prepared pans (I fit 12 on each half-sheet pan). Bake for 8 minutes, then rotate the pans top-to-bottom and front-to-back. Bake another 7-8 minutes, until a bit puffy and deep golden.

Let cookies cool for 7 minutes on the pans. Remove to a rack to cool completely. Serve.

Leftover cookies will keep in an airtight container at room temperature for up to a week.Crispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip CookiesCrispy, Crunchy Chocolate Chip Cookies

“I Got Yolks” Chocolate Chip Cookies

“I Got Yolks” Chocolate Chip CookiesYou know how sometimes you test a cake recipe a few too many times because you’re a perfectionist and then you’ve got approximately one million egg yolks in your fridge with no purpose?

*crickets*“I Got Yolks” Chocolate Chip CookiesWell, here is something to do with them: “I Got Yolks” Chocolate Chip Cookies!

*more crickets* + *excitement for cookies*“I Got Yolks” Chocolate Chip CookiesAnyway…this is a recipe born of necessity. Namely, the necessity to not waste good ingredients. Also, the necessity for something that can be eaten immediately or frozen for later or left on your friends’ front steps for a socially distanced surprise. Trust me, they’ll be beyond thrilled with a bag of these.“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies are, in a word, spectacular. They’re super rich and chewy from three large egg yolks, melted butter, and brown sugar, and incredibly tender thanks to the addition of confectioners sugar. I threw the confectioner’s sugar in the first batch on a whim just to see what would happen and, well, it won’t be the last time. The sweetness, structure and texture it provides are really something—like the cornstarch I put in my other cookies, but better.“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip CookiesThe cookie dough comes together the same way most chocolate chip cookie doughs do—mix together wet and dry ingredients separately, combine them, and fold in some chocolate chips. Give the dough a chill, then roll it into balls and bake until they’re puffed and golden. They’ll get those gorgeous rumples and cracks as they cool–perfect resting spots for granules of coarse salt.

Coarse salt + Chocolate Chip Cookies = best friends forever ❤ “I Got Yolks” Chocolate Chip CookiesThese are not only my current favorite way to use up egg yolks, but also my current favorite chocolate chip cookies. They are nice and thick, with crisp exteriors, soft centers, a rich caramel flavor and the perfect amount of chocolate chips. The confectioner’s sugar in the dough gives them an extra-smooth quality and has the added benefit of keeping them soft for days. That’s saying something—I’m a total diva about day-old cookies.“I Got Yolks” Chocolate Chip CookiesOne more great thing about this recipe is that you can age the dough. I suppose you can age any cookie dough, actually, but I rarely have the fridge space. If you’ve never tried it, aging is as simple as keeping the dough in the fridge for up to a week before rolling and baking. By letting it sit for an extended period, you’re allowing the flavors to deepen in a really wonderful way. The exteriors get a light sheen after baking and the brown sugar flavor really sings. Try it. You’ll like it.“I Got Yolks” Chocolate Chip Cookies

“I Got Yolks” Chocolate Chip Cookies
makes about 2.5 dozen cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup unsalted butter, melted and cooled slightly
1 cup light or dark brown sugar, packed
3/4 cup confectioners sugar
3 large egg yolks
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips
coarse salt or other finishing salt, for garnish (optional)

In a small-medium mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

In a large mixing bowl, whisk together butter, brown sugar and confectioner’s sugar until completely combined. Mix in egg yolks, followed by vanilla. Add dry ingredients in two installments, mixing to combine. Use a silicone spatula or wooden spoon to fold in chocolate chips.

Cover dough with plastic wrap and chill for 2 hours or up to a week.

When you’re ready to bake, remove the dough from the refrigerator and let sit at room temperature for 10 minutes, or until hard but still scoopable.

Arrange oven racks in central positions (I do second from top and second from bottom), Preheat oven to 350F. Line 2 rimmed baking sheets with parchment paper.

Scoop dough in 2 tablespoon increments, roll into balls, and place them 3 inches apart on prepared pans. Bake 6 minutes, then rotate the pans top-to-bottom and front-to-back. Bake 5-6 more minutes, until golden and puffed. Sprinkle with coarse salt. Let cool 7-8 minutes on the pans, then use a spatula to remove the cookies to a rack to cool completely. Bring baking sheets back to room temperature before repeating rolling and baking processes with remaining dough.

