Speckled with bits of chocolate and punctuated with generous scoops of edible cookie dough, my no churn chocolate chip cookie dough ice cream is as easy to make as it is tasty. Just 8 ingredients, no ice cream maker or other fancy equipment needed, this is perfect DIY ice cream, featuring my favorite flavor. Recipe includes a how-to video!
No Churn Cookie Dough Ice Cream
Introducing the newest (and favorite) member of my no churn ice cream recipe family: chocolate chip cookie dough ice cream! This is a sweet, (but not make-your-teeth-ache) vanilla flavored ice cream that’s peppered with mini chocolate chips and generous portions of edible cookie dough. It’s creamy, delicious, and so satisfying!
The taste is, or course, the best thing about this ice cream, but a close second is how easy it is to make. There’s no ice cream maker required, just some whipping with a mixer for the whipped cream portion.
The hardest part is waiting for the ice cream to chill…for that, I highly recommend making some extra cookie dough to snack on while you wait 😉
Why you’ll love it:
- Less than 10 ingredients to make!
- Scoops easily and is so creamy.
- Not too sweet, unlike many no churn ice creams.
- Safe to eat, thanks to a simple extra step!
What You Need
You’ll need just a few (only 8!) ingredients to make this ice cream. Make sure to pay special attention to these:
- Sweetened condensed milk. A critical ingredient! This works as a substitute for the custard used in traditional ice cream. We’ll also use a bit in the cookie dough to keep it from being too gritty or too firm. Note: this is not the same thing as evaporated milk, which won’t work here.
- Heavy whipping cream. Make sure your cream is nice and cold so you can easily whip it to stiff peaks. If you struggle with whipping cream to stiff peaks, make sure to use a metal bowl and place it (and your beaters) in the fridge for a few minutes before whipping.
- Flour. We’ll be heat treating our flour before using it, since raw flour has been linked to E. coli. I do this with all of my edible cookie dough recipes, like my cookie dough pops or cookie dough frosting. I find the easiest way to do this is to microwave the flour in small intervals until it reaches 160F. Just make sure to let it cool down again before using it, or you could melt your cookie dough.
- Chocolate chips. I prefer mini chocolate chips here; they are a bit more manageable to eat when cold.
SAM’S TIP: The cookie dough bits get pretty firm in the freezer; not at all too firm to eat, but a bit tough to scoop. Because of this, I don’t like to make the pieces too large, usually about the size of a teaspoon. I actually use a 1.5 tsp cookie dough scoop for this (the same one I use for my mini chocolate chip cookies), but I just don’t fill it all the way so it’s closer to 1 teaspoon.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make It
Make the Cookie Dough
- Heat treat your flour in the microwave, first in 30 second increments and then reducing to 10-15 seconds until it reaches 160F. Set aside to cool.
- Cream together the butter, brown sugar, condensed milk, vanilla, and salt until well combined, then increase the speed to medium-high and beat for one minute.
- Sift your flour before adding it into the butter mixture. Stir until incorporated.
- Stir in the chocolate chips, then scoop and roll the dough into 1-teaspoon sized balls. Place on a wax paper lined baking sheet and freeze while you make the ice cream.
Make the Ice Cream
- Whisk together the remaining condensed milk, vanilla, and salt until combined. Set aside.
- Whip the cream to stiff peaks in a separate bowl. You’ll know the cream is ready when you can lift the batters out of the cream, and the peak that forms on the end holds its shape, even when turned upside down.
- Gently fold the condensed milk mixture into the whipped cream until completely combined.
- Fold in the frozen cookie dough and chocolate chips until evenly distributed.
Freeze
- Pour the ice cream into a loaf pan and smooth the top with a spatula.
- Cover with plastic wrap and freeze for at least 6 hours or overnight before enjoying.
SAM’S TIP: If your ice cream is too hard to scoop, run your scoop under hot water and dry it off with a towel before scooping. This should help you scoop through those frozen cookie dough bits much easier!
Frequently Asked Questions
Yes! Because our cookie dough is made without eggs and we take an additional step to heat treat the flour before using it, this ice cream is safe to eat.
You could try sandwiching this ice cream between two of my chocolate chip cookies or brown butter chocolate chip cookies, but keep in mind that no churn ice cream is softer and melts faster than traditional churned ice cream, so you’ll need to eat fast!
While this ice cream is best enjoyed fresh, you can store it in the freezer for several weeks. Make sure to press a piece of plastic wrap against the surface before freezing to prevent freezer burn.
Want to make a chocolate version of this recipe? Just follow the instructions for chocolate ice cream in my no churn ice cream recipe, then add in the frozen cookie dough balls as instructed here.
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Cookie Dough Ice Cream
Ingredients
For the cookie dough:
- ⅓ cup (45 g) all-purpose flour
- ¼ cup (57 g) unsalted butter softened
- ¼ cup (50 g) light brown sugar firmly packed
- 1 tablespoon sweetened condensed milk from the can used for the ice cream, see note
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup (45 g) mini chocolate chips
For the ice cream:
- 14 oz can sweetened condensed milk remove 1 Tablespoon for cookie dough
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 cups (473 ml) cold heavy cream
- 2 tablespoons (22 g) mini chocolate chips
Recommended Equipment
Instructions
For the cookie dough:
- Heat-treat your flour: Place flour in a microwave-safe dish and heat for 30 seconds. Stir and use an instant-read thermometer to check the temperature (flour must exceed 160F (71C). If not hot enough, return to microwave and heat in 10-15 second intervals, stirring in between, until at least 160F (71C). Set flour aside to cool.⅓ cup (45 g) all-purpose flour
- To a large mixing bowl, add butter, brown sugar, condensed milk, vanilla extract and salt. Use an electric mixer to cream together ingredients until creamy and well-combined. Scrape the sides and bottom of the bowl, increase the speed to medium-high, and beat for another minute longer.¼ cup (57 g) unsalted butter, ¼ cup (50 g) light brown sugar, 1 tablespoon sweetened condensed milk, ½ teaspoon vanilla extract, ⅛ teaspoon salt
- Once flour has cooled, sift it into butter mixture and stir until combined.
- Stir in mini chocolate chips.¼ cup (45 g) mini chocolate chips
- Scoop the dough into 1-teaspoon-sized balls and drop onto a wax paper-lined baking sheet. Place in the freezer while you prepare the ice cream.
For the ice cream:
- In a medium-sized bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until combined.14 oz can sweetened condensed milk, 2 teaspoons vanilla extract, ⅛ teaspoon salt
- To a separate, large mixing bowl, add the cold cream and beat on low speed with an electric mixer, gradually increase speed to high and beat until stiff peaks form.2 cups (473 ml) cold heavy cream
- Use a spatula to gently fold the condensed milk mixture into the whipped heavy cream until completely combined.
- Add the frozen cookie dough and additional mini chocolate chips, stirring with a spatula until evenly distributed.2 tablespoons (22 g) mini chocolate chips
- Pour the ice cream mixture into a 9×5-inch bread pan and smooth the surface with your spatula. Cover with plastic wrap.
- Transfer the pan to the freezer and freeze for at least 6 hours or (preferably) overnight before scooping and serving.
Notes
Condensed milk
You will need just one 14 oz can of sweetened condensed milk for this recipe. Remove 1 Tablespoon for the cookie dough, then use the rest to make the ice cream.Whipped cream
If you’ve ever struggled with whipping cream to stiff peaks, use a metal bowl and freeze it for 15 minutes before adding the cream. Also, it’s very important that your cream be cold!Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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