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No-Churn Cookie Dough Ice Cream

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.

Waffle cone filled with cookie dough ice cream.
Chocolate Chip Cookie Dough Ice Cream

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.

Scoop of ice cream with cookie dough pieces.

Let’s take a quick peek at how to make this cool treat.

Ice Cream Ingredients

For this simple ice cream recipe, you need the following:

  • Edible cookie dough (chocolate chip cookie dough or funfetti cookie dough are two great options)
  • Sweetened condensed milk
  • Vanilla extract
  • Heavy Cream
Bowl of condensed milk by bowls of whipping cream and cookie dough.

1. Take cookie dough chunks and form them 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.

Small bowl of cookie dough by a bowl of whipped cream.
Unsweetened whipped cream.

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.

Cookie dough bits being added to ice cream base.

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.

Vanilla ice cream with cookie dough pieces in an ice cream container.

Kitchen Notes

  • 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.
Ice cream scoop with scoops of cookie dough ice cream.

Can you make cookie dough ice cream without chocolate chips?

Absolutely! You can make your own homemade cookie dough without chocolate chips or purchase an edible funfetti cookie dough at the grocery store. If you make your own cookie dough, be sure to read about food safety below.

Food Safety

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.

Vanilla ice cream with cookie dough bits and waffle cones.
Waffle cone filled with cookie dough ice cream.

Cookie Dough Ice Cream

Ditch the ice cream maker and make this delicious sweet treat in your mixer. Add your favorite edible cookie dough and enjoy!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Freezing Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8
Calories: 485kcal

Equipment

  • Mixer
  • Ice Cream Container

Ingredients

  • 16 ounces heavy whipping cream
  • 1 teaspoon vanilla extract
  • 14 ounces sweetened condensed milk (1 can)
  • 1 cup edible cookie dough

Instructions

  • 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.

Notes

Nutrition information is an approximation and will vary depending upon brands used and cookie dough variety.

Nutrition

Serving: 1 | Calories: 485kcal | Carbohydrates: 47g | Protein: 6g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 98mg | Sodium: 171mg | Potassium: 271mg | Fiber: 1g | Sugar: 38g | Vitamin A: 977IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 1mg
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