No Churn Cookie Dough Ice Cream
Introducing the newest (and favorite) member of my no churn ice cream recipe family: chocolate chip cookie dough ice cream! This is a sweet, (but not make-your-teeth-ache) vanilla flavored ice cream that’s peppered with mini chocolate chips and generous portions of edible cookie dough. It’s creamy, delicious, and so satisfying! The taste is, or course, the best thing about this ice cream, but a close second is how easy it is to make. There’s no ice cream maker required, just some whipping with a mixer for the whipped cream portion. The hardest part is waiting for the ice cream to chill…for that, I highly recommend making some extra cookie dough to snack on while you wait 😉
Why you’ll love it:
Less than 10 ingredients to make! Scoops easily and is so creamy. Not too sweet, unlike many no churn ice creams. Safe to eat, thanks to a simple extra step!
What You Need
You’ll need just a few (only 8!) ingredients to make this ice cream. Make sure to pay special attention to these:
Sweetened condensed milk. A critical ingredient! This works as a substitute for the custard used in traditional ice cream. We’ll also use a bit in the cookie dough to keep it from being too gritty or too firm. Note: this is not the same thing as evaporated milk, which won’t work here. Heavy whipping cream. Make sure your cream is nice and cold so you can easily whip it to stiff peaks. If you struggle with whipping cream to stiff peaks, make sure to use a metal bowl and place it (and your beaters) in the fridge for a few minutes before whipping. Flour. We’ll be heat treating our flour before using it, since raw flour has been linked to E. coli. I do this with all of my edible cookie dough recipes, like my cookie dough pops or cookie dough frosting. I find the easiest way to do this is to microwave the flour in small intervals until it reaches 160F. Just make sure to let it cool down again before using it, or you could melt your cookie dough. Chocolate chips. I prefer mini chocolate chips here; they are a bit more manageable to eat when cold.
SAM’S TIP: The cookie dough bits get pretty firm in the freezer; not at all too firm to eat, but a bit tough to scoop. Because of this, I don’t like to make the pieces too large, usually about the size of a teaspoon. I actually use a 1.5 tsp cookie dough scoop for this (the same one I use for my mini chocolate chip cookies), but I just don’t fill it all the way so it’s closer to 1 teaspoon. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make It
Make the Cookie Dough
Make the Ice Cream
Freeze
SAM’S TIP: If your ice cream is too hard to scoop, run your scoop under hot water and dry it off with a towel before scooping. This should help you scoop through those frozen cookie dough bits much easier! Want to make a chocolate version of this recipe? Just follow the instructions for chocolate ice cream in my no churn ice cream recipe, then add in the frozen cookie dough balls as instructed here. Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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