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No Churn Salted Chocolate Chip Cookie Dough Ice Cream

This chocolate chip cookie dough ice cream is made with a no churn method and tossed with flaked salt. It's incredible!
5 from 9 votes
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  • 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
  • cup sweetened condensed milk
  • 1 tablespoon vanilla bean paste, or 1 tablespoon extract
  • pinch of salt


  • 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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