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    Home » Dessert

    No Churn Chocolate Cookie Ice Cream

    Published: May 7, 2021 · Modified: Jun 9, 2022 by Lee · This post may contain affiliate links · 4 Comments .

    Jump to Recipe

    This No Churn Chocolate Cookie Ice Cream is super chocolatey. It’s rich yet sweet and has double chocolate chip cookies in each spoonful. It’s so simple to make and of course, gluten free, egg free and nut free! 

    A scoop with No Churn Chocolate Cookie Ice Cream.

    Yes, I’ve made lots of no churn ice creams. Yes I make chocolate ice cream...but never before have I made a chocolate no churn. 

    For more no churn ice creams, try my No Churn Cookies & Cream Ice Cream, No Churn Vanilla Cookie Ice Cream and my No Churn S’mores Ice Cream.

    I don’t know why! Chocolate is one of my favorite things on this planet and it’s so simple to make!

    Anyway, I created this recipe and it’s super chocolatey. If you’re a chocolate lover, I think you’ll love it too!

    This is not sponsored, but I used Cybele’s Free To Eat chocolate chunk cookies. They are gluten free, nut free, egg free and vegan. They’re free of the top 8 allergens and there are zero of those allergens in the facility. 

    You really can use whatever cookies you love. 

    Jump to:
    • How to Make No Churn Chocolate Cookie Ice Cream
    • Expert Baking Tips
    • Other Ice Cream Recipes You'll Love
    • 📖 Recipe
    • No Churn Chocolate Cookie Ice Cream

    How to Make No Churn Chocolate Cookie Ice Cream

    Step 1: Whisk the Condensed Milk and Vanilla

    In a large bowl, whisk together the sweetened condensed milk and the vanilla.

    Step 2: Mix in the Cocoa, Light Brown Sugar and Salt

    Using a spatula, stir in the sifted cocoa powder, sifted light brown sugar and salt. This will get very thick. Keep stirring until fully blended. 

    Step 3: Whip the Heavy Cream

    In another large bowl, beat the heavy cream until soft peaks form. Using a spatula, stir in the thick chocolate sweetened condensed milk mixture. Keep folding in until completely combined. There should be stiff peaks at this point. If not, whisk again till stiff peaks form. 

    Step 4: Add the Cookie Pieces and Freeze

    Use the spatula to fold in the cookie pieces. Pour into a 9 x 5 loaf pan. Sprinkle some more broken cookies on top, cover with plastic wrap then aluminum foil and freeze overnight before serving. Enjoy!

    I so love this decadent No Churn Chocolate Cookie Ice Cream! It’s beyond delicious and takes less than 15 minutes to make! As always, it’s gluten free, nut free and egg free! Enjoy! 

    Expert Baking Tips

    • Combine the sweetened condensed milk and the vanilla- Whisk together until fully combined. 
    • Sift in your dry ingredients- This will prevent giant clumps from forming when you mix it into the liquid ingredients. 
    • Use a spatula to stir the thick chocolate sweetened condensed milk mixture into the whipped cream- The chocolate mixture is so thick. Don’t try to use a whisk because it will just get stuck. Use a spatula to mix until everything is fully incorporated. 
    • Fold in your broken cookies using a spatula- Gently do this. You don’t want the cookie chunks to turn into tiny crumbs. 
    • Freeze your ice cream overnight before serving- No churn ice cream needs to be frozen for many hours in order to solidify. Make sure you freeze it overnight before serving unless you want to have chocolate soup!
    Scooping No Churn Chocolate Cookie Ice Cream from a pan.

    Other Ice Cream Recipes You'll Love

    • Pumpkin Spice Ice Cream
    • Fruity Pebbles Ice Cream
    • Cookies and Cream Homemade Ice Cream
    • Apple Pie Ice Cream

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A scoop with No Churn Chocolate Cookie Ice Cream.

    No Churn Chocolate Cookie Ice Cream

    Author: Lee
    This No Churn Chocolate Cookie Ice Cream is rich yet sweet and has cookies in each spoonful. Also it's gluten free, egg free and nut free!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Freezing Time 6 hrs
    Total Time 6 hrs 15 mins
    Course Ice Cream
    Cuisine American
    Servings 8 Servings
    Calories 470 kcal

    Ingredients
     
     

    • 2 cups heavy whipping cream
    • 1 can 14 oz sweetened condensed milk
    • ½ teaspoon pure vanilla extract
    • ¾ cup sifted cocoa powder ½ cup dark and ¼ cup unsweetened or dutch, sifted
    • 2 tablespoons light brown sugar sifted
    • Pinch of salt
    • 12-15 chocolate chunk cookies broken into tiny pieces

    Instructions
     

    • In a large bowl, whisk together the sweetened condensed milk and the vanilla.
    • Using a spatula, stir in the sifted cocoa powder, sifted light brown sugar and salt. This will get very thick. Keep stirring until fully blended. 
    • In another large bowl, beat the heavy cream until soft peaks form. Using a spatula, stir in the thick chocolate sweetened condensed milk mixture. Keep folding in until completely combined. There should be stiff peaks at this point. If not, whisk again till stiff peaks form. 
    • Use the spatula to fold in the cookie pieces. Pour into a 9 x 5 loaf pan. Sprinkle some more broken cookies on top, cover with plastic wrap then aluminum foil and freeze overnight before serving. Enjoy!

    Nutrition

    Calories: 470kcalCarbohydrates: 49gProtein: 8gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 84mgSodium: 191mgPotassium: 405mgFiber: 4gSugar: 39gVitamin A: 1009IUVitamin C: 2mgCalcium: 199mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John Crawford

      May 07, 2021 at 7:46 pm

      5 stars
      Wow! This looks so good! Can't wait to try to make it!!!

      Reply
      • Lee

        May 14, 2021 at 2:17 pm

        Thanks so much!

        Reply
    2. Lorraine

      June 10, 2022 at 11:08 pm

      I made this recipe using sweetened condensed coconut milk and Silk non dairy Heavy whipping cream. I used Ghirardelli Dutch Cocoa and Newman’s organic chocolate sandwich cookies!!!
      It was so delicious and easy to make!!! Thank you!!!

      Reply
      • Lee

        June 10, 2022 at 11:34 pm

        I am so glad!!! Thanks!!!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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