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This dreamy Cookie Dough Ice Cream is rich, creamy, and studded with bites of edible chocolate chip cookie dough, and it needs no ice cream machine at all. I whipped up our first batch on a sweltering summer afternoon, and the kids declared it better than the scoop shop. If you love an easy frozen treat, you will also want our creamy coconut ice cream.
Just whip, fold, and freeze, and you get a scoopable, dough loaded ice cream with only five ingredients.
Cookie Dough Ice Cream Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 4 hours 10 minutes (with freezing)
- 🍽️ Serving: 6 servings
- ⚡ Calories: 649kcal
- 🌶️ Flavor Profile: Sweet, creamy vanilla ice cream loaded with chocolate chip cookie dough
- ✋ Difficulty: Easy, on par with our no churn butterscotch ice cream
Quick Answer
Whip heavy cream to soft peaks, then whip in sweetened condensed milk and vanilla. Fold in bite size balls of edible cookie dough, layer the base into a loaf pan with more dough, and freeze for at least 4 hours. This no churn cookie dough ice cream is rich, creamy, and scoopable with no ice cream machine required.
Jump to:
- Cookie Dough Ice Cream Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Cookie Dough Ice Cream
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Cookie Dough Ice Cream FAQs
- Other Recommended Easy Frozen Desserts
- No Churn Cookie Dough Ice Cream
Why This Recipe Works
Click to see the technique science
- No machine needed. Whipped cream plus sweetened condensed milk creates a light, scoopable base that freezes smooth without churning.
- Condensed milk prevents iciness. The sugar in sweetened condensed milk keeps the ice cream soft and creamy instead of hard and icy.
- Edible cookie dough is safe to eat. Using edible cookie dough means no raw eggs or raw flour, so you can load it in without worry.
- Small dough balls spread the flavor. Rolling the dough into mini bites means a piece of cookie dough in nearly every spoonful.
- Layering distributes the dough evenly. Pouring the base in layers with dough between keeps the cookie dough from sinking to the bottom.
Why You’ll Love This Recipe
- It needs no ice cream maker, just a mixer, a loaf pan, and five simple ingredients.
- It is rich, creamy, and loaded with cookie dough in every bite, just like our no churn butterscotch ice cream.
- It is the perfect make ahead summer dessert, ready to scoop straight from the freezer whenever a craving hits.
Key Ingredients
Just five simple ingredients turn into a creamy, dough packed frozen treat. Here is what each one does.
- Heavy whipping cream: Whipped to soft peaks, it gives the ice cream its light, airy, scoopable texture.
- Sweetened condensed milk: The key to no churn ice cream. It sweetens the base and keeps it soft and creamy in the freezer.
- Edible cookie dough: Use store bought or homemade edible dough, made without raw eggs or flour, so it is safe to eat straight.
- Vanilla extract: Rounds out the flavor and gives the base that classic vanilla ice cream taste.
- Chocolate chips: An optional garnish that adds a little extra chocolate, just like in our Reeses sandwich cookies.
See recipe card for exact quantities.
Variations and Substitutions
This cookie dough ice cream is easy to customize. Try one of these spins.
- Add fudge swirl: Drizzle hot fudge or chocolate syrup between the layers for a ripple of chocolate.
- Extra chocolate: Fold mini chocolate chips into the base along with the cookie dough.
- Brownie bites: Swap or add chunks of brownie for a double dessert mash up.
- Different dough: Use sugar cookie, peanut butter, or brownie batter edible dough for a fun twist.
- Make it a sundae: Scoop it over warm Nutella lava cake for an over the top treat.
How to Make Cookie Dough Ice Cream
- Roll the edible cookie dough into small, bite size balls. Place them on a plate and chill in the fridge until ready to assemble.
- In a large bowl, whip the heavy whipping cream with an electric mixer until soft to medium peaks form.
- Whip in the sweetened condensed milk and vanilla until smooth and combined.
- Gently fold in half of the chilled cookie dough balls.
- Pour half of the mixture into a loaf pan, scatter half of the remaining cookie dough on top, then pour the rest of the mixture over.
