This soft, decadent no-churn cookie dough ice cream is so sweet and delicious! Use your favorite brand of edible cookie dough, or make your own to truly customize this amazing dessert.
Make cookie dough no-churn ice cream in minutes, freeze, and enjoy! One cool thing about is that you don’t even have to have an ice cream maker to make it.
This super simple ice cream recipe can be made year-round from the comfort of your kitchen since you don’t need any fancy ice cream-making equipment (read ice cream machine). All you need is a good mixer (either an electric stand mixer or hand mixer) and a few simple ingredients.
Have kids that want to “cook?” This recipe would be a fun project to make with little ones. You can teach them about the importance of washing your hands and then have them work with the cookie dough. Don’t be surprised, though, to find them taking a bite or two of the edible cookie dough.
Let’s take a quick peek at how to make this cool treat.
How To No-Churn Cookie Dough Ice Cream
For this simple ice cream recipe, you need the following:
Ice Cream Ingredients
- Edible cookie dough (chocolate chip cookie dough or funfetti cookie dough are two great options)
- Sweetened condensed milk
- Vanilla extract
- Heavy Cream
- Freezer-safe container
1. Take cookie dough chunks and form into half teaspoonful sized pieces of cookie dough. Place the cookie dough pieces/balls in the freezer while you work on the ice cream base.
2. In a mixing bowl of an electric mixer, whip the heavy cream and teaspoon vanilla over medium speed until it forms stiff peaks.
3. Gently fold the sweetened condensed milk into the whipped cream. Blend until no streaks of condensed milk are visible.
4. Fold in the cookie dough and stir to distribute them throughout the ice cream mixture.
5. Pour the ice cream mixture into a loaf pan that is 9×5 inches and place the pan in the freezer for 4-5 hours or overnight so that the ice cream sets.
- Any brand of edible cookie dough will work with this recipe. Nestle and Pillsbury both have great edible cookie doughs. You can also use a homemade edible cookie dough recipe.
- This ice cream lasts for about 4 months in the freezer when stored in an airtight container or covered in plastic wrap.
- Whipping the heavy cream before mixing in the other add-ins ensures a light, creamy texture in the ice cream and helps keep the other add-ins evenly distributed while the ice cream sets.
- It is important to use sweetened condensed milk instead of evaporated because it is what sweetens the ice cream.
- Pre-chilling the loaf pan or freezer-safe container before using it will help the ice cream to set more quickly.
Can you make cookie dough ice cream without chocolate chips?
Cookie Dough Ice Cream
- Ice Cream Container
- 16 ounces heavy whipping cream
- 1 teaspoon vanilla extract
- 14 ounces sweetened condensed milk (1 can)
- 1 cup edible cookie dough
- Form cookie dough into half teaspoonful-sized pieces. Place cookie dough pieces/balls in the freezer.
- Whip heavy cream and teaspoon vanilla over high speed until it forms stiff peaks.
- Gently fold the sweetened condensed milk into the whipped cream. Blend until no streaks of condensed milk are visible.
- Fold in cookie dough and stir to distribute it throughout the ice cream mixture.
- Pour the ice cream mixture into a loaf pan that is 9×5 inches and place pan in freezer for 4-5 hours or overnight so that the ice cream sets.
If you are thinking about using homemade cookie dough, there are a few things that you need to know.
1. Raw flour can pose a health risk (think E. coli). You need to heat treat flour before using it in edible cookie dough.
2. Most regular cookie doughs contain eggs. Using raw dough that’s made with eggs can pose a salmonella risk.
So, if you plan on making ice cream using homemade cookie dough, be sure that the flour has been treated and that there are no eggs.
This velvety creamy ice cream may just become one of your favorite ice creams made at home.
Don’t Forget To Come Back And Let Me Know How Your Ice Cream Turned Out!