Chocolate Chip Cookie Dough Ice Cream is made with a creamy mixer required vanilla ice cream and packed full of homemade eggless cookie dough and chocolate chips!
This chocolate chip cookie dough ice cream is loaded with eggless cookie dough chunks. It’s stuffed full of about 1 1/2 cups of cookie dough bites, so that you can get a piece of cookie dough in every bite. But if you think you need even more cookie dough (because honestly you can never have too much), you can double the recipe for even more!
This ice cream starts with a simple no churn vanilla ice cream base, with my quick homemade eggless cookie dough. 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 so I could cut it up to put in the ice cream.
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You’ll make a simple no churn vanilla ice cream, by mixing 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, to make sure they are spread out evenly, in a 9×5 loaf pan and put it all into the freezer for 6 hours, or overnight and voila.
No Churn Chocolate Chip Cookie Dough Ice Cream
Ingredients
For the Chocolate Chip Cookie Dough:
- 1/4 cup 1/2 stick butter (softened)
- 1/4 cup brown sugar
- 2 TBS white sugar
- 1/2 tsp vanilla
- 2 TBS milk
- 1/4 tsp salt
- 3/4 cup to 1 cup flour
- 6 TBS mini chocolate chips
For the Ice Cream:
- 1 14 oz can sweetened condensed milk
- 2 tsp vanilla extract
- 2 cups heavy whipping cream
- 6 TBS mini chocolate chips
Instructions
For the Chocolate Chip Cookie Dough:
- 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 3/4 cup and add additional flour by the 1/2 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.
For The Ice Cream:
- 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 1/3 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 1/3 of ice cream, 1/3 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
Marienna says
This recipe is AWSOME! Thank you! Love the cookie dough.
Aimee says
I’m so happy to hear that!
Christin says
This recipe is amazing! It tastes like an old fashioned ice cream parlor, hand-churned ice cream, and the cookie dough is sooooooo yummy! I doubled this recipe (I have a big family) and other than taking longer to “freeze up,” it didn’t affect the recipe at all. I used salted butter in the cookie dough AND still added the salt, and it made it the perfect amount of saltiness to sweetness ratio. Thank you for the recipe! I’m excited to experiment with other flavors!
Ellen says
YUM! So glad you loved it.
Jane says
This was an amazing recipe! The ice cream tasted delicious, and i didn’t even have to go to the store for any ingredients!
Lena says
Thank you for this recipe!!! It turned out delicious and my family loved it!
Aimee Berrett says
I’m so glad you all loved it <3 <3
Harmonium guide says
One of my favorite ice cream flavors!
Anne Logan says
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.
Aimee Berrett says
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
D Rhodes says
In natural grocers and wholes food they have a condensed coconut milk. I have no problem and its a game changer to the taste of any ice cream you want to make.
Aimee says
I will have to try that. yum!
Ana says
This looks easy enough to for me to give it a try. Do I use salted or unsalted butter?
Aimee Berrett says
I usually use unsalted. You could leave the salt out and use salted if you prefer.
Christie says
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 😊
Aimee Berrett says
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!
Maryanne says
Thank you so much for sharing such a delicious recipe. It is a major hit!!
Aimee Berrett says
So glad you liked it Maryanne!
Logan Can says
Hi! This looks delicious! Can I include this recipe in my Ice Cream Round up post next week?
Aimee Berrett says
Yes of course. Thank you! Leave the link for me when the round up goes live please!
Hannah says
Can I use regular chocolate chips for this? I don’t have any mini chocolate chips.
Aimee says
I would chop up the regular chocolate chips so you don’t have pieces of hard chocolate that are too big
thefoodcharlatan1 says
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!!
Laura says
My kids love cookie dough ice cream. Will have to try this homemade version!
Ashlee says
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)
Jessica Williams says
We love homemade ice cream! I’ll have to try this one for sure!
Amber @ Dessert Now, Dinner Later! says
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!
Sneha says
I Love this . 🙂
Sarah @Whole and Heavenly Oven says
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!