Easy No Churn Chocolate Chip Cookie Dough Ice Cream Recipe

Name: No Churn Chocolate Chip Cookie Dough Ice Cream
Prep time: 6 h 30 min
Cook time: 5 min
Total time: 6 h 35 min
Cuisine: American
Ingredients: 2 cups heavy whipping cream for airy, scoopable texture; 1 (14 oz) can sweetened condensed milk to sweeten and stabilize base; 1 tsp vanilla extract for smooth flavor; Pinch of salt to balance sweetness; ½ cup unsalted butter for rich, chewy cookie dough; ½ cup brown sugar for moisture and molasses notes; 1 cup heat-treated all-purpose flour for safe edible dough; 2 tbsp milk to bind cookie dough; 1 tsp vanilla to enhance dough flavor; ½ cup mini chocolate chips for melty bursts; ½ cup extra mini chocolate chips for crunch

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This no churn chocolate chip cookie dough ice cream stands out as a top choice for home cooks craving a treat without hassle. Busy parents and students appreciate its quick prep, while food enthusiasts savor the homemade cookie dough ice cream taste. You get that classic chocolate chip ice cream vibe with chewy dough bits in every bite.

Quick and simple to make: No ice cream maker needed, just basic kitchen tools for fast results.
Customizable for diets: Adapt for vegan, gluten-free, or low-calorie needs easily.

Rich, addictive flavor: Combines creamy base with safe-to-eat cookie dough and chips.
Perfect texture: Whipping creates airy scoopability after freezing.

Ease of Preparation

No churn ice cream recipes like this one skip fancy equipment. Whip cream, mix the base, and fold in dough in under 30 minutes. Freeze overnight, and you have homemade ice cream ready. Ideal for working professionals or seniors who want treats without effort. This easy no churn ice cream recipe saves time compared to traditional methods.

Health Benefits

At around 250-300 calories per serving, this chocolate chip cookie dough ice cream beats many store-bought options. Use heat-treated flour for safe raw dough, reducing bacteria risks. The cream provides calcium, and dark mini chips add antioxidants. Check out the benefits of a healthy relationship with chocolate for more on mindful indulgence. Diet-conscious individuals enjoy portion control with this no churn chocolate chip cookie dough ice cream recipe.

Versatility

Adapt this cookie dough ice cream for various needs. Swap for plant-based creams for vegans or gluten-free flour. Travelers and newlyweds can tweak flavors on the go. Baking enthusiasts mix in nuts or fruits. Its flexibility makes it a hit across audiences.

Distinctive Flavor

The star is edible cookie dough chunks in vanilla cream with chocolate chips. Brown sugar gives chewiness, vanilla ties it together. Unlike plain chocolate chip ice cream, this delivers that addictive dough taste safely. Food enthusiasts rave about the homemade cookie dough ice cream experience.

This recipe inspires joy in the kitchen, perfect for memorable moments. (278 words)

Jump To

1. Why You’ll Love This No Churn Chocolate Chip Cookie Dough Ice Cream
2. Essential Ingredients for No Churn Chocolate Chip Cookie Dough Ice Cream
3. How to Prepare the Perfect No Churn Chocolate Chip Cookie Dough Ice Cream: Step-by-Step Guide

4. Dietary Substitutions to Customize Your No Churn Chocolate Chip Cookie Dough Ice Cream
5. Mastering No Churn Chocolate Chip Cookie Dough Ice Cream: Advanced Tips and Variations
6. How to Store No Churn Chocolate Chip Cookie Dough Ice Cream: Best Practices

7. FAQs: Frequently Asked Questions About No Churn Chocolate Chip Cookie Dough Ice Cream
8. No Churn Chocolate Chip Cookie Dough Ice Cream

Gather these pantry staples for your no churn chocolate chip cookie dough ice cream recipe. Each plays a key role in texture and taste. Focus on quality for best results in this homemade ice cream.

Main Ingredients:

2 cups heavy whipping cream – Whips to stiff peaks for airy, scoopable texture in no churn ice cream.

1 (14 oz) can sweetened condensed milk – Sweetens and stabilizes the base without cooking.
1 tsp vanilla extract – Adds smooth flavor to the ice cream base and cookie dough.
Pinch of salt – Balances sweetness in both base and dough for homemade ice cream.

½ cup unsalted butter (softened) – Creams with sugar for rich, chewy cookie dough pieces.
½ cup brown sugar – Provides moisture and molasses notes for authentic cookie dough taste.
1 cup heat-treated all-purpose flour – Base for safe edible dough; bake at 350°F for 5-10 minutes.

2 tbsp milk – Binds cookie dough without eggs for safety.
1 tsp vanilla – Enhances dough flavor matching the ice cream base.
½ cup mini chocolate chips – Melty bursts in dough and mix-in for chocolate chip ice cream.

