No-Churn Chocolate Chip Cookie Dough Ice Cream
This fun and delicious no-churn chocolate chip cookie dough ice cream has a rich and creamy vanilla ice cream base with plenty of chocolate chip cookie dough chunks throughout.
This recipe is sponsored by Go Bold with Butter.
Chocolate chip cookie dough ice cream is one of my favorites, but I’m constantly disappointed whenever I buy a cone or carton. Where is all the cookie dough? There never seems to be enough.
So I decided to make my own! This vanilla ice cream is packed full of buttery homemade cookie dough and extra mini chocolate chips. And even better, this is a no-churn ice cream recipe which means you don’t need any special equipment to make it.
Ingredients for this recipe
Here’s everything you’ll need for this ice cream:
- Melted salted butter— unsalted butter also works, but I like the additional flavor of salted butter.
- Light or dark brown sugar
- Vanilla extract
- All-purpose flour
- Mini chocolate chips
- Heavy whipping cream
- Sweetened condensed milk
The role of butter in this recipe
Since the cookie dough in this recipe isn’t baked, the butter has just one purpose— flavor. Chocolate chip cookies are beloved for their unique flavor combination of butter, brown sugar, and vanilla. There’s a distinct nutty and toffee taste, and I wanted to make sure that came through in the cookie dough for this ice cream.
Using melted salted butter means you get the most flavor without having to use a mixer to cream the butter and sugar together. Maximum deliciousness with minimal effort!
How to make no-churn chocolate chip cookie dough ice cream
There are 2 parts to this recipe— a vanilla ice cream base and edible cookie dough chunks. Start with the cookie dough first so it can chill while you make the base.
Prepare edible cookie dough
This cookie dough is different from cookie dough used to make cookies in that it’s missing eggs and baking soda, and it’s safe to eat raw. (See my tips section below regarding consuming raw flour.)
The cookie dough comes together easily in just a few minutes with a small bowl and spoon, without the need for an electric mixer.
- Combine melted butter, brown sugar, heavy cream and vanilla. Stir together in a small bowl, mixture will be grainy.
- Add dry ingredients and mini chocolate chips. Stir in flour and salt to make a soft cookie dough, then stir in mini chocolate chips.
- Shape and freeze. Transfer the cookie dough to a sheet of plastic wrap and shape into a thin disk. Wrap completely and freeze while you prepare the vanilla ice cream base.
Prepare vanilla ice cream base
There’s no ice cream machine required to make this ice cream! Whipped cream mimics the texture of churned ice cream once it’s frozen. Churning ice cream incorporates air into it as it tumbles in the machine, while heavy whipping cream incorporates air as it whips. Once it’s frozen this no-churn ice cream is just as creamy as traditional ice cream.
Here’s how to make the no-churn vanilla ice cream base:
- Whip heavy cream. Use a stand mixer or hand-held mixer to whip the cold cream to medium peaks.
- Add sweetened condensed milk and vanilla. Use a spatula to gently fold in the sweetened condensed milk and vanilla, careful not to deflate the whipped cream.
- Fold in mini chocolate chips and cookie dough. Chop cookie dough into small ½-inch pieces and fold carefully into the whipped cream mixture along with more mini chocolate chips.
Freeze for 6 hours
Spoon mixture into a 9×5-inch loaf pan, bowl, or plastic tub and spread into an even layer. Cover tightly with a plastic wrap or a lid.
Like all homemade ice creams, this chocolate chip cookie dough ice cream needs a long rest in the freezer to firm up completely. Freeze it for at least 6 hours before scooping. I prefer to make it the night before I plan to serve it, or first thing in the morning.
Once it’s frozen, enjoy scoops in bowls or ice cream cones!
Tips for this ice cream
- While I have never had any issues, raw flour can contain bacteria that is normally killed during baking. If consuming raw flour in the cookie dough for this ice cream is a concern, you can bake the flour first by spreading it onto a sheet pan and baking at 350°F for 5 minutes. Cool before adding it to the cookie dough.
- Why is sweetened condensed milk used in this recipe? Using it instead of sugar means it doesn’t need to be heated in order to dissolve into the ice cream base, saving even more work!
- Since the texture for this ice cream comes from the whipped cream, you want to be careful not to overmix it as you mix in the other ingredients. Using a “folding” method of mixing is the best way to keep your whipped cream light and fluffy. Here’s a helpful little video on how to “fold” ingredients.
- If you make a lot of homemade ice cream, consider getting a reusable plastic ice cream container. I like this one!
- Before serving, let the ice cream sit at room temperature for 10 minutes. This softens it up a bit for easier scooping.
- This ice cream should keep for weeks in the freezer (if it lasts that long). Store it in the back of the freezer to reduce the risk of freezer burn.
More no-churn ice cream recipes to try
Tools for this recipe
No-Churn Chocolate Chip Cookie Dough Ice Cream
For the cookie dough:
- ¼ cup salted butter , melted (4 tablespoons, 56 grams)
- ⅓ cup light or dark brown sugar (140 grams)
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- ⅔ cup all-purpose flour (80 grams)
- Pinch of salt
- ¼ cup mini chocolate chips (44 grams)
For the vanilla ice cream base:
- 2 cup heavy whipping cream , cold (455 grams)
- ⅔ cup sweetened condensed milk (½ can, 205 grams)
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips (22 grams)
To make the cookie dough:
- Combine melted butter, brown sugar, heavy cream and vanilla in a small bowl, mixture will be grainy.
- Stir in flour and salt to make a soft cookie dough, then stir in mini chocolate chips.
- Transfer the cookie dough to a sheet of plastic wrap and shape into a thin disk. Wrap completely and freeze while you prepare the vanilla ice cream base.
To make the ice cream:
- Use a stand mixer or hand-held mixer to whip the cold cream to medium peaks.
- Use a spatula to gentle fold in the sweetened condensed milk and vanilla, careful not to deflate the whipped cream.
- Chop chilled cookie dough into small ½-inch pieces and fold carefully into the whipped cream mixture along with more mini chocolate chips.
- Spoon mixture into a 9x5-inch loaf pan, bowl, or plastic tub and spread into an even layer.
- Freeze for at least 6 hours until firm. Let rest at room temperature for 10 minutes before serving for easier scooping.
Disclosure: This recipe was created in partnership with Go Bold With Butter. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Go Bold With Butter, you can visit their website here. You can also find them on facebook, instagram, and pinterest.