Cookie Dough Ice Cream (No Chocolate Chips)
No churn cookie dough ice cream that is so creamy and delicious
Freezer Safe Container
- 2 Cups Heavy Cream
- 14 oz. Sweetened Condensed Milk
- 2 tsp. Pure Vanilla Extract
- Pinch Salt
Edible Cookie Dough
- ⅔ Cups All-Purpose Flour
- 2½ Tbs. Granulated Sugar
- ¼ Cup Brown Sugar
- ½ Stick Unsalted Butter
- ½ Tbs. Milk
- ½ tsp. Pure Vanilla Extract
- Pinch Salt
Line your freezer safe container with parchment paper and chill in freezer.
In a mixing bowl add your sweetened condensed milk, salt and pure vanilla extract. Mix until well blended. Set aside.
Add your heavy cream to a separate mixing bowl and mix until stiff peaks form.
Add your condensed milk mixture to your cream and fold until well blended.
Pour ice cream into freezer safe container and chill while you prepare your cookie dough.
Preheat your oven to 350 degrees.
Pour an even layer of flour to your baking sheet. Bake for about seven minutes. Remove and allow to completely cool.
Add granulated sugar, brown sugar, and butter to bowl and mix until well blended.
Add pure vanilla extract, flour and salt and mix until blended.
Add milk and blend.
Use your hands to break your dough up into chunks.
Put It All Together
Take ice cream out of freezer and add in your cookie dough.
Fold until evenly distributed.
Freeze for at least six hours. Serve and enjoy!