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Cookie Dough Ice Cream
Cookie dough ice cream is delicious and easy-to-make nu-churn homemade ice cream that you can make using your hand mixer and a few simple ingredients.
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Cookie dough ice cream is a delicious, classic flavor that is the perfect treat for a family dessert. No churning is required for this homemade ice cream! Simply combine edible cookie dough bites with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream.
If you like this easy, no-churn ice cream recipe then you’ll also want to make No-Churn Chips Ahoy! Ice Cream, No-Churn Birthday Cake Ice Cream, and No-Churn Cotton Candy Flavored Ice Cream.
Cookie Dough Ice Cream Ingredients
You will need:
Cookie Dough
- 1 cup all-purpose flour
- ⅓ cup butter, softened
- ⅓ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
Ice Cream
- 2 cups whipping cream
- 10 ounces sweetened condensed milk
- 1 tablespoon vanilla extract
Substitutions and Additions
TOPPINGS: Use sprinkles, chocolate syrup, or any other ice cream toppings to make this dessert even more delicious!
How to Make Cookie Dough Ice Cream
STEP ONE: Before adding the flour, it is important to heat treat it. Add the flour into a medium-sized heat-safe bowl. Microwave the flour in two 30-second intervals, stirring after each interval. Allow the flour to cool completely before mixing it into the cookie dough ingredients.
PRO TIP: If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
STEP TWO: Blend the butter and brown sugar, then slowly add the flour, the 1 teaspoon of vanilla, and the chocolate chips. Set it aside.
STEP THREE: Whip up your heavy whipping cream with a mixer for at least 4 minutes until soft peaks form. The cream will go through several stages from bubbly, to slightly thickened, to rippling, and finally puffy and airy.
PRO TIP: Be careful not to overmix the cream. Past the puffy and airy stage, the cream will turn to butter! There’s no fixing that, so go carefully.
STEP FOUR: Gently stir in the sweetened condensed milk along with the 1 tablespoon vanilla extract. You don’t want to deflate the cream, so avoid overmixing.
STEP FIVE: Crumble in pieces of the no-bake cookie dough into the ice cream, folding the mixture over carefully. Reserve about ⅓ to ½ cup of the dough to sprinkle over top of the ice cream.
STEP SIX: Pour the ice cream mixture into a clean loaf pan or casserole dish lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula. Sprinkle the cookie dough crumbles on top.
PRO TIP: Lining the loaf pan with parchment paper prior to filling will make cleaning up much easier.
STEP SEVEN: Cover with tin foil or plastic wrap and freeze for 4 hours or overnight.
How to Serve Cookie Dough Ice Cream
Scoop this creamy ice cream into a bowl, enjoy it in a cone, or pile it into a delicious chocolate chip cookie cup. Add your favorite toppings, including chocolate sauce, chocolate chips, fresh fruit, whipped cream, and of course, a maraschino cherry.
Storage
IN THE FREEZER: Be sure to store the finished ice cream in the freezer wrapped with plastic or with an airtight lid on top. When ready to serve, take it out about 5 minutes before you plan to scoop it to give it a bit of time to thaw. This will make it much easier to scoop out. Place back in the freezer immediately after serving. The texture may change if the ice cream is taken out and put back in the freezer too many times.
Cookie dough ice cream is the easiest way to make creamy ice cream without needing to churn it. Skip the grocery store and use your hand mixer and a few simple and delicious ingredients to make sweet vanilla ice cream with chunks of cookie dough. This simple homemade cookie dough ice cream will delight your whole family!
FREQUENTLY ASKED QUESTIONS
What is no-churn ice cream?
Typically, when making ice cream from scratch, you will need to use an ice cream machine, and that usually entails the step of “churning” the ice cream. A no-churn recipe means no ice cream maker and, as you could guess, no churning. It saves many steps and makes it super easy to make homemade ice cream that is just as tasty as regular ice cream but doesn’t need special equipment.
Can I use nonfat milk in this ice cream recipe?
You can use any type of milk in this chocolate chip cookie dough ice cream recipe, but lower-fat milk such as skim milk will result in a less creamy texture of ice cream than if you make it with whole milk or cream.
Could I use this ice cream recipe to make an ice cream cake?
This is a great idea and although we haven’t tried it yet, I can’t see why you couldn’t use this ice cream as part of an easy ice cream cake.
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Cookie Dough Ice Cream
Cookie dough ice cream is delicious and easy-to-make nu-churn homemade ice cream that you can make using your hand mixer and a few simple ingredients.
Ingredients
Cookie Dough
- 1 cup all-purpose flour
- ⅓ cup butter softened
- ⅓ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
Ice Cream
- 2 cups whipping cream
- 10 ounces sweetened condensed milk
- 1 tablespoon vanilla extract
Instructions
- Before adding the flour, it is important to heat treat it. Add the flour into a medium-sized heat-safe bowl. Microwave the flour in two 30-second intervals, stirring after each interval. Allow the flour to cool completely before mixing it into the cookie dough ingredients.
- Blend the butter and brown sugar, then slowly add the flour, the 1 teaspoon of vanilla, and the chocolate chips. Set it aside.
- Whip up your heavy whipping cream with a mixer for at least 4 minutes until soft peaks form. The cream will go through several stages from bubbly, to slightly thickened, to rippling, and finally puffy and airy.
- Gently stir in the sweetened condensed milk along with the 1 tablespoon vanilla extract. You don't want to deflate the cream, so avoid overmixing.
- Crumble in pieces of the no-bake cookie dough into the ice cream, folding the mixture over carefully. Reserve about ⅓ to ½ cup of the dough to sprinkle over top of the ice cream.
- Pour the ice cream mixture into a clean loaf pan or casserole dish lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula. Sprinkle the cookie dough crumbles on top.
- Cover with tin foil or plastic wrap and freeze for 4 hours or overnight.
Notes
If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
Be careful not to overmix the cream. Past the puffy and airy stage, the cream will turn to butter! There’s no fixing that, so go carefully.
Lining the loaf pan with parchment paper prior to filling will make cleaning up much easier.
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