Cookie Dough Ice Cream Recipe

cookie dough ice cream scooped into cones with two scones sitting in a glass cup.

Cookie Dough Ice Cream Recipe

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!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 7

Resting Time 5

Total Time 5 37

Servings servings

Calories 294kcal

Author Ellie Haley

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
⅔ 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.

Nutrition