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Homemade Cookie Dough Ice Cream

Homemade cookie dough ice cream combines creamy vanilla ice cream with eggless cookie dough chunks, so every bite has that classic bakery-shop flavor. The no-cook dough is heat-treated for safe eating and then folded into whipped cream for a rich, scoopable texture.
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Prep Time 25 minutes
Cook Time 5 minutes
chilling/freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

heavy whipping cream
  • 2 cup heavy whipping cream
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
vanilla extract
  • 1 tsp vanilla extract
butter
  • 0.5 cup butter softened
brown sugar
  • 0.5 cup brown sugar
all-purpose flour, heat-treated
  • 1 cup all-purpose flour, heat-treated heat-treated for safe to eat raw
mini chocolate chips
  • 0.5 cup mini chocolate chips

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Heat-treat the flour (for eggless cookie dough)
  1. Preheat the oven to 350°F, then spread the all-purpose flour, heat-treated on a sheet pan in an even layer.
  2. Bake at 350°F for 5 minutes, then cool completely before using so the dough doesn’t melt.
Make and chill cookie dough chunks
  1. Beat butter and brown sugar together until smooth and thick, then mix in the heat-treated flour just until combined.
  2. Fold in the mini chocolate chips, then chill the cookie dough until firm enough to hold shape.
Make the vanilla ice cream base
  1. Whip the heavy whipping cream to stiff peaks using a stand mixer.
  2. Gently fold in the sweetened condensed milk and vanilla extract until smooth and creamy.
  3. Fold in the cookie dough chunks and keep mixing minimal so they stay intact.
Freeze
  1. Pour the mixture into a loaf pan, then freeze for at least 6 hours before scooping.

Notes

Pro tip: cool the heat-treated flour completely before mixing into the dough, otherwise the butter can soften too much and the chunks won’t set well. Store in the freezer in a covered container for up to 2–3 months. Not freezer-burn delicate: it freezes well; no separate freezer sauce needed. For a dairy-light swap, use evaporated condensed milk alternative only if it’s designed to behave like sweetened condensed milk (texture matters).