- Top with the remaining cookie dough balls, cover, and freeze at least 4 hours or overnight until solid. Garnish with chocolate chips and serve.
Recipe Tips & Tricks
- Use cold cream. Cold heavy cream whips faster and holds its peaks better, giving you a fluffier base.
- Do not overwhip. Stop at soft to medium peaks so the base stays light and folds smoothly with the condensed milk.
- Chill the dough balls. Firm, cold cookie dough balls hold their shape and do not melt into the base.
- Roll the dough small. Bite size pieces mean dough in every spoonful and easier scooping.
- Use a loaf pan. A loaf pan is the perfect depth for layering and freezing this ice cream evenly.
- Freeze overnight. For the firmest, scoopable texture, freeze at least 4 hours or, even better, overnight.
- Let it soften slightly. Set it on the counter for a few minutes before scooping for the perfect creamy texture.
Serving Ideas and Suggestions
This cookie dough ice cream is a showstopper all on its own, scooped into bowls or cones and topped with extra cookie dough bites and chocolate chips. For a fun sundae bar, set out hot fudge, whipped cream, and cherries and let everyone build their own.
Round out a summer dessert spread with more easy treats. We love serving it alongside a frosty blue raspberry slush, a silky bowl of chocolate mousse, and a batch of raspberry thumbprint cookies for the cookie lovers.
Store the ice cream covered in the freezer for up to 2 weeks. Press a piece of parchment against the surface to prevent ice crystals, and let it soften a few minutes before scooping. For another creamy frozen treat, try our coconut ice cream next.
Cookie Dough Ice Cream FAQs
Yes, as long as you use edible cookie dough made without raw eggs and with heat treated flour. Most store bought edible doughs are safe to eat raw, or you can make your own at home.
Iciness usually means the cream was not whipped enough or the ice cream was not covered well. Whip the cream to soft peaks for a light base, and press parchment or a tight lid against the surface before freezing.
Stored in an airtight container or tightly covered loaf pan, it keeps for up to 2 weeks. For the best texture, enjoy it within the first week while it is at its creamiest.
Absolutely, it is a great make ahead dessert. Assemble it and freeze overnight so it has time to set up completely. Just let it soften on the counter for a few minutes before scooping.
No machine needed. The combination of whipped cream and sweetened condensed milk freezes into a smooth, scoopable ice cream without any churning.
Yes. Just make sure it is an edible cookie dough recipe made without raw eggs and with heat treated flour so it is safe to eat. Roll it into small balls and chill before folding it in.
Craving more no churn treats? Our butterscotch ice cream is another creamy, machine free favorite.
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No Churn Cookie Dough Ice Cream
Ingredients
- 8 ounces edible cookie dough
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- Chocolate chips for garnish optional
Instructions
- Roll the edible cookie dough into very small balls, about ½ a bite-sized. Place them on a plate and place them into the fridge until ready to assemble.8 ounces edible cookie dough
- In a large bowl with an electric hand mixer, or in the body of a stand mixer with the whisk attachment, whip the cream until soft to medium peaks form.2 cups heavy whipping cream
- Whip in the condensed milk and vanilla until combined.14 ounces sweetened condensed milk, 1 teaspoon vanilla extract
- Fold in half of the prepared cookie dough.
- Pour half of the mixture into a dish, I like to use a loaf pan for this.
- Top with ½ of the remaining cookie dough pieces.
- Pour the remaining mixture on top.
- Top with the remaining cookie dough.
- Cover and freeze for at least 4 hours or until frozen solid, I like to make this ahead so it can freeze overnight. Serve with a garnish of chocolate chips, optional.Chocolate chips for garnish
Notes
- Use a large bowl that can handle mixing without ingredients flying out. A deep one works best.
- When combining the whipped cream and condensed milk mixture, fold gently with a wooden spoon or spatula to keep the mixture airy and light.
- Make sure to freeze at least 4 hours. Overnight is even better for a firm scoop.
- Next time, try adding a hint of lemon zest or mint extract if you’re adventurous. But really, the classic vanilla and chocolate chip combo is hard to beat.
Nutrition
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