No-Churn Chocolate Chip Cookie Dough Ice Cream

Annalise, Completely Delicious

Cool off this summer with easy no-churn ice cream. Velvety whipped cream mimics the texture of ice cream, so no fancy machine is needed to make it. This delicious, dairy-filled creamy vanilla ice cream is packed with buttery, chocolatey cookie dough bites. You’re sure to run out of this tasty treat in no time!
25 min Prep Time
6 hr Cook Time
  • Prep Time: 25 min
  • Cook Time: 6 hr


  • Cookie Dough

  • 2/3 cup all-purpose flour
  • 4 tablespoons salted butter, melted
  • 1/3 cup light or dark brown sugar
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup mini chocolate chips
  • Vanilla Ice Cream Base

  • 2 cups heavy whipping cream, chilled
  • 2/3 cup sweetened condensed milk (½ can)
  • 1 teaspoon vanilla extract
  • 2 tablespoons mini chocolate chips


Make the Cookie Dough:

Step 1

Bake the flour first by spreading it onto a sheet pan and baking at 350°F for 5 minutes. This is to avoid consuming raw flour.

Step 2

Combine butter, brown sugar, heavy cream and vanilla in a small bowl, mixture will be grainy.

Step 3

Stir in flour and salt to make a soft cookie dough, then stir in mini chocolate chips.

Step 4

Transfer the cookie dough to a sheet of plastic wrap and shape into a thin disk. Wrap completely and freeze while you prepare the vanilla ice cream base.

Make the Ice Cream:

Step 5

1. Use a stand mixer or hand-held mixer to whip the cold cream to medium peaks.

Step 6

2. Gently fold in sweetened condensed milk and vanilla, careful not to deflate the whipped cream.

Step 7

3. Chop chilled cookie dough into small ½-inch pieces and fold carefully into the whipped cream mixture along with more mini chocolate chips.

Step 8

4. Spoon mixture into a 9x5-inch loaf pan, bowl, or plastic tub and spread into an even layer.

Step 9

5. Freeze for at least 6 hours until firm. Let rest at room temperature for 10 minutes before serving for easier scooping.