No-Churn Cookie Dough Ice Cream with Peanut Butter Cups
This no-churn ice cream needs no machine: whipped cream and sweetened condensed milk freeze into a smooth, scoopable base. It is packed with little balls of egg-free cookie dough plus chopped caramel peanut candy bars and peanut butter cups. Make it a day ahead for parties, birthdays or summer weekends.
Preparation Steps
Heat-treat the flour so it is safe to eat raw: microwave it in a bowl in 30-second bursts, stirring between each, until it reaches 165°F (74°C). Let it cool completely.
Beat the butter, brown sugar and granulated sugar until creamy. Mix in the milk and vanilla, then the cooled flour and salt, and stir in the mini chocolate chips.
Roll the dough into small balls, about 1/2 inch (1 cm), and chill them on a plate while you make the base.
Whip the cold heavy cream to stiff peaks with a mixer, about 3 minutes.
In a separate large bowl, stir the condensed milk with the vanilla. Fold in a third of the whipped cream to loosen it, then gently fold in the rest until no streaks remain.
Fold in the cookie dough balls, chopped candy bars and peanut butter cups, saving a handful of each for the top.
Spread the mixture in a loaf pan or freezer container, scatter the reserved pieces over the top and cover tightly.
Freeze for at least 6 hours, or overnight, until firm. Let it sit at room temperature for 5 minutes before scooping.
Tips & Variations
- Keep the cream and bowl very cold and fold gently; the air you whip in is what keeps the ice cream soft without churning.
- Add a swirl of melted peanut butter or a handful of chopped roasted peanuts for extra crunch.
- Store covered in the freezer for up to 2 weeks, pressing parchment on the surface to prevent ice crystals.
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