This no-churn chocolate chip cookie dough ice cream is packed full of chunks of edible cookie dough inside a creamy vanilla ice cream base with hot fudge swirls.
This No Churn Chocolate Chip Cookie Dough Ice Cream will end up being one of your go-to dessert recipes, especially during the summer months. Sweet, creamy ice cream is packed full of chunks of edible cookie dough, chocolate chips, and hot fudge. And the best part - no ice cream maker required!
Making this ice cream couldn't be any easier. You can mix the ingredients using either a stand mixer or in a bowl with an electric hand mixer. So if you have either of these tools on hand - you're ready to make ice cream!
How to Make This No-Churn Ice Cream Recipe
Making the Cookie Dough
Spread the flour on a cookie sheet and bake for five minutes at 350 degrees F. Allow to cool completely.
In a large bowl using a handheld mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and white sugar together on medium speed until light and creamy.
Add the milk and vanilla. Mix until combined. Add the flour and salt all at once and slowly mix until everything is moist. Fold in ½ cup of chocolate chips until combined. Place dough in the freezer while making your ice cream so that it firms up.
Making the Vanilla Ice Cream
In the bowl of a stand mixer with the whisk attachment, whip the heavy cream on high speed until stiff peaks form, about 3 minutes.
Mix together the condensed milk and vanilla in a large bowl. GENTLY fold in the whipped cream until fully combined.
Bringing Everything Together
Pour ⅓ of the ice cream mixture into a 9x13 baking pan. Sprinkle ⅓ of the remaining chocolate chips on top.
Remove cookie dough from freezer and drop small chunks on top of ice cream. Warm fudge in the microwave for about 20-30 seconds. Drizzle some of the warm fudge on top.
Pour another ⅓ of the ice cream mixture; sprinkle with ½ of the remaining chocolate chips and chunks of cookie dough, drizzle with fudge.
Pour the last of the ice cream mixture into the pan. Sprinkle the last of chocolate chips and chunks of cookie dough on top. Drizzle last of the fudge on top.
Take a butter knife and make a horizontal swirl through the pan. Freeze for at least 6 hours or overnight.
That's it! Serve this ice cream by itself in bowls or in sugar cones. Warm some more hot fudge and finish each serving of with a drizzle if you like!
You Will Also love This Flour-less Chocolate Chip Peanut Butter Cookie Recipe!
📖 Recipe
No Churn Chocolate Chip Cookie Dough Ice Cream
Ingredients
Cookie Dough
- 1 ¼ cup all-purpose flour
- 8 tablespoon unsalted butter room temperature
- ½ packed cup brown sugar
- ¼ cup white sugar
- 2 tablespoon milk
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup mini chocolate chips
Ice Cream
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips
- ½ 1.75 oz jar hot fudge topping
Instructions
Cookie Dough
- Spread the flour on a cookie sheet and bake for five minutes at 350 degrees. Allow to cool completely.
- In a large bowl using a handheld mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and white sugar together on medium speed until light and creamy.
- Add the milk and vanilla. Mix until combined. Add the flour and salt all at once and slowly mix until everything is moist. Fold in ½ cup chocolate chips until combined. Place dough in freezer while making ice cream so that it firms up.
Ice Cream
- In the bowl of a stand mixer with the whisk attachment, whip the heavy cream on high speed until stiff peaks form, about 3 minutes.
- Mix together the condensed milk and vanilla in a large bowl. GENTLY fold in the whipped cream until fully combined. Pour ⅓ of the ice cream mixture into a 9x13 baking pan. Sprinkle ⅓ of the remaining chocolate chips on top.
- Remove cookie dough from freezer and drop small chunks on top of ice cream. Warm fudge in the microwave for about 20-30 seconds. Drizzle some of the warm fudge on top.
- Pour another ⅓ of the ice cream mixture; sprinkle with ½ of the remaining chocolate chips and chunks of cookie dough, drizzle with fudge.
- Pour the last of the ice cream mixture into the pan. Sprinkle the last of chocolate chips and chunks of cookie dough on top. Drizzle last of the fudge on top.
- Take a butter knife and make a horizontal swirl through the pan. Freeze for at least 6 hours or overnight.
CoBy
I think i just found my new favorite ice cream! I’m not ashamed to admit that i tried it before i even put it in the freezer! ThOse little clumps of cookie dough are just perfeCt. Great recipe!
Ashley
I’m so happy to hear that you enjoyed the recipe! We definitely don’t skimp on the cookie dough in this one!
Andrea
Can’t Wait to try this! Can you use the vanilla base with other additions as well?
Ashley
Hi Andrea! I hope you enjoy the recipe! The vanilla base works great with just about any other additions you can think of. Let me know what you come up with!