No-Churn Chocolate Chip Cookie Ice Cream
Ingredients
2 cups Heavy whipping cream (cold)
1 can (14 oz) Sweetened condensed milk (chilled)
1 tsp Vanilla extract
1/4 tsp Salt (to balance the sweetness)
1 ½ cups Chocolate chip cookies (broken into large, chunky pieces)
Optional: 1/2 cup mini chocolate chips for extra texture
Instructions
Prep the Cookies: Break your favorite chocolate chip cookies into large, bite-sized chunks. Keep them chunky like in the video—this provides that satisfying crunch against the soft cream.
Whip the Cream: In a large chilled bowl, beat the heavy whipping cream until stiff peaks form. Be careful not to over-beat, or it will turn into butter! You want it light and airy.
Mix the Base: In a separate medium bowl, stir together the sweetened condensed milk, vanilla extract, and salt.
Fold Gently: Gently fold a large spoonful of the whipped cream into the condensed milk mixture to lighten it. Then, pour the condensed milk mixture into the rest of the whipped cream. Fold carefully with a spatula until just combined, keeping as much air in the mixture as possible.
Add the Chunks: Gently fold in your cookie chunks (and mini chips if using).
Freeze: Pour the mixture into a loaf pan or an airtight container. Top with a few extra cookie pieces for visual flair. Cover and freeze for at least 6 hours, or preferably overnight.