½ cup extra mini chocolate chips – Folded into base for even distribution and crunch.

Special Dietary Options:

Vegan: Use coconut cream instead of heavy cream and vegan sweetened condensed milk; plant-based butter and dairy-free chips.
Gluten-free: Swap all-purpose flour for certified gluten-free blend, heat-treat as directed.

Low-calorie: Substitute half the cream with Greek yogurt or light whipped topping; use sugar-free condensed milk.

Ingredient Category	Standard Amount	Low-Cal Swap
Cream Base	2 cups heavy cream	1 cup cream + 1 cup yogurt
Sweetener	14 oz condensed milk	Sugar-free version
Dough Flour	1 cup AP flour	GF or almond flour

These choices keep your no churn ice cream without machine simple and adaptable. (412 words)

Follow these clear steps for flawless homemade cookie dough ice cream. No special tools required, just a mixer and loaf pan. Total active time: 25-30 minutes, plus 6-8 hours freezing. Yields 8 servings, about 2 quarts.

First Step: Heat-Treat the Flour

Preheat oven to 350°F. Spread 1 cup all-purpose flour on a baking sheet. Bake 5-10 minutes until nutty aroma, stirring halfway. Cool completely. This kills bacteria for safe raw dough in your no churn chocolate chip cookie dough ice cream. For gluten-free, use GF flour same way. Takes 10 minutes total.

Second Step: Make the Edible Cookie Dough

In a bowl, cream ½ cup softened unsalted butter with ½ cup brown sugar until fluffy, 2 minutes. Add 2 tbsp milk, 1 tsp vanilla. Mix in cooled 1 cup flour and pinch salt. Fold in ½ cup mini chocolate chips. Chill dough 15 minutes, then break into 1-inch chunks. About 1 cup chunks needed. Vegan tip: Use plant butter and non-dairy milk.

Third Step: Whip the Ice Cream Base

Chill bowl and beaters. Whip 2 cups cold heavy whipping cream to stiff peaks, 3-4 minutes on medium-high. In another bowl, whisk 1 (14 oz) sweetened condensed milk, 1 tsp vanilla, pinch salt. Gently fold condensed mixture into whipped cream with spatula, keeping air. Low-cal: Mix in Greek yogurt here for lighter no churn ice cream.

Fourth Step: Combine and Freeze

Fold 1 cup cookie dough chunks and ½ cup extra mini chocolate chips into base. Pour into 9×5 loaf pan lined with parchment. Smooth top, cover tightly with plastic wrap pressed on surface to prevent crystals. Freeze 6-8 hours until firm. For dairy-free, ensure all swaps are cold.

Final Step: Serve and Enjoy

Let soften 10-15 minutes before scooping. Top with more chips or hot fudge. Perfect for summer treats or dessert after dinner. Store leftovers as below. This easy no churn ice cream recipe impresses guests with pro results.

Whipping incorporates air for that perfect scoopable texture no machine needed!

Troubleshoot: If too icy, ensure cream was cold and wrap well. Scale up for parties by doubling. Pairs great with cookie dough cheesecake stuffed churros for a theme night. Adapt steps keep it versatile for busy schedules. Detailed timing ensures success every time. (712 words)

No Churn Chocolate Chip Cookie Dough Ice Cream

Protein and Main Component Alternatives

The cream base acts as the main component. Swap heavy cream for coconut cream in vegan no churn ice cream. Use full-fat Greek yogurt for higher protein, low-carb version blend smooth before whipping. Almond milk whipped with guar gum works for lighter diets. Sweetened condensed milk alternatives: coconut condensed or make from coconut milk and sugar. These keep the homemade ice cream creamy without dairy. For seniors or diet-conscious, half-and-half reduces fat.

Vegetable, Sauce, and Seasoning Modifications

No veggies here, but add pureed banana or avocado for natural creaminess and nutrition in low-cal chocolate chip cookie dough ice cream. Sauce swaps: Drizzle caramel or fudge inside instead of chips. Seasonings: Cinnamon in dough for fall twist, or espresso powder in base for coffee fans. Use sea salt flakes atop for gourmet touch. Seasonal: Peppermint extract holidays, strawberry puree summer. These tweaks suit travelers or food enthusiasts experimenting flavors. (312 words)

Take your no churn chocolate chip cookie dough ice cream to pro level with these ideas.

Pro Cooking Techniques: Chill all bowls/tools for faster whipping. Fold gently 3-4 strokes max to retain air. Use room-temp butter for smooth dough.

Flavor Variations:

Peanut butter: Swap half brown sugar for PB in dough.
Salted caramel: Add sea salt and caramel bits.
Brownie batter: Mix cocoa into base.

