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Homemade Cookie Dough Ice Cream

Homemade cookie dough ice cream with a creamy no-churn vanilla base and egg-free, heat-treated flour cookie dough balls. Scooped into mason jars and frozen until firm, it’s packed with chewy chocolate-chip bites.
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Prep Time 25 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Ice Cream:
  • 2 cup heavy whipping cream cold
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
For the Cookie Dough:
  • 0.5 cup butter softened
  • 0.5 cup brown sugar
  • 1 cup flour, heat-treated
  • 2 tbsp milk
  • 0.5 cup mini chocolate chips

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Heat-Treat the Cookie Dough Flour
  1. Microwave the flour in 30-second bursts, stirring between bursts, until it reaches 165°F, then cool completely.
Make the Edible Cookie Dough
  1. Cream the softened butter and brown sugar together until fluffy.
  2. Mix in the heat-treated flour and milk until a soft dough forms.
  3. Fold in the mini chocolate chips.
  4. Roll the cookie dough into small bite-sized balls and freeze on a sheet pan while you prepare the ice cream base.
No-Churn Vanilla Ice Cream Base
  1. Whip the heavy whipping cream to stiff peaks.
  2. Fold in the sweetened condensed milk and vanilla extract until smooth and combined.
Assemble and Freeze
  1. Fold the chilled cookie dough balls into the ice cream base.
  2. Divide the mixture between mason jars and freeze for at least 6 hours until firm.
  3. Scoop and enjoy straight from the jar.

Notes

Pro tip: let the heat-treated flour cool fully before mixing, otherwise the dough can turn grainy or greasy. Store covered in the freezer for up to 2 months for best texture; thaw in the refrigerator 10–15 minutes for easier scooping. Freezer is yes. Dietary swap: use a dairy-free butter alternative and dairy-free milk to make it dairy-free while keeping the same method.