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.
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.