Cookie Dough Ice Cream

My no churn chocolate chip cookie dough ice cream is packed full of edible cookie dough pieces and chocolate chips! It's easy to make with just 8 ingredients.

Recipe includes a how-to video!

Course Dessert

Cuisine American

Prep Time 30

Chilling Time 6

Total Time 6 30

Servings servings (about ⅔ cup per person)

Calories 516kcal

Author Sam Merritt

Equipment

Ingredients

For the cookie dough:

1/3 cup (45 g) all-purpose flour
¼ cup (57 g) unsalted butter softened
1/4 cup (50 g) light brown sugar firmly packed
1 tablespoon sweetened condensed milk from the can used for the ice cream, see note
1/2 teaspoon vanilla extract
⅛ teaspoon salt
1/4 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

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.
1/3 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, 1/4 cup (50 g) light brown sugar, 1 tablespoon sweetened condensed milk, 1/2 teaspoon vanilla extract, ⅛ teaspoon salt
Once flour has cooled, sift it into butter mixture and stir until combined.
Stir in mini chocolate chips.
1/4 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 9x5-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.

Video

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