Cookie Dough Ice Cream Recipe

There’s nothing better than homemade cookie dough ice cream loaded with creamy vanilla ice cream, mini chocolate chips, and chunks of edible chocolate chip cookie dough in every bite. This easy no-churn recipe comes together without an ice cream maker.

 

I created this recipe because I absolutely love cookie dough ice cream, but I never loved making it. Most recipes have you scooping dozens of tiny cookie dough balls one at a time, and honestly, that’s the part that always kept me from making it at home.

Instead, I came up with a much faster method. I simply press the cookie dough into a thin slab on a parchment-lined baking sheet, score it into small squares with a knife, and freeze it. Once it’s frozen, all you have to do is break it apart where you scored it. You get perfectly sized cookie dough chunks in a fraction of the time—no endless scooping required.

I also wanted the edible cookie dough to taste just like classic chocolate chip cookie dough while still being completely safe to eat. That’s why I heat-treat the flour before mixing the dough together and leave out the eggs entirely. Combined with my favorite no-churn vanilla ice cream base made from whipped cream and sweetened condensed milk, the result is an ultra-creamy homemade ice cream that’s loaded with cookie dough in every bite.

Ingredients Needed

Cookie Dough

• All-purpose flour: Heat-treat the flour before using so the cookie dough is safe to eat.
• Unsalted butter: Let it soften to room temperature so it creams easily with the sugars. You can also use salted butter. Just omit the added salt.
• Light brown sugar – Can also use dark brown sugar. If you run out, try my homemade brown sugar recipe.
• Granulated sugar
• Vanilla extract
• Whole milk – Any milk will work.
• Salt
• Mini chocolate chips: Mini chips distribute more evenly throughout the cookie dough than regular-sized chocolate chips.

Ice Cream

• Heavy whipping cream: Make sure it’s very cold for the quickest whipping and best volume.
• Sweetened condensed milk: Don’t substitute evaporated milk – it’s not the same.
• Vanilla extract
• Salt
• Mini semi-sweet chocolate chips

How To Make Cookie Dough Ice Cream

Make the edible cookie dough

Begin by heat-treating the flour. Spread it onto a parchment-lined baking sheet and bake at 350°F for about 10 minutes. Allow it to cool completely before using. Heat-treating the flour is an important safety step anytime you’re making edible cookie dough.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar for about 2 minutes until light and fluffy. Properly creaming the butter incorporates air into the dough and gives it a lighter texture.

Mix in the vanilla extract and milk, scraping down the bowl as needed.

Sift together the cooled flour and salt before adding them to the butter mixture. Sifting helps prevent lumps and creates a smoother cookie dough.

Mix just until combined, then fold in the mini chocolate chips.

You can scoop the dough into small ½- to 1-teaspoon balls, but I prefer a quicker method. Spread the dough into a ¼-inch-thick slab on a parchment-lined baking sheet, cover it with plastic wrap, and gently press it flat. Score it into small squares with a knife before freezing. Once frozen, simply break the dough apart along the score lines into perfectly sized cookie dough chunks.

Freeze the cookie dough while you prepare the ice cream base.

Make the no-churn ice cream

I like to chill the mixing bowl for whipping the cream, beaters, and my loaf pan in the freezer before I start. Chilling the bowl helps with whipping the cream.

In a large mixing bowl, whip the cold heavy cream until stiff peaks form. Cold cream whips much faster and creates the structure that gives no-churn ice cream its light, creamy texture.

Pour in the sweetened condensed milk, vanilla, and salt.

Using a rubber spatula, gently fold everything together until no streaks remain. Fold rather than stir to keep all the air you whipped into the cream.

Fold in the mini chocolate chips and about three-quarters of the frozen cookie dough pieces. Reserve the remaining cookie dough to sprinkle over the top after transferring the ice cream to the pan. This gives you plenty of cookie dough in every scoop—including right on top.

Spread the mixture into a loaf pan or freezer-safe container, sprinkle on the remaining cookie dough pieces, cover tightly, and freeze for at least 6 hours or until firm enough to scoop.

Recipe Tips

• Don’t skip heat-treating the flour. Raw flour isn’t safe to eat, and this quick 10-minute step makes your edible cookie dough safe while keeping the same great flavor.
• Start with very cold heavy cream. Cold cream whips faster and creates a lighter, creamier ice cream. For even better results, chill your mixing bowl for 10–15 minutes before whipping.
• Freeze the cookie dough before mixing it in. Frozen cookie dough pieces hold their shape much better and won’t disappear into the ice cream as you fold everything together.
• Fold gently. Once the whipped cream is mixed with the sweetened condensed milk, use a light hand. Overmixing will knock the air out of the whipped cream and make the ice cream denser.
• Freeze overnight for the best texture. While the ice cream is scoopable after about 6 hours, an overnight freeze gives it the perfect firm, creamy consistency.

Storage

Freezer: Store the ice cream tightly covered in a freezer-safe container for up to 2 months. Press a piece of plastic wrap directly onto the surface before adding the lid to help prevent ice crystals.

Freeze the cookie dough: The edible cookie dough can be made ahead and frozen in an airtight container or freezer bag for up to 3 months. Label the container with the date so it’s ready whenever you’re craving homemade cookie dough ice cream.

More Recipes To Try

If you love homemade no-churn ice cream, be sure to try my Peanut Butter Cup Ice Cream, and Chocolate Fudge Brownie Ice Cream. They’re all made with the same easy no-churn base and are packed with fun mix-ins.

Looking for more cookie dough cookie-inspired desserts? Try my cookie dough cookies topped with cookie dough buttercream. I also love my cookie dough cupcakes made with vanilla cupcakes, and topped with cookie dough buttercream and cookie dough frosting.