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My homemade no churn Chocolate Chip Cookie Dough Ice Cream recipe is made with just 4 ingredients. It’s rich and creamy, and loaded with chunks of edible cookie dough, so there’s a piece in every bite. And, there’s no ice cream maker needed for this yummy dessert treat.
Everyone loves cookie dough ice cream, but have you ever tried making it at home? This recipe is super easy to whip up. It tastes like store-bought premium ice cream, maybe even better, has few ingredients, and is the perfect treat for those hot summer days!
This homemade version has lots of mix ins! No digging out some of the few chunks of cookie dough through mostly plain vanilla ice cream, like you do in some store-bought varieties.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Ingredients
Let’s take a quick look at the ingredients in this recipe, and address any substitution questions you may have.
- Heavy cream is the base of this no churn ice cream. You want the full fat heavy whipping cream here, don’t use low-fat or reduced-fat – you won’t get the creamy smooth texture.
- Sweetened condensed milk adds body and sweetness. I recommend full fat; fat free and low fat will also work, but the ice cream won’t be as soft and creamy. Coconut sweetened condensed milk will also work.
- Vanilla adds smooth flavor to the base ice cream. I used vanilla bean paste in the photos you see – it makes the ice cream extra special, both in looks and in flavor. But I often make this ice cream with pure vanilla extract, and it’s great.
- Edible cookie dough bites – I like to make homemade edible cookie dough and crumble it into small pieces. Small pieces will be evenly distributed into the ice cream. Any store-bought edible cookie dough works (make sure that it’s safe for raw consumption). Ben & Jerry’s has chocolate chip cookie dough chunks. David’s Cookies has one (use this link to get 20% off your order), and they even have a variety of flavors.
How to make
This ice cream is super simple to make. I’ve added some tips to help you get the BEST no churn cookie dough ice cream possible.
Chill the heavy whipping cream and the sweetened condensed milk in the fridge. Cold cream whips up better than warm, so don’t skip this step. Also, cold ingredients will keep ice crystals at bay, and result in a less icy final product.
Place the ice cream container or loaf pan in the freezer before making the ice cream. A container that’s already frozen will help the ice cream freeze up quickly and help prevent ice crystals from forming.
cookie dough
If you make the cookie dough bites from scratch, make them while the cream mixture chills.
Make the edible cookie dough. Roll small balls of the cookie dough in your hands and place them on a parchment-lined sheet. You can also cut the dough into small pieces if you prefer. Freeze the cookie dough bites for about 1 hour.
You just want to make sure the pieces of dough are bite-sized and chilled before adding them to the ice cream.
Once you have the cookie dough bites you can store them in the freezer for up to a month.
vanilla ice cream base
Whip the cream, sweetened condensed milk, and vanilla together using a hand mixer, stand mixer, or (if you want a good arm workout) by hand using a whisk until the mixture is thickened like custard.
Gently fold in the cookie dough chunks, trying not to deflate the whipped cream. And, of course, I’ve given you a measurement for the cookie dough chunks, but if you want to add more, feel free.
Spoon or pour mixture into an ice cream container, loaf pan, or 2-quart dish. This is my favorite ice cream container. It’s insulated, the long length makes for super easy scooping, has a lid that fits really well, is double walled, and fits nicely in my freezer.
Work quickly to transfer it from the bowl and into the freezer as fast as possible. Fast freezing will help maintain the ice crystals’ small size resulting in a creamier texture.
Tap the bottom of the dish on the counter a couple of times to help get any air bubbles out of the mixture. Garnish with additional cookie dough crumbles if desired. Cover and freeze several hours or overnight.
This ice cream is best if it freezes overnight. You can eat it after a couple of hours of freezing, but it will be on the softer side.
Store in an airtight container in the freezer for up to 2 months.
Serving: You don’t even need to leave the ice cream on the counter for a few minutes to soften – it’s scoopable right from the freezer!
Can I use an ice cream maker?
I’ve tried experimenting with churning the ingredients rather than whipping them, and while it works, the final ice cream isn’t as light and fluffy as whipping the cream, then freezing it. So, I recommend working with the directions as written.
What kind of cookie dough is in ice cream?
Chocolate chip cookie dough is the classic cookie dough flavor in ice cream.
Did you know that Ben & Jerry’s invented chocolate chip cookie dough ice cream 1984 at their Burlington, Vermont scoop shop. It was so popular that they started selling it in pints in 1991.
But you can really use any edible cookie dough that you like. Peanut butter, chocolate cookie dough, churro, birthday cake, etc.
Variations
The base vanilla ice cream is so good, and just calls out to be played around with. It’s super creamy and delicious, and would be a wonderful treat just plain.
I’ve made it into an amazing Coffee Toffee Ice Cream (and I give lots of mix in ideas on that post as well).
You can add mini chocolate chips to this recipe. Mini chocolate chips are better than full sized chocolate chips because they’re easier to eat when frozen, and will mix into the ice cream better.
Try other mix-ins like peanut butter cups, crushed Oreo cookies, crumbled brownies, white chocolate, coconut, or nuts like chopped pecans, walnuts, or almonds.
Drizzle Caramel Sauce between the ice cream layers for a caramel swirl. Or try my Mocha Caramel for a rich coffee flavored swirl.
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Recipe
Cookie Dough Ice Cream
Ingredients
Ice Cream:
- 2 cups heavy whipping cream
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 cup edible cookie dough crumbles homemade or store-bought, plus additional for topping
Edible cookie dough:
- ½ cup packed dark brown sugar
- 8 tablespoons unsalted butter cut into 8 pieces and softened
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 1/3 cups oat flour
- ½ cup mini chocolate chips
Instructions
- In a large bowl, combine cream, sweetened condensed milk, and vanilla. Refrigerate until cool.
Make cookie dough bites:
- Place brown sugar and butter in a food processor and process until well combined, about 30 seconds, scraping down bowl as needed. Add milk, vanilla, and salt and pulse until well combined, about 6 pulses. Add oat flour and pulse until incorporated, about 10 pulses, scraping down bowl as needed.
- Transfer cookie dough a bowl. Using silicone spatula or wooden spoon, stir in chocolate chips, giving dough final stir to ensure no flour pockets remain. Roll small balls of the cookie dough in your hands and place them on a parchment-lined sheet. You can also cut the dough into small pieces if you prefer. Freeze until firm, about 45 minutes. Cookie dough recipe will make more than you need for the ice cream, but you can use some to garnish and of course to eat straight from the freezer!
Make ice cream:
- Once the cream mixture has cooled, beat the cream mixture using a hand-held mixer or a stand mixer on medium-high until thickened and custard-like, about 5-10 minutes.
- Fold in cookie dough crumbles. Spoon or pour mixture into an ice cream container or 2-quart dish. Tap the bottom of the dish on the counter a couple of times to help get any air bubbles out of the mixture. Garnish with additional cookie dough crumbles if desired. Cover and freeze several hours or overnight.
Video
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
This is probably my favorite ice cream. So easy to make. So good. Not too sweet. And lots of cookie dough chunks. I hope you give it a try and love it as much as we do. Debi, author, Life currents