Homemade Cookie Dough Ice Cream: So easy you don’t even need a machine! Loaded with chunky hunks of safe-to-eat chocolate chip cookie dough.

Homemade cookie dough ice cream scooped into a white ceramic bowl.

Today I’m sharing one of the best ice cream flavors ever invented: Cookie Dough Ice Cream!

It’s perfectly safe to eat because it doesn’t contain any eggs or raw flour.

I absolutely adore this chocolate chip cookie dough ice cream recipe, and so do my boys! It’s positively loaded with chunky hunks of edible chocolate chip cookie dough, all running throughout the creamiest-ever vanilla ice cream!

Best of all, you don’t need an ice cream maker to make it. This is a no-churn chocolate chip cookie dough ice cream recipe!

It only takes about 20 minutes to whip it up. The hardest part is just waiting for it to freeze!

I used to be kind of snobby about ice cream recipes, and I thought the only way to make them was the old-fashioned way, with eggs. But then one day I gave the no-churn method a try, and I haven’t looked back since! It’s absolutely scrumptious and so much quicker!

Since that time, I’ve played around with every flavor I can think of! So now we have peach ice cream, Oreo ice cream, coffee ice cream, chocolate ice cream, mint chocolate chip ice cream, and strawberry ice cream.

Phew! That’s a lot but I think every one is a total home run.

Chocolate chip cookie dough ice cream served in a textured bowl with extra cookie dough on top.

Table of Contents

Jump to Recipe

This recipe consists of big hunks of chocolate chip cookie dough (that’s safe to eat raw!) swimming in the creamiest-ever no-churn vanilla ice cream.

  1. Tastes amazing: Every time I make one of these recipes, I’m blown away by how great they taste! This beats the pants off of anything you could buy in a store!
  2. Basic ingredients: You probably have most (if not all!) of the ingredients already in your pantry.
  3. Easy to make: This is perfect for a novice. Nothing tricky about it!
  4. Quick: The whole thing comes together in around 20 minutes, and then it’s just a matter of waiting for it to freeze!

The basis of this dessert is vanilla ice cream. It’s really fragrant with that sweet vanilla perfume, and the texture is beyond creamy. And it’s fluffy, so your spoon sinks right in for another bite!

And it’s positively flush with cookie dough. Every bite has a nice hunk. The cookie dough has a soft, gooey texture and a pronounced buttery brown sugar flavor, with plenty of chocolate for contrast.


Ingredients for making cookie dough ice cream, with text labels.

Butter: Use unsalted butter that’s been softened. Find some easy tips for doing that here–> How to Soften Butter Quickly.

Sugar: You’ll need a combination of light brown sugar and regular granulated white sugar to sweeten the cookie dough.

Vanilla: There is vanilla extract in both the cookie dough and the ice cream base.

Flour: We are going to use all-purpose flour in the cookie dough, but don’t worry! It gets heated in the oven first so it’s not dangerous to consume.

Salt: Salt balances and intensifies all the flavors. I like kosher salt best because it doesn’t contain any bitter-tasting additives such as iodine.

Milk: You may need a small amount of milk to get the cookie dough to the proper consistency. Any kind will work! Even a plant-based substitute.

Chocolate chips: I like semisweet chocolate chips best but you could use milk or white chocolate if you prefer.

Cream: You will need heavy whipping cream (aka: double cream) for the ice cream base. Try to get the highest fat content possible. You’ll need it in order for it to whip into stiff peaks. Table cream, light cream, and half and half will not work.

Condensed milk: This ingredient sweetens the ice cream base and gives it the most incredible creamy texture. Add as much or as little as you like (I actually like mine a little less sweet), but make sure you’ve got sweetened condensed milk and not evaporated milk. They’re both milk that’s been reduced down but evaporated milk is unsweetened.

Special equipment

This easy recipe is made in just 4 simple steps.

The first step is to toast the flour on a baking sheet in the oven. This kills off any harmful microbes that could make you sick.

Next just cream the butter, brown sugar, white sugar, and vanilla together until pale and fluffy.

Butter, brown sugar, white sugar, and vanilla creamed together in a stand mixer.

Then stir in the flour and salt.

Crumbly edible cookie dough in the bowl of a stand mixer.

As you can see, the mixture will be very crumbly. Since we don’t want to eat raw eggs, dribble in a little milk to moisten it up to the proper consistency.

