Can you tell yet that I am in love with no churn ice creams? Now don’t get me wrong, I love our ice cream maker, but I have found myself forgetting to put the freezer bowl into the freezer with enough time to spare, so this no churn ice cream is the perfect solution. Plus, for those of you who don’t have ice cream makers then its the perfect solution for you too. Today’s ice cream is in celebration of another food holiday today – national chocolate chip day, so I decided to make a simple no churn chocolate chip cookie dough ice cream to share with you.
This ice cream starts with a simple no churn vanilla ice cream base, with a quick homemade eggless cookie dough. So first I doubled my eggless cookie dough for two because I wanted to have lots of cookie dough chunks in the ice cream. Then I flattened the cookie dough and let it freeze for about 30 minutes to harden just a little. Cut it up into chunks then prepared my vanilla ice cream, by mixing my sweetened condensed milk and vanilla and whipping my heavy cream. Then you’ll layer your ice cream and cookie dough and a few chocolate chips in a 9×5 loaf pan and put it all into the freezer for 6 hours, or overnight and voila.
Cookie Dough ice cream is one of my favorite flavors of ice cream ever. What’s your favorite kind?
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- ¼ cup (1/2 stick) butter, softened
- ¼ cup brown sugar
- 2 TBS white sugar
- ½ tsp vanilla
- 2 TBS milk
- ¼ tsp salt
- ¾ cup to 1 cup flour
- 6 TBS mini chocolate chips
- 1 14oz can sweetened condensed milk
- 2 tsp vanilla extract
- 2 cups heavy whipping cream
- 6 TBS mini chocolate chips
- Cream together your butter and sugars until mixed and light.
- Add in your vanilla and milk and stir to combine.
- Add in your salt and flour until all combined. Start with ¾ cup and add additional flour by the ½ TBS if needed to get mixture a little drier.
- Spread your cookie dough out on a piece of waxed paper in a thin layer.
- Place in freezer for about 30 minutes.
- Remove from freezer and chop into small squares.
- In a large bowl combine your condensed milk and your vanilla extract.
- Whip your heavy cream in a large bowl until stiff peaks are formed, about 5 minutes on high.
- Fold your whipped cream into your sweetened condensed milk.
- Pour about ⅓ of your ice cream mixture into your 9x5 inch pan.
- Sprinkle some of your cookie dough pieces on top of your ice cream mixture. Swirl the cookie dough pieces through, so they are spread throughout the ice cream. Add a few more pieces on top if needed.
- Sprinkle with about 2 TBS of your mini chocolate chips, and swirl those throughout too.
- Repeat with another ⅓ of ice cream, ⅓ of cookie dough and 2 TBS chocolate chips.
- Repeat with final layer.
- Cover with plastic wrap or foil and place in freezer for 6 hours, or overnight.
Things you might need for this recipe:
Now, since its National Chocolate Chip Day, don’t forget to check out some of these other recipes for more ideas!
Gluten Free Cookie Dough Blizzard on Tried and Tasty // Chocolate Chip Bundt Cake on Creations by Kara // Chewy Chocolate Chip Oatmeal Bars on Jamie Cooks It Up! // Chocolate Chip Cookie Dough Cupcakes on Cupcake Diaries // Light Berry Dark Chocolate Chip Cheesecake Bars on Happy Food Healthy Life // Vanishing Chocolate Chip Oatmeal Cookies on Real Mom Kitchen // Butter Pecan Chocolate Chip Cookies on Butter with a Side of Bread // Chocolate Chip Bagels on Ashlee Marie // Chocolate Chip Pecan Caramels on Creations by Kara // Chocolate Chip Scones on Ashlee Marie // Banana Chocolate Chip Muffins on Cupcake Diaries
And for a few more recipes on Like Mother, Like Daughter that you might like, try these:
Chocolate Chip Cookies with Sea Salt
Peanut Butter Chocolate Chip Pancakes
Thank you for this recipe!!! It turned out delicious and my family loved it!
I’m so glad you all loved it <3 <3
One of my favorite ice cream flavors!
I am lactose intolerant, can I make this with Lactaid milk, and if so would it be the same amount? It would be whole milk. Thank you.
So the problem is that you need the cream to whip to get the creamy texture where milk won’t whip up at all. You could try a coconut cream ice cream base instead. Unless you’re just talking about the 2 TBS of milk in the cookie dough, then that should be no problem
This looks easy enough to for me to give it a try. Do I use salted or unsalted butter?
I usually use unsalted. You could leave the salt out and use salted if you prefer.
LOVED this recipe! Thank you for sharing it! Just wondering if you have ever tried it with half and half? Or any suggestions to cut down on some of the fat? Thanks again 😊
Hi Christie, Half and half won’t whip into whipped creamy the way heavy whipping cream will, so unfortunately that wouldn’t work. I do know you can buy fat free condensed milk, so you could try it out with that!
Thank you so much for sharing such a delicious recipe. It is a major hit!!
So glad you liked it Maryanne!
Hi! This looks delicious! Can I include this recipe in my Ice Cream Round up post next week?
Yes of course. Thank you! Leave the link for me when the round up goes live please!
There is a seriously soft spot in my heart for cookie dough ice cream but I’ve never made my own. I have to try this!!
My kids love cookie dough ice cream. Will have to try this homemade version!
Mmmm love cookie dough ice cream! and I agree with Amber, I love making it as full of cookie dough as I want (not stingy like the store)
We love homemade ice cream! I’ll have to try this one for sure!
I totally need to make cookie dough ice cream! Then I can put a lot more cookie dough in it than the stores give you! Haha!
I Love this . 🙂
I’m absolutely loving the fact that this ice cream is no-churn! Cookie dough ice cream is totally my biggest weakness and this is looking perfect to me right now!