Homemade Gluten-Free Cookie Dough Ice Cream Recipe

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This no-churn cookie dough ice cream is one of my favorite indulgent desserts. It’s rich, creamy, and studded with bite-sized pieces of edible cookie dough for a perfect balance of texture and sweetness.

I love making no-churn ice cream because it’s simple, flexible, and reliably delicious. You don’t need an ice cream maker—just a few basic ingredients and a mixer. No-churn ice cream is ideal for warm weather and makes a great finishing touch to any gathering or a quiet night in.

For this version I chose chocolate chip cookie dough. The dough is safe to eat (eggless and with heat-treated flour), so you can enjoy the raw dough mixed into an ultra-creamy base without worry. The contrast of soft, creamy ice cream and chewy cookie dough pieces is what makes this recipe so irresistible.

Why You’ll Love This Recipe…

• If you enjoy chocolate chip cookie dough ice cream, this homemade version tastes much fresher and more luxurious than many store-bought options. The flavor and texture are reminiscent of a specialty ice cream shop.
• No-churn ice cream is easy and forgiving. The only equipment required is an electric mixer (hand or stand), so it’s accessible to bakers of all levels.
• The cookie dough here is edible and eggless, and the flour is heat treated for safety, so there’s no raw-egg concern and the dough can be enjoyed straight away.

What You’ll Need…

Gather basic pantry staples and a few refrigerated items. You’ll prepare two components: the edible cookie dough and the whipped cream–based ice cream. Chilling the cookie dough first makes it easier to break into chunks and fold into the ice cream.

How To Make…

Start by making the cookie dough, then chill it while you prepare the ice cream base. For the dough, cream the butter with the sugars until smooth, add milk and vanilla, then mix in the heat-treated gluten-free flour and salt. Fold in chocolate chips and refrigerate the dough to firm up.

For the ice cream, whip the heavy cream until it reaches stiff peaks. Gently fold in the sweetened condensed milk without deflating the whipped cream. This combination creates a rich, scoopable texture once frozen.

To assemble: scoop half the ice cream into a loaf pan or other airtight container, scatter pieces of chilled cookie dough over the layer, then add the remaining ice cream and top with more cookie dough. Cover and freeze until firm—at least 6 hours, preferably overnight.

Tips For Making The Best Homemade Cookie Dough Ice Cream…

• Heat treat the flour before using it in the edible cookie dough to eliminate any bacteria. The easiest method is to microwave the flour in short intervals, stirring and checking until it reaches 165ºF.
• Use very cold heavy cream straight from the refrigerator for the best whipped texture. Chilling the mixing bowl and whisk for a few minutes can help speed up whipping.
• Watch the whipped cream closely. You want stiff peaks that hold their shape when you lift the whisk, but avoid overwhipping, which can turn the cream grainy.
• Reserve about half the cookie dough for topping so you get visible chunks throughout the final container.

Ingredient Substitutions…

• If you need a dairy-free alternative for the condensed milk, sweetened condensed coconut milk may work as a substitute in no-churn recipes because its texture and sweetness are similar. I haven’t tested every alternative, so results may vary, but it’s a reasonable option to try for dairy-free adaptations.
• Lactose-free versions of sweetened condensed milk are also available and should work in the same proportions if you prefer that option.

Did you try this homemade cookie dough ice cream? Leave a comment below or tag me on Instagram @justastastyblog and use #justastastyblog!

For More Easy Ice Cream Recipes, Try My…

• Coffee ice cream
• Salted caramel ice cream
• Strawberry swirl ice cream
• Maple ice cream

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