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Cookie Dough Ice Cream

close up shot of Cookie Dough Ice Cream in a pan with some being scooped out with a ice cream scooped
Combine an edible chocolate chip cookie dough with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream - no churching required!
Prep Time 40 mins
Chill Time 4 hrs
Total Time 4 hrs 40 mins
Course Dessert
Cuisine American
Servings 8
Calories 598 kcal


  • 2 cups whipping cream
  • 10 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/3 cup butter softened
  • 1/3 cup brown sugar packed
  • 1 tbsp vanilla
  • 1 cup all-purpose flour
  • 1 cup milk chocolate chips


  • Blend the butter and brown sugar, then slowly adding the flour, then the vanilla and chocolate chips. Set aside.
  • Whip up your whipping heavy 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 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 1/3 to 1/2 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 crumbles on top.
  • Cover with tin foil or plastic wrap and freeze for 4 hours or overnight.


Sodium: 154mgCalcium: 178mgVitamin C: 1mgVitamin A: 1256IUSugar: 43gFiber: 1gPotassium: 210mgCholesterol: 117mgCalories: 598kcalTrans Fat: 1gSaturated Fat: 24gFat: 38gProtein: 7gCarbohydrates: 58gIron: 1mg