Chocolate Chip Cookie Ice Cream

A metal tray of No-Churn Chips Ahoy Ice Cream with chunks of chocolate chip cookies, partially scooped out. An ice cream scoop holds a serving, and crunchy cookie pieces are scattered on top and nearby.

5 from 1 vote

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 Time15

Chill Time5 15

Total Time5 30

Course: Dessert

Cuisine: American

Keyword: Chips Ahoy Ice Cream, No-Churn Chips Ahoy Ice Cream, No-Churn Chips Ahoy Ice Cream Recipe

Servings:

Calories: 774kcal

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 9x6 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 9x6-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