No Churn Chocolate Chip Cookie Dough Ice Cream
Hey there, ice cream lovers! So let me tell you about the time I tried making ice cream without an ice cream maker. It was a hot summer day and my kids were begging for something sweet and cold. I wasn’t about to run to the store. Instead, I decided to whip up a batch of this no churn chocolate chip cookie dough ice cream. Spoiler alert: it was a hit! And honestly, nothing beats the look on your family’s face when they realize you’ve made their favorite treat from scratch. Plus, it’s a pretty great excuse to eat the dough while ‘testing’ it out, right?
Why You’ll Love This Ice Cream
I make this whenever I want to feel like a culinary wizard without actually putting in too much effort. My family goes bonkers for it because it’s so creamy and has those chunks of cookie dough we all adore. And between you and me, it’s a perfect way to use up any leftover cookie dough I might have. (Not that leftover dough is a common issue around here!)
What You’ll Need
- 2 cups heavy cream (I sometimes swap in half-and-half when I’m out)
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon vanilla extract (my grandma swore by pure vanilla, but any will do the trick)
- 1 cup mini chocolate chips
- 1 cup of cookie dough (homemade, store-bought — whatever floats your boat)
How to Whip This Up
- First, whip the heavy cream in a large bowl until you see stiff peaks forming. This is the part where I usually sneak a taste — whipped cream is just too tempting!
- In another bowl, mix the sweetened condensed milk with vanilla extract. Combine this with your whipped cream by gently folding it in. Don’t rush here, or you’ll lose that lovely fluffiness.
- Next, add your mini chocolate chips and cookie dough pieces into the mix. I like to reserve a handful for topping because why not?
- Pour the mixture into a loaf pan, sprinkle with remaining chocolate chips and dough bits, and cover it tightly with plastic wrap.
- Pop it into the freezer for about 4-5 hours. Go ahead and set a timer, but I bet you’ll peek sooner!
Notes from My Kitchen
Once, I tried using coconut milk instead of heavy cream; it didn’t quite freeze right. Lesson learned! Also, remember that cookie dough can be quite sticky — I recommend chilling it a bit before dicing it into chunks.
Variations I’ve Tried
I’ve experimented with adding crushed Oreos instead of cookie dough once. It was a hit! But when I tried adding a swirl of peanut butter, things got a bit too gooey for my taste.
What if I Don’t Have All the Fancy Tools?
No ice cream maker? No problem! And if you don’t have a mixer, a good old-fashioned whisk and some elbow grease work too. You’ll just need a bit more patience.
Storage (If You Have Any Left!)
Keep it covered in the freezer, and it should last up to a week; not that it will! In my house, it rarely sees the sunrise of day two.
How to Serve This Sweet Treat
We love it in a waffle cone, but it’s equally delightful in a bowl with a drizzle of chocolate syrup. Sometimes, I even sandwich a scoop between two cookies — why not live a little?
Pro Tips — Learned the Hard Way
I once hurried through the folding step and ended up with a dense mess. Take your time! Oh, and don’t forget to let it thaw for 10 minutes before scooping. Saves you from bent spoons!
Frequently Asked Questions
Can I use regular-sized chocolate chips? Sure, but I find the minis spread out better, giving you more chocolatey bites!
Is it really safe to eat the cookie dough? Absolutely, as long as it’s egg-free! You can make your own or check out edible brands like this one.
How do I make sure it’s creamy and not icy? The key is gentle folding. Avoid over-mixing, and your ice cream will stay soft and creamy.
