No Churn Chocolate Chip Cookie Dough Ice Cream

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This No Churn Chocolate Chip Cookie Dough Ice Cream is everyone’s favorite ice cream, just made even better! Homemade edible cookie dough that’s super simple to make, but oh so delicious. Then, each chunk of cookie dough is stirred into an ice cream base that is made with only 4 ingredients! Heavy cream, sweetened condensed milk, vanilla, and salt. Every bite is loaded with cookie dough chunks, while the ice cream itself being so creamy, sweet, and delicious! You couldn’t ask for a better frozen treat.

overhead shot of cookie dough ice cream in two cones, laying on a white plate with mini chocolate chips, ice cream cone crumbs, chocolate chip cookies, and glass of milk behind

About The Recipe

We’re back with another no churn ice cream! This time, it’s one of my personal favorite ice cream flavors…cookie dough! So, even though the summer weather has moved in faster than normal, that’s totally okay with me because frozen treats are the BEST! Especially any type of ice cream.

As a kid, I always kept to my favorites and never really tried something new. Cookie dough was always at the top of the list to get.

What was one of your favorite flavors growing up? Personally, mine were mint chip, chocolate and vanilla, oreo, and, of course, cookie dough!

Though, it wasn’t something we ever made. My brother and I made LOTS of Vanilla Ice Cream growing up (thanks to our mom for buying us an ice cream machine!) and topped it with whatever we had on hand. It’s some of my favorite memories, but…between you and me, I think this ice cream takes the cake!

So, there is no more having to wait on heading out to your local ice cream parlor to get one of the best flavors. All you need is a handful of ingredients, a hand mixer, a loaf pan, and a freezer!

It’s so simple to make, relatively quick to mix up, and soooo delicious.

two cones of chocolate chip cookie dough ice cream on white plate with cookies, measuring cup, white flowers, mini chocolate chips, ice cream cone pieces, and ice cream scoop beside

What Is No Churn Ice Cream?

A no churn ice cream is made with heavy cream and sweetened condensed milk. There are no custards to be made, no ice cream machines, nothing! It’s so simple, but so delicious. This version has vanilla and salt added to the ice cream base to help round out some flavors. In addition to that, we also added some homemade cookie dough!

Reasons You Need To Make This No Churn Chocolate Chip Cookie Dough Ice Cream

  • Only needs 4 ingredients for the ice cream base.
  • Homemade or store-bought cookie dough can be used.
  • Frozen in 4-6 hours.
  • No eggs or ice cream machine required!
  • The perfect summertime dessert.
close up of double coned cookie dough ice cream laying on white plate with another cone of ice cream beside, measuring cup of mini chips, and cookies beside

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cookie Dough:

  • Salted Butter
  • Granulated Sugar
  • Brown Sugar
  • All-Purpose Flour
  • Whole Milk
  • Vanilla Extract
  • Chocolate Chips
chocolate chips, flour, butter, milk, brown sugar, vanilla, and granulated sugar on marble surface

For The Ice Cream:

  • Heavy Cream
  • Sweetened Condensed Milk
  • Vanilla Extract
  • Salt
heavy cream, condensed milk, salt, and vanilla on marble surface

How To Make No Churn Chocolate Chip Cookie Dough Ice Cream

Step 1: Make the cookie dough

Spread flour on rimmed baking sheet and bake for 5 minutes. Remove from oven and allow to cool.

flour on small sheet pan on marble surface

With an electric mixer, beat butter and sugars until creamy.

Stir in the flour.

Mix in the milk and vanilla.

Stir in the chocolate chips.

Step 2: Shape

Using a half teaspoon, shape cookie dough into small balls and place on sheet pan. Set aside.

cookie dough balls on small sheet pan

Step 3: Make the ice cream base

With an electric mixer, beat cream to stiff peaks.

Fold in condensed milk, vanilla, and salt.

Step 4: Fold in cookie dough and freeze

Fold the cookie dough chunks into ice cream.

Place in a metal loaf pan, cover, and freeze.

No Churn Ice Cream FAQ’s

Do I Have To Use Heavy Whipping Cream? For this recipe, heavy whipping cream is essential! Once it’s whipped, that’s how the ice cream becomes so light and fluffy.

