No Churn Salted Chocolate Chip Cookie Dough Ice Cream.
Would you believe that I haven’t always loved cookie dough ice cream?!
I know. It’s like… how did I even grow up in the 90s?
Yes, I did love cookie dough straight from the tube or tub or mixer or whatever form I could find it in. It might have been a middle school sleepover staple, right?
I think so.
P.S.Is it still ice cream season?! I sure hope.
Then again… maybe it’s ALWAYS ice cream season. For some of us.
Cookie dough in ice cream wasn’t my favorite. I would eat it occasionally but I was much more of a cookies and cream or mint chocolate chip person. That is… until I had this one.
After we fell hard for the no churn coffee oreo ice cream, I knew I had to make my next favorite flavor. If you’re never tried salt & straw’s salted malted cookie dough ice cream… oh my heavens. You re missing out.
Except now you’re not, because I made my own version!!
This isn’t an exact dupe (I didn’t do the fudge swirl or any of the malt flavor), but it’s really close.
And excellent!
And exciting.
We have a super vanilla-y ice cream – complete with vanilla bean specks throughout.
Then an edible cookie dough (yes, we toast the flour so you can actually eat it!) and lots of flaked salt.
The result is a silky ice cream with salty chocolate chip cookie dough chunks. It is PHENOM.
So I actually made a version of this last fall… with pumpkin. I KNOW!!! We loved it, but I ran out of time to post things and had too many recipes to share (happens often in the fall). But I’m thinking you’ll see it this year. In a few weeks actually. Because it’s a dream.
If I’m being honest I want a scoop of this on top of a scoop of coffee oreo. In a waffle cone please.
No Churn Cookie Dough Ice Cream
No Churn Salted Chocolate Chip Cookie Dough Ice Cream
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
- Preheat the oven to 350 degrees F. Spread the flour out on a baking sheet. Toast for 5 minutes, then stir and toast for 5 minutes more. Remove from the oven and let the flour cool completely.
- In a large bowl, mix the sugars and butter until combined. Stir in the vanilla extract and water. Stir in the flour until combined. Stir in the chocolate chips and the flaked salt. If the mixture is too soft, stick the bowl in the fridge for 30 minutes or so. You can either scoop the cookie dough out with a spoon or roll it into balls - you just want it to be in pieces so you can fold it into the ice cream.
- Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Use a spatula to fold in the cookie dough pieces, stirring until combined.
- Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container.
- Freeze for at least 6 hours before scooping and serving. Enjoy!
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I appreciate you so much!
Look at that cookie chunk!
11 Comments on “No Churn Salted Chocolate Chip Cookie Dough Ice Cream.”
OMG you completely changed my life with the last no churn ice cream – I have been making different flavors every week now! Will DEFINITELY be trying this. Have you tried Millie’s cookie dough ice cream? It also has a nice amount of salt and sounds super similar :)
This looks so yummy but I have a question. I have a Cuisinart Ice cream maker that I love using. I have come up with a basic base that I use to make assorted flavors.It consists of sweetened condensed milk, whole milk and evaporated milk.
I quickly learned that the higher the fat content, the less chance the finished product will be rock hard. To counter the hard to scoop issue in my base, I add a couple of table spoons of vodka. It is undetectable taste wise but does the trick and keeps the finished product more like commercial ice cream.
All that said, I am curious about no churn ice cream and how hard it gets. In your photos, it looks like it stays scoop-able and I am assuming the heavy cream makes it so. Is the finished product readily scoop-able or is it necessary to let the ice cream sit out before trying to serve it?
Thanks Jessica. BTW…I used your coffee/Oreo flavor profile along with my base and a splash of Kaluha to make a churned batch of ice cream last week. It was yummy.
Nancy, I’ve made the coffee oreo no churn twice & it is definitely scoopable!
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How can it not still be ice cream season? It’s August! It’s above 70 degrees (prob more like above 80, definitely above 90 with a feels like 100+ where I am!). Def ice cream season for a while yet.
OMG this looks and sounds so mouth wateringly delicious. I grew up in Portland, OR where Salt & Straw originated and am lucky enough to live near one now in CA, and let’s just say my freezer has more than 1 pint of their ice cream at all times!! The cookie dough is one of my favs too and I am SO excited to try to recreate it at home!!! I’ve never tried no churn ice cream, but I think this has convinced me to give it a whirl.
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Can you churn this even though it’s no churn?
Chocholate chip and cookie dough are my favorite choice. Your suggestions are wonderful :)
Is the flaked salt you list in ingredients the same thing as flaked sea salt?
This look amazing!! Could you make this with coconut cream and condensed coconut milk to make it dairy free?