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Homemade Cookie Dough Ice Cream

Homemade cookie dough ice cream with egg-free cookie dough bites folded through a rich vanilla base for scoop-and-serve waffle cones. Heat-treated flour keeps the cookie dough safe to eat, while frozen bites stay intact instead of melting into the ice cream.
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Prep Time 25 minutes
Cook Time 15 minutes
Freeze 6 hours
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Heavy whipping cream
  • 2 cup heavy whipping cream
Sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
Vanilla extract
  • 1 tsp vanilla extract
Butter
  • 0.5 cup butter, softened
Brown sugar
  • 0.5 cup brown sugar
Flour, heat-treated
  • 1 cup flour, heat-treated Microwave to heat-treat before mixing.
Salt
  • 0.25 tsp salt
Mini chocolate chips
  • 0.5 cup mini chocolate chips

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Make the cookie dough bites (egg-free)
  1. Heat-treat the flour by microwaving it for 1 minute, then let it cool to room temperature before using (no heat is added to the dough after this).
  2. In a bowl, cream the softened butter and brown sugar until smooth, then stir in the heat-treated flour and salt until the mixture looks like thick dough.
  3. Fold in the mini chocolate chips, then roll the dough into small bite-sized pieces.
  4. Freeze the cookie dough bites until solid, about 2 hours, so they hold their shape when mixed into the ice cream.
Build the no-churn vanilla base
  1. Whip the heavy whipping cream to stiff peaks, so it holds ridges when the whisk is lifted.
  2. Whisk the sweetened condensed milk with the vanilla extract until smooth.
  3. Fold the whipped cream into the condensed milk mixture gently until no white streaks remain.
Assemble and freeze
  1. Fold the frozen cookie dough bites into the ice cream base until evenly distributed.
  2. Transfer to a loaf pan and freeze for at least 6 hours until firm.
  3. Scoop into waffle cones to serve, using a light press to keep the bites visible.

Notes

Key pro tip: heat-treat the flour and cool it fully before mixing—warm flour can soften the dough and make rolling harder. Store covered in the freezer for up to 2 weeks; freeze yes, best texture within 2 weeks. For a dairy-light swap, use a plant-based whipping cream that whips to stiff peaks and sweetened condensed milk alternatives designed for no-churn desserts.