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Chocolate Chip Cookie Dough Ice Cream Recipe

American · Dessert · 20 min total

A creamy vanilla ice cream loaded with chunks of edible chocolate chip cookie dough. This no-churn recipe is easy to make at home without an ice cream maker.

Ingredients

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Instructions

1. In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
2. In another bowl, whisk together the sweetened condensed milk and 1 teaspoon vanilla extract. Gently fold the condensed milk mixture into the whipped cream until fully combined.
3. Pour the mixture into a 9x5-inch loaf pan or freezer-safe container. Cover and freeze for at least 6 hours or until firm.
4. To make the cookie dough: In a medium bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add 1/2 teaspoon vanilla extract and mix well.
5. Stir in the flour and salt until combined. Fold in the mini chocolate chips.
6. Once the ice cream is firm, scoop out the ice cream into a large bowl and let it soften slightly for about 5 minutes. Fold in the cookie dough chunks until evenly distributed.
7. Return the mixture to the loaf pan, cover, and freeze for another 2-4 hours until firm.
8. Scoop and serve.

Tips

• For a safer edible cookie dough, heat-treat the flour by microwaving it for 1 minute or baking at 350°F for 5 minutes, then let cool before using.
• Store ice cream in an airtight container for up to 2 weeks.
• Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.

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