Easiest No-Churn Ice Cream
Serves 4 | with Cookie Dough Chunks
We all scream for ice cream, especially if it's no-churn and you can make it in minutes in your own home! This easy no-bake dessert will soon be a household favourite as it's also loaded with homemade cookie dough chunks! Who would say no?!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 mL
Sweetened Condensed Milk
(Contains Milk)
474 mL
Cream
(Contains Milk)
4 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
2 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
¼ cup
Bittersweet Chocolate Chips
(Contains Soy May contain Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
Before starting, clear a spot for a large bowl in the fridge. Remove 2 tbsp butter from the fridge and set aside to come up to room temperature. Gather all required tools. Add cream to a large metal bowl. Place in the fridge to chill. Add flour to a large parchment-lined plate. Microwave until heated through, 30-60 sec. (TIP: This will heat treat the flour to make it edible!) • Add softened butter, brown sugar and 1/8 tsp salt in a medium bowl. Mix with a spatula until smooth and combined, 1-2 min. Stir in flour and chocolate chips until incorporated. Shape cookie dough mixture into 1/2-tsp-sized balls. Place cookie dough on the same plate and refrigerate.
Remove cream from the fridge. Using a whisk or electric mixer, beat cream until stiff peaks form, 2-3 min. Add sweetened condensed milk and 1/8 tsp salt. Using a spatula, gently fold condensed milk into whipped cream. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula, all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top.)
Transfer ice cream mixture to a 9x5-inch baking tin. Scatter cookie dough pieces over top. Cover the tin tightly with plastic wrap so that no ice cream mixture is exposed. Place in the freezer until firm, 6-8 hr. Scoop no-churn ice cream into bowls. Top with your favourite ice cream toppings.