Cookie Dough Ice Cream

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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.

Prep Time20

Cook Time5

Freeze Time2

Total Time2 25

Course: Dessert, Snack

Cuisine: American

Keyword: best cookie dough ice cream, chocolate chip cookie dough ice cream, chocolate cookie dough ice cream, cookie dough chocolate chip ice cream, cookie dough ice cream, cookie dough ice cream recipe, homemade cookie dough ice cream, ice cream cookie dough

Servings: servings

Calories: 912kcal

Ingredients

For the Edible Chocolate Chip Cookie Dough

1 ¼ cups all-purpose flour
6 tablespoons unsalted butter softened
⅓ cup light brown sugar loosely packed
2 tablespoons granulated sugar
¾ teaspoon vanilla extract
½ teaspoon kosher salt
2 tablespoons milk any kind
6 ounces semisweet chocolate chips

For the Vanilla Ice Cream Base

2 cups heavy whipping cream
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
⅛ teaspoon kosher salt

US Customary - Metric

Instructions

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).

Notes

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.

Nutrition