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Chocolate Chip Cookie Dough Ice Cream is a sweet, creamy treat that has chunks of real cookie dough and a no churn ice cream base. Get that dreamy homemade ice cream with a fraction of the effort and no ice cream maker required!
Make some delicious no churn cookie dough ice cream for the family to cool off with and enjoy this summer. Try other flavors like Birthday Cake Ice Cream, Pina Colada Ice Cream and Toasted Coconut Ice Cream!Pin this recipe for later!
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Easy Homemade Cookie Dough Ice Cream
If you’ve ever considered buying an ice cream maker to make homemade ice cream, you’re not alone. I have always stopped short of actually making the purchase because:
- It’s expensive. If you’re looking for something that actually has good reviews and is good quality, you’re going to pay a pretty penny for it.
- It’s complicated. I prefer simple recipes without a bunch of steps. I don’t want to have to cook my ice cream.
But you’re in luck, because it’s super easy to make homemade cookie dough ice cream without a machine with this deliciously creamy no churn ice cream!
How to Make No Churn Ice Cream
The process for making no churn ice cream is so simple. There are just 3 ingredients and 3 simple steps and no ice cream maker required!
- Beat heavy cream in a chilled mixing bowl until stiff peaks form. Use a stand mixer if you have one or a hand mixer. You can beat by hand but it will take quite a bit of muscle power to do so an electric mixer is recommended.
- Fold in sweetened condensed milk and vanilla until combined and fluffy. Add additional mix-ins or flavors here if you choose.
- Pour into a 8 or 9 inch loaf pan or an 8×8-inch metal baking pan, spread evenly, cover and freeze.
How to Make Cookie Dough Ice Cream
Because this cookie dough ice cream uses actual cookie dough, there are a few things we do to make it safe to eat.
- Toast/cook the flour. Place flour in a bowl and microwave it for about a minute. You can also toast it in the over but the microwave is the quickest way. The flour should have an internal temperature of at least 166 degrees F when using an instant read digital thermometer. Set the flour aside to cool. Heat treating the flour kills germs making it safe to eat.
- No eggs. Raw eggs may contain a type of bacteria called Salmonella, which can cause food poisoning. While the risk may be low, it’s best to fully and properly cook eggs before consuming them. Use pasteurized eggs in recipes calling for raw or lightly cooked eggs as a way to reduce this risk. (Source: CDC)
Cookie Dough Recipe
See recipe card below for ingredient quantities and full instructions.
The cookie dough recipe is similar to one you might find on the back of a Nestle Tollhouse wrapper, scaled down to just what we need to make cookie dough ice cream.
- Cream butter, brown sugar and white sugar together. Creaming is a term used in baking that means to mix the butter and sugar together at a moderately high speed until well blended, fluffy and pale yellow in color.
- Beat in salt and vanilla for flavor.
- Stir in the heat treated flour until just combined. The dough will be thick and crumbly. Add a little milk, beating after each teaspoon is added until the dough comes together and is thick and smooth.
- Stir in mini chocolate chips, just until combined.
- Make the no churn ice cream, then drop in small balls of cookie dough, swirling gently to distribute them evenly. Drop several more balls of dough onto the top, pressing in slightly, and top with a few extra mini chocolate chips.
Other Flavor Options
You can use this no churn ice cream method with a variety of different cookie dough flavors. Just remember to heat treat the flour and omit the eggs in favor of a little milk. Try Oatmeal Peanut Butter Cookie Dough, Cowboy Cookies or Maple Peanut Butter Cookie Dough.
Don’t want to use cookie dough? Add your own unique mix-ins.
- Swirl in some creamy peanut butter, chocolate fudge or caramel sauce.
- Add chopped nuts, peanut butter or butterscotch chips.
- Chop up your favorite chocolate candy and swirl it in.
- Add seasonal fresh fruit like strawberries or peaches.
Cookie Dough Ice Cream Tips and Tricks
- Use a metal bowl and chill it in the freezer for 20-30 minutes before whipping the cream.
- If you have one, a melon baller is a great tool for scooping tiny balls of cookie dough. Or use a teaspoon.
- Once frozen, let sit out 15-20 minutes prior to serving in order to soften.
- Make a double batch because this cookie dough ice cream is sure to move quickly!
More Frozen Treats
Want some other sweet and refreshing treats to cool off with this summer? Try these:
- Fluffernutter Dip
- Chocolate Peanut Butter Pie
- Individual Freezer Cheesecake
- Strawberry Lemonade Popsicle Recipe
- No Bake Mint Chocolate Chip Pie
- No Bake Lemon Cheesecake
- Chocolate Lasagna
Cookie Dough Ice Cream
- 2 1/2 cups heavy cream
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1 tablespoons granulated sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons milk, plus more if needed
- 1/4 cup miniature chocolate chips
- Place flour in a microwave safe bowl and into the microwave on high for 50-60 seconds. The internal temperature should reach 166 degrees F. Set aside.
- In a large bowl of a stand mixer, or with a hand mixer, cream the butter, brown sugar and granulated sugar together until light and fluffy; about 1-2 minutes. Beat in salt and vanilla until well combined.
- Add flour and beat just until combined. Add milk a tablespoon at a time and beat after each addition until the dough starts to combe together. Stir in mini chocolate chips by hand with a wooden spoon.
- Whip your heavy cream using a chilled metal bowl and a hand mixer or stand mixer. Beat until stiff peaks form. Fold in the sweetened condensed milk and vanilla until it's combined and fluffy. Pour into a deep container, like a loaf pan.
- Drop cookie dough by small teaspoons into the cream mixture in the pan. swirling around slightly to make sure they are evenly distributed. Any leftover cookie dough can be eaten or wrapped and frozen separately until the next time!
- Freeze ice cream for at least 6 hours. When ready to serve, let soften at least 10-15 minutes before scooping.
This post has been updated June 2020.