Description
No-churn ice cream that tastes like real cookie dough, loaded with generous chunks in every creamy, dreamy scoop. This dessert is rich, indulgent, and ultra-satisfying for cookie dough lovers.
Ingredients
For Cookie Dough Pieces:
¼ cup unsalted butter, room temperature
3 tablespoons dark brown sugar, packed
2 tablespoons granulated sugar
1 tablespoon whole milk
½ teaspoon pure vanilla extract
⅓ cup all-purpose flour
Pinch of salt
⅓ cup mini chocolate chips
For Ice Cream Base:
3 tablespoons unsalted butter
2 tablespoons dark brown sugar, packed
1 cup sweetened condensed milk (scant cup)
1 teaspoon pure vanilla extract
2 cups heavy whipping cream, well-chilled
⅓ cup mini chocolate chips
Instructions
- Using an electric mixer, cream butter and both sugars until light and fluffy, about 1 minute.
- Beat in milk and vanilla extract until well combined.
- Mix in flour and salt until just incorporated.
- Fold in chocolate chips by hand.
- Refrigerate mixture while preparing ice cream base.
- In a small saucepan, melt butter over medium-low heat.
- Continue cooking, stirring occasionally, until butter turns golden brown and develops a nutty aroma.
- Transfer to a medium bowl and stir in brown sugar.
- Allow to cool to room temperature, approximately 15 minutes.
- Whisk in sweetened condensed milk and vanilla extract until smooth.
- In a separate large bowl, whip heavy cream to stiff peaks using an electric mixer.
- Gently fold half the condensed milk mixture into whipped cream.
- Add remaining condensed milk mixture and fold until just combined.
- Fold in most of the mini chocolate chips, reserving some for topping.
- Spread half the ice cream mixture in a freezer-safe container.
- Break cookie dough into small chunks and distribute half over ice cream.
- Add remaining ice cream mixture and top with remaining cookie dough pieces and reserved chocolate chips.
- Cover with plastic wrap pressed directly against surface.
- Freeze overnight or until completely firm.
- Before serving, allow to soften in refrigerator for 15-20 minutes.
Notes
- Flour Safety: Heat-treat flour at 350°F for 10 minutes if concerned about raw flour consumption
- Storage: Keeps well-covered in freezer for up to 1 month
- Serving: For best texture, soften in refrigerator rather than at room temperature
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 440
- Sugar: 34g
- Sodium: 70mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: cookie dough ice cream, chocolate chip cookie dough ice cream, no churn ice cream, edible cookie dough dessert