Description
A rich and creamy no churn ice cream filled with chunks of safe-to-eat chocolate chip cookie dough. No machine required—just simple ingredients and big flavor.
Ingredients
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2 cups heavy whipping cream (cold)
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1 can (14 oz) sweetened condensed milk
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1 tbsp vanilla extract
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½ cup unsalted butter (softened)
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¼ cup granulated sugar
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¼ cup packed brown sugar
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1 tsp vanilla extract
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1 tbsp milk
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1 cup all-purpose flour (heat-treated)
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½ cup mini chocolate chips
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Optional: pinch of salt, swirls of caramel, extra cookie bits
Instructions
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Cream together butter, sugars, vanilla, and milk.
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Add heat-treated flour and fold in mini chocolate chips. Shape into small dough chunks and freeze.
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Whip heavy cream until stiff peaks form.
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Fold in sweetened condensed milk and vanilla.
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Gently mix in cookie dough chunks.
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Transfer to freezer-safe container and freeze for at least 6 hours or overnight.
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Let sit 5–10 minutes before serving.
Notes
- Always heat-treat the flour to ensure safety.
- Use mini chips for easier bites.
- Chill the bowl for faster whipping.
- Great for make-ahead desserts or summer treats.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn, Freezing
- Cuisine: American