Published on
Cookie Dough Ice Cream
Cookie dough ice cream is a sweet vanilla homemade ice cream, loaded with edible cookie dough in every bite! This is the best no-churn cookie dough ice cream.
Jump to Recipe
Table of Contents
Sweet vanilla homemade ice cream, loaded with chunks of edible cookie dough, is the best chocolate chip cookie dough ice cream! The perfect treat for a family dessert, no churning is required to make this cookie dough ice cream.
MORE RECIPES:
No Churn Cotton Candy Ice Cream | Pumpkin Ice Cream | Cookie Dough Cupcakes
This simple homemade cookie dough ice cream is the easiest way to make creamy ice cream without needing to churn it. You can use your hand mixer and a few simple and delicious ingredients to make sweet vanilla ice cream with chunks of cookie dough.
Unlike a lot of other homemade ice creams, this dessert will stay intact enough to use a cone. You can also get a bowl and pile in scoops of ice cream along with your favorite toppings like chocolate sauce, fresh fruit, whipped cream, and of course, a maraschino cherry. You could even scoop it into cookie cups!
It’s worth skipping the grocery store for this no-churn cookie dough ice cream. Friends and family will love the delicious, classic flavor with cookie dough chunks in every bite.
Cookie Dough Ice Cream Ingredients
- Flour - all-purpose flour
- Butter
- Sugar - brown sugar
- Vanilla - vanilla extract
- Chocolate chips - milk chocolate chips
- Cream - whipping cream
- Sweetened condensed milk
An important step in making edible cookie dough is heat-treating the flour. 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 before filling will make cleaning up much easier. When it’s time to eat, use sprinkles, chocolate syrup, or any other ice cream toppings to make this dessert even more delicious.
How to Make Cookie Dough Ice Cream
FIRST STEP: 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.
SECOND STEP: Blend the butter and brown sugar, then slowly add the flour, the 1 teaspoon of vanilla, and the chocolate chips. Set it aside.
THIRD STEP: 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.
FOURTH STEP: Gently stir in the sweetened condensed milk along with the 1 tablespoon of vanilla extract. You don't want to deflate the cream, so avoid overmixing.
FIFTH STEP: 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.
SIXTH STEP: 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.
SEVENTH STEP: Cover with tin foil or plastic wrap and freeze for 4 hours or overnight.
What is no-churn ice cream?
A no-churn recipe means no ice cream maker and, as you could guess, no churning. 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 ice cream recipe 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.
Is cookie dough ice cream safe to eat?
Yes! Our cookie dough ice cream is made with edible cookie dough, meaning no eggs, so that it is safe to eat.
How to Store Cookie Dough Ice Cream
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.
Cookie Dough Ice Cream
Cookie dough ice cream is a sweet vanilla homemade ice cream, loaded with edible cookie dough in every bite! This is the best no-churn cookie dough ice cream.
Prep Time 40 minutes
Total Time 4 hours 40 minutes
Servings 8
Ingredients
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
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 of 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.
Nutrition
Calories: 630kcal | Carbohydrates: 61g | Protein: 6g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 125mg | Potassium: 307mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 1206IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @bestblogrecipes
Leave a Comment