This no-churn cookie dough ice cream is one of my favorite indulgent treats. It's sweet, creamy, and packed with chunks of edible cookie dough.
It's no secret that I looove making no-churn ice cream. Regular readers have heard me rave on and on about how this is pretty much the perfect Summer dessert. It's foolproof, only calls for a handful of ingredients, and you can have so much fun with it!
And by that I mean, come up with endless variations to test out and play with. In this particular instance, I decided to go with cookie dough, simply because it's one of my all-time favorite ice cream flavors.
I'm the type of person who will always, always "taste test" the cookie dough before it goes into the oven. It's just inevitable! That's kind of the best part of baking cookies, in my opinion.
So whipping up a little batch of chocolate chip cookie dough, which is safe to consume, and then mixing it up in some super creamy no-churn ice cream? That's just a no-brainer.
Why You'll Love This Recipe...
- If you're a fan of chocolate chip cookie dough ice cream, I have no doubt in my mind that you will love this homemade ice cream way more than any store-bought kind. It just tastes like high-quality ice cream that you'd find in a specialty ice cream shop.
- You're going to become obsessed with no-churn ice cream, just like I did. It's beyond easy and the only tool you need is an electric mixer. No ice cream maker needed!
- Did I mention we're making edible cookie dough that's safe to consume? What's not to love about that? It's eggless, of course, and we're heat treating the flour for extra safety.
What You'll Need...
How To Make...
To make my cookie dough ice cream, we'll start by making the cookie dough first. It's important to chill the dough for a bit, which is why I prefer starting with this step -- that way, it can chill while you work on the ice cream.
The cookie dough is super simple and straightforward, and pretty much exactly like baking cookies. We'll start by creaming the butter with both sugars, and then we'll add in the milk and vanilla. After that, just mix in the flour and salt, fold in the chocolate chips, and pop it into the refrigerator!
To make the ice cream, we're going to whip up the heavy cream. You'll want stiff peaks here, which can take a few minutes, so just be patient but keep a close eye on it. Once your whipped cream is ready, fold the sweetened condensed milk right in.
Now, grab your cookie dough and a container to freeze your ice cream in. I like to use a loaf pan and just cover it with foil, but any airtight container should work just fine. Pour half of the ice cream into your container, then break off chunks of cookie dough and sprinkle it all over. Don't use up all the dough just yet!
Pour the rest of the ice cream on top, then finish with the rest of the cookie dough chunks. And that's all there is to it! Freeze for at least 6 hours.
Tips For Making The Best Homemade Cookie Dough Ice Cream...
- As I mentioned, when it comes to making the edible cookie dough, we'll be heat treating our flour. I talked a little bit about the process in my cookie dough truffles post. I just microwave the flour until it reaches 165ºF. This particular recipe doesn't call for much flour at all, so it should warm up fairly quickly. I would recommend stopping to stir and check the temperature around the 30 second mark.
- Make sure your heavy whipping cream is COLD. Like, straight out of the refrigerator. If you can, I'd also recommend storing the bowl of your mixer in the refrigerator too before using it.
- While it may feel like your whipped cream is taking a while, it's important to keep a close eye on it. You'll know it's ready when you lift the whisk attachment (or the beaters, if using a hand mixer) up out of the cream and see stiff peaks that don't sink into the cream.
- I have had a reader ask if sweetened condensed coconut milk would work in my no-churn ice cream recipes. While I haven't tested it, I don't see why it wouldn't work, as I imagine it's very similar in texture and fat content. I've also seen lactose-free sweetened condensed milk, if that's something you would want to try.
Did you try my homemade cookie dough ice cream? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Easy Ice Cream Recipes, Try My...
Homemade Cookie Dough Ice Cream (Gluten Free)
For the cookie dough:
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) light brown sugar packed
- ¼ cup (50g) granulated sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ½ cup (74g) gluten free flour blend heat treated (see recipe notes)
- ¼ teaspoon salt
- ½ cup (86g) semisweet chocolate chips
For the ice cream:
- 1 pint heavy whipping cream
- 14 ounces sweetened condensed milk
To make the cookie dough:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Mix in the milk and vanilla extract. Add the flour and salt and mix on low speed until cookie dough forms. Fold in the chocolate chips. Cover and chill in the refrigerator while you make the ice cream.
To make the ice cream:
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream until it starts to thicken and stiff peaks form. Fold in the sweetened condensed milk.
- Remove cookie dough from the refrigerator. Pour half of the ice cream into a loaf pan. Break off pieces of cookie dough and sprinkle on top of the ice cream, reserving half. Finish with the remaining ice cream, then top with the remaining cookie dough pieces. Cover and freeze for at least 6 hours.
- To heat treat the flour, heat in the microwave for 1 minute or until temperature of flour reaches 165ºF.