Homemade Chocolate Chip Cookie Dough Ice Cream (No-Churn Recipe)
Description
If you’re a fan of creamy desserts and irresistible cookie dough, this Homemade Chocolate Chip Cookie Dough Ice Cream is the perfect treat to satisfy your sweet cravings. Rich, velvety, and packed with mini chocolate chips and edible cookie dough bites, this no-churn ice cream delivers premium ice cream shop flavor without requiring an expensive ice cream maker. Every spoonful is loaded with creamy vanilla goodness and delicious chocolate chips, making it an ideal dessert for birthdays, summer parties, family gatherings, or simply enjoying after dinner.
This easy homemade ice cream recipe is beginner-friendly and takes only a few simple ingredients to create a luxurious frozen dessert. The combination of sweetened condensed milk, heavy whipping cream, vanilla extract, and edible cookie dough creates an ultra-smooth texture that stays creamy even after freezing. Whether you’re looking for a fun weekend project or an impressive dessert to serve guests, this chocolate chip cookie dough ice cream is guaranteed to become a household favorite.
Ingredients
For the Ice Cream Base
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
For the Edible Cookie Dough
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup mini chocolate chips
Additional Mix-ins
- ½ cup mini chocolate chips
Instructions
Step 1: Prepare the Cookie Dough
- Heat-treat the flour by baking it at 350°F (175°C) for 5 minutes or microwaving until it reaches 165°F.
- Beat butter, brown sugar, and white sugar until fluffy.
- Mix in vanilla, milk, and salt.
- Gradually stir in the heat-treated flour.
- Fold in mini chocolate chips.
- Roll into small bite-sized pieces and refrigerate.
Step 2: Make the Ice Cream Base
- In a large bowl, whip the cold heavy cream until stiff peaks form.
- In another bowl, combine sweetened condensed milk, vanilla extract, and salt.
- Gently fold the whipped cream into the condensed milk mixture without deflating it.
Step 3: Assemble
- Fold in the chilled cookie dough pieces.
- Add the remaining mini chocolate chips.
- Pour into a freezer-safe container.
- Cover tightly.
Step 4: Freeze
Freeze for 6–8 hours or overnight until firm.
Serve with chocolate syrup, whipped cream, crushed cookies, or caramel drizzle.
Tips for Perfect Ice Cream
- Always use cold heavy cream for maximum volume.
- Heat-treat the flour before making edible cookie dough.
- Fold gently to keep the mixture light and airy.
- Freeze overnight for the best consistency.
- Store in an airtight container for up to 2 weeks.
Frequently Asked Questions (FAQs)
Can I make this without an ice cream maker?
Yes! This is a completely no-churn recipe.
Is the cookie dough safe to eat?
Yes. Since the flour is heat-treated and there are no eggs, the cookie dough is safe to eat.
Can I use milk instead of heavy cream?
Heavy cream is recommended because it provides the rich, creamy texture. Milk will result in a much icier dessert.
Can I add other mix-ins?
Absolutely. Try chopped brownies, crushed Oreos, peanut butter cups, caramel swirls, or toasted nuts.
How long does homemade ice cream last?
It tastes best within two weeks when stored in an airtight container.
Can I reduce the sweetness?
You can slightly reduce the chocolate chips or use less sweet mix-ins, but the sweetened condensed milk is essential for the texture of this recipe.
