Chocolate Chip Cookie Dough Ice Cream (No Churn)
Ingredients
- 2 cups heavy whipping cream (cold)
- 1 1/3 cups whole milk
- 1/2 to 3/4 cup light brown sugar (to taste)
- 1 tbsp vanilla extract
- 1/4 tsp salt
- Pre-made edible chocolate chip cookie dough (cut into bites)
- Mini chocolate chips (optional)
Instructions
- In a bowl, whisk together milk, brown sugar, vanilla, and salt until sugar is fully dissolved.
- In a separate chilled bowl, whip heavy cream until stiff peaks form.
- Gently fold milk mixture into whipped cream using a spatula.
- Fold in cookie dough pieces and chocolate chips.
- Transfer to a container, cover tightly (press wrap directly onto the surface to prevent ice crystals), and freeze for at least 6 hours.
Notes
Container Recommendations
For best results, use a metal loaf pan for faster and more even freezing. Alternatively, use a 1.5-quart reusable ice cream container for easy storage and scooping, or any airtight Tupperware. Ensure the container is freezer-safe and seals well. Press plastic wrap directly against the surface before sealing to minimize ice crystals and maintain a smooth, creamy texture.
Brian’s Shortcut (Blender Method)
Add milk, cream, brown sugar, vanilla, and salt to a blender and blend until slightly thickened. Be careful not to overblend or it may turn into butter. Add cookie dough in stages—blend some fully to enhance flavor, then pulse the remaining so chunks stay intact.
