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Cookie Dough Ice Cream Recipe- No Churn!

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This incredibly simple cookie dough ice cream is made with with only five ingredients! Including a quick edible cookie dough that is irresistible.

scooping of cookie dough ice cream

I am obsessed with making no-churn ice cream. In the last two months I have made two new versions AND updated two that have been on the site for years. I forgot how simple homemade ice cream can be. Especially when you do not need an ice cream maker!

What is no-churn ice cream?

No churn ice cream is ice cream that is made without the use of a machine.

Typically you will need an ice cream maker to consistently mix and freeze a custard base. This allows air to build into the mixture while keeping the soft and creamy texture.

With no-churn, you use whipped cream to add the air which helps to avoid the need of a maker but still delivers that soft and creamy texture we know and love.

Homemade edible cookie dough and measuring spoon

Cookie Dough Ice Cream Ingredients:

  • Heavy Cream- Cream is whipped to stiff peaks, which essentially is what adds air and that light texture.
  • Sweetened Condensed Milk- The base and sweetness in place of custard.
  • Vanilla Extract- Always use pure vanilla extract and avoid imitation.
  • Mini Chocolate Chips- I used mini chips, but regular semisweet will work too.
  • Edible Cookie Dough– I made an excellent version of this the other day! Recipe is on my site.
  • OPTIONAL: Make your own chocolate syrup as a fun topping!
cookie dough ice cream with chocolate chips in cone

How to make ice cream with cookie dough:

  1. Place the heavy cream into a mixing bowl. Whip with the whisk attachment of a stand mixer, or hand mixer, until stiff peaks form. Set aside.
  2. Pour the sweetened milk into a large mixing bowl Stir in the vanilla extract and chocolate chips.
  3. Fold in the whipped cream, mixing until just combined.
  4. Pour 1/3 of the mixture into an ice cream, or airtight, freezer container.
  5. Dot with 1/3 of the edible cookie dough in 1/2 teaspoonfuls.
  6. Layer another 1/3 of the ice cream followed by cookie dough. Repeat one more time, leaving the last 1/3 of cookie dough dotted on the top.
  7. Cover and freeze for 8 hours, or until solid.
how to make cookie dough ice cream with chocolate chips

Helpful tips for this recipe:

  • Chill your mixing bowl in the freezer for 15 minutes before whipping the cream. This makes the whipping process easier when you start with cold utensils.
  • Invest in a quality freezer container. This will help keep your ice cream from getting freezer burn and stay nice and soft.
  • Let the ice cream freeze for a full 8 hours or until solid.

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homemade cookie dough ice cream in cone

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No-Churn Cookie Dough Ice Cream

No-Churn Cookie Dough Ice Cream

Yield: 3 cups
Prep Time: 15 minutes
Freeze Time: 6 minutes
Total Time: 21 minutes

This incredibly simple cookie dough ice cream is made with with only five ingredients! Including a quick edible cookie dough that is irresistible.

Ingredients

  • 2 cups heavy whipping cream
  • 1 (14oz) can sweetened condensed milk
  • 1 Tablespoon pure vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup edible cookie dough*

Instructions

1. Place the heavy cream into a mixing bowl. Whip with the whisk attachment of a stand mixer, or hand mixer, until stiff peaks form. Set aside.

2. Pour the sweetened milk into a large mixing bowl Stir in the vanilla extract and chocolate chips.

3. Fold in the whipped cream, mixing until just combined.

4. Pour 1/3 of the mixture into an ice cream, or airtight, freezer container.

5. Dot with 1/3 of the edible cookie dough in 1/2 teaspoonfuls.

6. Layer another 1/3 of the ice cream followed by cookie dough. Repeat one more time, leaving the last 1/3 of cookie dough dotted on the top.

7. Cover and freeze for 8 hours, or until solid.

Notes

I have a great edible cookie dough recipe right here on One Sweet Appetite.

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