Description
A creamy, rich, and easy no-churn cookie dough ice cream that requires no ice cream maker. Perfect for hot summer days, this dessert is ready in just 15 minutes of active prep time plus freezing.
Ingredients
Scale
- 2 cups heavy whipping cream (cold)
- 1 can (14oz) sweetened condensed milk
- 2 teaspoons vanilla extract (or vanilla bean paste)
- 1/2 teaspoon fine sea salt
- 1 cup edible cookie dough (heat-treated)
- 1/2 cup mini chocolate chips
- Optional: Crushed pretzels, chopped nuts, chopped Reese’s Peanut Butter Cups, marshmallow fluff, or leftover cake pieces
Instructions
- Chill a large mixing bowl and beaters in the freezer for 15-20 minutes.
- Pour the cold heavy cream into the chilled bowl and whip on medium-high speed until stiff peaks form (about 3 minutes).
- Pour in the sweetened condensed milk, vanilla extract, and salt.
- Gently fold the mixture with a spatula until just combined, being careful not to deflate the cream.
- Fold in the edible cookie dough and mini chocolate chips (and any other optional mix-ins).
- Transfer the mixture to a 9×5 inch loaf pan or freezer-safe container, smoothing the top.
- Cover tightly with a lid or plastic wrap pressed directly onto the surface.
- Freeze for at least 4 hours, or overnight for best results.
- Let sit on the counter for 5-10 minutes before scooping to soften slightly.
Notes
Ensure the heavy cream is very cold for best whipping results. If making your own cookie dough, you must heat-treat the flour to kill bacteria. For best texture, let the ice cream soften for 5-10 minutes before serving. Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of batch
- Calories: 320
- Sugar: 34
- Sodium: 85
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: no-churn ice cream, cookie dough ice cream, summer dessert, easy ice cream recipe, no ice cream maker, kid-friendly dessert