Homemade Cookie Dough Ice Cream filled with bits of edible cookie dough and mini chocolate chips is what sweet dreams are made of. Best of all, you don’t need an ice cream maker to make this no churn ice cream!

Calling all ice cream lovers! There’s nothing that cools you off quite like homemade ice cream.
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Homemade Cookie Dough Ice Cream
Fold in edible cookie dough and mini chocolate chips and this Homemade Cookie Dough Ice Cream is bursting with your favorite flavors.
Everyone loves chocolate chip cookie dough and now you get a taste of cookie dough in your ice cream too.
So save yourself a trip to the grocery store and make your own cookie dough ice cream because we all know that homemade is best.
And don’t worry about needing an ice cream maker because this is a no churn ice cream recipe.
No sweetened condensed milk in your pantry? No need to run to the store! Check out How to Make Sweetened Condensed Milk with just three ingredients and no cooking!
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Just get out your mixer, either a hand mixer or a stand mixer, either will get the job done, and you’re on your way to cones filled with this sweet indulgence.
I used my easy edible cookie dough recipe to make this ice cream.
And heavy whipping cream combined with sweetened condensed milk give this vanilla ice cream base its creamy texture and delicious flavor.
Once you make your own ice cream there's no turning back! You may not even want to go to your local ice cream shop anymore either.
And at the end of the day, we all deserve a sweet treat and my sweet treat of choice is this easy ice cream recipe.
Serve it in cones or scoop into bowls. Maybe even add a drizzle of chocolate fudge, whipped cream and a cherry too!
You can even bake up cake layers and spread this homemade ice cream between the layers for a cookie dough ice cream cake! Frost it with whipped topping and drizzle with chocolate fudge. Oh my deliciousness!
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How to make no churn ice cream
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below

- Line a 13 x 9-inch loaf pan with parchment paper leaving an overhang on the sides.
- With a mixer on medium-high, beat the heavy cream until stiff peaks form.
- Fold in the sweetened condensed milk and vanilla extract until blended.
- Stir in the cookie dough chunks and mini chips.
- Transfer the ice cream mixture to the prepared loaf pan.
- Wrap tightly in plastic wrap and freeze until firm, 8 hours to overnight.
Swirls of Flavor Recipe Tips
- Freeze the ice cream for up to 8 hours or overnight, until it is firm
- Use an airtight container or tightly wrap a loaf pan in plastic wrap
- Gently fold in the sweetened condensed milk so you don’t deflate the whipped cream
- For best results, use a spatula when folding in ingredients

Substitutions
- Substitute crushed chocolate chip cookies for the edible chocolate chip cookie dough
- Chop up a chocolate candy bar in place of the mini chocolate chips
- You can transfer the ice cream mixture to another size pan in place of the loaf pan
Storage
- Store your homemade ice cream in an airtight container or in the loaf pan in the freezer.
- Ice cream will stay fresh for up to one month.
- As always, I find it helpful to visit the FDA website for food storage guidelines

Equipment
Ice cream recipes
- No Churn Peach Ice Cream
- S’mores Ice Cream
- Ice Cream Sundae Bar
- Ice Cream Sandwich Recipe
- Oreo Ice Cream
Chocolate chip cookie dough ice cream recipe ingredients

- heavy cream
- sweetened condensed milk
- vanilla extract
- edible cookie dough
- mini chocolate chips
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No Churn Cookie Dough Ice Cream
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Ingredients
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1 Tablespoon vanilla extract
- ¾ cup edible cookie dough in small pieces
- 1/3 cup mini chocolate chips
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Instructions
- Line a 13 x 9-inch loaf pan with parchment paper leaving an overhang on the sides.
- With a mixer on medium-high, beat the heavy cream until stiff peaks form.
- Fold in the sweetened condensed milk and vanilla extract until blended.
- Shape the cookie dough into bite size pieces.
- Fold in the edible cookie dough bits and mini chips.
- Transfer the ice cream mixture to the prepared loaf pan.
- Wrap tightly in plastic wrap and freeze until firm, 8 hours to overnight.
This is such a great-looking ice cream dish! I love every homemade recipe! A perfect treat for this Summer season of hot temperatures!