clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No-Churn Chocolate Chocolate Chip Cookie Dough Ice Cream

No-Churn Chocolate Chocolate Chip Cookie Dough Ice Cream

  • Author: by Mary
  • Prep Time: 20 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes


Units Scale
  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp salt
  • 1 tsp vanilla
  • 1/3 cup milk
  • 2 1/2 cups all purpose flour
  • 1 cup mini semi-sweet chocolate chips
  • 2 3/4 cup heavy whipping cream (at least 36% fat)
  • 9 oz chocolate (I used semi-sweet, but anything from milk to dark would work)
  • 1 can sweetened condensed milk


  1. Begin by making the cookie dough. Combine the butter, both sugars, and salt in a stand mixer with a paddle attachment. Beat until light and fluffy.
  2. Add the vanilla and milk, mix to combine.
  3. Add the flour and mix until just incorporated, then add the chocolate chips and mix to completion.
  4. Spread the dough (it will be fairly sticky) on a wax paper-lined baking sheet in a 1/2" thick layer. Chill until firm enough to cut with a knife into small chunks (whatever size you want in your ice cream).
  5. While the dough is chilling, you can make the ganache. Chop the chocolate into small pieces, and heat 3/4 cup of the cream to almost boiling. Pour the cream over the chocolate, let sit for 1 minute, then stir until very smooth. Allow this mixture to cool a bit before proceeding.
  6. When both your cookie dough and ganache are ready, make the ice cream by combining the remaining 2 cups of heavy whipping cream and the sweetened condensed milk in the bowl of a mixer with a whisk attachment.
  7. Mix on high speed for about a minute, then slowly pour the ganache in (while still mixing). Continue mixing until soft peaks form.
  8. Pour the mixture into a loaf tin 1" at a time, covering each layer with a generous amount of cookie dough. Cover with plastic wrap, and freeze until firm (4-6 hours).
  9. Serve with extra/remaining cookie dough!