No-Churn Chocolate Chip Cookie Ice Cream

5 from 8 votes

No-Churn Chocolate Chip Cookie Ice Cream

Whip together this easy and delicious Chocolate Chip Cookie Ice Cream in less than 10 minutes, then freeze it for a few hours for an irresistible frozen treat of creamy vanilla ice cream and chocolate chip cookie bites.

Author: Nikki Lee

Servings: servings

Prep Time 15

Freeze Time 6

Total Time 6 15

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

Find it online:

www.soulfullymade.com/no-churn-chocolate-chip-cookie-ice-cream/