Cookies will keep well covered at room temperature for 3-4 days.

Baked cookies may be wrapped tightly and frozen for up to 3 months. Thaw before enjoying.“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies“I Got Yolks” Chocolate Chip Cookies

Easy Gluten-Free Ice Cream Sandwiches

Easy Gluten-Free Ice Cream SandwichesWhen I posted Flourless Chocolate Cookies a couple months ago, my first thought was “these would be perfect for ice cream sandwiches.” Short story shorter, I was right.

Like all the best ice cream sandwich cookies, Flourless Chocolate Cookies are fairly flat and aren’t too hard or too soft. They also have this lovely, crinkly brownie-like quality, and are super easy to make and naturally gluten-free. Like I said, perfect.Easy Gluten-Free Ice Cream Sandwiches These cookies are on the sweeter side (confectioner’s sugar provides a lot of the structure), so I added a teaspoon of granulated espresso to the recipe to keep them from being cloying with ice cream. I also cut the size of the cookies in half for a dozen medium cookies instead of six large ones.

The assembly process begins by matching cookies, meaning determining which are the most compatible shapes. Mine all turned out fairly round, but there are always a couple that are a little oblong. Easy Gluten-Free Ice Cream SandwichesNext up, you’ll need to freeze the cookies for about 30 minutes. This helps the ice cream to stay on the solid side and the cookies from getting too soft during assembly. This step is not strictly necessary, but it is good insurance against ice cream sandwich frustration.Easy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesRegarding ice cream, use whatever flavor you want. I went with a mid-level nationwide brand’s vanilla here and it was fine—good, even—but I will go higher quality next time. Oh, and I’ll probably go with mint chocolate chip because it’s my favorite. The point is to use what you love and not settle for less. Cookies are an important part of ice cream sandwiches, but ice cream is the *most* important part.

There are many ways of getting ice cream into ice cream sandwiches—slicing it, pressing it into molds, etc.—but I like to use the very easy and imprecise method of measuring out roughly 1/4 cup (1 small scoop) and lightly smashing it on a cookie.Easy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesFreeze the sandwiches before rolling them in your sprinkles of choice or chopped nuts or mini chocolate chips or candy bar pieces or crushed Oreos. Again, use what you love and don’t settle for less. <—good life advice? Easy Gluten-Free Ice Cream SandwichesThe last step is to freeze your ice cream sandwiches again for several hours or up to a day before digging in. Yes, you can eat them right after assembly, but the ice cream squidges out the sides and then you’re just eating two cookies with a translucent smear of ice cream and a weird smattering of sprinkles and then licking ice cream off a salad plate like a wild animal.

Maybe that’s just me.Easy Gluten-Free Ice Cream SandwichesAnyway, freezing the completed ice cream sandwiches for a few hours allows the ice cream to adhere to the cookies so that the sandwiches become single entities. That’s something I really care about with my ice cream sandwiches. Considering how much I loathe the patriarchy, I sure do love to be able to eat things in a ladylike manner.Easy Gluten-Free Ice Cream SandwichesI assure you, they’re worth the lengthy freezer time. The cookies never fully freeze, instead softening a tiny bit and getting extra chewy. And then there’s the ice cream and crunchy sprinkles. Like I said, perfect.Easy Gluten-Free Ice Cream Sandwiches

Easy Gluten-Free Ice Cream Sandwiches
makes 6 medium-large ice cream sandwiches

For cookies:
1 1/4 cups confectioners sugar
6 tablespoons cocoa powder (natural or dutch processed)
1 teaspoon granulated espresso
1/2 teaspoon Kosher or sea salt
2 large egg whites, room temperature

For assembly:
1 1/2-2 cups (about a pint) ice cream of choice
sprinkles of choice, optional
chopped nuts, optional
chopped candy bars, optional
crushed cookies, optional
miniature chocolate chips, optional

Preheat oven to 325F. Line a rimmed baking sheet with parchment. Set aside.

In a medium mixing bowl, whisk together confectioners sugar, cocoa powder, espresso granules and salt. Add egg whites and whisk until smooth, glossy and a bit thick. If it seems dry during mixing, just keep going—it will get smooth. Let batter rest for 10 minutes–it will thicken slightly.

Drop batter in 1 tablespoon increments on the prepared baking sheet, making sure to leave them at least 3 inches apart. Bake 11-12 minutes, until puffed and crackly.

