No Churn Cookie Dough Ice Cream | Guest Recipe by A Spoonful of Vanilla

Sunday, July 5, 2020
No churn Cookie Dough Ice Cream

Happy July everyone!

The weather has reached its hottest peak in the last couple of days (a whole week of 35℃ weather) and you know what warm temperatures mean: ice cream! Fun fact about me: I LOVE ice cream, can't get enough of it, even if it's -20℃ I'll be eating it. When it's on sale I'll buy multiple containers so I never go without, but unfortunately, I've never fulfilled my goal of making my own ice cream.

So it was a perfect coincidence that Sarah of A Spoonful of Vanilla, a mouthwatering food blog, will be guest posting today and sharing a delicious no-churn cookie dough ice cream recipe!

Sarah is a blogger from Scotland and her blog is filled with so many delightful and delectable recipes that are unbelievably easy to understand and so much fun to make. I'm so glad that I could 'host' her here on Plaid and Sugar today and here she is!

No Churn Cookie Dough Ice Cream Recipe 

By Sarah from A Spoonful of Vanilla

*This post contains affiliate links which are marked by an asterisk (*) which help support the blogger at no extra cost to you*

Deliciously soft and creamy vanilla ice cream, filled with chocolate chips and hidden cookie dough, this Cookie Dough Ice Cream really is the best way too cool off on a hot day. It is also incredibly easy to make. 

To make the cookie dough 

Is there anything better than ice cream on a hot and sunny day? We might be lacking in the sunshine department but that doesn’t mean we can’t still enjoy an ice cream cone. 

This ice cream so no-churn and so so easy to make. 

You could also alter the flavours slightly if you don’t like cookie dough. Just check out the alternative section below for other flavour options. 

I started off by making the cookie dough. I have made a few changes from my Giant Cookie Sandwich and Mini Chocolate Chip Cookies, the cookie dough isn’t as sticky. All I have changed in the recipe is less butter and more flour. 

To make the cookie dough, in a bowl mix together the butter and sugar until light and fluffy. Add in the flour, cornflour, and milk. This cookie dough is egg-free so it is safe to eat raw. If you wanted to turn the cookie dough into cookies then you could replace the milk with 1 egg and bake in the oven until the cookies are golden brown. 

The time you would need to bake them would depend on the size. Once the cookie dough has come together I add in the chocolate chips and mix. I used a mixture of white, milk, and dark chocolate you can of course use any chocolate you want, a mixture of two or more or just one.

Once the cookie dough has come together I rolled it into different sizes of balls, again it is completely up to you the size you make them. I made different sized ones so that when I am scooping the ice cream out there are lots of different sized cookie dough balls. I popped them into a baking tray and put them in the fridge to chill while I made the ice cream. 

related post: crafts + DIYs to do during quarantine

To make the ice cream 

I used a 2L loaf tin to store my ice cream but any tub that will hold around 2L of ice cream will be perfect. 

To make this ice cream I whipped double cream, if you don’t live in the UK and don’t have access to double cream, it is basically the thickest, fattiest cream you have, in the US I believe it is called heavy cream. 

You need to whisk this until if forms soft peaks, continue to whisk the cream and slowly pour in the condensed milk.  Keep whisking until the mixture forms stiff peaks. Similarly to a meringue, if you hold the bowl upside down the mixture shouldn’t move or fall out. 

Fold through the chocolate chips. Folding the mixture is slightly different from mixing. Folding is more gentle and means you don’t know any air out of the mixture. To fold I go around the side of the bowl with my spatula and then cut through the middle of the mixture.

Pour the mixture into the loaf tin and smooth. I then pushed my cookie dough balls in, ensuring they were evenly spaced out. I smoothed over the top of the ice cream and wrapped it in a clear cling film and popped it into the freezer. 

Depending on the type of tub you have used will determine how long it takes to freeze. I left mine in the freezer overnight before serving it but you should be able to serve it after 4 hours. 

What equipment do I use?

