Who needs an ice cream machine when you can make silky, creamy chocolate chip cookie dough ice cream at home using just a few pantry staples? This recipe blends a simple vanilla no‑churn base with mini chocolate chips and safe-to-eat cookie dough pieces for a truly irresistible treat.
What’s better than chocolate chip cookie dough ice cream? Chocolate chip cookie dough ice cream you can make without an ice cream machine. This version combines a light, airy no‑churn base with bite-sized edible cookie dough and mini semi‑sweet chips for that classic texture and flavor.
I used to order this every time I visited ice cream shops — the rich vanilla base with little pockets of cookie dough and chocolate is unbeatable. Making it at home is easier than you think, and you’ll be proud to share it (or keep it all to yourself!).
Chocolate chip cookie dough ice cream ingredients:
• Flour: used for the cookie dough. We bake the flour first so the dough is safe to eat.
• Butter: softened, for the cookie dough.
• Brown & granulated sugar: for sweetness and that cookie flavor.
• Salt: balances the sweetness.
• Vanilla extract: for flavor.
• Milk: to achieve the right cookie dough consistency.
• Heavy cream: whipped to incorporate air before freezing — essential for no‑churn ice cream so it doesn’t freeze into a solid block.
• Sweetened condensed milk: keeps the no‑churn base creamy and scoopable by reducing ice crystallization.
• Chocolate chips: mini semi‑sweet chips work great.
How to make chocolate chip cookie dough ice cream:
1. Bake the flour. Spread the flour in an even layer on a baking sheet and bake at 350°F for 7–10 minutes or until it reaches 160°F. Do not let it brown. Cool completely before using.
2. Cream butter, sugars, and salt. In a bowl, beat softened butter with brown and granulated sugar and salt until light and fluffy.
3. Add milk and vanilla. Stir in 1 tablespoon of milk and the vanilla extract. Add more milk only if the dough seems too dry after the flour is mixed in.
4. Mix in the cooled flour. Add the baked, cooled flour and combine until a soft cookie dough forms. If needed, add milk a little at a time to reach the desired texture.
5. Portion the cookie dough. Either roll small balls by hand or shape a log and slice into bite‑sized pieces. Place the pieces on a parchment‑lined tray and chill in the fridge or freezer — slightly firm pieces are easier to fold into the ice cream.
6. Whip the cream. Beat 2 cups heavy cream with a mixer until stiff peaks form.
7. Fold in sweetened condensed milk. Gently mix in the condensed milk until combined — avoid overmixing so the whipped texture stays light.
8. Combine cookie dough and chips. Fold the cookie dough pieces and ½ cup mini chocolate chips into the ice cream base until just combined.
9. Freeze. Transfer the mixture to an airtight, freezer‑safe container. Cover and freeze for at least 4 hours, or until firm. Scoop and enjoy.
Storage:
Store the ice cream in an airtight container for best results. It will keep up to 6 months, though the texture is best within 2–3 months to avoid freezer burn. For extra protection, press plastic wrap directly onto the surface before sealing the lid.
Ingredients (detailed):
For the edible cookie dough:
- ½ cup all‑purpose flour (baked and cooled)
- ¼ cup (½ stick) unsalted butter, softened
- 3 tablespoons packed brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract (optional)
- 1–2 tablespoons milk, as needed
For the no‑churn ice cream:
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk (about 1 cup)
- ½ cup mini semi‑sweet chocolate chips
Equipment & times:
Prep time: about 30 minutes. Additional freeze time: at least 4 hours. Yield: roughly 1 pint. You’ll want a hand mixer or stand mixer for whipping the cream, a baking sheet for the flour, and a freezer‑safe container for storing the ice cream.
No Churn Chocolate Chip Cookie Dough Ice Cream Recipe
- Author: Mimi
- Total Time: 4 hours 35 minutes
- Yield: 1 pint (approx.)
Description
Easy, no‑machine chocolate chip cookie dough ice cream: a whipped heavy cream and sweetened condensed milk base folded with safe-to-eat cookie dough pieces and mini chocolate chips for a rich, scoopable dessert.
Instructions
- Preheat oven to 350°F.
- Bake the flour on a sheet at 350°F for 7–10 minutes or until it reaches 160°F. Cool completely.
- Cream butter, brown sugar, granulated sugar, and salt until light and fluffy. Add vanilla and 1 tablespoon milk and beat to combine.
- Add the cooled flour and mix into a soft cookie dough. Add more milk if necessary, a little at a time.
- Portion the dough into small pieces; chill them until slightly firm.
- Whip heavy cream to stiff peaks. Gently fold in sweetened condensed milk until combined.
- Fold in cookie dough pieces and mini chocolate chips until just mixed.
- Transfer to a freezer‑safe container, cover, and freeze at least 4 hours or until set. Scoop and serve.
Enjoy!