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Chocolate Chip Cookie Ice Cream
This easy chocolate chip cookie ice cream is the perfect homemade treat for summertime, with creamy no-churn vanilla ice cream that is loaded with chopped cookies.
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Homemade no-churn chocolate chip cookie ice cream is the perfect cool and creamy treat to enjoy on a hot summer day. With only five ingredients, you’ll love how easy and simple this dessert is to make — and how yummy it is to eat!
Chocolate Chip Cookie Ice Cream Ingredients
A velvety base of sweetened condensed milk combines with vanilla extract for warmth.
The ice cream’s luxurious texture comes from chilled heavy whipping cream, while chopped chocolate chip cookies deliver bursts of bittersweet chocolate and buttery crunch.
You’ll need:
- 1 (14-ounce) can of sweetened condensed milk
- 2 teaspoons of vanilla extract
- Pinch of salt
- 2 cups of heavy whipping cream, chilled
- 2½ cups of chopped chocolate chip cookies, divided into 2 cups and ½ cup
Substitutions And Additions
SWEETENED CONDENSED MILK: For a dairy-free alternative, you could use coconut milk for your ice cream.
VANILLA EXTRACT: Experiment with different extracts like almond, coconut, or even mint to infuse unique flavors. Just be cautious with strong extracts—start with a smaller amount and adjust to your preference.
CHOCOLATE CHIP COOKIES: Swap out the classic chocolate chip cookies with your favorite cookie variety—like snickerdoodles or peanut butter cookies—for a personalized touch.
How To Make This No-Churn Chips Ahoy Ice Cream Recipe
Since there isn’t any churning required in this recipe, it’s so easy to whip up a batch. Here’s how:
STEP ONE: Place a large mixing bowl and large loaf pan in the freezer 30 minutes prior to starting this recipe.
OUR RECIPE DEVELOPER SAYS
I used a 9×6-inch loaf pan for this recipe.
STEP TWO: In a separate large mixing bowl, stir together the sweetened condensed milk, vanilla extract, and a pinch of salt. Set aside.
STEP THREE: Remove the first large bowl from the freezer and add the chilled heavy whipping cream.
With a handheld electric mixer or stand mixer, beat the whipping cream until stiff peaks form, about one to two minutes, depending on the power of the mixer.
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: Add the whipped cream one cup at a time to the sweetened condensed milk mixture, folding the whipped cream in gently after each addition until the mixture is smooth and no streaks remain.
PRO TIP:
Fold in by circling the bowl with the rubber spatula and then bring the spatula down the middle. Turn the bowl one-quarter turn and repeat until folded in.
STEP FIVE: Remove the loaf pan from the freezer and pour the mixture into the pan. Spread evenly with a rubber spatula.
Place a piece of cling wrap flat on top of the mixture. Cover the pan with foil and place it into the freezer for two hours.
STEP SIX: After two hours, remove the pan from the freezer and gently fold in two cups of the chopped pieces of chocolate chip cookies, spread the ice cream smooth on the top again, and top with the remaining ½ cup of chopped cookies.
STEP SEVEN: Cover again with plastic wrap and foil and return to the freezer for an additional three hours or until set.
STEP EIGHT: Remove ice cream five minutes prior to serving to allow it to soften slightly.
How To Serve
You can serve this creamy ice cream in dishes or cones. You add all your favorite toppings, including sprinkles, hot fudge, caramel sauce, whipped topping, cherries, or extra cookies.
Take your ice cream to the next level by creating ice cream sandwiches with additional chocolate chip cookies. Simply sandwich a scoop of ice cream between two cookies and roll the edges in mini chocolate chips or colorful sprinkles.
You’ll also want to try our other ice cream flavors, including cotton candy, birthday cake, and red velvet.
MORE ICE CREAM RECIPES
Storage
Here are a few tips for keeping your ice cream frozen to enjoy later.
IN THE FREEZER: Place the ice cream back in the freezer immediately after serving.
This ice cream will last up to two weeks in the freezer if well-covered in a freezer-safe airtight container.
Delicious no-churn chocolate chip cookie ice cream is an irresistible homemade treat. Creamy no-churn vanilla ice cream is packed with chocolate chip cookies for a rich and fun summer dessert.
Frequently Asked Questions
What is no-churn ice cream?
Typically, when making ice cream from scratch, you will need to use an ice cream maker, 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 recipe but a lower fat milk such as skim milk will result in a less creamy 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.
Chocolate Chip Cookie Ice Cream
This easy chocolate chip cookie ice cream is the perfect homemade treat for summertime, with creamy no-churn vanilla ice cream that is loaded with chopped cookies.
Prep Time 15 minutes
Total Time 5 hours 30 minutes
Servings 6
Ingredients
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 pinch salt
- 2 cups heavy whipping cream, chilled
- 2½ cups chopped chocolate chip cookies, divided into 2 cups and ½ cup
Instructions
- Place a large mixing bowl and large loaf pan (I used a 9×6 pan) in the freezer 30 minutes prior to starting this recipe.
- In a separate large mixing bowl, stir together the sweetened condensed milk, vanilla extract, and pinch of salt. Set aside.
- Remove the first large bowl from the freezer and add the chilled heavy whipping cream. With a hand held mixer or stand mixer, beat the whipping cream until stiff peaks form (about 1 to 2 minutes depending on power of mixer).
- Add the whipped cream one cup at a time to the sweetened condensed milk mixture, folding the whipped cream in gently after each addition until mixture is smooth and no streaks remain. (How to fold in: Circle the bowl with the rubber spatula and then bring the spatula down the middle. Turn the bowl one quarter turn and repeat until folded in).
- Remove the loaf pan from the freezer and pour the mixture into the pan. Spread evenly with a rubber spatula. Place a piece of cling wrap flat on top of the mixture. Cover the pan with foil and place into the freezer for two hours.
- After two hours, remove the pan from the freezer and gently fold in 2 cups of the chopped pieces of cookie, spread the ice cream smooth on the top again, and top with the remaining ½ cup of chopped cookies.
- Cover again with cling wrap and foil and return to the freezer for an additional 3 hours or until set.
- Remove ice cream 5 minutes prior to serving to allow it to soften slightly.
Video
Notes
- I used a 9×6-inch pan for this recipe.
- 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.
- Fold in by circling the bowl with the rubber spatula and then bring the spatula down the middle. Turn the bowl one-quarter turn and repeat until folded in.
Nutrition
Calories: 774kcal | Carbohydrates: 69g | Protein: 6g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 384mg | Potassium: 242mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1167IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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Comments
Gloria says
SO easy and delicious!!!!