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Chocolate Chip Cookie Dough Ice Cream

Jessica T. Brown
A luscious no-churn cookie dough ice cream loaded with bite-sized cookie dough pieces and mini chocolate chips.
Sweet, creamy, and easy to make—perfect for homemade desserts, gatherings, or anytime indulgence.
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Prep Time 25 minutes
Cook Time 5 minutes
Chill Time: 12 hours
Total Time 12 hours 30 minutes
Course Dessert
Servings 10 (⅔ cup each)

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.