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Cookie Dough Ice Cream

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close up shot of Cookie Dough Ice Cream in a pan with some being scooped out with a ice cream scooped
Combine edible cookie dough bites with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream - no churning required!
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Table of Contents
  1. Cookie Dough Ice Cream Ingredients
  2. How To Make This Cookie Dough Ice Cream Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This simple homemade cookie dough ice cream is the easiest way to make creamy ice cream without needing to churn it. Instead, you can use your hand mixer and a few simple and delicious ingredients to make sweet vanilla ice cream with chunks of cookie dough.

close up shot of Cookie Dough Ice Cream in a pan with some being scooped out with a ice cream scooped
Cookie Dough Ice Cream raw ingredients that are labeled

You’ll need:

For the 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

For the Ice Cream

  • 2 cups whipping cream
  • 10-ounce can of 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!

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.

OUR RECIPE DEVELOPER SAYS

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.

Cookie Dough Ice Cream process shot of ingredients being whisked together in a bowl

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.

heavy whipping cream whipped with a mixer in a cup

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.

add sweetened condensed milk and vanilla to the heavy whipping cream mixture and stirred together in a cup

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.

cookie dough crumbles added into the ice cream folding in a cup

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.

mixture smoother into a pan and then place the rest of crumble dough on top

STEP SEVEN: Cover with tin foil or plastic wrap and freeze for 4 hours or overnight.

How To Serve

This creamy ice cream will be fantastic for hot summer days. Scoop it into one of our chocolate chip cookie cups and add your favorite toppings, including chocolate sauce, chocolate chips, fresh fruit, whipped cream, and of course, a maraschino cherry.

If you like this easy recipe, you should try our easy ice cream cake and our no-churn vanilla ice cream for more of our favorite ice cream flavors.

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.

a close up shot of Cookie Dough Ice Cream in a cone

This cookie dough ice cream is the perfect treat for a family dessert, and the delicious, classic flavor makes this no-churn ice cream worth skipping the grocery store. I love to get a bowl and pile in scoops of ice cream, but this dessert will stay intact enough to use a cone, unlike a lot of other homemade ice creams.

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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close up shot of Cookie Dough Ice Cream in a pan with some being scooped out with a ice cream scooped
5 from 3 votes
Combine edible cookie dough bites with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream – no churning required!
Prep Time 40 minutes
Total Time 4 hours 40 minutes
Servings 8

Ingredients
  

Cookie Dough

  • 1 cup all-purpose flour
  • cup butter, softened
  • 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.

Nutrition

Calories: 595kcal | Carbohydrates: 58g | Protein: 7g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 103mg | Sodium: 140mg | Potassium: 222mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1256IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg
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