Let cool completely on their pan on a rack. Carefully peel parchment away from each cookie to release.

Line a rimmed baking sheet with parchment. Place cooled cookies on the prepared pan and freeze for 30 minutes.

Assemble the ice cream sandwiches. Match cookies by shape and size so that you have six pairs. Turn 6 cookies upside down. Place 1/4-1/3 cup ice cream (roughly 1 small scoop) on each upside down cookie and use the back of the scoop to lightly smash it so that there’s a small perimeter (1/4-1/2 inch) of bare cookie all the way around. Top with one of the bare cookies. Smash down lightly with the heel of your hand to adhere. Freeze for 1 hour.

Place sprinkles (or other toppings of choice) in a shallow bowl(s). Working with one ice cream sandwich at a time, dip the edge into the sprinkles and carefully rotate the sandwich until the entire perimeter is covered. Use a clean finger to brush off any toppings stuck to the cookies. Repeat with remaining sandwiches.

Ice cream sandwiches may be enjoyed immediately, but will not stay intact. For the most “stable” results, freeze for 4 hours before serving. For longer storage, double-wrap each ice cream sandwich in plastic wrap and store in the freezer for up to a month.Easy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream Sandwiches

Pecan Sandies

Pecan SandiesWhen the folks at Fisher Nuts gifted me a bag of their delicious pecan halves a few weeks ago, the first recipe that came to mind was Pecan Sandies.Pecan SandiesThere was a package of storebought Pecan Sandies in our pantry for my entire childhood, but I never cared for them. In fact, the kindest thing I can think to say about them is that they were inoffensive. These shortbread were too hard, flavorless at best, and seriously lacking in pecans for something with the word “pecan” in their name…but they’d do if there were no other desserts available.Pecan SandiesI remember going into the pantry to grab a snack and eyeing that package of cookies—who in their right mind would buy those over and over again?!

My dad. That’s who. I can’t tell you when or why he started eating Pecan Sandies, but I can’t see the packaging without thinking of him.Happy Father’s DayMy dad’s a great guy. He’s sweet, he’s smart. He looks great in a hat. He took us to a gazillion baseball games, danced with me in six of my dance recitals (once in tights), and tried to teach me to golf for years in hopes that I’d ever be good enough to play with him (I’m not). He’s the kind of guy who uses pecan halves to write your name on brownies on your 35th birthday and then sends you a video of your family singing “Happy Birthday to You” and blowing out candles in your honor, even though you are halfway across the country and unable to travel due to a pandemic.

Y’all, my dad deserves better Pecan Sandies.Pecan SandiesLucky for him, they’re easy to make and far superior to anything on store shelves. We’re talking thick, rich, buttery shortbread loaded with chopped toasted pecans. They’re crunchy with ever-so-slightly soft centers and a sort of smooth meltaway quality (sandiness?) from the addition of confectioner’s sugar. That’s a long way of saying that they’re very good.Pecan SandiesThe dough is a seven ingredient slice-and-bake situation loaded with real butter and toasted chopped pecans. It comes together quickly, but does require a two hour chill, so plan ahead. Once it’s nice and cold though, you’re just twenty minutes away from the best dang Pecan Sandies you’ve ever had.Pecan SandiesPecan SandiesThe recipe makes three dozen and they keep like a dream for days on end. If you’re a better daughter (or son or child) than I am, these would be perfect for sending to your dad on Father’s Day. Unfortunately for my dad, I’m terrible with anything involving the post office, so he’s getting something I can order online that will not make it on time. Ah, well.Pecan SandiesHappy Father’s Day to everyone celebrating, especially my sweet dad. He loves all his daughters, but I think the dog is his favorite. Pecan Sandies

Pecan Sandies
makes 36 cookies

1 cup raw pecan halves
1 cup unsalted butter (2 sticks), softened to room temperature
1/3 cup granulated sugar
1/4 cup confectioner’s sugar
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
2 cups all-purpose flour

Preheat oven to 300F. Place pecans on a cutting board and use a large, sharp chef’s knife to chop them finely. Place them on a dry rimmed baking sheet and bake for 5-8 minutes, until fragrant and toasted. Let cool completely.

