Go Back
+ servings
Print Recipe
5 from 3 votes

No-Churn Cookie Dough Ice Cream

Thick and creamy no-churn vanilla ice cream packed with edible cookie dough pieces.
Prep Time30 mins
Cook Time7 mins
Resting Time5 hrs
Total Time5 hrs 37 mins
Course: Dessert
Cuisine: American
Keyword: cookie dough, edible cookie dough, ice cream, no churn, no churn cookie dough ice cream, no churn ice cream
Servings: 12 servings
Calories: 294kcal

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 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 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 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.

Nutrition

Calories: 294kcal | Carbohydrates: 35.7g | Protein: 4.7g | Fat: 15.2g | Saturated Fat: 9.5g | Cholesterol: 53mg | Sodium: 93mg | Potassium: 194mg | Fiber: 0.2g | Sugar: 29.8g | Calcium: 145mg