The Ultimate No-Churn Cookie Dough Ice Cream Recipe: A Homemade Delight
Who’s ready to dive spoon-first into a tub of rich, creamy, homemade cookie dough ice cream? I know I am! This sweet, chilled, classic treat is guaranteed to have everyone begging for second helpings, maybe even thirds! Forget the store-bought versions; this recipe is about to become your new favorite.
Irresistible Homemade Cookie Dough Ice Cream Without an Ice Cream Maker
I’ve perfected an incredibly easy-to-make recipe that brings together the universally adored flavor of chocolate chip cookie dough with the world’s most beloved cold dessert: ice cream! And the absolute best part? You don’t need a fancy ice cream maker! Seriously, it truly doesn’t get simpler or more satisfying than this homemade cookie dough ice cream. Get ready to indulge in pure frozen bliss!
As many of you know, baking is one of my greatest passions. There’s something so comforting about the aroma of freshly baked goods filling the house. But let’s be honest, there’s one temptation that’s almost impossible for me to resist when I’m whipping up a fresh batch of cookies: eating the raw cookie dough! My kids are exactly the same way. Whenever we bake together, I constantly catch them trying to sneak their fingers into the bowl for a quick, illicit taste. This shared love for raw cookie dough got me thinking.
My family absolutely adores cookie dough ice cream whenever we treat ourselves to a dessert out on the town. And, as mentioned, they can’t resist reaching for cookie dough before it even makes it into the oven. So, what’s the obvious, delicious solution to combine these two obsessions? Homemade cookie dough ice cream, of course! This recipe captures that magical, unbaked cookie dough essence and blends it into a luxurious, creamy ice cream base, all from the comfort of your kitchen.
Craving More Chilled Treats? We’ve Got You Covered!
If you’re as passionate about delightful frozen desserts as I am, you’ll love exploring these other fantastic ice cream and sorbet recipes:
- No-Churn Peach Ice Cream
- Spiced Pumpkin Ice Cream
- Classic Cookies & Cream Ice Cream
- Sweet & Salty Ice Cream Sandwich
- Rich Butter Pecan Ice Cream
- Refreshing Vegan Watermelon Sorbet
- Nostalgic Oatmeal Cream Pie Ice Cream
You might be thinking, “Ice cream? But it’s cold where I live!” Well, my friend, ice cream is a fantastic treat year-round, a true comfort food for any season. Of course, you could always bookmark this recipe for a sunnier day, but consider this: some even say that indulging in ice cream, especially the joyful cookie dough variety, can offer a much-needed dose of mood-boosting energy during the colder months. When we’re battling the dreaded “winter blues,” a delightful, sweet treat can be just the remedy we need to lift our spirits and bring a little warmth to our day.
I also find ice cream to be incredibly soothing when those pesky winter ailments come knocking at my door. The gentle chill feels wonderfully comforting on a sore throat, and it allows me to still enjoy delicious flavors even when I’m not feeling my absolute best. It’s a small, simple pleasure that makes a big difference.
No matter what your current situation or the season outside your window, I can wholeheartedly promise you that this easy-to-make, utterly delicious chocolate chip cookie dough ice cream will bring flavorful smiles to both you and your family. It’s a recipe designed for joy and ease.
The Sweet History of Cookie Dough Ice Cream
Did you know that the first commercial cookie dough ice cream emerged in 1984? It wasn’t that long ago at all, truly a marvel of the modern dessert era! The iconic Ben & Jerry’s ice cream brand is widely credited with being the first to mass-produce this delightful treat. However, the true inspiration came from a rather charming origin story: an anonymous tipster placed a flavor suggestion on the brand’s “Suggestion Board.” Talk about a brilliant contribution!
