Ultimate Cookie Dough Ice Cream 

This is the Ultimate Cookie Dough Ice Cream.

It’s a creamy vanilla ice cream base, with chunks of rich brown butter cookie dough, and ribbons of smooth milk chocolate ganache and then for an extra flair, we’re adding chopped oreo cookies and chocolate chips in too!  

Think the ultimate combination of cookie dough and cookies and cream but elevated and perfectly balanced – all without needing an ice cream machine!

The Silver Lining – Cookie Dough Ice Cream

When I was around 16 or 17 I had braces and I HATED getting them tightened every month. The only silver lining to this rather painful situation was the fact that on my way home I would get a tub of cookie dough ice cream and eat the entire tub. The idea that food can heal is true, and I can say I have in fact, experienced it with an ice pack to my face, and a tub of cookie dough ice cream in my hands.

This is what I wish my 16 year old, swollen jaw self had. It’s cookie dough ice cream but not as you know it. It takes the classic cookie dough ice cream but we add brown butter to the cookie dough, a rich chocolate ganache swirl, chocolate chips and pieces of oreo cookie pieces all enveloped in a rich vanilla ice cream – it’s what my teenage self deserved and what you do too!

Why you’ll love this Ultimate Cookie Dough Ice Cream recipe:

Well, aside from the fact that it’s a rich vanilla ice cream base with chunks of homemade cookie dough, chopped oreos and ribbons of rich chocolatey ganache:

• No Machine Needed – this is a cookie dough ice cream recipe that you don’t need an ice cream machine for, but you still get a smooth, creamy, rich result that you’ll love!
• Best of Both – if you love both cookie dough and cookies and cream, this ice cream blends the both perfectly, while not being overly sweet.
• Perfect for Summer – this is the perfect thing to make ahead for summer, simply make and freeze overnight for the perfect summertime treat. 
• Simple Ingredients – aside from being easy to make (and eat) it’s also made with simple ingredients and you can easily switch it up to your personal taste!!

Honestly, this is one of the best ice cream recipes I’ve ever made!!

What is no churn ice cream? 

No churn ice cream is ice cream made without an ice cream machine or long churning times.

It usually relies on just two key ingredients: double cream (heavy cream) and sweetened condensed milk. When whipped and combined, they create a light, airy base that freezes into a smooth, creamy texture.

Simple, but seriously effective.

Ingredient Notes – Ultimate Cookie Dough Ice Cream

The ingredients that go into this chocolatey, rich, and dreamy, cookie dough ice cream:

Double Cream / Heavy Cream – is the perfect base for creamy and rich no churn ice cream and for the chocolate ganache swirl

Sweetened Condensed Milk – will add sweetness, bind everything together and soften the ice cream

Vanilla Extract – adds so much flavour, depth and that classic vanilla smell – not to mention that it keep the ice cream from getting icy

Cookie Dough – of course we need to make cookie dough, for the ultimate cookie dough ice cream

Oreo – will add so much texture, flavour and that classic cookies and cream flavour

Chocolate Chips – will add the perfect crunch and a hit of chocolate 

How to make the Ultimate Cookie Dough Ice Cream

1. To make the cookie dough balls: start by browning the butter. In a medium saucepan, add the butter and cook over a low-medium heat. The butter will first melt, then become a little foamy. Keep stirring until it turns golden brown with little brown specks at the bottom of the pan and smells nutty. Pour into a medium bowl and set aside to cool slightly.
2. In the meantime, heat-treat the flour. Simply pour the flour onto a flat, microwave-safe plate and spread it into an even layer. Microwave in 30-second bursts, stirring and smoothing the flour between each burst. Repeat this three times (90 seconds in total), then set aside to cool slightly.
3. After about 10 minutes, the butter and flour should both be cool enough to use.
4. Add the sugars to the browned butter and whisk well until combined.
5. Then, add the vanilla extract and milk and mix well.
6. Next, add the heat-treated flour, along with the salt and bicarbonate of soda, and mix until you have a soft cookie dough.
7. Finally, fold in the chocolate chips. Using a teaspoon, scoop out small ½ teaspoon portions of the cookie dough and roll them into little balls (the smaller they are, the easier the ice cream will be to scoop later). Place them onto a parchment-lined plate or tray and chill in the fridge for 10-15 minutes while you prepare the ice cream.
8. To make the chocolate ganache: In a microwave safe bowl, pour in the double cream (heavy cream) and the chocolate and microwave in 30-second bursts, stirring well between each burst, until smooth and glossy. Set aside to cool.
9. To make the ice cream: In a large mixing bowl, pour in the double cream (heavy cream) and whip until medium-soft peaks form. It should be light, fluffy, and just hold its shape without being too stiff.
10. In a separate bowl, whisk together the sweetened condensed milk, salt, and vanilla extract until smooth.
11. Pour the condensed milk mixture into the whipped cream and gently whisk until fully combined and smooth, being careful not to overmix.
12. Line a loaf tin or freezer-safe dish with scrunched-up parchment paper (this will make the ice cream much easier to remove later).
13. Pour about one-third of the no churn ice cream base into the prepared tin and smooth it into an even layer. Sprinkle over one-third of the cookie dough balls, drizzle over a few spoonfuls of the chocolate ganache, then scatter over some chopped oreos and chocolate chips.
14. Repeat the layers until all of the ingredients have been used, (you should end up with around three layers)  finishing with an extra drizzle of chocolate ganache on top.
15. Place the ice cream into the freezer for 8-12 hours, or until frozen solid.
16. Once frozen, simply scoop, serve, and enjoy!