Does No Churn Ice Cream Taste Like Normal Ice Cream? To be honest, not really. While it’s very delicious, it is much sweeter than traditional ice cream. It also tastes like sweetened condensed milk, which works well for this recipe, but if you aren’t a fan of sweetened condensed milk, you should probably stick with traditional ice cream!

Can I use store-bought cookie dough? Absolutely!

How Long Does It Take For This Ice Cream To Freeze? Ours frozen in about 4-5ish hours. Though, it can take 8-12 hours, depending on how cold your freezer is.

double coned ice cream in glass on white plate with cookies around

4 Ways To Turn This Ice Cream Into A New Dessert

There’s nothing better than a scoop of ice cream on a hot day…but when you have leftovers, sometimes you might wanna do something special. Here are a few of our favorite ways to change-up this ice cream and make a whole new dessert!

How To Store

Once this ice cream is frozen, you can keep it in cake or loaf pan, covered with plastic wrap, and in the freezer for 5-7 days. Though, we do recommend scooping it out and placing it in an ice cream container to really make it last! We found that, if using an ice cream container, the ice cream will last 2-3 weeks before ice crystals really start to form!

Looking for more recipes like this? Here are a few you may like:

cookie dough ice cream on white plate with chocolate chip cookies beside and ice cream cone crumbs around

Expert Tips

  • If the cookie dough seems a bit crumbly, use your hands to bring it together!
  • 2/3 cup condensed milk is about half of a single 14-oz can.
  • Do not OVER whip the cream! Stiff peaks is when you quickly lift up the beaters and see a peak. There should just be a slight curve at the tip.
  • Be careful to not over-fold the ice cream base. You don’t want to deflate the whipped cream!
  • Use a metal pan to help freeze the ice cream quickly.
  • If you feel like the cookie dough chunks are too big, feel free to crumble the cookie dough into the ice cream instead.

When you make this No Churn Chocolate Chip Cookie Dough Ice Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

cookie dough ice cream on white plate with chocolate chip cookies beside and ice cream cone crumbs around

No Churn Chocolate Chip Cookie Dough Ice Cream

Traci
There is nothing better than a scoop (or two!) of this super simple No Churn Chocolate Chip Cookie Dough Ice Cream. Every bite is creamy, sweet, and full of cookie dough chunks! There is no better way to cool off after a hot summer day.
4.67 from 3 votes
Prep Time 25 mins
Freezing Time 6 hrs
Total Time 6 hrs 25 mins
Course Desserts
Cuisine American
Servings 8
Calories 540 kcal

Ingredients
 

Cookie Dough

  • 7 Tablespoons salted butter, room temperature
  • ¼ cup granulated sugar
  • cup brown sugar, firmly packed
  • 1 cup all purpose flour
  • 1 Tablespoon whole milk
  • ½ teaspoon vanilla extract
  • cup chocolate chips

Ice Cream

  • 2 cups heavy cream
  • cup condensed milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions

Cookie Dough

  • Preheat oven to 350° F.
  • Spread flour on rimmed baking sheet.
  • Bake for 5 minutes.
  • Remove from oven and allow to cool.
  • With an electric mixer, beat butter and sugars until creamy.
  • Stir in flour.
  • Mix in milk and vanilla.
  • Stir in chocolate chips.
  • Using a half teaspoon, shape cookie dough into small balls.

Ice Cream

  • With an electric mixer, beat cream to stiff peaks.
  • Fold in condensed milk, vanilla, and salt.

Putting It Together

  • Fold cookie dough into ice cream.
  • Place in a metal loaf pan, cover, and freeze.

Notes

  • If the cookie dough seems a bit crumbly, use your hands to bring it together!
  • 2/3 cup condensed milk is about half of a single 14-oz can.
  • Do not OVER whip the cream! Stiff peaks is when you quickly lift up the beaters and see a peak. There should just be a slight curve at the tip.
  • Be careful to not over-fold the ice cream base. You don’t want to deflate the whipped cream!
  • Use a metal pan to help freeze the ice cream quickly.
  • If you feel like the cookie dough chunks are too big, feel free to crumble the cookie dough into the ice cream instead.

Nutrition

Serving: 4ouncesCalories: 540kcalCarbohydrates: 49gProtein: 5gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 105mgSodium: 139mgPotassium: 187mgFiber: 1gSugar: 37gVitamin A: 1252IUVitamin C: 1mgCalcium: 127mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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