No-Churn Cookie Dough Ice Cream
No-churn cookie dough ice cream gives you all that creamy vanilla richness and those chewy bits of safe-to-eat cookie dough you crave, no ice cream maker required.
It’s a simple homemade base folded with chunks of buttery, chocolate-flecked dough, and it freezes up scoopable right in your freezer.
Why This No-Churn Ice Cream Works
The base is impossibly smooth and rich, thanks to heavy cream whipped to stiff peaks and the velvety pull of sweetened condensed milk. There’s no icy texture because there’s no water to crystallize.
The cookie dough is the real star here. It stays in distinct little pockets so every spoonful has that perfect balance of cold, creamy ice cream and soft, brown-sugar-sweet dough.
Ingredients
- 2 cups heavy cream, cold: full-fat gives the smoothest, richest texture
- 1 can (14 oz) sweetened condensed milk: regular, not low-fat
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, softened: let it sit out until it gives when pressed
- 1/3 cup packed brown sugar: light or dark both work
- 1/4 cup granulated sugar
- 2 tbsp milk: any kind
- 1 tsp vanilla extract: a little extra for the dough
- 1 1/4 cups all-purpose flour, heat-treated: see tips for how to heat-treat, or use store-bought heat-treated flour
- 1/4 tsp salt
- 1/2 cup mini chocolate chips: or chopped chocolate
Variations / Substitutions
- Swap mini chocolate chips for chopped dark chocolate: bigger shards give you more intense chocolate bites.
- Add 1/4 tsp almond extract to the dough: it gives the ice cream a subtle bakery note.
- For a dairy-free version: swap the heavy cream for full-fat coconut cream and use sweetened condensed coconut milk.
Fudgy Cookie Dough Brownies are another reader favorite dessert worth making next.
How to Make No-Churn Cookie Dough Ice Cream
Step 1: Make the Edible Cookie Dough
In a bowl, cream the 1/2 cup softened butter with the 1/3 cup brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 minutes with a hand mixer. Mix in 2 tbsp milk and 1 tsp vanilla extract, then stir in the 1 1/4 cups heat-treated flour and 1/4 tsp salt until a soft dough forms. Fold in the 1/2 cup mini chocolate chips.
The dough should be smooth and pliable, not crumbly. Stick it in the fridge while you get the ice cream base going so it firms up enough to cut into clean chunks later.
Step 2: Whip the Cream
Pour the 2 cups cold heavy cream into a large bowl. Whip it on medium-high speed with an electric mixer until stiff peaks form, about 3 to 4 minutes.
The cream will look thick and cloud-like. Stop beating as soon as the peak stands straight up when you pull the beaters out. Overwhipped cream turns grainy, so keep an eye on it.
Step 3: Fold in the Condensed Milk
Drizzle the whole can of sweetened condensed milk and 2 tsp vanilla extract over the whipped cream. Gently fold everything together with a spatula until no white streaks remain and the mixture is smooth and uniform.
Fold slowly so you don’t deflate the air. The finished base should be glossy, thick, and velvety.
Step 4: Layer the Cookie Dough and Freeze
Pull the chilled cookie dough from the fridge. Pinch off small, pea-sized pieces and drop about half of them into the ice cream base, folding them in gently. Spread half of the mixture into a 9×5-inch loaf pan, then scatter another layer of dough pieces on top. Add the remaining ice cream base and press a few more dough chunks onto the surface.
Cover the pan tightly with plastic wrap or a lid and freeze for at least 6 hours, or overnight, until the ice cream is firm all the way through.
Step 5: Scoop and Serve
Let the ice cream sit on the counter for about 5 minutes to soften. Scoop it into bowls or cones and serve right away while it’s creamy and the dough bites are chewy.
A drizzle of chocolate sauce on top is never a bad idea. The cookie dough pieces stay distinct, so every scoop gets a good mix.
Tips for Scoopable Ice Cream Every Time
- For the creamiest texture, use full-fat heavy cream and regular sweetened condensed milk. Lighter versions can turn icy or fail to whip up thick enough.
- You can heat-treat flour by spreading it on a baking sheet and baking at 300°F for 5 minutes, or by microwaving it in 30-second bursts until it reads 165°F on a thermometer. It makes the raw dough safe to eat and takes just a minute.
- If you want the cleanest cookie dough chunks, chill the dough for at least 30 minutes or pop the little balls in the freezer for 10 minutes before folding them in. They stay neat instead of smearing into the base.
- Press a sheet of parchment or wax paper directly on the surface of the ice cream before you cover the pan. It keeps the top from forming ice crystals as it freezes.
Storing Leftover Ice Cream
Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks. Keep a piece of parchment pressed against the surface before sealing the lid to protect the texture.
What To Serve With Cookie Dough Ice Cream
Scoop it over warm brownies or a freshly baked skillet cookie for a serious dessert situation. Turn it into a sundae with hot fudge and whipped cream, or sandwich it between two soft chocolate chip cookies for an ice cream sandwich that stays chewy. A light sprinkle of flaky sea salt on top makes the buttery dough pop.
Frequently Asked Questions
Can I use a different pan?
Yes, any freezer-safe dish works. A shallower container, like an 8×8-inch baking dish, will freeze faster, so start checking for firmness after about 4 hours.
Can I double this recipe?
Absolutely. Double all the ingredients and use two loaf pans or one 9×13-inch pan. The freeze time might increase by an hour or two.
Why did my ice cream get icy?
Icy texture usually means the whipped cream lost volume from overmixing, the condensed milk wasn’t fully folded in, or the freezer temperature fluctuated too much. Make sure the pan sits flat in the coldest part of the freezer.
No-Churn Cookie Dough Ice Cream Recipe
Ingredients
Method
- Beat the butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Mix in the 2 tbsp milk and 1 tsp vanilla, then stir in the flour and salt until a soft dough forms. Fold in the chocolate chips and chill.
- Whip the heavy cream in a large bowl until stiff peaks form, about 3 to 4 minutes.
- Drizzle the sweetened condensed milk and 2 tsp vanilla over the whipped cream. Fold gently until smooth and no white streaks remain.
- Pinch off pea-sized pieces of the chilled dough. Fold half into the base, then spread half of the mixture into a 9×5-inch loaf pan. Scatter more dough pieces on top, add the remaining base, and press a few more chunks on the surface. Cover and freeze at least 6 hours or overnight.
- Let the ice cream sit at room temperature for 5 minutes to soften, then scoop and serve.
Notes
