No Churn Cookie Dough Ice Cream with Chocolate Chips
This creamy, dreamy no-churn ice cream is made with edible cookie dough chunks swirled in with rich vanilla ice cream and extra chocolate chips. A fun, indulgent treat that requires no ice cream maker!
Preheat your oven to 350°F. Spread the flour on a small, rimmed baking sheet and bake for 7 minutes, until it reaches 165°F. Let it cool completely.
In a bowl, mix softened butter, brown sugar, and vanilla extract until creamy. Sift in the cooled flour and fold in chocolate chips. Chill in the fridge while making the ice cream base.
In another bowl, beat together heavy cream, milk, granulated sugar, and vanilla extract with an electric mixer until soft peaks form. This should take 5-7 minutes.
Gently fold in spoonfuls of the cookie dough and the remaining chocolate chips into the whipped cream mixture. Be careful not to break up the dough chunks.
Pour the mixture into an 8.5x4.5 inch loaf pan. Cover with plastic wrap and freeze for at least 5 hours, or until set.
Once frozen, let the ice cream sit out for about 10 minutes before scooping and serving.