No churn cookie dough ice cream is such an easy treat that is BEYOND delicious! It is incredibly rich and the perfect mix of vanilla flavor and cookie dough. One of my absolute favorite ice cream flavors and always has been since growing up! The ice cream is incredibly easy to make with only 3 ingredients required for the base. You can easily customize it to make it how you like it, and you could also use any kind of cookie dough you’d like!
I have other flavors on my blog that are absolutely delicious: chocolate fudge brownie, mint chocolate chip, thin mint, cookies & cream, and funfetti! This post also gives you tips on what to use to make the base dairy-free if you need that! I also share the tips for dairy-free in the list below and in the recipe notes!
What you need for no churn cookie dough ice cream:
- Heavy cream- Heavy cream is a key ingredient here. This is what makes it fluff up and the milk base. I have substituted with this Silk heavy whipping cream as a dairy-free alternative and it worked great. It was the best option I could find. I have found it at Target, Walmart, and Whole Foods.
- Sweetened condensed milk- I used regular sweetened condensed milk. This is what gives it the sweetness and richness and it’s so dang good. For dairy free, I’ve substituted with this sweetened condensed coconut milk that I ordered on Amazon that worked great!
- Cookie dough- You can use any cookie dough of choice here! I love using my best salted chocolate chip cookie dough because I always have extra dough balls in the freezer so it’s basically always done for me. I know eating raw cookie dough isn’t ideal, but I take my chances. However, if you want to make sure it’s fine, you can make my edible cookie dough in the recipe below!
- Vanilla extract- This just adds that perfect vanilla hint.
- Sea salt- Sea salt brings out the flavor in the ice cream. I never bake without it!
Tips for making:
- Make sure your bowl that you’re going to whip in is cold! I always use stainless because I feel like it chills better, but this helps the whipping cream whip. I put my bowl in the fridge for about 30 minutes before starting! This isn’t required but it does help it to whip up nicely.
- I LOVE these containers that I found on Amazon! I store my ice cream in here and it fills up about 1.5 containers. The recipe yields about 48oz of ice cream or about 6 cups total.
- You can totally divide the base recipe in half into two bowls before adding in the cookie dough if you want to do two flavors. You could do half and half so you have a cookie dough flavor and then vanilla or any other add-ins!
Alright, let’s get to making it! Enjoy!
No Churn Cookie Dough Ice Cream
No churn cookie dough ice cream is such an easy treat that is BEYOND delicious! It is incredibly rich and the perfect mix of vanilla flavor and cookie dough. One of my absolute favorite ice cream flavors and always has been since growing up! The ice cream is incredibly easy to make with only 3 ingredients required for the base. You can easily customize it to make it how you like it, and you could also use any kind of cookie dough you'd like!
Equipment
- Stand mixer or hand mixer
Ingredients
For the ice cream:
- 2 cups heavy whipping cream
- 1 14oz can sweetened condensed milk
- 1½-2 cups cookie dough separated into clumps
- 1 tsp vanilla extract
- ¼ tsp sea salt
For the cookie dough:
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ¼ cup brown sugar dark or light
- ½ tsp vanilla extract
- 2 tbsp whole milk
- 1¼ cup all-purpose flour heated, in notes
- ½ tsp sea salt
- 1 cup chocolate chips I used semi-sweet
Instructions
To make the ice cream:
- To start, in a large mixing bowl, mix together the sweetened condensed milk, vanilla, and sea salt. Set aside.
- Next, using a stand mixer (with the whisk attachment) or a hand mixer, whip the chilled heavy cream on high until firm peaks form. About 5 minutes!
- Add about 1 cup of the whipped cream to the condensed milk mixture and fold them together using a rubber spatula. Once it’s mostly incorporated, add in the rest of the whipped cream.
- Fold together gently until nice & smooth. Next, add in the cookie dough. You can use any cookie dough or make my edible cookie dough above! If you want, you can split the mixture and do 2 different flavors. Keep one vanilla or add in something in!
- Pour the mixture into a freezer-safe container. I love these containers (they are 32oz each) and mine filled up 1½ containers. The ice cream yields about 48oz of ice cream.
- Store in the freezer for 8-10 hours or overnight until completely frozen. Enjoy!
To make the edible cookie dough:
- Melt butter & set aside to cool completely.
- In a medium mixing bowl, mix together melted butter and sugars until combined.
- Add in vanilla and milk, mix well. Next, pour in the heat treated flour (note below) and sea salt, and mix.
- Lastly mix in the chocolate chips with a wooden spatula.
- *Note- If you're worried about consuming raw flour, which is part of the caution of eating raw cookie dough, you can heat treat your flour. Preheat oven to 350F degrees and spread more flour than the recipe calls for on a parchment lined sheet pan. Bake for about 5 minutes and test the temperature. You want it to read 160F degrees. Cool completely before using.
Notes
For Storing: Store in an airtight container in the freezer for 2-3 months.
To make it dairy-free: Replace the heavy whipping cream with equal parts silk dairy-free heavy whipping cream and the condensed milk with equal parts condensed coconut milk! Use dairy-free cookie dough OR replace the whole milk with dairy-free milk (soy works best) and the butter with dairy-free butter (I love earth balance) and lastly replace the chocolate chips with your favorite dairy-free version (I love earth balance)!
