Cookie Dough Ice Cream

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An easy no churn vanilla ice cream with chunks of edible cookie dough and mini chocolate chips folded in.

Prep Time30

Chilling Time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 509kcal

Heat-treat the flour. Preheat the oven to 350℉. On a parchment-lined baking sheet, spread out the flour. Bake for 10 minutes. Remove from the oven and allow to cool before using. ½ cup (60 g) all-purpose flour
Cream butter and sugar. In a stand mixer, fitted with the paddle attachment, cream the butter and sugars on high speed for 2 minutes, until the mixture is light and fluffy. Add the vanilla and milk and mix until combined. Scrape down the bowl as needed. 6 tablespoons (85 g) unsalted butter ½ cup (107 g) packed light brown sugar 2 Tablespoons (25 g) granulated sugar ½ teaspoon pure vanilla extract 1 Tablespoon whole milk
Add dry ingredients. Sift together the heat-treated flour and salt. Add the dry ingredients to the creamed butter mixture. Mix on medium until fluffy and combined. Scrape down the sides of the bowl. Add the chocolate chips, and mix for an additional 30 seconds. To make the “cookie dough balls” you can simply scoop into ½- 1 teaspoon-sized balls and place on a parchment paper lined baking sheet. However to make things faster I like to place the cookie dough onto a small cookie sheet lined with parchment paper. Then I flatten into about ¼-inch slab. I use a piece of plastic wrap to press it down. Then I score the top of the cookie dough into about ½-inch rows (both ways) - then freeze. Freeze while you make the ice cream base. Pinch salt ⅓ cup (57 g) mini chocolate chips

Whip the cream. In a large bowl, on medium-high speed whip the heavy cream using a hand mixer or stand mixer until stiff peaks form, about 3 to 5 minutes. 2 cups (480 ml) heavy whipping cream
Add remaining ingredients. Add the sweetened condensed milk, vanilla extract, and pinch of salt to the whipped cream and gently fold until smooth and well combined. Fold in the chocolate chips and frozen cookie dough balls (I like to add about ¾ of them, and save ¼ of them to top the ice cream with once it’s in the pa). If you flattened and scored the cookie dough then just break the dough up into chunks where you scored it. 14- ounces (1 can) sweetened condensed milk 2 teaspoons vanilla extract Pinch salt ½ cup (85 g) mini semi-sweet chocolate chips
Freeze. Pour the ice cream mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours or until firm.

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.
Light brown sugar - Can also use dark brown sugar. If you run out, try my homemade brown sugar recipe.
Mini chocolate chips: Regular chocolate chips also work.
Whole milk - Any milk will work