Indulge in a dessert that tastes like pure cookie dough, but with the creamy delight of homemade ice cream—no ice cream maker required!
This no-churn cookie dough ice cream combines rich, nutty browned butter with sweet condensed milk and fluffy whipped cream for a luscious texture, studded with bite-sized cookie dough pieces and mini chocolate chips.
High in good fats from butter and cream, and naturally satisfying, it’s a simple, crowd-pleasing treat perfect for everyday desserts, special occasions, or stress-free meal prep.
Chocolate Chip Cookie Dough Ice Cream
Equipment
- 1 Hand Mixer or Stand Mixer
- 1 small saucepan
- 1 Medium Mixing Bowl
- 1 freezer-safe container (loaf pan recommended)
- Measuring cups and spoons
- Spatula
Ingredients
Cookie Dough Pieces:
- ¼ cup unsalted butter softened
- 3 tbsp packed dark brown sugar
- 2 tbsp granulated sugar
- 1 tbsp milk
- ½ tsp pure vanilla extract
- ⅓ cup all-purpose flour
- Pinch of salt
- ⅓ cup mini chocolate chips
Ice Cream:
- 3 tbsp unsalted butter
- 2 tbsp packed dark brown sugar
- 1 scant cup sweetened condensed milk
- 1 tsp pure vanilla extract
- 2 cups chilled heavy whipping cream
- ⅓ cup mini chocolate chips
Instructions
- Prepare the Cookie Dough Base: Start by making the cookie dough pieces that will be folded into the ice cream. In a medium mixing bowl, combine ¼ cup softened unsalted butter, 3 tablespoons packed dark brown sugar, and 2 tablespoons granulated sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed for about one minute, until it becomes creamy, smooth, and well-blended. The sugars should be fully incorporated, giving the butter a slightly lighter, fluffy texture.
- Add Liquid Flavors: Once the butter and sugar are creamy, add 1 tablespoon milk and ½ teaspoon pure vanilla extract to the mixture. Beat again until fully combined. The mixture should be slightly looser now and fragrant with a rich, sweet aroma of vanilla.
- Incorporate the Dry Ingredients: Add ⅓ cup all-purpose flour and a pinch of salt to the mixture. Fold the flour in gently using a spatula or the mixer on low speed. Mix just until the flour is fully incorporated, being careful not to overmix. Overmixing can make the dough too stiff or dense.
- Add Chocolate Chips: Fold in ⅓ cup mini chocolate chips into the cookie dough using a spatula. Make sure the chips are evenly distributed throughout the dough. At this stage, the dough should be soft, slightly sticky, and easy to pinch into small chunks.
- Chill the Cookie Dough: Place the cookie dough in the refrigerator to firm up while you prepare the ice cream. Chilling helps the dough hold its shape when folded into the ice cream later. Allow it to chill for at least 15–20 minutes.
- Brown the Butter for Ice Cream: In a small saucepan over medium-low heat, melt 3 tablespoons unsalted butter. Cook the butter slowly, stirring occasionally, until it turns a light golden brown and gives off a nutty aroma. Watch closely to prevent burning. This process enhances the flavor and adds a deep, caramel-like richness to the ice cream. Once browned, carefully pour the butter into a medium mixing bowl, including all the browned bits from the pan.
- Sweeten and Cool the Browned Butter: Immediately add 2 tablespoons packed dark brown sugar to the warm browned butter and stir until fully dissolved. Allow the mixture to cool at room temperature for about 15 minutes. The butter should no longer be hot to the touch before proceeding.
- Mix in Sweetened Condensed Milk and Vanilla: Once cooled, whisk in 1 scant cup sweetened condensed milk and 1 teaspoon pure vanilla extract until the mixture is smooth and uniform. This forms the sweet, creamy base of the ice cream. Make sure there are no lumps and the flavor is evenly distributed.
- Whip the Heavy Cream: In a separate large mixing bowl, pour 2 cups chilled heavy whipping cream straight from the refrigerator. Using a hand mixer or stand mixer fitted with a whisk attachment, beat the cream on medium-high speed until stiff peaks form. Stiff peaks mean that when you lift the whisk, the cream holds its shape without collapsing. This step is crucial for creating a light, airy texture in your no-churn ice cream.
- Fold the Condensed Milk Mixture into the Cream: Gently fold half of the browned butter-condensed milk mixture into the whipped cream using a spatula. Use slow, sweeping motions to combine, keeping the mixture airy. Once incorporated, fold in the remaining condensed milk mixture until fully blended. Be careful not to deflate the whipped cream—the goal is to maintain a fluffy, creamy texture.
