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Whip together this easy and delicious 4-ingredient Chocolate Chip Cookie Ice Cream in less than 10 minutes, freeze it for a few hours, then scoop into this irresistible frozen treat sending your taste buds on a wild creamy vanilla ice cream and chocolate chip cookie bites rollercoaster! The best part is, there’s no fancy ice cream machine needed!
Why We Love This Recipe!
- Easy Homemade Ice Cream: Forget the ice cream maker machine and the old-school ziplock bag method and still get delicious results! You only need a few simple ingredients and a stand or electric mixer.
- Make-Ahead Dessert: This tasty ice cream recipe is perfect for making well ahead of time when life gets extra busy– And we sure know how often that happens! Quickly mix the ice cream ingredients and store them in the freezer until ready to serve it up!
- Make it Your Own: This recipe is easy to personalize with your favorite flavor of cookies, then call it your secret family recipe for the ultimate comforting dessert.
After taking your first bite of this fool-proof chocolate chip cookie ice cream, you’ll never want to buy a tub of the store-bought stuff ever again! Trust me – It’ll be your new favorite ice cream! You won’t believe how decadent, creamy, and sweet this homemade ice cream is.
So, the next time you find yourself craving more easy and addictive no-churn ice cream recipes, try out my Nutty Buddy Ice Cream, fruity Blueberry Ice Cream, rich Strawberry Cheesecake Ice Cream, fun M&M Ice Cream, Biscoff Ice Cream, and this S’mores Ice Cream recipe.
And don’t be afraid to invent new recipes using this easy ice cream base!
Ingredient Notes
Variations and Substitutions
How To Make Homemade Chocolate Chip Cookie Ice Cream
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Whip the Cream and Vanilla
Make this delicious homemade ice cream by first setting out a large bowl with a stand mixer or electric hand mixer. Combine the heavy cream and vanilla extract until stiff peaks form.
Step 2 | Fold in Sweetened Condensed Milk
Next, use a rubber spatula to gently fold the sweetened condensed milk into the ice cream base until evenly distributed throughout.
Step 3 | Mix in Cookies
Then, add the mini cookies or cookie pieces and ensure they are evenly incorporated with the other ice cream ingredients. Looking so good!
Step 4 | Freeze, Scoop, and Serve!
And lastly, pour the ice cream into a 9 x 5-inch loaf pan or ice cream dish, and sprinkle some extra cookies on top. Give the ice cream about 5 to 6 hours to chill and set in the freezer, then scoop, serve, and enjoy!
Tips
- Scoop Easier– The ice cream will likely be pretty frozen when you go to serve it. Make scooping easier by setting the container on the counter for a few minutes before digging into it. It also helps to dip the cookie scoop, spoon, or ice cream scoop into a bowl of hot water between each scoop. This helps to cut into the icy treat more effortlessly.
- Don’t Overmix– Avoid overmixing the ice cream ingredients to get the perfect fluffy and creamy texture.
- Cold Cream– Keep your heavy whipping cream chilled before adding it to the recipe. Cold cream will quickly form stick peaks to give you that tender and light ice cream texture.
Recipe FAQ’s
No-churn ice cream will taste similar to ice cream made with a machine. However, there are major differences in ingredients and how the recipe is made. For instance, no-churn homemade ice cream is made without eggs and uses sweetened condensed milk rather than white sugar.
Yes and no– You can bake a batch of your favorite golden brown chocolate chip cookies for the ice cream. But you’ll want them to cool completely before adding them to the ice cream base for the best results.
Is it magic? How does this simple ice cream recipe make such delicious batches of ice cream? It’s simple, really– Heavy whipping cream is the key. Whipping the cream to form stick peaks introduces air into the ice cream base, producing the fluffy ice cream texture without having to churn the ice cream. When you use an ice cream maker, the quick churning is what introduces the air into the ice cream. Without the machine, heavy whipping cream will do the trick!
Storage
How to Freeze Homemade Ice Cream: Store your from-scratch ice cream in a freezer-safe airtight container or tightly sealed with plastic wrap.
The recipe will be best for three weeks if you place ice cream in the coldest part of your freezer. After this point, the ice cream may begin to get freezer burn and form ice crystals on the surface.
What to Serve with No-Churn Ice Cream
Get extra creative by making unique homemade cookies to break up and toss into the ice cream along with the chocolate chip cookies or in place of them. This Peanut Butter Fudge Cookie recipe brings a new peanut buttery flavor to the classic vanilla ice cream base. Or add warm and rich Chewy Pecan Butter Cookies or even these delicious Strawberry Oreo Cheesecake Cookies.
More Chocolate Chip Cookie Creations
- Chocolate Chip Cookie Crust
- Chocolate Chip Cookie Candy Cream Pie
- Chocolate Chip Cookie Dough Cheesecake
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No-Churn Chocolate Chip Cookie Ice Cream
Ingredients
- 2 ¼ cups heavy whipping cream
- 1 teaspoon vanilla extract
- 14 ounces sweetened condensed milk
- 1 ¼ cups mini Chips Ahoy Cookies or Cookie Crisp Cereal, (or favorite chocolate chip cookies broken into bites)
Instructions
- In a large mixing bowl, combine the heavy cream and vanilla extract. Use an electric hand mixer or stand mixer with a whisk attachment to whip the cream into stiff peaks.
- Once the heavy cream reaches stiff peaks, gently fold in the sweetened condensed milk until it is evenly distributed throughout the ice cream base.
- Gently fold the mini chips ahoy cookies or cookie crisp and ensure the cereal is distributed evenly throughout the ice cream mixture.
- Transfer the ice cream to a 9 x 5 inch loaf pan or ice cream dish, and top the ice cream with some extra cookies. Allow the ice cream to chill in the freezer for at least 5-6 hours.
- Scoop, serve, and enjoy!
Notes
- Scoop Easier– The ice cream will likely be pretty frozen when you go to serve it. Make scooping easier by setting the container on the counter for a few minutes before digging into it. It also helps to dip the cookie scoop, spoon, or ice cream scoop into a bowl of hot water between each scoop. This helps to cut into the icy treat more effortlessly.
- Don’t Overmix– Avoid overmixing the ice cream ingredients to get the perfect fluffy and creamy texture.
- Cold Cream– Keep your heavy whipping cream chilled before adding it to the recipe. Cold cream will quickly form stick peaks to give you that tender and light ice cream texture.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This was one of the best ice cream recipes I’ve tried. My kids really appreciated it!
Thank you, Amy! This one is perfect for kiddos!
Chocolate chip ice cream is pure bliss in a bowl. Rich, creamy, and oh-so-indulgent, it’s the ultimate treat for chocoholics like me! ^^
Thank you, Ava! I can totally relate to the chocolate love!
My kids LOVED this cookie crisp ice cream!
Thank you, Kate! So happy to hear they enjoyed it. I always have a hard time picking between cookie crisps or chip ahoys when I make it.
Hey there! Just had to drop a quick note to let you know how much I enjoyed your No-Churn Chocolate Chip Cookie Ice Cream recipe. The combination of creamy, homemade ice cream and chunks of delicious chocolate chip cookies was absolutely divine. It was incredibly easy to make and had the perfect balance of sweetness. Thanks for sharing this delightful treat!
Thank yo, Tavo! I appreciate that so much!
I just love how easy and simple this homemade ice cream is to make! A perfect scoop for summertime. 🙂
Thank you, Carrie! We sure have been making a lot of ice cream to keep cool this summer.