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Cookie Dough Ice Cream

No-Churn Cookie Dough Ice Cream Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour, heat-treated
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

Method
 

  1. 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.
  2. Whip the heavy cream in a large bowl until stiff peaks form, about 3 to 4 minutes.
  3. Drizzle the sweetened condensed milk and 2 tsp vanilla over the whipped cream. Fold gently until smooth and no white streaks remain.
  4. Pinch off pea-sized pieces of the chilled dough. Fold half into the base, then spread half of the mixture into a 9x5-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.
  5. Let the ice cream sit at room temperature for 5 minutes to soften, then scoop and serve.

Notes

The cookie dough must be made with heat-treated flour. You can bake the flour at 300°F for 5 minutes or microwave it in 30-second bursts until it reaches 165°F. Cool it completely before using. This ice cream needs a solid 6 hours in the freezer to set up properly; overnight is even better.