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.
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.
Assembly
Fold cookie dough into ice cream.
Place in a metal loaf pan, cover, and freeze.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 gto the measurement for each cup of flour.
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.