No Churn Cookie Dough Ice Cream | Guest Recipe by A Spoonful of Vanilla

Deliciously soft and creamy vanilla ice cream, filled with chocolate chips and hidden cookie dough, this Cookie Dough Ice Cream really is the best way too cool off on a hot day. It is also incredibly easy to make.

To make the cookie dough

Is there anything better than ice cream on a hot and sunny day? We might be lacking in the sunshine department but that doesn’t mean we can’t still enjoy an ice cream cone.

This ice cream so no-churn and so so easy to make.

You could also alter the flavours slightly if you don’t like cookie dough. Just check out the alternative section below for other flavour options.

I started off by making the cookie dough. I have made a few changes from my Giant Cookie Sandwich and Mini Chocolate Chip Cookies, the cookie dough isn’t as sticky. All I have changed in the recipe is less butter and more flour.

To make the cookie dough, in a bowl mix together the butter and sugar until light and fluffy. Add in the flour, cornflour, and milk. This cookie dough is egg-free so it is safe to eat raw. If you wanted to turn the cookie dough into cookies then you could replace the milk with 1 egg and bake in the oven until the cookies are golden brown.

The time you would need to bake them would depend on the size. Once the cookie dough has come together I add in the chocolate chips and mix. I used a mixture of white, milk, and dark chocolate you can of course use any chocolate you want, a mixture of two or more or just one.

Once the cookie dough has come together I rolled it into different sizes of balls, again it is completely up to you the size you make them. I made different sized ones so that when I am scooping the ice cream out there are lots of different sized cookie dough balls. I popped them into a baking tray and put them in the fridge to chill while I made the ice cream.

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To make the ice cream

I used a 2L loaf tin to store my ice cream but any tub that will hold around 2L of ice cream will be perfect.

To make this ice cream I whipped double cream, if you don’t live in the UK and don’t have access to double cream, it is basically the thickest, fattiest cream you have, in the US I believe it is called heavy cream.

You need to whisk this until if forms soft peaks, continue to whisk the cream and slowly pour in the condensed milk.  Keep whisking until the mixture forms stiff peaks. Similarly to a meringue, if you hold the bowl upside down the mixture shouldn’t move or fall out.

Fold through the chocolate chips. Folding the mixture is slightly different from mixing. Folding is more gentle and means you don’t know any air out of the mixture. To fold I go around the side of the bowl with my spatula and then cut through the middle of the mixture.

Pour the mixture into the loaf tin and smooth. I then pushed my cookie dough balls in, ensuring they were evenly spaced out. I smoothed over the top of the ice cream and wrapped it in a clear cling film and popped it into the freezer.

Depending on the type of tub you have used will determine how long it takes to freeze. I left mine in the freezer overnight before serving it but you should be able to serve it after 4 hours.

What equipment do I use?

Spatula* – It is so much easier to get all the extra cheesecake mixture from the sides of the bowl using a spatula compared with a wooden spoon.

Scales* – Weighing out your ingredients is so important. So many things can go wrong if you don’t. For example, too much cream in this recipe could make ice cream too creamy and soft.

Loaf Tin – I used a loaf tin* simply because I didn’t have any other container to hold the ice cream but you can use any tub you have.

Kitchenaid – I use a Kitchenaid Mixer*. I know these can be very expensive but I absolutely love mine. It makes whipping cream so much easier and ensures all the mixture in any cheesecake or cupcake is thoroughly mixed in and evenly distributed.

What ingredients do I use?

Butter.- I used a supermarket own brand

Light Brown Sugar – I used Billingtons

Granulated sugar – I use Silver Spoon

Plain Flour – I use a supermarket own brand

Cornflour – I use a supermarket own brand

Chocolate Chips – I use Callebaut

Double Cream – I use a supermarket own brand

Condensed Milk – I use Carnations.

Alternatives

If you don’t want to use cookie dough in the ice cream you could just make the ice cream for good old plain vanilla ice cream. If you had raspberry Collis you could swirl this into the ice cream after you have poured it into the tin to create raspberry ripple ice cream.

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Shopping List

For the Cookie Dough

100g Butter

100g Light Brown Sugar

50g Granulated Sugar

200g Plain Flour

1tsp Cornflour

1tsp Vanilla Extract

10-20ml Milk

250g Chocolate Chips

For the Ice Cream

600ml double cream

397g Condensed milk

1tsp Vanilla Extract

200-300g Chocolate Chips

Method

To Make the Cookie Dough