No-Churn Cookie Dough Ice Cream

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If you’re a fan of cookie dough ice cream, this easy homemade version is about to become a freezer staple! This no-churn cookie dough ice cream features a velvety no-churn vanilla ice cream base with soft chocolate chip cookie dough chunks in every bite. The homemade cookie dough is made with heat-treated flour to make it completely safe to eat, and the ice cream base comes together with just four ingredients and no ice cream maker – you’ll be shocked at how simple it is! 

Why You’ll Love No-Churn Cookie Dough Ice Cream

• No Ice Cream Maker Needed. Using the no-churn method, you’ll have the ideal creamy-yet-scoopable ice cream that comes together easily without any fancy equipment or techniques! 
• Packed with Homemade Cookie Dough Bites. There’s nothing worse than buying cookie dough ice cream and finding all the cookie dough chunks at the bottom, or worse, not finding enough cookie dough. Making the cookie dough ice cream from scratch ensures every bite has the perfect amount of cookie dough!
• Perfect Make-Ahead Dessert. This cookie dough ice cream sets overnight, but lasts in the freezer for up to 2 months (if you can resist it for that long)! This way you can make it a day, weeks, or months ahead of serving. TBH it’s a good idea to always have a little bit tucked away for those days when you really need it. 
• Easy to Customize. Replace some of the cookie dough chunks with brownie chunks, add ribbons of hot fudge sauce, toss in some rainbow sprinkles – this ice cream can be as versatile as you want! 

No-Churn Cookie Dough Ice Cream Ingredients

• Heavy Whipping Cream. After beating to stiff peaks, the heavy whipping cream is folded together with the rest of the ingredients to add structure and create that creamy, velvety texture.
• Sweetened Condensed Milk. Not only sweetens the ice cream but also acts as the foundation for the ice cream flavor. 
• Vanilla. You can use vanilla extract, vanilla bean paste, or a vanilla bean for flavoring this ice cream! I used vanilla bean paste for ice cream pictured and love seeing the little vanilla bean flecks.
• Pinch of Salt. To balance the sweetness beautifully. 
• Cookie Dough Chunks. You can either use store bought cookie dough chunks or easily make your own. I’m obsessed with my edible chocolate chip cookie dough recipe so that’s what I used. It’s essentially most of the ingredients you’d use for normal cookie dough (no eggs or baking soda), with heat-treated flour to make it completely safe to eat. 
• Mini Chocolate Chips. Tossing some mini chocolate chips into the mix gives this ice cream a little extra crunch and decadence. 

How to Make No-Churn Cookie Dough Ice Cream

Here’s how to make this homemade cookie dough ice cream from start to finish: 

Make the Cookie Dough Bites

Prepare the edible cookie dough, portion it into bite-sized pieces, and refrigerate while making the ice cream.

Make the No-Churn Vanilla Ice Cream

Beat the heavy whipping cream to stiff peaks. In a separate medium bowl, combine the sweetened condensed milk, vanilla, and salt. Fold the sweetened condensed milk mixture into the heavy whipping cream until combined. 

Add the Cookie Dough and Mini Chocolate Chips

Reserve some of the cookie dough and mini chocolate chips for topping the ice cream, then add the rest to the vanilla ice cream mixture and fold until combined. 

Freeze Until Firm

Scoop all of the cookie dough ice cream mixture into a 9×5 loaf pan (or other freezer-friendly container), then top with the reserved cookie dough chunks and mini chocolate chips. Cover and freeze for at least 6-8 hours, until solid and perfectly scoop-able. 

Cookie Dough Ice Cream FAQs

• Is the cookie dough safe to eat? This edible cookie dough recipe is specially formulated to be completely safe to eat. Heat-treating the flour to 160ºF (71ºC) ensures that it won’t contain bacteria, and the dough is also egg-free. 
• Do I have to make the cookie dough from scratch? Not necessarily! You may be able to find cookie dough chunks at your local grocery store. I’ve heard that Ben & Jerry’s sells theirs in the frozen foods section (probably right next to their ice cream)!
• How does it work without an ice cream machine? Whipping the heavy cream to stiff peaks adds just the right amount of air to make the ice cream structured and smooth, and the sweetened condensed milk lowers the freezing point so it stays creamy and velvety. 
• Can I use evaporated milk instead of sweetened condensed milk? No. While the cans look similar and they’re often sold right next to each other, evaporated milk and sweetened condensed milk are entirely different and will not work the same. 
• How do I make a dairy-free no-churn cookie dough ice cream? For the cookie dough, substitute the butter for vegan butter sticks, swap the milk for a dairy-free milk, and use dairy-free mini chocolate chips. Then for the ice cream, swap the heavy whipping cream for full-fat coconut cream (refrigerated until cold) and the sweetened condensed milk for sweetened condensed coconut milk. 
• How do I store no-churn ice cream? I always make mine in a loaf pan and cover it with aluminum foil or plastic wrap initially. If you’re planning on storing it for longer than a few days (mine never lasts that long!), add it into an airtight plastic container and it will keep in the refrigerator for up to 2 months. 

Try these Recipes Next

If you’re a no-churn ice cream fan now, here are some more recipes from my blog to add to your baking list:

• Cookie Dough Ice Cream Cake
• No-Churn S’mores Ice Cream
• No-Churn Fudge Brownie Ice Cream
• No-Churn Samoa Ice Cream
• No-Churn Mint Chocolate Chip Ice Cream

I hope you love this homemade cookie dough cream recipe as much as I do! Let me know what you think in the comments below (don’t forget to rate the recipe!) and feel free to tag @sugarandsparrowco on Instagram to show me a photo.