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.

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

Description

🍨 Create decadent chocolate chip cookie dough ice cream without an ice cream maker – just mix, freeze, and enjoy this creamy dream dessert that everyone will love
🍪 Experience the perfect combination of smooth vanilla ice cream studded with edible cookie dough chunks and chocolate chips for the ultimate frozen treat

Ingredients

Scale

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

Instructions

1-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.

2-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.

3-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.

4-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.

5-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.

Notes

🌡️ Always heat-treat flour when making edible cookie dough – raw flour can contain harmful bacteria just like raw eggs
🥛 Use very cold heavy cream and chill your mixing bowl for the best whipping results – this creates the lightest, creamiest texture
⏰ Don’t skimp on freezing time – this no-churn method needs at least 6 hours to develop the right consistency and prevent ice crystals

Prep Time: 30 minutes
Freezing time: 6 hours
Cook Time: 5 minutes
Category: Dessert
Method: No-Churn Freezing
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 320
Sugar: 28g
Sodium: 120mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

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