Hey there, kitchies! What if I told you that you could enjoy homemade ice cream loaded with chunks of chocolate chip cookie dough — without needing an ice cream machine? This No Churn Chocolate Chip Cookie Dough Ice Cream is one of those recipes that will have your whole family racing to the freezer with spoons in hand.
I started making this ice cream one summer when the little ones were craving something sweet, but I didn’t feel like dragging out the ice cream maker. It’s creamy, decadent, and filled with bite-sized chunks of cookie dough — just like the ice cream shop version. My husband says it’s better than anything store-bought (and he’s not wrong 😉).
The best part? It only takes 15 minutes of prep time and a little patience while it freezes. No machines, no fuss — just pure ice cream happiness!
Why This No Churn Chocolate Chip Cookie Dough Ice Cream Will Steal Your Heart 🍦🍪
- No ice cream maker required
- Made with real, edible cookie dough
- Only 6 ingredients
- Ultra-creamy texture without eggs
- Completely egg-free and safe to eat raw
- Customizable — add extra chocolate chips, nuts, or caramel!
Cuisine: American
Serves: 10
Prep Time: 15 mins
Chill Time: 6 hours
Total Time: 6 hours 15 mins
Why This No Churn Ice Cream Is So Irresistible
Creamy, smooth texture without needing an ice cream maker
Cookie dough bites in every scoop
Only 15 minutes of prep time
Kid-friendly and egg-free
Substitutions & Variations
Ingredient
Substitute
All-Purpose Flour
Almond Flour (Gluten-Free)
Mini Chocolate Chips
Dark Chocolate Chunks
Sweetened Condensed Milk
Coconut Condensed Milk (Dairy-Free)
Heavy Cream
Coconut Cream (Vegan Option)
Make a Healthier Version 🌿
Use almond flour instead of all-purpose flour for gluten-free cookie dough
Swap regular chocolate chips for dark chocolate chips
Use coconut condensed milk and coconut cream for a dairy-free version
Tips for the BEST No Churn Cookie Dough Ice Cream
Heat-treat your flour by microwaving it for 1-2 minutes or baking it at 350°F (175°C) for 5 minutes to make it safe to eat raw.
Chill the cookie dough balls before mixing them into the ice cream — this helps them hold their shape.
Fold the ice cream mixture gently to keep it light and fluffy.
A Little Family Story 💕
The first time I made this ice cream, my little one asked if we could have “ice cream for breakfast” the next morning — and honestly, I considered it! This recipe has become our favorite summer treat, and it’s perfect for making ahead before a big weekend BBQ or movie night.
And there you have it!
The creamiest, dreamiest No Churn Chocolate Chip Cookie Dough Ice Cream — with zero machines, zero stress, and ALL the cookie dough goodness.
If your family loves ice cream as much as mine, you’ll be making this on repeat all summer long. Don’t forget to tag us on Instagram if you make it!
If you’re looking for more no-bake desserts, try these next:
👉 No Bake S’mores Bark
👉 Peach Iced Tea
👉 Chocolate Chip Overnight Oats
Categories: Dessert, No-Bake, Summer Treats
Tags: ice cream, no churn, cookie dough, summer desserts
Frequently Asked Questions
❓ Can I make this without sweetened condensed milk?
You can swap it for coconut condensed milk or homemade condensed milk!
❓ How long will this ice cream last?
It’ll stay fresh in the freezer for up to 2 weeks — but good luck making it last that long!
❓ Can I make this vegan?
Absolutely! Use coconut cream and coconut condensed milk with vegan cookie dough.
❓ What’s the best way to scoop no churn ice cream?
Let it sit at room temperature for 5-10 minutes before scooping for the creamiest texture.
❓ Can I add caramel or fudge swirls?
Oh yes! Just swirl in salted caramel or chocolate fudge sauce before freezing.
No Churn Chocolate Chip Cookie Dough Ice Cream
Description
This No Churn Chocolate Chip Cookie Dough Ice Cream is one of those recipes that will have your whole family racing to the freezer with spoons in hand.
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)
- ½ cup mini chocolate chips
For the Ice Cream Base:
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
Instructions
In a bowl, cream together the butter and brown sugar until fluffy. Add the milk and vanilla extract, then mix until combined. Gradually stir in the flour until a soft dough forms. Fold in the mini chocolate chips.
Roll the dough into small balls (about ½ teaspoon size) and place them on a baking sheet. Pop them in the freezer while you make the ice cream.
In a large bowl, beat the heavy whipping cream until stiff peaks form (about 3-4 minutes).
Gently fold in the sweetened condensed milk and vanilla extract until combined. Stir in the mini chocolate chips.
Fold the frozen cookie dough balls into the ice cream mixture. Pour everything into a loaf pan or freezer-safe container.
Cover with plastic wrap and freeze for at least 6 hours or until firm.
Serve with an extra sprinkle of mini chocolate chips — or better yet, a drizzle of chocolate sauce!
