No-churn cookie dough ice cream tastes like ice cream without all the work!
I have been so excited to share this recipe with all of you! This is seriously the best. ice cream. ever. I think I may have eaten half of it before it was even frozen. What you see in these pictures? Yea that was all that was left by the time I took pictures of it the morning after I made it. Embarrassing, I know.
This ice cream is made of two ingredients. Yep. Two. (!!) All it takes is cool whip and sweet and condensed milk. The cool whip gives it the ice cream texture while the sweet and condensed milk gives it the sweet ice cream flavor.
The cookie dough bites are just eggless cookie dough rolled into little bit sized pieces and folded in with the ice cream. It is really as easy as that. And let me tell you, this ice cream is to die for!!! It is pretty much impossible to allow this to freeze without digging in!
- ¼ cup butter, softened
- ¼ cup brown sugar
- ⅛ cup sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ½ cup plus 2 tablespoons flour
- ¼ cup mini chocolate chips
- 8 ounce jar of cool whip
- 14 ounce jar of sweet and condensed milk
- Using a fork, smash together the butter, sugar, and brown sugar until very well combined. Add milk and vanilla and mix until very well combined. Add flour and mix until just combined. Fold in chocolate chips.
- Using a small spoon, form small balls of cookie dough about 1-2 teaspoons in size. Place the balls in the refrigerator.
- In a large bowl, gently fold together the cool whip and sweet and condensed milk. It is important not to over mix or you will loose the ice cream texture. Fold in the cookie dough pieces. Cover and freeze over night.
- Ice cream can be stored in an air tight container in the freezer for up to 1 month.
Eggless cookie dough is based on recipe from The Cookie Dough Lovers Cookbook
Love this recipe? Check out some of my other treats!
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