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5 from 11 votes

No Churn Chocolate Chip Cookie Dough Ice Cream

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!


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


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.