No Churn Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream is like a tasty treasure hunt! One where every spoonful might reveal chunks of soft, edible cookie dough.

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookie Dough Ice Cream

Prep Time 10

Freeze Time 4

Total Time 4 10

Servings servings

Calories 649kcal

Author Dana DeVolk

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

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.