No Churn Cookie Dough Ice Cream
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.
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
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.
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.
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
