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My homemade cookie dough ice cream recipe requires just four ingredients. It’s creamy and rich, studded with real chunks of cookies and chocolate chips. Bonus? No ice cream maker is needed!
Everyone loves cookie dough ice cream, but have you tried making it at home? It’s so easy to make that even certain family members who claim to hate cooking can whip it up.
It tastes like store-bought ice cream but has fewer ingredients and artificial flavors. It’s also cheaper, so I don’t feel guilty for polishing off an entire pint in one go. You whisk things together, chill them, then let the freezer handle all the hard work. It’s scoopable, creamy, and tastes incredible.
Why you’ll love my homemade cookie dough ice cream
- Perfect texture. It’s so creamy and rich.
- No-churn recipe. Aka, no ice cream machine. All you need is an electric hand mixer.
- Customizable. I prefer chocolate chip cookie dough, but you can use any edible cookie dough or add an endless array of fun mix-ins.
- 4 ingredients. Cream, condensed milk, cookie chunks, and chocolate chips.
Key Ingredients
- Heavy cream makes for soft, smooth, and scoopable ice cream. Please do not use low-fat or reduced-fat here- it won’t work well.
- Condensed milk. I tested both full-fat and fat-free condensed milk, and while the full-fat version was slightly creamier, the fat-free milk worked just fine. Just make sure to let it chill in the fridge overnight before blending.
- Cookie dough. I typically make vegan edible cookie dough and crumble it through, but any store-bought cookie dough works, or even crushed-up chocolate chip cookies (like in my recipe video).
- Chocolate chips. If your edible cookie dough has chocolate chips, you don’t have to add extra, but I usually do anyway!
How to make cookie dough ice cream
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Add the heavy cream to a large bowl. Beat the cream with an electric mixer until soft peaks form.
Step 2- Add the condensed milk and beat until thick and fluffy. Stir in the cookie dough and chocolate chips.
Step 3- Transfer the vanilla ice cream base to a container, cover, and freeze for at least an hour.
Step 4- Scoop into bowls and serve.
Arman’s recipe tips
- Use chilled cream and condensed milk. Both ingredients need to be chilled so that the mixture remains scoopable and creamy.
- Freeze the loaf pan first. Place your loaf pan or ice cream container in the freezer for up to two hours before making the ice cream. This will help the ice cream freeze up quicker and prevent any potential ice crystals from forming.
- Skip the electric mixer. While using a hand mixer does save time, I’ve made this recipe using a whisk, and it works just fine.
Storage instructions
To freeze: Store the extra ice cream in a freezer-safe airtight container for 2-3 weeks. Cover its surface with baking paper to prevent crystals from forming.
Frequently asked questions
Of course! I tested this in my Cuisinart ice cream maker, and it was so easy. All you do is add the ingredients, turn on the churn option, and let it churn for 45 minutes or up to an hour. You can also use a Ninja Creami.
You can, but I find the ice cream becomes harder to scoop the more it’s refrozen. My recipe makes a small portion that can be enjoyed within a few days.
More homemade ice cream recipes
Cookie Dough Ice Cream
Video
Ingredients
- 2 cups heavy cream
- 14 oz can condensed milk
- 1/2 cup edible cookie dough * See notes
- 1/4 cup chocolate chips
Instructions
- Place a freezer-friendly container or loaf pan in the freezer.
- In a mixing bowl, add the heavy cream. Using a hand-mixer, beat together until soft peaks form.
- Add the condensed milk and beat together until thick and fluffy. Fold through the cookie dough and chocolate chips.
- Transfer the mixture into the loaf pan, cover, and freeze for an hour.
Notes
- Make vegan ice cream. Use vegan cream, coconut condensed milk, and vegan chocolate chips.
- Add extra mix-ins. Why stop with cookie dough? Try brownie pieces, brownie batter, or caramel.
- Use crushed cookies. If I don’t have edible cookie dough on hand, I’ll use crushed-up healthy chocolate chip cookies instead.
- Enhance the flavor. While optional, I find a dash of sea salt or a teaspoon of vanilla extract goes a long way.
- Storage. Ice cream will keep fresh in the freezer for up to two months. Do not re-freeze.
After stirring every 15 mins for the first hour, instead of leaving the entire portion to freeze, would it work if the ice cream mix was portioned out into smaller individual portions and then frozen. Would that work, do you reckon..?
I haven’t tried it myself but feel free to experiment and see 🙂
I’m guessing you mean to put it in the freezer and not the oven?
Yes, correct.