Description
Indulge in the ultimate homemade treat with this creamy, no-churn Cookie Dough Ice Cream! Packed with chunks of edible, eggless chocolate chip cookie dough, this dessert is perfect for satisfying those late-night cravings without needing an ice cream maker.
Ingredients
Scale
- For the Edible Cookie Dough:
- 1/2 cup (1 stick or 113g) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk (any kind)
- 3/4 cup all-purpose flour, heat-treated (see instructions)
- 1/2 cup mini chocolate chips
- For the No-Churn Ice Cream Base:
- 2 cups (1 pint or 473ml) heavy whipping cream, very cold
- 1 (14-ounce or 397g) can sweetened condensed milk, chilled
- 1 teaspoon vanilla extract
Instructions
- Heat-Treat the Flour: Spread the 3/4 cup of flour onto a microwave-safe plate. Microwave on high in 30-second intervals, stirring between each, until the flour reaches 165°F (74°C) internal temperature (this kills any potential bacteria). Let cool completely.
- Make the Cookie Dough: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract and salt.
- Add the cooled, heat-treated flour and milk. Mix on low speed until just combined. Stir in the mini chocolate chips until evenly distributed. Set aside.
- Make the Ice Cream Base: In a large, chilled bowl, use an electric mixer (handheld or stand mixer with whisk attachment) to beat the heavy whipping cream until stiff peaks form (this usually takes 3-5 minutes).
- In a separate bowl, whisk together the chilled sweetened condensed milk and vanilla extract until smooth.
- Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it. Then, gently fold the lightened mixture back into the remaining whipped cream until just combined. Be careful not to deflate the air.
- Assemble: Take a loaf pan (approx. 9×5 inches) or an airtight freezer-safe container. Spread about one-third of the ice cream base into the bottom. Drop spoonfuls of the cookie dough evenly over the layer. Repeat the layers until the base and dough are used up, finishing with a layer of ice cream.
- Cover the container tightly with plastic wrap or a lid. Freeze for at least 6 hours, or preferably overnight, until firm.
- Allow the ice cream to soften on the counter for 5-10 minutes before scooping and serving.
Notes
- To heat-treat flour in an oven: Spread on a baking sheet and bake at 350°F (175°C) for 5 minutes. Cool completely before using.
- This recipe is eggless, making the raw cookie dough safe to consume.
- For a richer flavor, you can substitute 1 tablespoon of the milk in the dough with a teaspoon of molasses.
- If you prefer a firmer ice cream, reduce the amount of sweetened condensed milk slightly.
- Prep Time: PT20M
- Cook Time: PT5M
- Category: Ice Cream
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 35g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Protein: 4g
- Cholesterol: 75mg