Cookie Dough Ice Cream
Creamy no-churn vanilla ice cream is loaded with cookie dough chunks and mini chocolate chips in every bite! This cookie dough ice cream is made completely from scratch and is the ultimate summer treat.
Ingredients
Cookie Dough
- ½ cup all-purpose flour spooned and leveled (65 grams)
- ¼ cup unsalted butter softened (57 grams; ½ stick)
- ⅓ cup packed light brown sugar (70 grams)
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon heavy cream (15 ml; use from the carton for your ice cream)
- ¼ cup mini semi-sweet chocolate chips (45 grams)
Vanilla Ice Cream
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ⅛ teaspoon salt
- 2 cups heavy whipping cream (1 pint; 480 ml)
- ¼ cup mini semi-sweet chocolate chips (45 grams)
Instructions
- To make the cookie dough: Place the flour in a microwave-safe bowl and microwave for 30 seconds. Test the temperature of the flour with an instant read thermometer, it needs to register at least 160°F. If not, microwave for 10 seconds at a time until it’s at the correct temperature. Alternatively you may bake the flour at 350°F for 5 to 7 minutes. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and brown sugar together until well combined. Then, mix in the vanilla extract and salt.
- Sift the flour into the mixing bowl and continue mixing, the mixture will be a little crumbly at this point.
- Mix in the heavy cream until fully combined, then fold in the mini chocolate chips.
- Line a small baking sheet with parchment paper or wax paper. Scoop the cookie dough onto the prepared baking sheet and press it down into one even layer. You can make the cookie dough as thin or thick as you prefer, but I typically press mine into a 7 to 8-inch square.
- Place the baking sheet with the cookie dough in the freezer while you prepare the ice cream.
- To make the vanilla ice cream: Add the sweetened condensed milk, vanilla extract, and salt to a large mixing bowl. Whisk until well combined and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.
- Gently fold half of the whipped cream into the sweetened condensed milk, then fold in the remaining whipped cream until just combined.
- To assemble the ice cream: Remove the cookie dough from the freezer. Peel the frozen sheet of cookie dough off the parchment paper/wax paper and place it on a large cutting board. Cut the frozen cookie dough into small pieces (I typically cut mine into ½ inch square pieces).
- Reserve about 10 to 12 pieces of chopped cookie dough for the top of the ice cream. Add the remaining chopped cookie dough and the mini semi-sweet chocolate chips to the ice cream and gently fold them in until just combined.
- Scoop the ice cream into a 9x5 loaf pan and smooth it out into one even layer. Sprinkle the reserved cookie dough on top (feel free to roll it into small balls, if you prefer) and some extra mini chocolate chips.
- Place a piece of plastic wrap directly on the surface of the ice cream and transfer it to the freezer to freeze overnight (or for at least 8 hours).
- Once the ice cream is completely frozen, scoop, and enjoy!
Video
Notes
Storage Instructions: Ice cream will freeze well for 2 to 3 months. Make sure to cover it tightly to prevent any ice crystals from forming on top.