Homemade chocolate chip cookie dough that is safe to eat.

Then fold in the chocolate chips.

Step 2: Make the ice cream base

Whip the cream until it’s very stiff.

Whipped cream, condensed milk, and vanilla extract in a large glass bowl.

Then fold in the condensed milk, vanilla, and salt.

Step 3: Layer

Spoon about 1/3 of the whipped cream mixture into the loaf pan.

Layering homemade vanilla ice cream with hunks of edible chocolate chip cookie dough.

Then crumble a generous layer of cookie dough on top.

Repeat with 1/3 more of the ice cream base, more cookie dough, etc., finishing with the remaining cookie dough on top.

Step 4: Freeze

Pop your homemade ice cream into the freezer and let it set up until it’s firm enough to scoop.

Scoop this delicious treat into bowls or ice cream cones, or top waffles with it! Add a drizzle of hot fudge sauce to make a sundae!

You can even use it to make a chocolate chip cookie dough ice cream cake!

Cookie dough ice cream recipe, prepared and served in a small bowl with a vintage silver spoon.

Expert tips

Sweeten to taste: This goes for both the cookie dough and the ice cream itself. Since nothing is cooked, the sugar serves no purpose other than to provide flavor. So if you like things sweeter or less sweet, go ahead and add more or less. Personally, I like things a little less sweet.

Get it fluffy: Really whip the butter and sugars together until you get a fluffy texture. This will make it easier to scoop and eat your cookie dough.

Fold gently: When you’re adding the condensed milk to the whipped cream. You don’t want to knock all the air out!

Frequently asked questions

Gluten-free and vegan cookie dough ice cream

If you want to serve this to someone with an intolerance, use a gluten-free flour blend and plant-based butter and cream substitutes. And don’t forget to buy dairy-free chocolate chips!

Can you make cookie dough ice cream ahead of time?

I would absolutely encourage it. While there’s only around 20 minutes of active time required for this, it does need a good long nap in the freezer to get it scoop-able!

How long will it last?

Cover it tightly with plastic wrap so it doesn’t pick up any funky freezer odors, and this should keep in the freezer for several weeks!

What is the serving size?

I typically get about 6 servings out of a batch.

The nutritional info provided below reflects a serving size of 1/6th of the whole batch.

Best cookie dough ice cream recipe made and scooped into a bowl with a vintage ice cream scoop in the background.

A few more of my best summertime recipes

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Homemade cookie dough ice cream scooped into a white ceramic bowl.
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Cookie Dough Ice Cream

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Freeze Time: 2 hours
Total Time: 2 hours 25 minutes
Homemade Cookie Dough Ice Cream: So easy you don't even need a machine! Loaded with chunky hunks of safe-to-eat chocolate chip cookie dough.


For the Edible Chocolate Chip Cookie Dough

For the Vanilla Ice Cream Base


To Make the Edible Cookie Dough

  • Preheat the oven to 350 degrees F, and spread the flour onto a baking sheet in an even layer.
  • Toast the flour in the oven for 5 to 10 minutes.
  • Cream the butter, brown sugar, sugar, and vanilla together in a large bowl on medium-high speed until pale and fluffy (3 to 5 minutes).
  • Mix in the flour and salt until blended (the mixture will be very crumbly).
  • Stir in the milk to create a soft dough.
  • Fold in the chocolate chips.

To Make the Chocolate Chip Cookie Dough Ice Cream

  • Whip the cream until it can hold stiff peaks.
  • Fold in the condensed milk, vanilla, and salt.
  • In three additions, layer the ice cream base in a loaf pan, sprinkling with crumbled cookie dough after each addition.
  • Freeze until hard (approx. 2 hours to overnight).


For more info on the cookie dough, click here: Edible Cookie Dough.
For more info on the ice cream, click here: How to Make No-Churn Ice Cream.
Serving: 0.16batch, Calories: 912kcal, Carbohydrates: 89g, Protein: 12g, Fat: 57g, Saturated Fat: 35g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 0.5g, Cholesterol: 145mg, Sodium: 358mg, Potassium: 539mg, Fiber: 3g, Sugar: 65g, Vitamin A: 1.715IU, Vitamin C: 2mg, Calcium: 282mg, Iron: 3mg
Cuisine: American
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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