A little while later, Peter Lind, Ben & Jerry’s resident ice cream expert, collaborated with another food innovator, Ted Castle from Rhino Foods. Together, they embarked on a mission to perfect the ideal cookie dough consistency – one that could withstand freezing and maintain its delicious texture when perfectly mixed into pints sold at retail stores. And lo and behold, this dedicated effort led to the explosion of cookie dough ice cream into a beloved, worldwide phenomenon! It quickly became a staple in freezers everywhere.
I absolutely adore a scoop of deliciously fun history to complement my deliciously fun desserts. Learning the story behind our favorite treats makes them even sweeter.
What You Need for The Best Homemade Cookie Dough Ice Cream
But enough with the fun facts, let’s take a deep dive into exactly what you’ll need to create your very own batch of homemade chocolate chip cookie dough ice cream! You’ll be surprised at how simple the list is for such an incredible dessert.
Essential Baking Tools:
- Cookie Sheet (for heat-treating flour)
- Measuring cups and spoons
- Mixing bowls (several sizes will be helpful)
- Spoon or rubber spatula
- Whisk (or an electric mixer for easier whipping)
- Bread pan (for freezing the ice cream)
Delicious Cookie Dough Ingredients:
- 1 cup all-purpose flour, cooked (this is crucial for safety!)
- 1/2 cup packed light brown sugar
- 1 stick (1/2 cup) salted butter, softened to room temperature
- 3 tbsp granulated white sugar
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/2 cup mini chocolate chips (or regular, depending on preference)
Creamy Ice Cream Base Ingredients:
- 3 cups heavy whipping cream, very cold
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
Not as complicated as one might think, right? The beauty of this no-churn recipe lies in its simplicity. Now that your shopping list is complete and you know exactly what you need, gather your ingredients and tools, and get ready for some truly delicious ice cream perfection! The anticipation is half the fun!
Cookie Dough Ice Cream: Tips, Tricks, and Frequently Asked Questions
Still feeling a little apprehensive about making your own ice cream from scratch? Don’t you worry a bit! That’s exactly why I’m here to help. I’ve compiled some of the most frequently asked questions about this recipe and provided detailed answers below. Take a thorough look through these insights, and if your specific question isn’t addressed, please don’t hesitate to drop it in the comments section below. I genuinely don’t want you to miss out on the incredible joy and flavor of homemade ice cream, so let’s make sure you’re fully equipped for baking (or, in this delightful case, freezing!) success!
Isn’t Eating Raw Cookie Dough Unsafe?
Yes, absolutely! Eating raw cookie dough, particularly due to raw flour, can indeed put you at risk of salmonella exposure, as raw flour can contain harmful bacteria. That’s precisely why cooking your flour ahead of time is an absolutely essential step to keep those bacteria at bay and ensure your cookie dough is safe to eat in its unbaked form. All you have to do is measure out the required amount of flour, spread it thinly and evenly on a clean cookie sheet, and then bake it for approximately five minutes at 350 degrees Fahrenheit (175 degrees Celsius). This quick heat treatment eliminates any potential risks, allowing you to enjoy your cookie dough ice cream without a single worry.
Do I Need Eggs for This Recipe?
Nope! This might come as a pleasant surprise, but there are absolutely no eggs in this particular cookie dough ice cream recipe. Omitting eggs is a deliberate choice that significantly benefits this recipe for two key reasons: firstly, it further reduces any potential risk of salmonella, making the dessert even safer to enjoy. Secondly, and just as importantly, not including eggs allows the ice cream to maintain that wonderfully creamy, smooth texture that everyone loves. This ensures each scoop is perfectly decadent and melts beautifully in your mouth. Honestly, just talking about it makes me crave a scoop right about now!
How Long Will This Homemade Cookie Dough Ice Cream Last?
When stored properly, your homemade ice cream will last for a considerable amount of time in the freezer, allowing you to enjoy its deliciousness over several weeks. In my experience with this specific cookie dough recipe, my ice cream has typically lasted for up to three weeks before beginning to develop those dreaded ice crystals, which can slightly alter the texture. To ensure ongoing deliciousness and preserve its creamy consistency for as long as possible, always store it in your freezer in an airtight container. But be warned! It may prove incredibly challenging to stop yourself from gobbling it all up much sooner than three weeks. It certainly never lasts that long in my family’s freezer – it’s just too irresistibly yummy to resist!