Spatula* - It is so much easier to get all the extra cheesecake mixture from the sides of the bowl using a spatula compared with a wooden spoon. 
Scales* - Weighing out your ingredients is so important. So many things can go wrong if you don’t. For example, too much cream in this recipe could make ice cream too creamy and soft. 
Loaf Tin – I used a loaf tin* simply because I didn’t have any other container to hold the ice cream but you can use any tub you have. 
Kitchenaid - I use a Kitchenaid Mixer*. I know these can be very expensive but I absolutely love mine. It makes whipping cream so much easier and ensures all the mixture in any cheesecake or cupcake is thoroughly mixed in and evenly distributed.

What ingredients do I use?

Butter.- I used a supermarket own brand
Light Brown Sugar – I used Billingtons 
Granulated sugar – I use Silver Spoon 
Plain Flour – I use a supermarket own brand
Cornflour – I use a supermarket own brand
Chocolate Chips – I use Callebaut
Double Cream – I use a supermarket own brand
Condensed Milk – I use Carnations. 


If you don’t want to use cookie dough in the ice cream you could just make the ice cream for good old plain vanilla ice cream. If you had raspberry Collis you could swirl this into the ice cream after you have poured it into the tin to create raspberry ripple ice cream.

related post: vegetable bread stuffing recipe

Shopping List 

For the Cookie Dough

100g Butter
100g Light Brown Sugar 
50g Granulated Sugar 
200g Plain Flour
1tsp Cornflour
1tsp Vanilla Extract
10-20ml Milk 
250g Chocolate Chips
For the Ice Cream

600ml double cream 
397g Condensed milk 
1tsp Vanilla Extract 
200-300g Chocolate Chips 


To Make the Cookie Dough 
  • Line a baking tray with parchment paper and leave to one side. 
  • In a bowl mix together the butter and sugars until light and fluffy. 
  • Add in plain flour, cornflour, milk, and vanilla. I added the milk in 1tbsp at a time until the mixture formed a dough. 
  • Add in the chocolate chips and mix. 
  • Roll the cookie dough into different-sized balls and place them on your baking tray. Pop them into the fridge while you make the ice cream. 

To Make the Ice Cream 
  • In your mixer whip your double cream until it becomes thick and begins to form soft peaks.
  • Slowly pour the condensed milk and vanilla extract into your double cream and mix until the mixture forms stiff peaks and holds its own shape.
  • Fold in the chocolate chips I used a combination of white, milk, and dark chocolate. 
  • Pour the mixture into your loaf tin and smooth. 
  • Take the cookie dough balls out of the fridge and gently press them into your ice cream mix.
  • Smooth the mixture, cover it with cling film, and pop it into the freezer. 
    • It should only take 2-4 hours to freeze but I left mine in the freezer overnight just to ensure it was definitely frozen. 

 And you are done!

Does it not look delicious? I (Loren) was surprised by how easy and simple the recipe is! Ice cream always seems like such a physically hard dessert to make, but this recipe has shown me otherwise. Perfect for those without an ice cream machine!

Thank you so much, Sarah, for coming by today and sharing this delicious and super easy recipe with me and my readers. If you want to see more of Sarah's recipes then go check out her blog at A Spoonful of Vanilla and let her know I sent you.

What's your favorite ice cream flavour or type? Would you make your own ice cream? How has July treated you so far?

Til next week

Loren Camila


  1. Looks great! And easy to make :) I've never made ice cream by myself but I'd like to try it one day, maybe this summer. My July is quite good so far and I hope you're having a nice time too <3 Kisses!
    Ann xx

    1. Thank you, Ann! Glad to have you back, its been so long.

  2. Looks delicious! Thanks for sharing!!

  3. Ooo this sounds delish! I'm forever making cookie dough and spooning a bit into my ice cream!

    Katie |

    1. It really is! You already have the recipe down to par, Katie! Thanks for coming by

  4. Mmmn, this looks delicious. My daughter is a huge fan of cookie dough and oreo ice cream so this would be right up her street. I've bookmarked it to show her. My favourite flavour ice cream is strawberry or orange (we make our own orange ice cream and it's yummy too!) Lisa

    1. Glad you liked it, Lisa! Orange ice cream sounds delicious!

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  11. Hello, can I make the dough 3-4 days in advance of when I need the cookies?

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