Place softened butter in a medium-large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1-2 minutes. Add granulated and confectioner’s sugars and mix until fluffy. Mix in vanilla and salt. With the mixer on low, beat in flour. Dough will be crumbly looking, but should hold together very well when pinched. Use a silicone spatula or wooden spoon to fold in chopped pecans.

Divide dough in half. Take one half and lay it on a piece of plastic wrap. Using the plastic wrap and clean hands, form the dough into a log (roughly 8 1/2 x 1 1/2-inches) and wrap tightly. Repeat this process with the other half of the dough. Refrigerate for at least 2 hours or up to 3 days.

Preheat oven to 325F. Line two rimmed baking sheets with parchment. Remove one log of dough from the refrigerator, unwrap it and place it on a cutting board. Use a large, sharp chef’s knife to slice the dough into 1/4-inch thick slices. Place them 1 1/2-2 inches apart on prepared pans. Refrigerate any leftover dough between batches.

Bake cookies for 18-20 minutes minutes, rotating the pans top-to-bottom and front-to-back at the halfway point. Let cool on the pans for 10 minutes before using a thin spatula (not your fingers!) to remove cookies to cooling racks to cool completely. Repeat slicing and baking processes with any remaining dough. Serve.

Shortbread will keep in an airtight container at room temperature for several days.Pecan SandiesPecan SandiesPecan Sandies

Friday Favorites: Bananas

Any guesses as to the number one thing I’ve been asked for this pandemic? Anyone? Bueller?

Okay, I’ll tell you—it’s things to do with ripe bananas! I feel like I’ve been passing out banana bread recipes right and left for the last two months. Here are a few favorite banana breads and muffins, and a few more things to do with brown bananas. I figured you might like to have some options for the duration.Friday Favorites: BananasWhole Wheat Banana Bread

This soft and tender loaf has a little extra depth from whole wheat flour. There’s also a little life hack in the post for getting bananas to ripen in minutes rather than days. The more you know…Friday Favorites: BananasChocolate Banana Bread

This double chocolate banana bread is somewhere between breakfast and dessert. Incidentally, that is the exact time of day I like to enjoy it—anywhere between breakfast and dessert!

Friday Favorites: BananasSmall Batch Banana Muffins

One banana, six muffins, accidentally vegan. Need I say more?Friday Favorites: BananasOne-Banana Banana Bread

…okay, I’ll say that you can use the same basic formula from above (plus an egg or vegan egg substitute) and make a teeny loaf of banana bread. Small batch baking for the win!Friday Favorites: BananasWhole Grain Banana Muffins

One last banana bread/muffin/what have you, because heaven knows you can never have too many. These whole grain banana muffins are made with a ton of oats in addition to whole wheat flour, toasted walnuts, and chocolate chips. Yum!Friday Favorites: BananasWhole Grain Banana-Chocolate Chip Bars

Reading through the post, It seems I sort of tried to pass these off as a healthier option back in 2016. Not so sure about that, but I do know that these bars—made with oats,whole wheat flour, chocolate chips and one very ripe banana—are super delicious.Friday Favorites: BananasCaramelized Banana Milkshakes

Bananas cooked in butter and brown sugar and then whirled into a vanilla milkshake? Sign me up!Friday Favorites: BananasBanana Pecan Sticky Buns

The best sort of weekend breakfast! Sliced ripe bananas are rolled into cinnamon buns, baked over a lake of sticky pecan caramel, and then inverted so it all runs together in a truly wonderful way.Friday Favorites: BananasBanana Snickerdoodles

These soft, cinnamon-spiked banana cookies are coated in a thin, crackling layer of cinnamon-sugar. So, so, sooooo good.Friday Favorites: BananasBanana Pudding Cookies

I have had many baking “Everests” in the last several years, but this was the first. These soft, chewy, white chocolate chip studded cookies taste exactly (*exactly*) like banana pudding. They don’t contain a box of pudding mix either, instead relying on a mixture of powdered milk and cornstarch. Oh, and they are absurdly delicious and you should make a batch as soon as possible.Friday Favorites: BananasNo-Churn Banana Pudding Ice Cream

I love a no-churn ice cream, especially when it’s scented with vanilla and studded with banana and crumbled vanilla wafers! This was the most popular recipe on my site in 2016–believe the hype!

Have you made any of these or any of my other banana recipes? Let me know in the comments or on social media!Friday Favorites: BananasFriday Favorites: Bananas