4 Ingredient Cookie Dough Ice Cream No Churn

Love homemade ice cream recipes? Try my brownie ice cream, avocado ice cream, and hot chocolate ice cream next. Everyone loves cookie dough ice cream, but have you tried making it at home? It’s ridiculously foolproof- just ask certain family members of mine who claim they don’t know how to cook. It tastes like store-bought ice cream but with far fewer ingredients and artificial flavors. It’s also way cheaper, so I don’t feel guilty for polishing off an entire pint in one go!

Why I love this recipe

Perfect texture. Heavy cream and condensed milk combine to make an outrageously thick, creamy ice cream. No churn recipe. Aka no ice cream machine. All you need is an electric hand mixer. Customizable. I prefer chocolate chip cookie dough, but you can use any type of edible cookie dough or add an endless array of fun mix-ins. Healthier than store-bought ice cream. Like my oat milk ice cream, this recipe combines wholesome ingredients, so I don’t feel a lick of guilt for sharing it with my family (pun intended).

Ingredients needed

Heavy cream. Makes for soft, smooth ice cream without extra emulsifiers. Condensed milk. I tested both full-fat and fat-free condensed milk, and while the full-fat version was slightly creamier, the fat-free milk worked just fine. Just make sure to let it chill in the fridge overnight before blending. Cookie dough. I typically make my vegan edible cookie dough, but any store-bought cookie dough works, or even crushed-up chocolate chip cookies. Chocolate chips. If your edible cookie dough has chocolate chips, you don’t have to add extra, but I usually do anyway!

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Freeze. Transfer the vanilla ice cream base to the loaf pan, cover, and freeze for at least an hour.

Arman’s recipe tips

Use chilled cream and condensed milk. Both ingredients need to be chilled so that the mixture remains scoopable and creamy. Freeze the loaf pan first. Place your loaf pan or ice cream container in the freezer for up to two hours before making the ice cream. Skip the electric mixer. While using a hand mixer does save time, I’ve made this recipe using a whisk, and it works just fine.

Storage instructions

To freeze: Store the extra ice cream in a freezer-safe airtight container for 2-3 weeks. Cover its surface with baking paper to prevent crystals from forming.

Make vegan ice cream. Use vegan cream, coconut condensed milk, and vegan chocolate chips. Add extra mix-ins. Why stop with cookie dough? Try brownie pieces, brownie batter, or caramel. Switch up the cookie dough. Try my pumpkin cookie dough or banana cookie dough. Make chocolate ice cream. This recipe makes vanilla ice cream, but if you want chocolate cookie dough ice cream, add ½ cup of unsweetened cocoa powder. Use crushed cookies. If I don’t have edible cookie dough on hand, I’ll use crushed-up healthy chocolate chip cookies instead. Enhance the flavor. While optional, I find a dash of sea salt or a teaspoon of vanilla extract goes a long way. Cut the calories. When I’m on a low-calorie diet, I like to swap the heavy cream for half-and-half, use fat-free condensed milk, and make low-carb cookie dough.