Cookie Dough Ice Cream

5 from 1 vote

My homemade no churn Chocolate Chip Cookie Dough Ice Cream recipe is made with just 4 ingredients. It’s creamy and rich, and loaded with chunks of edible cookie dough, so there’s a piece in every bite. And, there’s no ice cream maker needed. Use homemade cookie dough (I give you the recipe), or store bought.

Course Dessert

Cuisine American

Keyword cookie dough, ice cream, no churn

Prep Time 15

Cook Time 0

freezing time 4

Total Time 4 15

Servings servings

Calories 329kcal

Author Debi

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

Makes about 6 cups, or 12, ½ cup servings

Store in an airtight container in the freezer for up to 2 months.

Nutrition