- Add Chocolate Chips: Fold in ⅓ cup mini chocolate chips, leaving a few aside to sprinkle on top later. Ensure the chips are evenly distributed throughout the ice cream base without breaking them.
- Layer the Ice Cream and Cookie Dough: Take a freezer-safe container (a loaf pan works well). Spoon half of the ice cream mixture into the bottom of the container, spreading it evenly. Pinch off small pieces of the chilled cookie dough and sprinkle half of it over the ice cream layer.
- Add the Second Ice Cream Layer: Top the cookie dough with the remaining ice cream, spreading it evenly. Sprinkle the remaining cookie dough pieces and the reserved chocolate chips on top.This layering ensures every scoop contains ice cream, cookie dough, and chocolate chips for the perfect bite.
- Freeze the Ice Cream: Cover the container tightly with a lid or plastic wrap. Place it in the freezer and allow it to set overnight, or for at least 12 hours. This ensures the ice cream is firm and scoopable.
- Serve and Enjoy: Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easy scooping. Use a warm ice cream scoop to serve generous portions. Enjoy the rich, creamy texture with the delightful pockets of cookie dough and chocolate chips in every bite!
Notes
- The cookie dough in this recipe is eggless, making it safe to enjoy raw without worry.
- For extra safety, heat-treat the flour by microwaving it for 1 minute on high and allowing it to cool.
- Browned butter adds a rich, nutty flavor that elevates the ice cream beyond ordinary vanilla.
- You can swap mini chocolate chips for dark, milk, or white chocolate based on preference.
- This ice cream is no-churn and does not require special equipment—just a freezer-safe container.
- To achieve evenly distributed cookie dough pieces, chill the dough thoroughly before layering.
- For a softer scoop, let the ice cream sit at room temperature for 5–10 minutes before serving.
Chef’s Secrets To Perfect Flavor
Achieving the ultimate cookie dough ice cream is all about balancing textures and flavors.
Start by browning the butter slowly over low heat; this develops deep, nutty notes that enhance the sweetness of the condensed milk.
Folding the whipped cream gently into the sweetened condensed mixture is crucial to keep the ice cream light and airy.
Always chill your cookie dough before layering—this prevents it from melting into the ice cream and ensures every bite has a firm, chewy texture.
For an extra flavor boost, sprinkle a pinch of sea salt over the top before freezing.
Serving Suggestions For Maximum Enjoyment
Serve this ice cream straight from the freezer in small bowls or dessert cups for a decadent treat.
Pair it with warm brownies, chocolate sauce, or a drizzle of caramel for added richness.
For a fun twist, layer scoops between graham crackers to make a no-bake ice cream sandwich.
Mini chocolate chips or cookie crumbs on top add a playful crunch.
This recipe also works well as a topping for waffles, pancakes, or a simple fruit salad, turning a classic dessert into a multi-purpose indulgence.
Storage Tips For Long-Lasting Freshness
Store the cookie dough ice cream in a tightly sealed freezer-safe container to prevent freezer burn and maintain texture.
It will stay fresh for up to 2 weeks, but for optimal flavor and creaminess, consume within the first week.
To prevent the top layer from hardening too much, place a piece of parchment paper directly on the ice cream surface before sealing.
Avoid repeated thawing and refreezing, as this can make the ice cream icy or grainy.
For easy scooping, let it sit at room temperature for 5–10 minutes before serving.
Frequently Asked Questions About Recipe
1. Can I use regular butter instead of unsalted?
Yes, you can, but reduce added salt slightly to avoid over-seasoning. Unsalted butter allows you to control the sweetness and saltiness, giving the ice cream a balanced flavor.
2. Can I make this recipe dairy-free?
Absolutely! Substitute the heavy cream with coconut cream and use a plant-based condensed milk. Brown the plant-based butter carefully for flavor, and the ice cream will maintain its creamy, indulgent texture.
3. How do I keep the cookie dough chunks from melting?
Chill the cookie dough thoroughly in the refrigerator before adding it to the ice cream. Folding cold dough into partially frozen ice cream ensures it stays in firm, bite-sized pieces.
4. Can I prepare this ahead of time for parties?
Yes! This recipe is perfect for make-ahead desserts. Assemble the ice cream the day before, layer the cookie dough, and freeze overnight. It’s a great option for entertaining without last-minute stress.
5. Is there a way to make it less sweet?
You can slightly reduce the brown sugar in the cookie dough and the condensed milk in the ice cream base. Keep in mind that the dessert will be less rich, but the cookie dough flavor will still shine.
