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+ servings

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.

Ingredients

For the cookie dough:

  • ¼ cup salted butter , melted (4 tablespoons, 56 grams)
  • cup light or dark brown sugar (140 grams)
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla extract
  • 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)
  • 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

Calories: 311kcal, Carbohydrates: 26g, Protein: 3g, Fat: 22g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 77mg, Potassium: 111mg, Fiber: 1g, Sugar: 19g, Vitamin A: 779IU, Vitamin C: 1mg, Calcium: 89mg, Iron: 1mg
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