Cookie No Dough Ice Cream

I resolve to make a lot of ice cream this year.

And I resolve to make swiss meringue buttercream again because it’s fluffy like a cloud. I also resolve to wear an apron so that I don’t get flour and chocolate all over my jeggings. But in non-baking life, I want to try to stop thinking about “what if” situations. It makes things harder.

Like “what if I would’ve paid more attention and not put in double the salt in my peach cobbler, that time,” or “what if I would’ve used whole milk instead of skim in this ice cream”. I resolve to work really hard to stop borrowing trouble. (“Borrowing trouble” is what my grandpa called this kind of worrying.)

So there you go! Cheers to ice cream and not worrying about the future!

Oh! And this ice cream tastes like cookie dough instead of having cookie dough chunks in it. It’s probably the best idea ever. (Don’t worry though, I’ll be making ice cream WITH cookie dough chunks in it in the future.)

Cookie No Dough Ice Cream
Recipe from The Kitchy Kitchen via Joy the Baker


  • 1 cup chopped dark chocolate, or 1 cup mini chocolate chips
  • 2/3 cup dark brown sugar
  • 4 large egg yolks
  • 2 t pure vanilla extract
  • 2 cups half and half
  • 1 1/2 cups whole milk*
  • 3 T unsalted butter
  • pinch of salt

* Use whole milk! I used skim because that’s what I had on hand and it was a bit icy instead of creamy. I learned my lesson.


  1. In a small saucepan, melt the butter until it’s a deep golden brown color. There will be brown tiny flecks at the bottom of the pan, and that’s ok. Add the half and half and heat until scalding (not quite boiling).
  2. In a separate bowl, whisk together the sugar and egg yolks until pale and fluffy. Take the half and half mixture off the heat, and add a little to the egg mixture while mixing. (This is called tempering the eggs: it involves introducing hot liquid a little bit at a time to eggs while stirring, as to not cook the eggs with the hot liquid. It’s not even as scary as I thought it’d be!) Add a little more, just over half of the hot mixture total and a healthy pinch of salt. Pour everything back into the sauce pan. Stir in the vanilla extract.
  3. Heat, stirring very often or constantly, until about 170ΒΊF, or until it coats a metal spoon. Transfer the mixture to a bowl and chill.
  4. Once the mixture is chilled, whisk in the additional 1 1/2 cups of milk and add it to your ice cream maker. When it’s almost fully churned, add your chocolate. Freeze overnight.

This is my blueberry apron that I resolve to wear while baking. (Thanks, Sally!)

42 thoughts on “Cookie No Dough Ice Cream”

  1. I know what you mean, Jill! I gazed at ice cream recipes online for over a year before I got an ice cream maker. It’s pretty fun. : )

    And thanks! This apron makes me want baking to last all day.

  2. I’ve made the exact same ice cream making resolution, thanks to a boxing day sale ice cream maker! Cookie no dough sounds like a great ice cream!

  3. I made this ice cream this afternoon and it is delicious! i also made the woodgrain cake & fudge frosting, yum! i love your recipes πŸ™‚

  4. HI I want to try your best ice cream but I have a problem, do not understand a particular ingredient and “2 cups half and half” do you mean? half and half of what? English is not my native language, I’m from romania and I can not figure out what this means, if you could tell me thanks.

  5. Hi Ana Maria! Sorry for the confusion. Half and Half is half cream and half milk. So feel free to use 1 cup heavy cream and 1 cup whole milk instead of 2 cups of Half and Half. Enjoy!

  6. This sounds really good and I was about to make it. I mean it’s cookie dough ice cream, how could i be bad? But I have a question before i start. When do you put the vanilla in?

    1. I added it into the directions. Sorry about that, Lou Jane! You add the vanilla when you put all of the ingredients back in the saucepan. Hope you love it!

  7. What size is your ice cream maker. I just got a 2-quart Cuisinart and my girls love cookie dough… πŸ™‚ I was just wondering how many quarts this makes. Thanks

    1. My ice cream maker fits 1 1/2 quarts, so I’d say this makes a little over a quart since my ice cream maker was pretty full. I hope you give this a shot! It’s tasty!

  8. Hello-
    I came across this page while seeking photos to use for for an email marketing newsletter for my small cottage business selling homemade ice cream. I love the photo of the ice cream bowl and am wondering if you will give me permission to use it. In case its not clear what photo I am talking about the link for the photo is

    Thanks so much for considering this.
    Leah Hartman

    1. Erin, you can make an ice cream maker by taking to coffee cans of differing sizes…your ingredients for the ice cream go in a smaller can with a lid, then that can goes in a larger can with ice and sea salt surrounding it (hope this makes sense…the ice and sea salt doesn’t touch your ice cream ever) and a lid. Then you roll it around on the floor for awhile (i don’t remember how long, but if your ice melts before the cream hardens dump the water and add more ice and keep going…15? 30 min?). It’s a fun way to make ice crem with kids.

      And this recipe sounds AWESOME! πŸ™‚

  9. this is ice-cream is killer!! I made it today with schraffenberg (sp?) super finely shaved and then studded it with cookie dough as well. I keep stealing bites of it…finally moved it to the basement freezer in hopes that 3 flights of stairs each way will either discourage me, or help with calories. AMAZING recipe!!

  10. How much ice cream does this make? I have a 4qt maker and was hoping that’d be big enough to make a double batch.

    1. I have a 1 1/2 quart ice cream maker, and it was full of this ice cream. So I’d say it makes about 1 1/2 quarts. You may need to double it for yours.

  11. what about the raw eggs? is it possible to do it without the egg yolk. we have a cancer patient in my house with a compromised immune system. (but he’s a total ice cream hound)

    1. The eggs won’t be raw because you’re tempering them on the stovetop. They’ll be cooked at a temperature just below scrambling.

  12. I made this ice cream last night and while it tastes decent, it still didn’t come out creamy even using whole milk. I wonder if the sort of icy consistency it is getting could solved by using heavy cream and whole milk instead of half & half and whole milk. I think this recipe has a lot of potential but I am really missing the creamyness.

  13. I can’t wait to make this ice cream…looks super yummy…..I live in the what if world and I love what your grandpa called it…borrowing trouble…..isn’t that the truth….thanks for sharing….time to stop borrowing trouble πŸ™‚

  14. I just made this using heavy cream and whole milk(because that’s what I had) and it is FANTASTIC! Soo creamy and delicious and tastes just like cookie dough!

  15. Would love to make this but I’m in the UK and have never heard of half and half, have you any idea what that would be called over here?

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