Who needs an ice cream machine when you can make silky and creamy ice cream at home with just 2 base ingredients? This ice cream recipe combines a simple, vanilla base with chocolate chips and edible cookie dough mixed in to make the ultimate ice cream flavor!
What's better than chocolate chip cookie dough ice cream? Chocolate chip cookie dough ice cream that you can make WITHOUT AN ICE CREAM MACHINE!
I used to ALWAYS order this type of ice cream whenever I would go to ice cream parlors. No other flavor compares to the silky and creamy vanilla base, with bursts of texture and flavor from the bits of cookie dough and chocolate chips!
I can't believe it took me this long to try making it at home!
And when you make your own, chocolate chip cookie dough ice cream at home, you 100% have earned all the bragging rights in the world. But it's unbelievably easy to make!
Chocolate chip cookie dough ice cream ingredients:
• flour: for the cookie dough. Don't worry, we do bake the flour so it's safe to eat raw!
• butter: for the cookie dough
• brown & granulated sugar: for sweetness and for that classic chocolate chip cookie flavor!
• salt: to balance out the sweetness
• vanilla extract: for flavor!
• milk: to get the right consistency for the cookie dough
• heavy cream: This is important for making ice cream without an ice cream machine. Ice cream machines usually freeze and incorporate air into the ice cream all at once. Without a machine, we need a way to incorporate air before freezing the ice cream (or else it'll freeze into a solid block!) SOO, whipping heavy cream first give us a light and airy base without a machine!
• sweetened condensed milk: This is the second secret to making a no churn ice cream! Sweetened condensed milk has a lot of water removed from it, making it more fatty than regular milk. That means it doesn't stiffen too much when it freezes and it yields a creamier and richer ice cream
• chocolate chips: I used mini semi-sweet chocolate chips
How to make chocolate chip cookie dough ice cream:
1. Bake your flour. This is an important step to kill any harmful bacteria in the flour! Let the flour cool completely before adding it to the cookie dough base.
2. Cream together butter, salt, and both sugars. The mixture should be light in color and airy.
3. Mix in milk and vanilla. For the milk, start with 1 tablespoon, and add more if you find the cookie dough is too dry once you add the flour.
4. Mix flour into the butter mixture. You should have a soft dough, with the same texture as any other cookie dough you make. If it's too dry, gradually add more milk as needed. Be careful not to add too much, because it's easier to add more liquid than it is to add more flour!
5. Portion cookie dough. Now, there are two ways you can do this. You can take small portions and roll them into balls with your hands. Or (my preferred method) take a large scoop of cookie dough, and roll it into a long rope. Then use a large knife to cut the cookie dough into bite sized pieces.
Set aside to work on the ice cream base. I like to keep my cookie dough pieces in the freezer, just because they're easier to mix into the ice cream if they're a bit solid.
6. Beat heavy cream until it reaches stiff peaks.
7. Add sweetened condensed milk. Mix until just combined.
8. Combine everything! Add your cookie dough pieces and chocolate chips to the ice cream base. Fold together.
9. Freeze! Transfer the ice cream to a freezer safe container, and cover. Freeze for at least 4 hours, or until the ice cream is set.
Chocolate chip cookie dough ice cream storage:
This ice cream will keep for up to 6 months in the freezer, but I would recommend trying to finish it within 2 to 3 months. Homemade ice cream doesn't hold up well against freezer burn.
To make sure it lasts as long as possible, it's best to store your ice cream in an airtight container with a lid. Otherwise, another trick you can use is covering the ice cream with plastic wrap, followed by a layer of aluminum foil. The foil will help protect against freezer burn, but it's not as effective as an airtight container!
Check out some of these other recipes!
No Churn Chocolate Chip Cookie Dough Ice Cream Recipe
For the edible cookie dough:
- ½ cup all-purpose flour
- ¼ cup (½ stick) unsalted butter, softened to room temperature
- 3 tablespoons packed brown sugar, light or dark
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract (optional)
- 1 to 2 tablespoons milk, or more as needed
For the no churn ice cream:
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk, about 1 cup
- ½ cup mini semi-sweet chocolate chips
- Preheat your oven to 350°F.
- In a large bowl, cream together your butter, brown sugar, granulated sugar, and salt until it's light and fluffy (about 2 minutes with an electric mixer). Add your vanilla extract and 1 tablespoon of milk, and beat to incorporate.
- Add the cooled flour to the butter mixture. Mix until it comes together into a ball of cookie dough. If it's too dry, gradually add in more milk until it reaches the consistency of regular cookie dough.
- Portion the edible cookie dough into small pieces. You can do this by taking bits of the dough and rolling them into balls. Or (an easier method) take a large scoop of cookie dough, and roll it into a long rope. Use a sharp knife to cut the rope into small bits. Place the portioned out pieces of cookie dough on a parchment lined baking sheet, and keep in the fridge or freezer until ready to use.
- Make the ice cream base: Pour your heavy cream into a large bowl. Using an electric mixer fitted with the whisk attachment, beat the heavy cream on high speed until it reaches still peaks.
- Add the sweetened condensed milk to the whipped cream, and beat until it's incorporated. Take care not to over mix or the cream may start to deflate!
- Add the cookie dough pieces and chocolate chips to the ice cream base. Fold everything together until just combined.
- Transfer the ice cream to a large, freezer safe container. Cover and freeze for at least 4 hours, or until the ice cream is set! Scoop and serve!