This Cookie Dough Ice Cream Recipe has an easy no-churn vanilla ice cream base filled with chunks of edible cookie dough. It is such a delightful homemade treat for warm days!
Summer is quickly approaching and you won't catch me without a freezer stocked full of ice cream. I love making homemade ice cream, but I'm not a fan of the bulky ice cream makers, so I always opt for no-churn ice cream recipes like this one. If you want more no-churn ice cream check out my Cinnamon Apple Ice Cream.
Cookie dough ice cream is a classic flavor, but my husband always complains about the hard chocolate chips that mess with the creamy texture of the ice cream. Thus, this ice cream recipe with no chocolate chips was born.
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If you're looking for more delicious summer recipes check out this Frozen Pink Lemonade Pie, Roasted Strawberry Cheesecake Bars, or Key Lime Macarons.
Why You'll Love This Recipe
- This ice cream has a much smoother texture because it doesn't have chocolate chips.
- It is a no-churn ice cream, so you don't have to buy an expensive ice cream maker.
- You can easily add different mix-ins to change the flavor without much more effort.
Ingredients
- Sweetened Condensed Milk will make the no-churn ice cream extra creamy.
- Heavy Cream will be beaten to stiff peaks to give the ice cream a little more body.
- We will heat treat the all-purpose flour so that it is safe to eat. I also do this in my Edible Cookie Dough Recipe.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- 1 to 2 tablespoons of cocoa powder to can be added to the ice cream base to make the base chocolate ice cream
- Mix-ins like Oreos or m&m's can be added to change the flavor of the ice cream.
- Add peanut butter to the cookie dough. If you love peanut butter cookies try my Peanut Butter S'mores Skillet Cookie.
- Cinnamon can be added to the cookie dough and the ice cream to make give it a snickerdoodle flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Line a 9-inch cake pan or a bread pan with parchment paper and place it in the freezer.
STEP 2: In a large bowl whisk together the sweetened condensed milk, vanilla, and salt. Set aside.
STEP 3: In a medium bowl with a hand mixer 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.
STEP 4: Fold about ¼ 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. Pour into the cold pan and freeze while you make the cookie dough.
STEP 5: Preheat your oven to 350 degrees (F). 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 to make sure the temperature of the flour is at least 170 degrees (F). Remove the flour from the oven and allow it to cool.
STEP 6: In a medium bowl combine the softened butter and both types of sugar. Beat the mixture with a hand mixer until fully combined and fluffy. Add the vanilla and mix until fully combined.
STEP 7: Add the flour and salt and mix until just combined. Over-mixing the flour can cause your dough to be tough.
STEP 8: Mix in the milk. You may need to add more milk if your dough is on the dry side.
STEP 9: Break the cookie dough up into little chunks, they can be whatever size you'd like. 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. 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.
Expert Baking Tips
- Don't over whip the heavy cream. Whip the cream just to stiff peaks, any further could cause the cream to be gritty.
- Allow the flour to cool completely. Cooling the flour will allow the cookie dough to come together better and it won't melt the ice cream base.
- Freeze the ice cream base while you make the edible cookie dough. The ice cream base needs to be a little bit frozen so they the chunks of cookie dough don't just sink to the bottom.
Recipe FAQ's
Yes, just like regular cookie dough, this edible cookie dough recipe will hold very well in the fridge or freezer.
Edible cookie dough is made without eggs and with heat treated flour, which will kill any bacteria in the flour. Both of these things make the cookie dough safe to eat.
The ice cream should only be stored in the freezer. If stored in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Cookie Dough Ice Cream Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Cookie Dough Ice Cream Recipe
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:
- ½ stick (57 grams) unsalted butter softened
- ¼ cup (53 grams) brown sugar
- 2 ½ tablespoons (31 grams) granulated sugar
- ½ teaspoon vanilla extract
- â…” cup (82 grams) all-purpose flour
- pinch of salt
- ½ tablespoon milk
Instructions
For Ice Cream:
- Line a 9-inch cake pan or a bread 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 ¼ 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 edible 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 the flour from the oven and allow it 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 no-churn 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.
Notes
- Don't over whip the heavy cream. Whip the cream just to stiff peaks, any further could cause the cream to be gritty.
- Allow the flour to cool completely. Cooling the flour will allow the cookie dough to come together better and it won't melt the ice cream base.
- Freeze the ice cream base while you make the edible cookie dough. The cookie dough ice cream recipe base needs to be a little bit frozen so they the chunks of cookie dough don't just sink to the bottom.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Austan jackson says
Fucking finally a cookie dough ice cream recipe with no chocolate chips. It's like everyone just assumes everyone loves chocolate. Thumbs up from me