No-Churn Cookie Dough Ice Cream
Delicious no-churn vanilla ice cream loaded with homemade chocolate chip cookie dough bites and mini chocolate chips! The ice cream comes together easily (without an ice cream maker!) and sets into the perfect creamy-yet-scoopable texture with cookie dough chunks in every bite.
Servings 6 Cups (12 servings)
Equipment
Ingredients
Edible Chocolate Chip Cookie Dough Bites
- 1 Cup (132g) all-purpose flour heat treating instructions below
- 1/4 Cup (57g) unsalted butter, room temperature
- 1/4 Cup (50g) granulated sugar
- 1/3 Cup (67g) packed light brown sugar
- 1 tsp pure vanilla extract
- 2 Tbsp (30ml) whole milk
- 1/4 tsp salt
- 1/2 Cup (90g) mini semi-sweet chocolate chips
No-Churn Vanilla Ice Cream
- 2 Cups (480ml) heavy whipping cream
- 14 Oz sweetened condensed milk
- 1 Tbsp vanilla bean paste OR 2 tsp vanilla extract OR 1 vanilla bean, scraped
- pinch of salt
Additional Mix-Ins
- 1/2 Cup (90g) mini semi-sweet chocolate chips
Instructions
Make the Edible Chocolate Chip Cookie Dough Bites
- Heat treat the flour: Preheat the oven to 350ºF (177ºC) and line a cookie sheet with parchment paper. Add the flour on top of the parchment in an even layer, then bake for 5 minutes. Using a digital food thermometer, check to see that the temperature of the flour has reached 160ºF (71ºC). If it hasn't, stir the flour around and continue baking in one minute intervals until it reaches this temperature. Transfer the heat treated flour into a medium bowl and set it aside to cool to room temperature, about 20 minutes.
- In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), add the butter, granulated sugar, and brown sugar. Cream these ingredients together on medium-high speed until uniform and fluffy, 2-3 minutes. Scrape down the bowl and paddle and add the vanilla, milk, and salt. Continue mixing on medium speed until combined.
- Add the (cooled) heat treated flour, then mix on low speed until combined. Then, mix in the mini chocolate chips.
- Line a baking sheet with parchment paper (or re-use the one you used for heat-treating the flour). Use 1/2 teaspoon to measure out the cookie dough and either roll it into balls or keep it in imperfect chunks, adding them to the parchment-lined baking sheet as you go. Once you've added all the cookie dough balls/chunks, refrigerate them on the baking sheet while you make the ice cream.
Make the No-Churn Ice Cream
- Place a large metal bowl into the refrigerator to chill for at least 20 minutes.
- Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream into it. Beat with a hand mixer (or using the whisk attachment on your stand mixer) until stiff peaks form, about 2-4 minutes. Place the whipped cream into the refrigerator while you move on.
- In a separate medium bowl, add the sweetened condensed milk, vanilla, and salt. Whisk together until combined.
- Pour the vanilla condensed milk mixture into the large bowl of whipped cream and use a silicone spatula to fold together until fully combined.
- Reserve about 1/4 cup of the cookie dough bites and a few tablespoons of the mini chocolate chips, then fold the rest to the vanilla ice cream mixture with a silicone spatula. Add the cookie dough ice cream into a loaf pan, then sprinkle the reserved cookie dough bites and mini chocolate chips on top. Cover with plastic wrap or aluminum foil, then freeze for 6-8 hours, after which the ice cream should be semi-firm, scoop-able, and ready to enjoy!
Notes
Storage Tips: This no-churn cookie dough ice cream is best stored in an airtight container in the freezer. It will last for 2 months this way (if you can make it last that long).