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.
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.
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!
How to make ice cream with cookie dough:
- 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.
- Pour the sweetened milk into a large mixing bowl Stir in the vanilla extract and chocolate chips.
- Fold in the whipped cream, mixing until just combined.
- Pour 1/3 of the mixture into an ice cream, or airtight, freezer container.
- Dot with 1/3 of the edible cookie dough in 1/2 teaspoonfuls.
- 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.
- Cover and freeze for 8 hours, or until solid.
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.
More Ice Cream Recipes:
- Strawberry Cheesecake Ice Cream
- No Churn Chocolate Mint Ice Cream
- Banana Pudding Ice Cream
- Chocolate Swirl No-Churn Ice Cream
- Mint Chocolate Chip Ice Cream
- No Machine Cake Batter Ice Cream
- Key Lime Pie Ice Cream
- Caramel Pretzel Ice Cream
Still hungry? Follow One Sweet Appetite on Facebook, Instagram and Pinterest for more great recipe ideas!
No-Churn Cookie Dough Ice Cream
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
Equipment
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
