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Cookie Dough Ice Cream with Fudge Sauce and Mini Chocolate Chips Recipe

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4.3 from 9 reviews

This no-churn Cookie Dough Ice Cream combines the indulgence of rich chocolate fudge sauce and edible cookie dough with creamy, homemade ice cream. Layers of mini cookie dough balls, chocolate chips, and luscious fudge sauce swirl through a sweetened condensed milk and whipped cream base, creating a delightful frozen treat perfect for any occasion.

Ingredients

Fudge Sauce

  • 3 tbsp brown sugar
  • 2 tbsp cocoa powder (14 grams)
  • 1/4 cup heavy cream (60 ml)
  • 1 tbsp corn syrup (22 grams)
  • 1/3 cup chopped semi-sweet chocolate (56 grams)
  • 1 tbsp unsalted butter

Edible Cookie Dough

  • 1/2 cup all-purpose flour (63 grams)
  • 1/4 cup unsalted butter, room temperature (56 grams)
  • 1/4 cup brown sugar (65 grams)
  • 1/4 cup powdered sugar (31 grams)
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 tbsp milk
  • 1/4 cup mini chocolate chips (43 grams)

No-Churn Ice Cream

  • 2 cups heavy cream (473 ml)
  • 1 can sweetened condensed milk (396 grams)
  • 2 tsp vanilla extract
  • 1/4 cup mini chocolate chips (43 grams)

Instructions

  1. Prepare Fudge Sauce: In a medium saucepan, whisk together brown sugar and cocoa powder. Add heavy cream, corn syrup, and chopped semi-sweet chocolate. Cook over medium heat, whisking until the mixture boils and thickens, approximately 1 minute. Remove from heat, stir in butter until melted and incorporated. Allow to cool completely to room temperature before use.
  2. Heat Treat the Flour: Preheat oven to 300ºF (150ºC). Spread the all-purpose flour evenly on a parchment-lined baking sheet and bake for 10 minutes, stirring halfway through, until the flour reaches 160ºF (71ºC). Alternatively, microwave the flour in 30 second increments, stirring in between, until it reaches 160ºF. Let the flour cool completely.
  3. Make Edible Cookie Dough: In a mixing bowl, beat room temperature butter with brown sugar for about 2 minutes on medium speed, scraping down the sides as needed. Add powdered sugar and beat for an additional minute. Mix in vanilla extract, salt, and milk until fully incorporated. Slowly add the cooled heat-treated flour and mix on low speed until combined. Fold in mini chocolate chips with a spatula.
  4. Form Cookie Dough Balls: Roll the cookie dough into mini balls about 1-2 tablespoons each by hand. Place them on a parchment-lined baking sheet and freeze for one hour to set.
  5. Prepare No-Churn Ice Cream Base: Place a 10x5 inch loaf pan in the freezer to chill. Using an electric mixer with whisk attachment, whip 2 cups heavy cream until stiff peaks form, about 4 minutes. Gently fold in the sweetened condensed milk and vanilla extract with a spatula until well combined.
  6. Assemble Ice Cream Layers: Spread one-third of the ice cream base evenly on the bottom of the chilled loaf pan. Sprinkle some cookie dough balls and mini chocolate chips over the layer, then drizzle a couple tablespoons of fudge sauce and swirl gently with a spatula.
  7. Repeat Layers: Add another third of ice cream, followed by cookie dough balls, mini chocolate chips, and fudge sauce, swirling again. Finish with the remaining ice cream, topping generously with cookie dough balls, chocolate chips, and fudge sauce. Smooth out the top with a spatula.
  8. Freeze: Place the assembled ice cream in the freezer uncovered until it is firm, about 2 hours. Then cover with plastic wrap and freeze for at least 6 hours, preferably overnight, before serving.

Notes

  • Heat treating the flour ensures the cookie dough is safe to eat raw by eliminating any harmful bacteria.
  • If you prefer, you can substitute light corn syrup with golden syrup or honey for the fudge sauce.
  • This recipe requires no ice cream maker — the whipped cream and condensed milk create a creamy texture without churning.
  • Allow fudge sauce to cool completely before incorporating into the ice cream to avoid melting or mixing prematurely.
  • For best texture, use fresh heavy cream and beat to stiff peaks as instructed.
  • Store leftover ice cream tightly covered in the freezer for up to 1 week for optimal freshness.

Find it online: https://dishcooks.com/cookie-dough-ice-cream-with-fudge-sauce-and-mini-chocolate-chips-recipe/