Easy no-churn ice cream that is loaded with cookie dough!
Prep Time30 minutesmins
Chill Time6 hourshrs
Total Time6 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate chips, cookie dough, ice cream, no churn
Servings: 1quart
Author: Sam
Ingredients
Cookie Dough
1/2cupunsalted butter
1/3cupbrown sugarlightly packed
1/3cupgranulated sugar
2tablespoonsmilk
1/2teaspoonvanilla
1/4teaspoonsalt
1 1/3cupall-purpose flour
1 1/2cupmini chocolate chipsdivided
Ice Cream
2cupsheavy cream
1 14ouncecan sweetened condensed milk
1teaspoonvanilla
Instructions
Cookie Dough
In a large microwaveable bowl, melt butter, brown sugar, and granulated sugar, stir to combine.
Stir in the milk and vanilla until combined. Add the salt, flour, and 1 cup o the chocolate chips and stir until combined.
Line a cookie sheet with parchment paper and spread the cookie dough into an even layer, about 1/4 inch thick. Freeze for about 30 minutes, or until firm. Remove cookie dough from freezer and cut into bite-sized pieces.
Ice Cream
In a large bowl or the bowl of a stand mixer, whip the cream until stiff peaks form, about 4 minutes.
Add sweetened condensed milk and vanilla and mix on low speed until just combined, scraping the bowl to make sure all is combined.
Using a rubber spatula, gently fold in the cookie dough pieces and the remaining 1/2 cup of chocolate chips.
Pour into a loaf pan (I used a 9.5x5.5 sized pan), cover and freeze for 6-8 hours before serving.