Looking for the best most flavorful spring and summer treat? You have to whip up this easy No Churn Chocolate Chip Cookie Dough Ice Cream. Minimal ingredients but huge on flavor.
Ice Cream cream is essential to American culture it always has been and it always will be. We live off of ice cream around here. Any kind for us will do but Chocolate Chip Cookie Dough Ice Cream seems to always be the winner.
My kids always ask me to order it when I do my grocery orders, but we also like to make our own homemade No Churn Ice Cream as well.
It is something that we have been doing for years and we just can’t get enough, all the flavor combinations that you can come up with are crazy! But obviously this is our favorite.
It is such a fun thing to do with kids as it is such a simple recipe to put together, the hardest part is waiting for it to set up, but like I always say, it’s totally worth it in the end.
There is something about Chocolate Chip Cookie Dough Ice Cream that really brings back memories for me. It was the first blizzard from Dairy Queen that I ever had and I was hooked since then.
From then on out any ice cream had to have cookie dough in it! I mean seriously, it’s so good. Who doesn’t love cookie dough, I grew up eating it out of my moms batches when she was making cookies.
These day’s they like to say that it is unsafe, so later down in the post I’ll give you some tips and tricks on how you can make it a little safer if you are worried about that.
Some of our other favorite spring and summer recipes that we have include Lemon Blueberry Cheesecake Bars, Fresh Strawberry Dump Cake and Strawberry Lime Muffins.
WHY THIS RECIPE WORKS:
- With only 4 ingredients it comes together fast.
- You can switch up flavors of cookie dough to your liking.
- You can absolutely double this batch to make more!
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Cookie dough
Heavy whipping cream
Sweetened condensed milk
Vanilla extract
Chocolate chips for garnish, optional
HOW TO MAKE NO CHURN CHOCOLATE CHIP COOKIE DOUGH ICE CREAM, STEP BY STEP:
- Roll the edible cookie dough into very small balls, about ½ a bite-sized. Place them on a plate and place them into the fridge until ready to assemble.
- In a large bowl with an electric hand mixer, or in the body of a stand mixer with the whisk attachment, whip the cream until soft to medium peaks form.
- Whip in the condensed milk and vanilla until combined.
- Fold in half of the prepared cookie dough.
- Pour half of the mixture into a dish, I like to use a loaf pan for this.
- Top with ½ of the remaining cookie dough pieces.
- Pour the remaining mixture on top.
- Top with the remaining cookie dough.
- Cover and freeze for at least 4 hours or until frozen solid, I like to make this ahead so it can freeze overnight. Serve with a garnish of chocolate chips, optional.
You really can’t deny how easy this recipe is! No Churn Ice Cream is really one of my favorites because it is just so simple to make! That is why we make it all the time!
WHAT IS NO CHURN ICE CREAM:
No Churn Ice Cream is essentially heavy whipping cream, sweetened condensed milk and some vanilla that is beaten and frozen into a container until it hardens.
It is a recipe that can be adapted to many different flavors and sizes depending on how much you want. It is an easy recipe to whip up and even easier to eat.
The only difference between this ice cream and regular ice cream is that is melts faster because of the ingredients it contains.
Some of my other favorite No Churn Ice Creams include:
The one thing that I do love about this Chocolate Chip Cookie Dough Ice Cream is that is really comes out of the pan well, it makes perfect scoops for bowls or cones.
We switch off and on on what we like to serve our’s in sometimes we feel like it’s an ice cream cone day, others we feel like it’s a bowl day. Serve this however you like.
There is no right or wrong way to eat your ice cream, heck eat it right out of the pan if you like! I mean there is absolutely no shame in doing that at all.
HOW TO DO I MAKE THE COOKIE DOUGH SAFE?
So in recent years it has come to light that people do not like to eat raw cookie dough because of the eggs etc. You can buy edible cookie dough at the stores these days.
At Walmart they have The Cookie Dough Cafe brand. We used just regular cookie dough in this recipe because it was easier for us and if you want to do it that way you can.
But if you think there might be an issue you can buy that brand or any other brand or you can make your own homemade cookie dough. We have Chocolate Chip Edible Cookie Dough on our site that you can absolutely use.
That recipe uses heat treated flour and no eggs so it is perfectly safe to eat right from the bowl after making it!
Doesn’t this Chocolate Chip Cookie Dough Ice Cream Recipe just make you want to grab a spoon and dig in? It does to me, but I may be biased because it’s my favorite.
The flavor is there, you get the chunks of the cookie dough in there as well as the addition of chocolate chips if you want to add those as well.
HOW TO STORE:
Obviously since this is ice cream it needs to be stored in the freezer. This can be kept frozen covered with plastic wrap or foil for up to 2-3 weeks.
TIPS AND TRICKS:
- This needs to set up for at least 3-4 hours if not overnight.
- You can use the base of this recipe for any flavor combinations that you like.
- Make sure that you press the plastic wrap tightly over the ice cream itself to prevent crystallization and freezer burn.
- It’s best to let it thaw just slightly before serving so it isn’t too hard when it comes out of the freezer.
- We have tips on how to make the cookie dough after to eat above if you are afraid to use storer bought cookie dough.
- Double the recipe to make more!
If you want a fun, flavorful and easy peasy recipe to cool you down then you have to make this No Churn Chocolate Chip Cookie Dough Ice Cream!
If you like this recipe you might also like:
If you’ve tried this NO CHURN CHOCOLATE CHIP COOKIE DOUGH ICE CREAM or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
No Churn Chocolate Chip Cookie Dough Ice Cream
Ingredients
- 8 oz chocolate chip cookie dough
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- Chocolate chips for garnish optional
Instructions
- Roll the edible cookie dough into very small balls, about ½ a bite-sized. Place them on a plate and place them into the fridge until ready to assemble.
- In a large bowl with an electric hand mixer, or in the body of a stand mixer with the whisk attachment, whip the cream until soft to medium peaks form.
- Whip in the condensed milk and vanilla until combined.
- Fold in half of the prepared cookie dough.
- Pour half of the mixture into a dish, I like to use a loaf pan for this.
- Top with ½ of the remaining cookie dough pieces.
- Pour the remaining mixture on top.
- Top with the remaining cookie dough.
- Cover and freeze for at least 4 hours or until frozen solid, I like to make this ahead so it can freeze overnight. Serve with a garnish of chocolate chips, optional.
Notes
- This needs to set up for at least 3-4 hours if not overnight.
- You can use the base of this recipe for any flavor combinations that you like.
- Make sure that you press the plastic wrap tightly over the ice cream itself to prevent crystallization and freezer burn.
- It's best to let it thaw just slightly before serving so it isn't too hard when it comes out of the freezer.
- We have tips on how to make the cookie dough after to eat above if you are afraid to use storer bought cookie dough.
- Double the recipe to make more!
Nutrition
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