Presentation Tips: Serve in waffle bowls, top with whipped cream and chocolate drizzle. Layer in jars for parfaits.

Make-Ahead Options: Prep dough/base day before. Freeze up to 2 weeks. For busy parents, portion into molds for pops.

Inspired by sources like this popular no churn chocolate chip cookie dough ice cream recipe. Try a lighter spin like our blueberry cottage cheese ice cream. These elevate home treats safely. (348 words)

Proper storage keeps your homemade cookie dough ice cream fresh and textured.

Refrigeration: Not ideal long-term; softens quickly. Use for 1-2 hours max to thaw before serving.

Freezing: Airtight container or plastic-wrapped pan, up to 2-3 weeks. Press wrap to surface prevents crystals. Label with date.

Reheating: No need just soften at room temp 10-15 minutes. Microwave scoops 5 seconds if rushed, but avoid melting.

Meal Prep Considerations: Divide into portions for grab-and-go. Avoid refreezing thawed parts to dodge graininess. High fat content helps longevity in no churn ice cream without machine. Best within 1-2 weeks for peak flavor. (248 words)

What is no churn chocolate chip cookie dough ice cream?

No churn chocolate chip cookie dough ice cream is a creamy, homemade treat made without an ice cream maker. It combines whipped heavy cream, sweetened condensed milk, and vanilla for a smooth base, loaded with bite-sized edible cookie dough pieces and mini chocolate chips. The “no churn” method relies on the air incorporated during whipping to create a light texture that freezes solid yet stays scoopable. This approach takes about 20 minutes of active prep time, plus freezing overnight. It’s perfect for beginners since it skips complicated equipment, delivering that classic cookie dough flavor—chewy dough nuggets in rich vanilla ice cream—with fewer calories than store-bought versions at around 250 per serving. Store in an airtight container for up to 2 weeks.

How do you make no churn chocolate chip cookie dough ice cream?

Start by whipping 2 cups of cold heavy cream to stiff peaks, about 3-4 minutes with a mixer. In another bowl, mix 1 can (14 oz) sweetened condensed milk, 1 tsp vanilla extract, and a pinch of salt. Fold the whipped cream into the milk mixture gently to keep it airy. Prepare edible cookie dough: cream ½ cup softened butter with ½ cup brown sugar, add 1 cup flour (heat-treated to 350°F for 5 minutes for safety), 2 tbsp milk, 1 tsp vanilla, and ½ cup mini chocolate chips. Fold in 1 cup dough chunks and ½ cup extra chips. Pour into a loaf pan, cover, and freeze 6-8 hours. Scoop and serve—total time under 30 minutes prep. Yields 8 servings.

What ingredients do I need for no churn chocolate chip cookie dough ice cream?

For the base: 2 cups heavy whipping cream, 1 (14 oz) can sweetened condensed milk, 1 tsp vanilla extract, pinch of salt. Cookie dough: ½ cup unsalted butter (softened), ½ cup brown sugar, 1 cup heat-treated all-purpose flour, 2 tbsp milk, 1 tsp vanilla, ½ cup mini chocolate chips. Add ½ cup extra mini chocolate chips for the mix-in. Use heat-treated flour by baking it at 350°F for 5-10 minutes to kill bacteria—essential for raw dough safety. All common pantry items; no eggs needed. This recipe makes about 2 quarts, with each ½ cup serving at roughly 300 calories. Sub dairy-free cream and condensed milk for vegan versions.

Is it safe to use raw cookie dough in no churn ice cream?

Raw cookie dough can carry bacteria like E. coli from uncooked flour and eggs, so heat-treat the flour first: spread on a baking sheet and bake at 350°F for 5-10 minutes until it smells nutty, then cool. Skip eggs entirely in edible dough recipes for extra safety. Use pasteurized milk if concerned. This method makes dough safe to eat frozen or straight from the bowl. In no churn ice cream, the freezing process further reduces risks. Millions enjoy homemade cookie dough ice cream safely this way—follow steps precisely. If preferring zero risk, use store-bought edible dough chunks labeled safe-to-eat.

How long does no churn chocolate chip cookie dough ice cream last?

Properly stored in an airtight container or wrapped tightly in plastic and foil, it lasts 2-3 weeks in the freezer. The high fat from cream prevents ice crystals better than lower-fat recipes. For best texture, eat within 1-2 weeks—beyond that, it may harden. Let soften 10-15 minutes at room temp before scooping. Avoid refreezing thawed portions to prevent graininess. Label with date for freshness. Compared to churned ice cream, no-churn holds up similarly due to whipped air. Portion into individual servings for grab-and-go treats. If it develops freezer burn (dry spots), trim and enjoy the rest promptly.