Description
A creamy, eggless cookie dough ice cream made with heavy cream, sweetened condensed milk, and mini chocolate chips, perfect for satisfying dessert cravings at home.
Ingredients
Ice Cream Base
- 2 cups Heavy whipping cream (cold)
- 1 can Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 cup Mini chocolate chips (plus extra for topping)
Cookie Dough
- 4 tablespoons Butter (softened)
- 1/2 cup Brown sugar (For real cookie dough taste)
- 1 tablespoon Milk (Just a spoonful or two to bring dough together)
- 1 cup All purpose flour (Heat treated first)
Instructions
Making the Cookie Dough
- Spread the flour on a baking sheet and bake at 350 F for about 5 to 7 minutes. Let it cool completely.
- Cream softened butter and brown sugar until fluffy. Stir in salt and vanilla, then mix in cooled flour.
- Add milk, one teaspoon at a time, until a soft dough forms. Fold in mini chocolate chips.
- Chill cookie dough in the fridge while preparing the ice cream base.
Making the Ice Cream Base
- Whip the cold heavy cream in a bowl until stiff peaks form.
- In another bowl, stir together sweetened condensed milk, vanilla, and salt.
- Gently fold the whipped cream into the condensed milk mixture to maintain airiness.
- Pinch the cookie dough into small pea-sized bits and fold them in with additional mini chocolate chips.
- Pour the mixture into a loaf pan, cover tightly, and freeze for at least 6 hours or overnight.
Notes
Keep cookie dough pieces small for a better texture. Cover the ice cream well to prevent ice crystals.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Cuisine: American