no churn cookie dough ice cream
Could not depart from summer ice cream making sans a cookie dough recipe for you.
I guess a perk of living in bumfuck Florida is that the temperature doesn’t drop low enough for a significant period that I’d have to forego ice cream for awhile. I actually don’t know what I’ll do on those days – walking down the road to a scoop shop is one of my favorite things at the moment, so what could I replace it with? I suppose I’ll think of something.
Cookie dough ice cream, like I said, needed to happen. I haven’t dabbled in an edible cookie dough before and I was quite pleased at how simple it is to make. And dangerous. I might enjoy nibbling raw cookie dough more than an actual baked cookie, so now that I can eat it without worrying that salmonella will infiltrate my digestive tract? Brilliant. Deadly.
As with all my no-churn ice creams, this one is very easy, and even the extra step of the no-bake dough is a breeze to prepare. Hell, make a double batch to enjoy while you bide the time between prepping the main event and enjoying it (since the ice cream obviously needs to freeze for awhile.) Stash it away from other probing hands, though. You’ll want to hoard it all for yourself. Understandably.
Cookie D’OH
Aside from lacking eggs, the main thing to note with edible cookie dough is heat treating the flour. This ensures the flour is also safe from any possible contaminants and, thus, good to eat.
Quite easy to do. Heat your oven to 350 degrees, spread the flour into a baking sheet, and heat for 7-8 minutes. Such a short period is sufficient for killing off any unsavory characters.
Now, you’re ready to make your dough. Beat some butter, brown sugar, and regular sugar in a bowl until fluffy, then mix in vanilla and a little milk. I use whole, but any type should work fine. Then, add your flour until a nice dough ball forms. Fold in some chopped dark chocolate with a spatula. You can also use milk or semi-sweet or whatever you want, really.
Next, the ice cream base. Same as all my no-churns. Whip lots of heavy cream until stiff peaks form (they’ll stand up on their own, like the strong independent cream it is), then lower the speed on your mixer and add condensed milk and vanilla. The texture will be nice and creamy and smooth.
Break your cookie dough into chunks and fold into the ice cream with a spatula, along with lots more chopped chocolate.
Pour the ice cream into a bread pan, cover tightly with foil, and freeze for 4 hours or, preferably, overnight. When you’re ready to enjoy a scoop, let the ice cream sit on the counter for a bit to soften. 5-10 minutes should do, depending on how hot your house is. Mine is always scalding, so it doesn’t take long.
I always like a good waffle or sugar cone, but hey, throw it in a bowl and add some chocolate sauce and more cookies if you want. Treat yoself. The vibes of these final few months of the year might be weird for some of us – they sure are me – so enjoy these little moments while you can. They’re important for your sanity, you know.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
ICE CREAM!!! (that’s me screaming):
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No Churn Chocolate Chip Ice Cream
no churn cookie dough ice cream
Ingredients
edible cookie dough
- 2/3 cup all purpose flour
- 4 tbsp butter, softened
- 1/4 cup dark brown sugar
- 2 tbsp sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla exctract
- 1/2 cup chopped dark chocolate
ice cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tbsp vanilla extract
- 4 oz dark chocolate, chopped
Instructions
- Preheat oven to 350 degrees. Spread the flour in an even layer on a small baking sheet. Cook for 7-8 minutes. This is "heat treating" your flour so it's safe to consume raw.
- In a bowl, beat the butter, brown sugar, and sugar until combine. Whip in the milk and vanilla, then the flour. Mix until combined. Fold in the chopped chocolate with a spatula.
- In a separate, clean bowl (or the same bowl that you cleaned), whip the heavy cream for 4-5 minutes on medium-high speed until stiff peaks form. Lower the speed and mix in the condensed milk and vanilla. Break the cookie dough into chunks and, along with the chopped dark chocolate, fold into the ice cream with a spatula.
- Pour the ice cream into a loaf pan. Wrap tightly in foil and freeze for at least 4 hours, but preferably overnight. When ready to eat, let softened on the counter for 5-10 minutes. Scoop into a bowl or a cone!
