This no machine (No Churn) chocolate chip cookie dough ice cream recipe will bring you back to your childhood where waiting for the cookies to be finished cooking was just too much so jumping in and eating the dough was the only thing that made sense! The cookie dough recipe has been responsibly adjusted to take out the raw eggs and make it safe for consumption, both on its own and in the ice cream. I must confess that I made an error when I made this and made the cookie dough balls far too big which did take away from the finished product. Be sure to make sure your dough balls are quite small, perhaps a little bigger than pea size. On the author's website: Whatmollymade.com; there's two recipes that go into this but I've combined the prep time into one as I suspect you'll be making them together.
Yield ~ 2.5 litres / 2.5 quarts
Prep time: 40 mins + 6 hours freezing
My rating: 4/5
Read on for my notes on the recipe and detailed photos of the process.
Ready to get serious about your ice cream making?
The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.
The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.
Method
See the method at the author's website: http://whatmollymade.com/no-churn-cookie-dough-ice-cream/ (Ice cream)
http://whatmollymade.com/edible-cookie-dough/ (cookie dough)
Notes
- I used vanilla extract in the ice cream instead of vanilla bean paste and it worked fine
- I made my cookie dough balls too big which made them difficult to eat in the ice cream so make sure you make yours much smaller, a little bigger than a pea
- The recipe calls for miniature chocolate chips and I decided to just use regular sized which possibly contributed to me making the dough balls too big so keep that in mind when buying your choc chips
Mixing sugar and butter
Creamed sugar / butter mix
Adding flour
Mixing in the flour
Adding the chocolate chips
Combining the cookie dough and choc chips
Creating dough balls (yes, mine are too big!)
Vanilla extract and sweetened condensed milk
Whipping cream
Whipped cream
Whipped cream, sweetened condensed milk and vanilla extract combined
Adding the dough balls
Transfer to container
Cover with wax paper to prevent ice crystals forming on the surface
Enjoy! (that's the cookie dough on the right)
Ready to get serious about your ice cream making?
The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.
The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.
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