Cookie Dough Ice Cream – Sugar Spun Run

Speckled with bits of chocolate and punctuated with beneficiant scoops of edible cookie dough, my no churn chocolate chip cookie dough ice cream is as simple to make as it’s tasty. Simply 8 components, no ice cream maker or different fancy gear wanted, that is excellent DIY ice cream, that includes my favourite taste. Recipe features a how-to video!

No Churn Cookie Dough Ice Cream

Introducing the latest (and favourite) member of my no churn ice cream recipe household: chocolate chip cookie dough ice cream! This can be a candy, (however not make-your-teeth-ache) vanilla flavored ice cream that’s peppered with mini chocolate chips and beneficiant parts of edible cookie dough. It’s creamy, scrumptious, and so satisfying!

The style is, or course, the most effective factor about this ice cream, however an in depth second is how simple it’s to make. There’s no ice cream maker required, just a few whipping with a mixer for the whipped cream portion.

The toughest half is ready for the ice cream to relax…for that, I extremely advocate making some additional cookie dough to snack on when you wait 😉

Why you’ll adore it:

• Lower than 10 components to make!
• Scoops simply and is so creamy.
• Not too candy, not like many no churn ice lotions.
• Suitable for eating, due to a easy additional step!

What You Want

You’ll want only a few (solely 8!) components to make this ice cream. Be certain to pay particular consideration to those:

• Sweetened condensed milk. A essential ingredient! This works as an alternative to the custard utilized in conventional ice cream. We’ll additionally use a bit within the cookie dough to maintain it from being too gritty or too agency. Word: that is not the identical factor as evaporated milk, which gained’t work right here.
• Heavy whipping cream. Be certain your cream is good and chilly so you may simply whip it to stiff peaks. If you happen to wrestle with whipping cream to stiff peaks, be sure that to make use of a steel bowl and place it (and your beaters) within the fridge for a couple of minutes earlier than whipping.
• Flour. We’ll be warmth treating our flour earlier than utilizing it, since uncooked flour has been linked to E. coli. I do that with all of my edible cookie dough recipes, like my cookie dough pops or cookie dough frosting. I discover the simplest approach to do that is to microwave the flour in small intervals till it reaches 160F. Simply be sure that to let it calm down once more earlier than utilizing it, or you possibly can soften your cookie dough.
• Chocolate chips. I choose mini chocolate chips right here; they’re a bit extra manageable to eat when chilly.

SAM’S TIP: The cookie dough bits get fairly agency within the freezer; under no circumstances too agency to eat, however a bit robust to scoop. Due to this, I don’t wish to make the items too massive, normally concerning the measurement of a teaspoon. I really use a 1.5 tsp cookie dough scoop for this (the identical one I take advantage of for my mini chocolate chip cookies), however I simply don’t fill all of it the best way so it’s nearer to 1 teaspoon.

Bear in mind, that is simply an outline of the components I used and why. For the total recipe please scroll right down to the underside of the put up!

Learn how to Make It

Make the Cookie Dough

1. Warmth deal with your flour within the microwave, first in 30 second increments after which decreasing to 10-15 seconds till it reaches 160F. Put aside to chill.
2. Cream collectively the butter, brown sugar, condensed milk, vanilla, and salt till nicely mixed, then enhance the pace to medium-high and beat for one minute.
3. Sift your flour earlier than including it into the butter combination. Stir till included.
4. Stir within the chocolate chips, then scoop and roll the dough into 1-teaspoon sized balls. Place on a wax paper lined baking sheet and freeze when you make the ice cream.

Make the Ice Cream

1. Whisk collectively the remaining condensed milk, vanilla, and salt till mixed. Put aside.
2. Whip the cream to stiff peaks in a separate bowl. You’ll know the cream is prepared when you may raise the batters out of the cream, and the height that kinds on the tip holds its form, even when turned the wrong way up.
3. Gently fold the condensed milk combination into the whipped cream till fully mixed.
4. Fold within the frozen cookie dough and chocolate chips till evenly distributed.

