Best Cookie Dough Ice Cream {No-Churn} – Creamy, Rich, and Totally Irresistible

When it comes to dessert, nothing hits quite like a cold scoop of cookie dough ice cream. And when it’s homemade, no-churn, and packed with buttery brown sugar cookie dough bites, you know it’s going to be legendary. Say hello to the Best Cookie Dough Ice Cream — a creamy, dreamy dessert that skips the ice cream machine without sacrificing a single ounce of decadence.

This is the kind of recipe that’s perfect for every occasion: backyard barbecues, cozy movie nights, birthdays, or “just because” moments. It’s kid-approved, adult-adored, and customizable to suit your sweet tooth. Whether you’re new to no-churn recipes or a seasoned dessert lover, this recipe is about to become your go-to indulgence.

Why You’ll Love This Cookie Dough Ice Cream

This no-churn ice cream is more than just convenient — it’s gourmet in flavor and texture, yet blissfully easy to make. Here’s why it stands out:

• No ice cream maker needed. Just a few bowls and a mixer.

• Brown butter base. Adds depth and richness like nothing else.

• Real cookie dough pieces. Soft, sweet, and safe-to-eat.

• Perfect texture. Creamy, scoopable, and studded with chocolate chips.

And let’s not forget: it’s freezer-friendly and made ahead, so you can always have a luxurious treat waiting for you.

Ingredients for Cookie Dough Bliss

For the Cookie Dough Pieces:

• ¼ cup unsalted butter, softened

• 3 tablespoons packed brown sugar (dark preferred)

• 2 tablespoons granulated sugar

• 1 tablespoon milk

• ½ teaspoon pure vanilla extract

• ⅓ cup all-purpose flour

• Pinch of salt

• ⅓ cup mini chocolate chips

For the Ice Cream Base:

• 3 tablespoons unsalted butter

• 2 tablespoons packed brown sugar (dark preferred)

• 1 scant cup sweetened condensed milk

• 1 teaspoon pure vanilla extract

• 2 cups chilled heavy whipping cream

• ⅓ cup mini chocolate chips

Kitchen Equipment You’ll Need

You don’t need fancy tools, but here’s what helps:

• Hand mixer or stand mixer with whisk attachment

• Mixing bowls (at least 2)

• Rubber spatula

• Whisk

• Small saucepan

• Freezer-safe container (loaf pan recommended)

• Measuring cups and spoons

• Ice cream scoop (optional, but fun)

Step-by-Step Instructions

1. Make the Cookie Dough

In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar for about 1 minute until smooth and fluffy. Beat in the milk and vanilla extract.

Add the flour and salt, mixing until combined, then fold in the mini chocolate chips. Chill the dough in the fridge while you prep the ice cream — this helps it firm up for better mix-ins later.

2. Prepare the Ice Cream Base

In a small saucepan over medium-low heat, melt the butter and continue to cook until it turns golden brown and smells nutty. Stir often and don’t walk away — it can burn quickly. Once browned, pour it into a bowl with all the brown bits and stir in the brown sugar. Let it cool for about 15 minutes.

Whisk in the sweetened condensed milk and vanilla until smooth and glossy.

3. Whip the Cream and Combine

In a separate bowl, whip the cold heavy cream until stiff peaks form. This takes 3–5 minutes.

Gently fold in half of the sweetened condensed mixture. Once mostly incorporated, fold in the rest, being careful not to deflate the whipped cream. Fold in most of the remaining mini chocolate chips, saving some for the top.

4. Assemble and Freeze

Pour half of the ice cream base into a loaf pan. Pinch off pieces of the chilled cookie dough and sprinkle them over the base. Pour the remaining ice cream on top, then add more cookie dough chunks and the reserved chocolate chips.

Smooth the top, cover tightly with plastic wrap or a lid, and freeze overnight.

Flavor Variations and Customizations

This recipe is incredibly versatile! Try these delicious twists:

• Peanut Butter Cookie Dough: Swap in peanut butter chips and a dash of peanut butter in the dough.

• Salted Caramel Swirl: Drizzle caramel sauce between the layers before freezing.

• Double Chocolate: Use chocolate sweetened condensed milk and chocolate cookie dough.

• Oatmeal Cookie Dough: Add a tablespoon of oats and a pinch of cinnamon to the dough for a cozy twist.

How to Store Leftovers

Homemade no-churn ice cream can be stored in an airtight container in the freezer for up to 2 weeks. To keep it scoopable and avoid ice crystals:

• Press plastic wrap directly onto the surface of the ice cream before sealing.

• Let it sit at room temperature for 5–10 minutes before scooping.

Pairing Ideas

Make your dessert extra special by serving this ice cream with:

• Warm brownies or blondies (hello, cookie dough sundae!)

• Espresso or cold brew for a coffee-shop twist

• Waffle cones or fresh-baked cookies for DIY ice cream sandwiches

• Fresh fruit like raspberries or strawberries for a tart contrast

Frequently Asked Questions (FAQ)

Can I eat this cookie dough raw?

Yes! This dough is made without eggs and with heat-treated flour, making it completely safe to eat raw.

Can I use store-bought cookie dough?

You can, but be sure it’s labeled as “safe to eat raw.” Homemade dough gives you full control of the texture and flavor.

Is browning the butter necessary?

Highly recommended. Browning butter adds a nutty depth that balances the sweetness and takes the ice cream to the next level. But if you’re short on time, you can use melted butter instead.

Can I use whipping cream instead of heavy cream?

Yes, as long as it’s at least 35% milk fat. The key is that it needs to whip into stiff peaks to give the ice cream structure.

Can I make this gluten-free?

Absolutely. Just swap the all-purpose flour in the dough for a gluten-free flour blend, and make sure your chocolate chips are gluten-free too.

Who This Recipe Is For

This recipe is made for:

• Cookie dough lovers who want it in every bite

• Busy families looking for fun weekend projects

• No-churn ice cream beginners who want guaranteed results

• Gourmet dessert fans who crave flavor depth without complexity

Whether you’re making it for kids, a dinner party, or just your own sweet self, this ice cream will absolutely deliver.

Share the Sweetness

If you make this Best Cookie Dough Ice Cream, don’t keep it a secret — share it with your friends, post your creation, and tag us so we can celebrate with you!

And if you love easy, high-end recipes like this one, subscribe to the blog for more deliciousness delivered straight to your inbox. Let’s scoop, swirl, and savor together — one batch at a time.