This no-churn chocolate chip cookie dough ice cream combines generous pieces of eggless cookie dough with a silky vanilla base and ribbons of hot fudge—no ice cream maker required.
All summer long I find myself eating ice cream most nights. It’s my guilty pleasure. Over the years I’ve shared several no-churn ice cream recipes on this blog, and while it’s hard to pick a favorite, this version packed with eggless chocolate chip cookie dough is a standout. The cookie dough pieces are the star: soft, bite-sized, and safe to eat raw thanks to a quick flour treatment.
If you love cookie-dough-forward flavors, you might already be familiar with The Tonight Dough—packed with caramel, chocolate, and cookie crumbs. Inspired by that indulgent spirit, I wanted to make a homemade no-churn ice cream that truly celebrates cookie dough. Store-bought pints often skimp on the dough, and I prefer cookie dough pieces to hard chocolate chunks that can interrupt the ice cream’s creamy texture.
To keep the texture smooth while delivering that chocolatey hit, I added hot fudge swirls instead of folding in larger chocolate chips. The result is creamy vanilla ice cream studded with small, tender cookie dough bites and threaded with rich hot fudge—exactly what I wanted. I may have sampled more than my fair share while assembling this, and I won’t apologize for it.
The beauty of no-churn ice cream is its simplicity. A whipped heavy cream base folded into sweetened condensed milk creates a luxuriously creamy canvas that sets up in the freezer without special equipment. From there you can add any mix-ins you like—this recipe keeps things classic by layering in eggless cookie dough pieces and warm hot fudge for contrast and depth.
This is an approachable recipe for anyone new to no-churn ice cream. With just heavy cream and sweetened condensed milk as the base, plus a small batch of eggless cookie dough and some hot fudge, you’ll have a homemade pint that outshines many store-bought options. The cookie dough is pre-cooked flour for safety, rolled, chilled, and sliced into small pieces so every spoonful delivers cookie-dough bliss.
No Churn Chocolate Chip Cookie Dough Ice Cream
Ingredients
Eggless Cookie Dough:
- ¼ cup (57 g) salted or unsalted butter, room temperature
- ¼ cup (50 g) brown sugar, gently packed
- 2 Tbsp granulated sugar
- 1 Tbsp milk
- ½ tsp vanilla
- ½ cup (60 g) plus 2 Tbsp all-purpose flour, cooked*
- ¼ tsp salt
- ¼ cup (43 g) mini chocolate chips
Ice Cream:
- 2 cups (473 g) heavy whipping cream
- 14 oz (396 g) sweetened condensed milk (one 14-oz can)
- 1 tsp vanilla extract
- ½ cup (152 g) hot fudge topping
Instructions
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Pre-cook the flour for the cookie dough: spread the flour on a parchment-lined baking sheet and bake at 350°F for 5 minutes. Let cool completely before using. (Folding the parchment makes it easy to pour the flour into the mixing bowl.)
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Cookie Dough: In a large bowl with a handheld mixer or in a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and creamy. Add the milk and vanilla and mix to combine. Add the cooked flour and salt, then mix slowly until the dough is moist. Fold in the mini chocolate chips.
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Shape the dough into several long ropes about ½ inch thick and place them on a baking sheet. Freeze for about 30 minutes, then slice into bite-sized pieces (about ½ inch). Keep the pieces cold; return them to the freezer if needed while preparing the ice cream.
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Ice Cream: In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form, about 3½ minutes.
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In a separate large bowl, stir together the sweetened condensed milk and vanilla. Gently fold in the whipped cream until the mixture is uniform with no white streaks, taking care not to deflate it.
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Using a 2-quart container, pour one-third of the ice cream mixture into the bottom. Sprinkle with cookie dough pieces and drizzle with slightly warmed hot fudge (heat for about 30 seconds until pourable). Repeat the layering two more times, finishing with hot fudge on top.
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Freeze for at least 6 hours, or overnight, until firm. Store in the freezer.
Notes
- Flour can contain naturally occurring bacteria and should not be eaten raw. Cooking the flour briefly before adding it to the dough ensures safety—do not skip this step.
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