Freeze

5. Pour the ice cream right into a loaf pan and clean the highest with a spatula.
6. Cowl with plastic wrap and freeze for at the least 6 hours or in a single day earlier than having fun with.

SAM’S TIP: In case your ice cream is just too onerous to scoop, run your scoop beneath sizzling water and dry it off with a towel earlier than scooping. This could enable you scoop via these frozen cookie dough bits a lot simpler!

Often Requested Questions

Need to make a chocolate model of this recipe? Simply comply with the directions for chocolate ice cream in my no churn ice cream recipe, then add within the frozen cookie dough balls as instructed right here.

Get pleasure from!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! If you happen to do that recipe, you’ll want to tag me on Instagram, and you can too discover me on YouTube and Facebook

Cookie Dough Ice Cream

My no churn chocolate chip cookie dough ice cream is packed stuffed with edible cookie dough items and chocolate chips! It is simple to make with simply 8 components. Recipe features a how-to video!

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Course: Dessert

Delicacies: American

Prep Time: 30 minutes

Chilling Time: 6 hours

Complete Time: 6 hours 30 minutes

Servings: 8 servings (about ⅔ cup per individual)

Energy: 516kcal

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Directions

For the cookie dough:

• Warmth-treat your flour: Place flour in a microwave-safe dish and warmth for 30 seconds. Stir and use an instant-read thermometer to test the temperature (flour should exceed 160F (71C). If not sizzling sufficient, return to microwave and warmth in 10-15 second intervals, stirring in between, till at the least 160F (71C). Set flour apart to chill.

  ⅓ cup (45 g) all-purpose flour

• To a big mixing bowl, add butter, brown sugar, condensed milk, vanilla extract and salt. Use an electrical mixer to cream collectively components till creamy and well-combined. Scrape the edges and backside of the bowl, enhance the pace to medium-high, and beat for an additional minute longer.

  ¼ cup (57 g) unsalted butter, ¼ cup (50 g) mild brown sugar, 1 tablespoon sweetened condensed milk, ½ teaspoon vanilla extract, ⅛ teaspoon salt

• As soon as flour has cooled, sift it into butter combination and stir till mixed.

• Stir in mini chocolate chips.

  ¼ cup (45 g) mini chocolate chips

• Scoop the dough into 1-teaspoon-sized balls and drop onto a wax paper-lined baking sheet. Place within the freezer when you put together the ice cream.

For the ice cream:

• In a medium-sized bowl, whisk collectively the sweetened condensed milk, vanilla extract, and salt till mixed.

  14 oz can sweetened condensed milk, 2 teaspoons vanilla extract, ⅛ teaspoon salt

• To a separate, massive mixing bowl, add the chilly cream and beat on low pace with an electrical mixer, progressively enhance pace to excessive and beat till stiff peaks type.

  2 cups (473 ml) chilly heavy cream

• Use a spatula to softly fold the condensed milk combination into the whipped heavy cream till fully mixed.

• Add the frozen cookie dough and extra mini chocolate chips, stirring with a spatula till evenly distributed.

  2 tablespoons (22 g) mini chocolate chips

• Pour the ice cream combination right into a 9×5-inch bread pan and clean the floor along with your spatula. Cowl with plastic wrap.

• Switch the pan to the freezer and freeze for at the least 6 hours or (ideally) in a single day earlier than scooping and serving.

Notes

Condensed milk

You’ll need only one 14 oz can of sweetened condensed milk for this recipe. Take away 1 Tablespoon for the cookie dough, then use the remaining to make the ice cream.

Whipped cream

If you happen to’ve ever struggled with whipping cream to stiff peaks, use a steel bowl and freeze it for quarter-hour earlier than including the cream. Additionally, it’s crucial that your cream be chilly!

Vitamin

Serving: 1serving | Energy: 516kcal | Carbohydrates: 47g | Protein: 7g | Fats: 34g | Saturated Fats: 22g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 8g | Trans Fats: 0.3g | Ldl cholesterol: 102mg | Sodium: 164mg | Potassium: 268mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 1212IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 1mg

Dietary data is predicated on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.

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