How do you make no churn ice cream creamy and not icy?

The texture comes down to two ingredients:

• Sweetened condensed milk – keeps the ice cream soft and scoopable
• Vanilla extract – helps reduce ice crystal formation and adds flavour

Together, they give you that smooth, creamy finish without needing to churn.

How long does no-churn ice cream last in the freezer? 

Stored in an airtight container, your cookie dough ice cream will last 1 month in the freezer.

Just don’t refreeze it if it fully melts—the texture and safety won’t be the same.

What does Ultimate Cookie Dough Ice Cream taste like?

It’s the perfect blend between a cookie dough ice cream and the classic cookies and cream. The addition of brown butter in the cookie dough and a chocolate ganache instead of a sauce makes the ice cream an elevated take on an absolute classic.

Basically—if you love cookies, you’re going to be obsessed with this.

Ultimate Cookie Dough Ice Cream

Hunar Baig

This is the Ultimate Cookie Dough Ice Cream. It's a creamy vanilla ice cream base, with chunks of rich brown butter cookie dough, and ribbons of smooth milk chocolate ganache and then for an extra flair, we’re adding chopped oreo cookies and chocolate chips in too!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 1 litre

Equipment

• Stand mixer or hand mixer
• Loaf Tin or Container
• Saucepan

Ingredients

  

Ice Cream Base

• 500 ml double cream / heavy cream
• 1 tin sweetened condensed milk (397g)
• 2 tsp vanilla extract
• 1/4 tsp salt

Cookie Dough

• 75 g butter
• 60 g all purpose flour or plain flour
• 50 g light brown sugar
• 25 g caster sugar
• 1 tsp vanilla extract
• pinch of salt
• 1/8 tsp bicarbonate of soda
• 2 tbsp milk
• 50 g milk chocolate chips

Chocolate Ganache

• 100 ml double cream / heavy cream
• 100 g milk chocolate

Other Ingredients

• 50 g milk chocolate chips
• 7 chopped oreo cookies (77g)

Instructions

 

Make the cookie dough balls:

• Start by browning the butter. In a medium saucepan, add the butter and cook over a low-medium heat. The butter will first melt, then become a little foamy. Keep stirring until it turns golden brown with little brown specks at the bottom of the pan and smells nutty. Pour into a medium bowl and set aside to cool slightly.
• In the meantime, heat-treat the flour. Simply pour the flour onto a flat, microwave-safe plate and spread it into an even layer. Microwave in 30-second bursts, stirring and smoothing the flour between each burst. Repeat this three times (90 seconds in total), then set aside to cool slightly.
• After about 10 minutes, the butter and flour should both be cool enough to use.
• Add the sugars to the browned butter and whisk well until combined.
• Then, add the vanilla extract and milk and mix well.
• Next, add the heat-treated flour, along with the salt and bicarbonate of soda, and mix until you have a soft cookie dough.
• Finally, fold in the chocolate chips. Using a teaspoon, scoop out small ½ teaspoon portions of the cookie dough and roll them into little balls (the smaller they are, the easier the ice cream will be to scoop later). Place them onto a parchment-lined plate or tray and chill in the fridge for 10-15 minutes while you prepare the ice cream.

Make the chocolate ganache:

• In a microwave safe bowl, pour in the double cream (heavy cream) and the chocolate and microwave in 30-second bursts, stirring well between each burst, until smooth and glossy. Set aside to cool.

Make the Ice Cream Base:

• In a large mixing bowl, pour in the double cream (heavy cream) and whip until medium-soft peaks form. It should be light, fluffy, and just hold its shape without being too stiff.
• In a separate bowl, whisk together the sweetened condensed milk, salt, and vanilla extract until smooth.
• Pour the condensed milk mixture into the whipped cream and gently whisk until fully combined and smooth, being careful not to overmix.
• Line a loaf tin or freezer-safe dish with scrunched-up parchment paper (this will make the ice cream much easier to remove later).
• Pour about one-third of the ice cream base into the prepared tin and smooth it into an even layer. Sprinkle over one-third of the cookie dough balls, drizzle over a few spoonfuls of the chocolate ganache, then scatter over some chopped oreos and chocolate chips.
• Repeat the layers until all of the ingredients have been used, (you should end up with around three layers) finishing with an extra drizzle of chocolate ganache on top.
• Place the ice cream into the freezer for 8-12 hours, or until frozen solid.
• Once frozen, simply scoop, serve, and enjoy!

Notes

• Let the ice cream sit out for 5-10 minutes to soften, before scooping.
• Make the cookie dough balls as small as possible, this will make it easier to scoop later.
• Place your ice cream scoop into a mug of hot water for a couple of minutes before scooping, this will not only make the ice cream easier to serve, but also make the ice cream scoops more even and round.
• Using some scrunched up parchment paper to line the tin you put the ice cream into, will make clean up super easy!
• The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Keyword cookie dough, Cookie Dough Ice Cream, Ice cream, No Churn Ice Cream

Tips and Tricks – Ultimate Cookie Dough Ice Cream

• Let the ice cream sit out for 5-10 minutes to soften, before scooping.
• Make the cookie dough balls as small as possible, this will make it easier to scoop later.
• Place your ice cream scoop into a mug of hot water for a couple of minutes before scooping, this will not only make the ice cream easier to serve, but also make the ice cream scoops more even and round.
• Using some scrunched up parchment paper to line the tin you put the ice cream into, will make clean up super easy!
• The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe