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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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Prep Time 40 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 8

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.