No-Churn Chocolate Chip Cookie Dough Ice Cream

scooped no-churn chocolate chip cookie dough in a cone on counter

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 0

Freeze Time 6

Total Time 6 20

Servings servings

Calories 311

Author Annalise Sandberg

Ingredients

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)

Instructions

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.

Nutrition