No-Churn Cookie Dough Ice Cream
Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.
Servings 8
Ingredients
Cookie Dough
- 65 g plain flour
- 55 g butter (salted or unsalted) softened
- 70 g light brown sugar
- pinch of salt omit if using salted butter
- 1/4 teaspoon vanilla extract
- 1 tablespoon double cream use from the double cream in the recipe
- 45 g chocolate chips mini or regular both work
Vanilla Ice Cream
- 500 ml double cream chilled
- 1 teaspoon vanilla extract
- 397g can sweetened condensed milk
- 45 g chocolate chips reserve some for decoration
Instructions
- To make the cookie dough: Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75°C. If not, microwave for a further 10 seconds at a time until it’s at the correct temperature. Alternatively, you can bake the flour at 180°C / 160°C Fan / 350°F / Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.
- Once the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.
- To make the ice cream base: Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1/2-inch sized chunks - reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips.
- Transfer the ice cream mixture to a serving dish of your choice - we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.
- When ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve. The ice cream will keep in the freezer for up to one month.