Chocolate Chip Cookie Dough Ice Cream
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This cookie dough ice cream recipe is loaded with chocolate chips and. The bonus is it’s no-churn and gluten-free. This means it comes together quickly and everyone can enjoy it!
This post is brought to you by Bob’s Red Mill.
This cookie dough ice cream is so perfect for summer. It’s a no-churn recipe and it’s super simple to put together. No-churn ice cream is a lifesaver in the midst of peak summer heat.
Not only is it no-churn but it’s also gluten-free. The edible cookie dough is made with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. It doesn’t contain eggs and the flour is toasted so it is safe to eat.
The ice cream base is made the same way as my blackberry ice cream. Heavy whipping cream or heavy cream is whipped to stiff peaks then mixed with sweetened condensed milk. I also mixed in some mini chocolate chips.
Once the ice cream is fully assembled, just pop it in the freezer for about 6 hours.
Why this recipe works
- The cookie dough bits are soft! I used milk in the dough so it remains soft even when frozen.
- There are no eggs in the dough or the ice cream base.
- The flour is heat-treated so it is safe to heat and offers a lightly toasted flavor.
Recipe Ingredients
There are two parts to this recipe. The chocolate chip cookie dough and the ice cream. Let’s go over what you need.
- Butter: Like with any cookie dough, this one starts with unsalted butter.
- Sugar: Brown sugar and regular granulated sugar offer the familiar flavor classic chocolate chip cookies.
- Milk: Milk will help keep the dough soft.
- Vanilla: A splash of vanilla goes in both the dough and the ice cream base.
- Salt: A pinch of salt keeps the dough from tasting too sweet.
- Flour: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour is used so everyone can enjoy the ice cream. Be sure to toast it first!!
- Chocolate chips: I used mini chocolate chips because they soften quickly after being frozen.
- Heavy cream: Use heavy cream or heavy whipping cream. Regular whipping cream will not work as well.
- Sweetened condensed milk: I often use store-bought condensed milk but you can use a homemade version if you prefer.
To make this ice cream you’ll need:
- Mixing bowls: These bowls are my favorite. I use them regularly.
- Handheld electric mixer: You need a handheld mixer to whip the cream for the ice cream.
- Freezer safe container: I usually use a metal loaf pan covered in plastic wrap. But there are reusable ice cream containers available online.
Heat-treated flour
It’s important to heat treat the flour before you use it in a raw recipe. Spreading it on a baking sheet and bake it at 350°F for 10 minutes.
Let it the flour cool completely then sift it to remove any clumps.
How to make cookie dough ice cream
This recipe is simple and straight. There are not a lot of steps involved.
The Cookie Dough – The dough is mixed up in one bowl but needs to freeze for about 15 minutes before using it. This makes it easier to break pieces off to add to the ice cream.
The Ice Cream Base – The base comes together quickly. Just whip heavy cream to stiff peaks then mix in vanilla, sweetened condensed milk, and chocolate chips.
Step 1: Make the gluten-free cookie dough
Melt the butter and both sugars in a microwave-safe bowl. It takes about 30-45 seconds in my microwave. I suggest heating in 15-second intervals, stirring after each one until the butter is fully melted.
Melting the butter and sugars will prevent the dough from feeling gritty.
Mix in the milk, vanilla, and salt. Then whisk in the flour. At this point, you’ll want to feel the dough and make sure it isn’t too hot before you add the chocolate chips or they’ll melt.
Once the dough is cool the touch, fold in the chocolate chips.
Cover the bowl with plastic wrap and freeze for about 15-30 minutes, until the dough is firm enough to handle.
Step 2: Make the no-churn ice cream base
In a large bowl, whip the heavy cream to stiff peaks. Be careful not to over whip or the cream will curdle and possibly turn to butter.
Add the vanilla and slowly add the condensed milk while mixing on low speed. Once all the condensed milk is added whip on medium speed until the mixture is thick.
Use a silicone spatula and gently fold in the chocolate chips. Be careful not to knock too much air out of the whipped cream.
Pinch of small pieces of cookie dough, roll them into balls, and scatter them over the whipped cream. I do this in about 3 additions, gently mixing after each one so the dough pieces don’t stick together.
Step 3: Freeze
Transfer the mixture to a freezer-safe container, cover it tightly, and freeze for at least 6 hours.
If you like this recipe, you’ll love these other ice cream recipes:
Cookie Dough Ice Cream (Gluten Free)
chocolate chips and chunks of gluten-free edible chocolate chip cookie dough!
Ingredients
For the cookie dough
- ⅓ cup (75 g) unsalted butter, melted
- ⅓ cup (70 g) light brown sugar
- 3 tablespoons granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup (74 g) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, toasted
- ⅓ cup (60 g) mini chocolate chips
For the ice cream
- 2 cups (480 ml) heavy whipping cream, cold
- 2 teaspoons vanilla extract
- 14 ounce (396 g) can sweetened condensed milk
- ½ cup (100 g) mini chocolate chips
Instructions
Make the cookie dough
- Combine the butter and both sugars in a microwave-safe bowl. Heat in 15-second intervals, stirring after each one until the butter is fully melted. Whisk until smooth.
- Whisk in the milk, vanilla, and salt.
- Add the flour and use a rubber spatula to fold it in until fully incorporated.
- Fold in the chocolate chips.
- Cover with plastic wrap and freeze for 15-20 minutes to firm up.
Make the ice cream
- Add the heavy cream to a large bowl. Using an electric mixer set to medium speed, beat until stiff peaks form.
- Turn the speed to low and add the vanilla. Slowly pour in the condensed milk. Turn the speed back up to medium and beat until thickened.
- Using a silicone spatula, gently fold in the chocolate chips. Drop small pieces of the cookie dough into the ice cream and gently fold it in. (Aim for smaller pieces so you get more throughout the ice cream.)
- Transfer to a freezer-safe container and freeze for at least 6 hours.
Notes
- Heat treat the flour before you begin. Spread the flour on a baking sheet. Toast it for 10 minutes in a 350°F oven. Let the flour cool completely then run it through a sifter to remove any clumps that may have formed.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Is there a suitable substitute for sweetened condensed milk?
Unfortunately not with this recipe.
Thank you.This sounds delightful. Could regular flour be substituted if it is toasted.
Yes. If you don’t want to use gluten-free flour, all-purpose is perfectly fine. Toast it just as instructed in the recipe.