This post may contain affiliate links, please see the privacy policy for details.
Cookie dough is yummy on its own, but mix it with ice cream, and you’ve got a dessert worth remembering for all the right reasons. This no churn cookie dough ice cream recipe is easy to make and you don’t need an ice cream maker as there’s no churning required. It’s a rich, creamy treat that’s sure to thrill all the ice cream fans in the family.
Why You’ll Love It
A bowl of cookie dough ice cream makes everything better. This easy recipe is creamy and sweet and you can include all kinds of add-ins to make it your own.
Easy to make: Both components of this recipe are simple to make – the cookie dough balls and the ice cream. You just have to combine the ingredients and then wait patiently for the ice cream to freeze.
Better than store-bought: Homemade ice cream is always better than grocery store ice cream and you’ll love this recipe.
You can adapt the recipe: One of the great things about making ice cream is you can change the recipe however you wish, perhaps using another cookie dough recipe for a different flavor or adding nuts, butterscotch chips or anything else you want to include.
Also try sweet tea raspberry popsicles, chewy coffee cookies, chocolate dipped strawberry popsicles, or this color change lemonade.
Cookie Dough Ice Cream Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chocolate chips: Use good quality chocolate for the best taste.
Brown sugar: For a rich caramelized flavor in the cookie dough.
Vanilla extract: A hint of vanilla is so good in this recipe.
Heavy cream: To make the ice cream rich and creamy.
Unsalted butter: For the cookie dough.
How to Make Chocolate Chip Cookie Ice Cream
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cookie dough: Cream the butter and brown sugar and then mix in the flour, vanilla extract, and chocolate chips. Roll it into small bowls and arrange on a parchment lined baking sheet. Freeze the cookie dough balls.
Make the ice cream: Whip the heavy cream with vanilla extract until you get stiff peaks. Fold in the sweetened condensed milk and stir in chocolate chips to make the ice cream base.
Assemble the ice cream: Pour some of the ice cream mixture in a container and add some dough balls on top. Repeat with the remaining ice cream and dough balls and freeze for at least 6 hours.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour to make the cookie dough balls.
Chocolate: Try white chocolate chips or dark chocolate chips in the cookie dough ice cream.
More add-ins: Feel free to experiment with additional mix-ins like nuts, caramel swirls or cookie crumbles for added texture and flavor.
Serving Suggestions
As a topping: A scoop of cookie dough ice cream is so good over cream cheese brownies or fluffernutter cookies.
For dessert: It’s great served by itself in a bowl or in a cone or you could add some candied pecans for extra crunch or whipped cream on top for added indulgence. It’s also really good paired with pistachio biscotti.
In an ice cream float: A scoop of ice cream in state fair lemonade makes a lovely treat.
How to Store
Freeze: Keep the cookie dough ice cream in the freezer for up to 2 weeks. It tastes best if enjoyed within the first week.
Top Tips
Toast the flour: For a richer flavor, toast the flour before making the cookie dough.
Use chilled cream: Ensure the heavy cream is well chilled for better whipping results.
Don’t refreeze: If the ice cream melts, it’s best not to refreeze it.
Cookie Dough Ice Cream FAQs
Yes, you can use store-bought cookie dough if you prefer.
You can try using homemade condensed milk or a mixture of evaporated milk and sugar.
No Churn Chocolate Chip Cookie Dough Ice Cream
No Churn Cookie Dough Ice Cream
Equipment
- Large Container with Lid for the Ice Cream
Ingredients
For the Cookie Dough:
- 3½ Ounces brown sugar
- 3½ Ounces chocolate chips
- 4 Ounces unsalted butter, at room temperature
- 1 Teaspoon vanilla extract
- 4½ Ounces all-purpose flour
For the Ice Cream:
- 14 Ounces heavy cream
- 1 Teaspoon vanilla extract
- 3½ Ounces chocolate chips
- 10½ Ounces sweetened condensed milk
Instructions
Make the Cookie Dough:
- In a bowl, cream together the butter and brown sugar until smooth.
- Mix in the flour and vanilla extract until well combined.
- Fold in the chocolate chips.
- Form small dough balls and place them on a baking sheet lined with parchment paper. Freeze these balls while you prepare the ice cream.
Make the Ice Cream:
- In a large mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold in the sweetened condensed milk until well combined.
- Stir in the chocolate chips.
Assemble the Ice Cream Layers:
- Pour a layer of the ice cream mixture into a container.
- Add the frozen cookie dough balls on top.
- Repeat with another layer of ice cream and top with more cookie dough balls.
- Cover the container with a lid or plastic wrap and freeze overnight or for at least 6 hours.
Notes
Use chilled cream: Ensure the heavy cream is well chilled for better whipping results.
Don’t refreeze: If the ice cream melts, it’s best not to refreeze it.
Rich, creamy and totally delicious, this no churn cookie dough ice cream recipe is well worth making. You don’t need an ice cream machine to make it, just a few basic supplies and your ingredients. The raw edible cookie dough balls are so good in the sweet and creamy ice cream. This recipe makes a change from vanilla ice cream and tastes so good it’s hard to resist a second bowl!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
