No-Churn Cookie Dough Ice Cream

I have talked about my husband, Hunter, and his dislike of almost all things sweet before. He doesn’t eat the majority of the things that I make, but he’s an ice cream lover. We usually get Chocolate Chip Cookie Dough Ice Cream and every single time he talks about how someone would make it without the chocolate chip, just straight cookie dough. So this No-Churn Cookie Dough Ice Cream is for him!

Cookie Dough Ice Cream (2 of 16)

No-Churn Ice Cream is the best. It is so easy, delicious and you don’t have to worry about buying an ice maker. The only downside is the waiting time. Throwing everything together is really quick, but then you’ve gotta put it in the freezer and let it firm up. You’ll be left with the creamiest ice cream, definitely worth the wait!

Cookie Dough Ice Cream (15 of 16)

The cookie dough bits mixed into the ice cream are everything. It’s a chocolate chip cookie recipe, minus the chips, so you still get all the great taste in the dough. No-Churn Cookie Dough Ice Cream is a new favorite in my house and I have no doubts it will be in yours, too!

Cookie Dough Ice Cream (8 of 16)

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For in-depth “whys” and “howtos”, skip to the end of this post!

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No-Churn Cookie Dough Ice Cream

Thick and creamy vanilla ice cream packed with cookie dough pieces.
Prep Time30 mins
Cook Time7 mins
Resting Time5 hrs
Total Time5 hrs 37 mins
Course: Dessert
Keyword: cookie dough, edible cookie dough, ice cream, no churn

Ingredients

For Ice Cream:

  • 14 ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 2 cups heavy cream cold

For Cookie Dough:

  • 1/2 stick (57 grams) unsalted butter softened
  • 1/4 cup (53 grams) brown sugar
  • 2 1/2 tablespoons (31 grams) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup (82 grams) all-purpose flour
  • pinch of salt
  • 1/2 tablespoon milk

Instructions

For Ice Cream:

  • Line a 9-inch cake pan with parchment paper and place in the freezer.
  • In a large bowl whisk together the sweetened condensed milk, vanilla, and salt. Set aside.
  • In a medium bowl or in the bowl of a stand mixer, beat the heavy cream until stiff peaks form.
  • Fold about 1/4 of the whipped cream into the milk mixture. Then fold in the rest of the whipped cream.
  • Pour into the cold pan and freeze while you make the cookie dough.

For Cookie Dough:

  • Preheat oven to 350 degrees (F).
  • Spread the flour into an even layer on a clean baking sheet. Bake the flour for 7 minutes.
  • Remove from oven and allow to cool.
  • In a medium bowl combine the softened butter and both types of sugar. Beat with a hand mixer until fully combined and fluffy.
  • Add the vanilla and mix until combined.
  • Add the flour and salt and mix until just combined.
  • Add the milk and combine. You may need to add more milk if your dough is dry.
  • Break the cookie up into little chunks.
  • Remove the ice cream from the freezer, add the chunks of cookie dough to the ice cream and use a knife to swirl the cookie dough into the ice cream.
  • Return to the freezer and allow it to cool for a total of about 5 hours or until the ice cream is firm enough to scoop.

No-Churn Cookie Dough Ice Cream

  1. Line a 9-inch cake pan with parchment paper and place in the freezer.
  2. In a large bowl whisk together the sweetened condensed milk, vanilla, and salt. Set aside.
  3. In a medium bowl with a hand mixer (I used this one) or in the bowl of a stand mixer, beat the cold heavy cream until stiff peaks form. Keeping the cream cold until you are ready to use it will help it to whip up much easier.
  4. Fold about 1/4 of the whipped cream into the milk mixture. This will lighten up the milk mixture and help it fold easier into the rest of the whipped cream. Then fold in the rest of the whipped cream.
  5. Pour into the cold pan and freeze while you make the cookie dough.
Cookie Dough
  1. Preheat your oven to 350 degrees (F).
  2. Spread the flour in an even layer on a clean baking sheet. Bake the flour for 7 minutes. This should be enough time to kill off the bacteria, but if you want to be extra sure you use an instant-read thermometer (I used this one) Ito make sure the temperature of the flour is at least 170 degrees (F).
  3. Remove the flour from the oven and allow it to cool.
  4. In a medium bowl combine the softened butter and both types of sugar. Beat the mixture with a hand mixer (I used this one) until fully combined and fluffy.
  5. Add the vanilla and mix until fully combined.
  6. Add the flour and salt and mix until just combined.
  7. Mix in the milk. You may need to add more milk if your dough is on the dry side.
  8. Break the cookie dough up into little chunks, they can be whatever size you’d like.
  9. Remove the ice cream from the freezer and add the cookie dough chunks. Use a butter knife to swirl the chunks around the ice cream.
  10. Return the ice cream to the freezer and cool for a total of about 5 hours or until the ice cream is firm enough to scoop.

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