Cookie Dough No Churn Ice Cream with Brown Butter Cookie Dough
This brown butter cookie dough no churn ice cream is creamy, chunky and so satisfying. It's chock full of chocolate chips and irresistible cookie dough chunks. You don't need an ice cream maker for this recipe so that makes it even easier!
- 1 batch edible cookie dough recipe link in notes below
- 2 cups whipping cream 35% cream
- 1 tbsp vanilla bean paste or 1 tsp pure vanilla extract
- 1 can sweetened condensed milk 300 mL, 390 g, or 14 oz by weight
- ⅓ cup mini chocolate chips
Spread the cookie dough on a sheet lined with parchment paper to about ½” thickness. Freeze for about 10 minutes to chill.
Slide parchment paper with cookie dough onto a cutting board and cut dough into chunks with a knife.
Roll about 10 chunks into balls for the top of the ice cream and refrigerate the rest for later.
Whip the cream and vanilla until stiff peaks by hand or with an electric mixer.
Gently fold the sweetened condensed milk and chocolate chips into the whipped cream.
Add some of the ice cream base mixture into a lined loaf tin and layer ice cream, cookie dough chunks, ice cream… until you use up as many cookie dough chunks as you like.
Top with the cookie dough balls from earlier and some extra chocolate chips if you like.
Cover and freeze until fully frozen - for at least 6 hours. Dig in!
Click here for cookie dough recipe
To prepare in advance:
You can prep the cookie dough a day or two in advance. Just follow through the first few steps to create chunks and refrigerate in an airtight container.
Store the prepared ice cream in the freezer for up to 3 months wrapped tightly.