What’s the Best Way to Store My Homemade Ice Cream?
This might seem obvious, but just to be absolutely sure: always store your homemade ice cream in the freezer! All jokes aside, ice cream, like most other baked or non-baked treats, maintains its best quality when kept in an airtight container. For this recipe, you can conveniently store the completed ice cream directly in the same bread pan you used for freezing, as long as it has a suitable lid. If your bread pan doesn’t come with a proper lid, simply covering it tightly and securely with plastic wrap or aluminum foil will do the trick perfectly. This creates an effective barrier against air and freezer burn, keeping your ice cream fresh and delicious. And voilà! Simple, effective storage for your delectable creation.
I truly cannot wait for you to try this amazing homemade cookie dough ice cream recipe. It’s an experience from start to finish. Whip it up, patiently let it freeze to perfection, and then eagerly start scooping out the incredibly delicious flavor. It is an absolutely perfect treat to make your kids light up with smiles, and it’s an even better treat when you need a quiet, indulgent moment alone for some pure joy, peace, and quiet. It’s a dessert that caters to every mood and every occasion.
Have you already made your ice cream and dished it out? I’d love to hear all about your experience in the comments below! Share your thoughts, your favorite part, or any tweaks you made.
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No-Churn Cookie Dough Ice Cream
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Equipment
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Cookie Sheet
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Measuring Cups and Spoons
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Mixing Bowls
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Spoon / Rubber Spatula
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Whisk (or electric mixer)
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Bread Pan (for freezing)
Ingredients
For the Safe Edible Cookie Dough
- 1 cup all-purpose flour, heat-treated To make flour safe to eat raw, spread it thinly on a cookie sheet and bake for five minutes at 350°F (175°C) to eliminate any potential bacteria. Let cool completely before use.
- 1/2 cup packed light brown sugar
- 1 stick (1/2 cup) salted butter softened to room temperature
- 3 tbsp granulated white sugar
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/2 cup mini chocolate chips (or regular-sized chocolate chips)
For the No-Churn Ice Cream Base
- 3 cups heavy whipping cream (must be very cold)
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
Instructions
Make the Edible Cookie Dough
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In a medium-sized mixing bowl, combine the brown sugar, granulated white sugar, and softened butter. Beat them together until light and fluffy. Next, stir in your vanilla extract and salt. Mix thoroughly until well combined.
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Add the heat-treated flour to your bowl with the wet ingredients. Mix until a cohesive dough forms, being careful not to overmix. Finally, gently fold in your chocolate chips, ensuring they are evenly distributed throughout the dough.
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Using a teaspoon or a small cookie scoop, portion out the cookie dough. Roll each portion between the palms of your hands to form small, bite-sized cookie dough balls. Place these cookie dough bites on a plate or small tray and set them aside in the refrigerator to chill while you prepare your ice cream base. This helps them firm up slightly.
Assemble and Freeze the Ice Cream
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In a large, chilled mixing bowl, whisk the very cold heavy cream until soft peaks just begin to form. Be careful not to over whisk, as it can turn granular. A hand mixer or stand mixer can speed up this process.
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Once soft peaks are achieved, gently fold in the granulated sugar and the remaining vanilla extract. Then, carefully add the chilled cookie dough bites. Fold them in thoroughly but gently, ensuring they are evenly distributed throughout the whipped cream mixture without deflating the cream.
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Pour the entire mixture into a standard bread pan (or any freezer-safe airtight container). Smooth the top with a spatula. Cover the pan tightly with plastic wrap or a lid, and freeze for a minimum of 6-8 hours, or preferably overnight, until firm.
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