No-Churn Cookie Dough Ice Cream is homemade chocolate chip cookie dough and mini chocolate chips that are folded into vanilla ice cream. Creamy cookie dough heaven! You will definitely want to use my no-churn vanilla ice cream as the base!

Bowl of No Churn Cookie Dough Ice Cream
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This recipe starts out with half of my edible cookie dough recipe. Then, it is added to vanilla ice cream with some mini chocolate chips. You will get a soft bite of cookie dough with a little chocolate crunch in every bite.

Ice Cream Ingredients

Cookie Dough: Yes, you could buy edible cookie dough at the store, but it is easy enough to make a homemade batch. Be sure to reserve a few pieces of cookie dough to add as a topping.

Sweetened Condensed Milk: This is one of the ingredients that make my no-churn ice cream so creamy. Sweetened condensed milk also adds a bit of sweetness for the perfect ice cream every time.

Chocolate Chips: For the edible cookie dough, I used milk chocolate. The mini chocolate chips were semi-sweet.

Ice Cream Scoop with Bowls of No Churn Cookie Dough Ice Cream in It in Pan

Yes! In fact, the most time-consuming part of this recipe is rolling the cookie dough into little balls. Once you have the cookie dough made, you can store it in the refrigerator for up to 5 days or in the freezer for up to a month.

If you just don’t have the patience to roll the dough into balls, you could chill the dough and cut it into small pieces. You just want to make sure the pieces of dough are bite-sized and chilled before adding them to the ice cream.

Bowls of No Churn Cookie Dough Ice Cream

Do I Need an Ice Cream Machine?

Nope! That is the beauty of no-churn ice cream, you don’t need any special equipment! Another thing that stands out with no-churn ice cream is that you don’t need any eggs to make it. But trust me, the texture is so velvety in all of my no-churn ice cream recipes, that you really should give it a try!

Bowl of No Churn Cookie Dough Ice Cream

How to Store No-Churn Ice Cream

Yes, there are fancy and specific ice cream containers you could buy, but you could also use containers you have on hand. Here are some options:

  • Freezer-safe container
  • An old ice cream bucket (Just be sure to wash it out well and place a layer of plastic wrap on the top of the ice cream before adding the lid.)
  • A loaf pan (like the one in which you chilled the batch of ice cream) However, be sure to cover it with plastic wrap if you are going to keep it in the pan.
  • Pie plate–Again, just be sure to cover the top of the ice cream with plastic wrap.

More Ice Cream Recipes

Ice Cream Scoop with Bowls of No Churn Cookie Dough Ice Cream in It in Pan

No-Churn Cookie Dough Ice Cream

Prep Time 30 minutes
Freezing Time 5 hours
Total Time 5 hours 30 minutes
No-Churn Cookie Dough Ice Cream is homemade chocolate chip cookie dough and mini chocolate chips that are folded into vanilla ice cream.


Chocolate Chip Cookie Dough

  • ½ cup (100 g) brown sugar, packed
  • ¼ cup (½ stick, 57 g) butter, room temperature
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¾ cup (94 g) all-purpose flour
  • ½ cup (84 g) milk chocolate chips

Ice Cream

  • 2 cups (476 g) heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • teaspoon kosher salt
  • cups chocolate chip cookie dough, rolled into small balls (about ¼ inch around)
  • ½ cup (86.5 g) mini chocolate chips


Chocolate Chip Cookie Dough

  • If preferred, bake the flour ahead of time. Place it on a parchment paper-lined baking sheet and bake it for 10 minutes at 350°F.
  • In a large bowl, combine brown sugar and butter. Beat with a hand mixer until creamy.
  • Add in milk, vanilla, and salt. Blend until combined.
  • Add flour and mix until combined.
  • Fold in chocolate chips.
  • Store edible cookie dough in the refrigerator for up to 5 days. Freeze for up to a month.
  • When ready to add the cookie dough to the ice cream, roll it into bite-sized balls of dough.

Ice Cream

  • Place a 9×5-inch loaf pan in the freezer to chill.
  • To the bowl of a stand mixer, add the heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
  • The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff. This happens quickly, so watch it closely!
  • In a medium bowl, combine sweetened condensed milk, vanilla, salt, and 1 cup of whipped cream.
  • Gently fold the sweetened condensed milk mixture back into the mixing bowl with the rest of the whipped cream.
  • Gently fold in cookie dough pieces and mini chocolate chips, reserving some of each for the topping.
  • Pour the mixture into the chilled pan. Top with the reserved cookie dough and chocolate chips, and freeze for at least 5 hours, or until fully set up, before serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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