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A glass cup on a table, with Ice cream

Chocolate Chip Cookie Dough Ice Cream

Prep Time 1 hour 10 minutes
Cook Time 1 hour 10 minutes
Calories 4895kcal
Author Jennifer Tammy


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


  • First, blend together all of the remaining ingredients - starting with blending the butter and brown sugar, then slowly adding the flour, then the vanilla and chocolate chips. Set aside.
  • Next, 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.
  • Cover with tinfoil or plastic wrap and freeze for 4 hours or overnight.


Calories: 4895kcal | Carbohydrates: 499g | Protein: 68g | Fat: 295g | Saturated Fat: 184g | Polyunsaturated Fat: 92g | Trans Fat: 2g | Cholesterol: 867mg | Sodium: 832mg | Sugar: 377g