No-Churn Cookie Dough Ice Cream

Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.

I’m back with another absolutely amazing no-churn ice cream recipe. A few months ago, I served you my Pistachio Ice Cream (3 Ingredient, No-Churn Recipe) – this recipe has been popular since posting. What’s not to love about an easy recipe that only needs 3 ingredients and one of them is pistachio paste?!

So because that ice cream recipe is still being thoroughly enjoyed, I thought it wouldn’t hurt to share maybe just one more ice cream recipe before the summer is over!

This new ice cream recipe I’ve made is cookie dough.

Cookie dough ice cream is a favourite flavour of mine, I always love a tub of cookie dough ice cream to eat straight from the tub. The tub, however, never seems big enough for the price tag. But, we can make double the amount for the same price from the supermarket. Can it get any better?

There’s a famous brand that makes great cookie dough ice cream, but this homemade recipe certainly rivals it and for me, tastes even better…

To start the recipe, we’re heat treating the flour. This makes sure the flour is free from any bacteria (a risk if it’s eaten raw). Heat treating flour is easy to do, either spread it out on a baking tray and bake for 5-7 minutes, or microwave the flour until it reaches a temperature of 75°C. This the same temperature we check our food is cooked to before serving in professional kitchens, so we’re applying that same approach with the flour for our cookie dough.

Once the flour is heated, leave it to cool completely. Once it’s cool, you can start preparing the cookie dough. Adding chocolate chips or chunks of chocolate. I went for a combination of milk and white chocolate chips in mine. Flatten your cookie dough on a piece of parchment paper and freeze while you make the ice cream base.

While the cookie dough is in the freezer firming up, now we make the vanilla ice cream base. Whip the cream and vanilla extract until stiff peaks form, then add in the can of sweetened condensed milk, and mix until combined. Now take the cookie dough from the freezer, and slice into 1/2-inch sized cubes. Reserve about 12-14 pieces of the cookie dough, roll these into balls and set aside to top the ice cream later on.

Fold the chunks of cookie dough through the ice cream, followed by the chocolate chips (also leave some of these to decorate later on). Pour the ice cream in your serving dish, top with the remaining cookie dough balls and chocolate chips. Cover and freeze!

Serve your Cookie Dough Ice Cream in bowls, waffle cones, or straight from the dish!

Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.

Prep Time 45 minutes

Freezing Time 8 hours

Servings 8

Cookie Dough

65 g plain flour
55 g butter (salted or unsalted) softened
70 g light brown sugar
pinch of salt omit if using salted butter
1/4 teaspoon vanilla extract
1 tablespoon double cream use from the double cream in the recipe
45 g chocolate chips mini or regular both work

Vanilla Ice Cream

500 ml double cream chilled
1 teaspoon vanilla extract
397g can sweetened condensed milk
45 g chocolate chips reserve some for decoration

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 a thermometer, it needs to register at least 75°C. If not, microwave for a further 10 seconds at a time until it’s at the correct temperature. Alternatively, you can bake the flour at 180°C / 160°C Fan / 350°F / Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.
Once the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.
To make the ice cream base: Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1/2-inch sized chunks – reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips.
Transfer the ice cream mixture to a serving dish of your choice – we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.
When ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. The ice cream will keep in the freezer for up to one month.