Believe it or not, I didn’t always love cookie dough ice cream.
I know — how did I even grow up in the ’90s?
I definitely loved cookie dough straight from the tube or the tub, or whatever form I could find. Middle school sleepovers practically demanded it.
P.S. Is it still ice cream season? I hope so — and honestly, for some of us it probably always is.
Cookie dough in ice cream wasn’t my go-to — I usually preferred cookies and cream or mint chocolate chip. That changed the first time I tried Salt & Straw’s salted malted chocolate chip cookie dough flavor.
After falling for the no-churn coffee Oreo ice cream, I knew I had to create my next favorite flavor at home. Salt & Straw’s version is incredible, but I made my own take on it — a no-churn salted chocolate chip cookie dough ice cream you can make without an ice cream machine.
This is not an exact dupe — there’s no fudge swirl or malted notes — but it’s very close and so, so good.
And excellent!
And exciting.
The base is a super vanilla-forward no-churn ice cream with vanilla bean specks throughout. We fold in edible cookie dough pieces — and yes, the flour is toasted first so the dough is safe to eat — then finish with flaky salt for contrast.
The result is a silky, scoopable ice cream studded with salty chocolate chip cookie dough chunks. It truly is phenomenal.
I actually made a pumpkin version last fall and adored it — keep an eye out for that in the coming weeks. It’s a dream, especially when you’re craving seasonal flavors.
If I’m honest, I’d love a scoop of this on top of a scoop of coffee Oreo in a waffle cone.
No Churn Cookie Dough Ice Cream
No Churn Salted Chocolate Chip Cookie Dough Ice Cream
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Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 1/2 cup chocolate chips or chunks, coarsely chopped
- 1 teaspoon flaked salt
- 1 ½ cups cold heavy cream
- ⅔ cup sweetened condensed milk
- 1 tablespoon vanilla bean paste, or 1 tablespoon extract
- pinch of salt
Instructions
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Preheat the oven to 350°F (175°C). Spread the flour on a baking sheet and toast for 5 minutes. Stir, then toast 5 minutes more. Remove and let the flour cool completely.
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In a large bowl, mix the brown sugar, white sugar, and softened butter until combined. Stir in the vanilla and water. Add the cooled toasted flour and mix until combined. Fold in the chocolate chips and the flaked salt. If the dough is too soft, chill it in the refrigerator for about 30 minutes. Scoop the dough into small pieces or roll into small balls — you want bite-sized pieces to fold into the ice cream.
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Beat the cold heavy cream with an electric mixer until soft peaks form. Add the sweetened condensed milk, vanilla bean paste (or extract), and a pinch of salt. Beat another 1–2 minutes until combined and slightly thicker.
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Gently fold the cookie dough pieces into the whipped cream mixture until evenly distributed. Transfer the mixture to a 9×5-inch loaf pan or a freezer-safe container, smoothing the top.
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Freeze for at least 6 hours, preferably overnight, before scooping. Serve with extra flaked salt or a drizzle of chocolate if desired. Enjoy!
Did you make this recipe?
Share your photos and tag the original creators if you’d like. Enjoy — and thank you for trying the recipe!
Just look at that cookie chunk!