Cookie dough? Did someone say cookie dough? Yes, cookie dough, that stuff your mother always scolded you when you took a bit from the mixing bowl. Yes, cookie dough, that stuff that adults told you would kill you, but you ate anyways (and look at you, you came out fine… right?). But no worries, there are no eggs in this cookie dough ice cream. Not in the base, and not in the dough. Yes, this is another recipe for no-churn ice cream, an ice cream so simple and delicious, even a novice could make! To learn how to make the two-ingredient ice cream base, click here!
To start, make your cookie dough! Just cream together butter and brown sugar.
Then add in your vanilla (ahhh, that aroma) and flour. Don’t freak out if the mixture doesn’t quite resemble the cookie dough you know and love. We’ll fix the consistency in the next step.
Now that you have your cookie dough, drop some of it into the ice cream base and whip it up real good so it’s evenly distributed throughout the base.
Roll little balls of cookie dough and carefully fold them into the cookie dough ice cream base.
Pour the ice cream into a container and freeze!
Once frozen, enjoy straight away (and no, you don’t have to wait for the ice cream to soften!) The amazing thing about no-churn ice cream is that it comes out of the freezer perfectly soft and ready for consumption! Yum!
Edible Cookie Dough Recipe
- 1/2 stick butter, softened
- 1/4 cup + 2 Tbsp brown sugar
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour/whole wheat pastry flour/white whole wheat flour
- 1 tablespoon milk
- 1/2 cup chocolate chips
- Cream together butter and brown sugar.
- Add in vanilla and flour. The mixture is going to be crumbly at this point. Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing. Fold in the chocolate chips.
- Store leftovers in the refrigerator. Freeze for up to three months.
No-Churn Cookie Dough Ice Cream Recipe
Adapted from biggerbolderbaking.com
Makes 1 pint
- 2 cups Ice Cream Base
- 2/3 cup Edible Cookie Dough, divided
- Combine 1/3 cup cookie dough with the ice cream base with a stand mixer or hand mixer.
- Roll the remaining 1/3 cup cookie dough into small balls. Fold into ice cream base.
- Taste for desired flavor. Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.