Chocolate Chip Cookie Dough Ice Cream

5 from 1 vote

Chocolate Chip Cookie Dough Ice Cream

No Churn Chocolate Chip Cookie Dough Ice Cream Recipe. You know you want some! The BEST homemade edible cookie dough (no eggs, no flour) is folded into a fluffy no churn ice cream base and drizzled with hot fudge! No ice cream machine required.

Prep Time30 mins

Cook Time0 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: 6 ingredient, edible cookie dough, no churn

Servings: people

Calories: 317kcal

Equipment

Ingredients

1 batch edible eggless cookie dough you’ll use 1/2 batch for this recipe, about 2 cups once frozen and cut into chunks
1 (14 oz) can sweetened condensed milk
2 tablespoons unsalted butter melted
1/2 tablespoon vanilla extract
1 pint heavy whipping cream chilled in fridge
1/2 cup hot fudge melted and cooled slightly

US Customary - Metric

Instructions

Make cookie dough.
Dump cookie dough out onto a large piece of saran wrap.
Fold saran wrap up and over the cookie dough and form into a log, making sure the cookie dough is fully covered (see video for visuals).
Place in freezer until firm, about an hour.
Remove from freezer and cut the cookie dough log in half.
Cut half the cookie dough into chunks, place the remaining half back in the freezer (you can use this for another time). Set aside.
In a large bowl, stir together milk, butter, and vanilla. Set aside.
In another large bowl, whip the heavy whipping cream with a hand mixer, until stiff peaks form.
Gently fold the whipped cream into the milk/butter/vanilla base.
Fold in the cookie dough chunks.
Pour half of the ice cream into a large airtight container.
Drizzle with hot fudge, swirl it in with a knife, and top with remaining ice cream.
Optional: drizzle on a little extra fudge and top with more cookie dough chunks.
Seal container and place in freezer until firm, I’d recommend overnight.
Serve and enjoy!
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Video

Nutrition