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

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

1️⃣ Make the Edible Cookie Dough:

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.

2️⃣ Whip the Ice Cream Base:

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.

3️⃣ Mix It All Together:

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.

4️⃣ Scoop & Enjoy!

Serve with an extra sprinkle of mini chocolate chips — or better yet, a drizzle of chocolate sauce!