No Churn Chocolate Chip Cookie Dough Ice Cream

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

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.

Course: Desserts

Cuisine: American

Prep Time: 25

Freezing Time: 6

Total Time: 6 25

Servings: servings

Calories: 540kcal

Ingredients

Cookie Dough

7 Tablespoons salted butter room temperature
¼ cup granulated sugar
⅓ cup brown sugar firmly packed
1 cup all purpose flour
1 Tablespoon whole milk
½ teaspoon vanilla extract
⅔ cup chocolate chips

Ice Cream

2 cups heavy cream cold
⅔ cup condensed milk
1 teaspoon vanilla extract
1 pinch salt

Instructions

Cookie Dough

Heat oven to 350°F/177℃.
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.

Assembly

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