No Churn Peanut Butter and Chocolate Cookie Ice Cream with Mocha Fudge Sauce

Easy-peasy peanut butter ice cream, no churning or stirring needed. With pieces of chocolate cream-filled chocolate cookies. And a super quick mocha (chocolate and coffee) fudge sauce to pour all over it. How ‘bout that?

It’s still summer. The temperature is way better than it was a week ago, a full two degrees lower in the house – thank goodness – but it’s still summer. The cicadas outside are making some serious noise, the dog is sprawled on the cool tiles fast asleep, and I don’t feel like leaving the house unless I really really have to. These are all signs of summer. Thankfully, because it’s cooler inside the house now, about 28 degrees C (yeah) and there is a breeze, I’ve actually left my horizontal position on the couch and started pottering around doing some work. I don’t do summer. I hate the heat. I know, I live in the wrong country. Everyone is going on about how sad they are that summer is almost over. I am grinning on the inside and rubbing my hands together in glee. Autumn, I can’t wait for you to get here. Don’t mind them all. I love you.

So while I wait in gleeful anticipation for the first day I feel like putting a long sleeved t-shirt on, I will continue to do the –very- few things I actually like about summer. Like make and eat ice cream. Yes. This is good. Unfortunately I didn’t get round to making some “proper”, custard based ice cream in the machine this year, mostly due to lack of space in the freezer for the machine’s bowl thingy. But hey, there’s still time, we’ll see.

For now, here is a very easy recipe for a creamy and luscious ice cream that doesn’t need to be churned or stirred or whipped or beaten or anything. You lightly whisk the ingredients and then just pop the mixture into the freezer. It’s peanut butter flavoured (one of my favourite!) and has chunks of chocolate biscuits with a chocolate cream filling. I say biscuits with the English meaning of the word. This is a classic type of cookie in Greece, closer to what you would call a wafer cookie in the US. I think. But not like the wafers that have that criss cross pattern and are sort of layered. Wafer as in oreo cookie. Gah, it’s so hard to keep track of all the different words each country uses for food stuff. Anyway, we’re talking about a biscuit/cookie that has two hard and crunchy chocolate discs with a chocolate cream filling sandwiched in the middle. So basically oreos with chocolate cream in the middle. Glad we got that cleared up.

To go with the ice cream I made a quick and easy fudge sauce, which is basically chocolate and coffee. So I called it mocha. It’s delish. And the recipe might come in handy in future since the sauce goes with all sorts of desserts and is ready in two minutes. Try it. You can taste the coffee! (this is a good thing).

If you have a slow cooker you could also make these two toppings which would take this ice cream to a whole new level… Bourbon Butterscotch Sauce and Chocolate Covered Peanuts. Yikes.

So what’s your favourite homemade ice cream flavour?