Cookie Dough Ice Cream (no churn)
You don't need an ice cream maker to make this fluffy, creamy ice cream that is loaded with cookie dough bits.
Ingredients
Ice Cream Base
- 2 cups heavy cream can also substitute full fat coconut milk
- 2 tbspn brown sugar
- 1 can sweetened condensed milk 14oz can is what I used
- sprinkle salt
- 1 tspn vanilla extract
Cookie Dough Bits
- 1 stick butter can also use browned butter. Make sure your butter is soft.
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tspn vanilla extract
- 1½ cup flour heat treated in microwave for 1 minute
- 2-3 tbsp whole milk
- ¼ tspn salt
- 1 cup mini chocolate chips
Instructions
Cookie Dough Bits
- Place softened butter in medium bowl.
- Add sugars and mix with a spoon until creamy.
- Add remaining ingredients except chocolate chips and mix well. If it seems too dry and crumby, add an extra tablespoon of whole milk.
- Stir in mini chocolate chips.
- With the tip of a teaspoon rollout small bits of cookie dough. You want them roughly ½ inch in diameter. Variety of sizes is what I like.
- Place on parchment covered baking tray and place in freezer until ready to use.
- Can be transferred to sealed plastic bag or container and stored for up to 3 months.
Ice Cream
- Beat cold heavy whipping cream on high with whisk attachment until soft peaks form.
- Add in vanilla, sprinkle of salt, and brown sugar and mix until combined on medium speed.
- Slowly drizzle in sweetened condensed milk while the mixer is running until all of the milk is added. It should be light and fluffy.
- Mix in gently with a spatula the cookie dough bits. You can save a handful to drop on top of the ice cream for decoration.
- Scoop into a 9x13 parchment lined pan if using this ice cream for ice cream cookie sandwiches. If not, scoop into a 9x5 freezer friendly container with a lid.
- Allow to freeze 6 hours or overnight for best results.
- Enjoy!