Semi-Homemade Chocolate Chip Cookie Ice Cream
This Semi-Homemade Chocolate Chip Cookie Ice Cream is so easy to make and even better than cookie dough ice cream– I promise!
A couple of months ago, I came to a somewhat-obvious realization: I don’t really love 2-ingredient, no-churn ice cream. I know I’ve been touting variations of this recipe for years (I’ve linked some reader faves at the bottom). Let me explain. I really did believe that 2-ingredient, no-churn ice cream made with sweetened condensed milk and whipped cream was pretty amazing. It’s easy to make at home, relatively inexpensive, and you could make any flavor ice cream you wanted. What’s not to love?!
Eh… a there are a couple of little things. The texture, for one. It just doesn’t FEEL like ice cream, right?? I always rationalized that it wasn’t that big of a sacrifice in exchange for homemade, no-churn, easy ice cream. It’s also a little overly sweet, even for my high-sugar-tolerance tastebuds.
And then it dawned on me… one day as I was mixing chocolate chip cookies and Nutella into a mug of vanilla bean ice cream: why don’t I make my own ice cream flavors using store-bought vanilla as the base?! I mean, that’s what I do for already for myself. You can’t buy Chocolate Chip Cookie Nutella Ice Cream in the store, but it’s my favorite ice cream flavor combo– so I mix it up at home!
And why not?? It’s literally just as cheap, just as easy, and just as few ingredients (fewer!) as that other recipe. It’s not like the sweetened condensed milk version is some completely-from-scratch recipe from the old family cookbook anyway. So why not just make things easier on yourself and better-tasting and start with an already made ice cream base that you can transform into anything you want?! Do yourself a favor, the next time you want homemade shortcut (no-churn) ice cream– just start with a quart of vanilla ☺.
As I mentioned, chocolate chip cookie and Nutella are my favorite ice cream mix-ins. I decided to keep things simple (and only use two-ingredients ????) and just made chocolate chip cookie ice cream. I hope you enjoy it as much as I do!
BROWSE MY FAVORITE ICE CREAM RECIPES IN MY FACEBOOK ALBUMS AND INSTAGRAM HIGHLIGHTS!
Here’s my simple trick for making the best ever Semi-Homemade Chocolate Chip Cookie Ice Cream…
HOW TO MAKE CHOCOLATE CHIP COOKIE PASTE
When I made this No Bake Deep Dish Cookies & Milk Pie, I dipped each chocolate chip cookie into milk before layering the cookies with whipped cream. This made them soft and more like a pie-filling when layered with the Cool Whip.
I used the same concept for this ice cream. I crushed a cup of chocolate chip cookies (crunchy cookies like Chips Ahoy or Famous Amos work nicely) with a couple of tablespoons of milk to create a “paste” that blended into the ice cream perfectly. It made every bite taste like cookies and milk!
WHY AND HOW TO USE STORE-BOUGHT ICE CREAM AS THE BASE FOR SEMI-HOMEMADE ICE CREAM
As to the why… well, why not?! Starting with store-bought ice cream tastes better and has a better texture than the made-popular-by-Pinterest 2-Ingredient No Churn Ice Cream. It’s just as cost effective, just as easy, and it just works better. Period. And let’s be real here– it’s really not all that impressive to mix sweetened condensed milk with whipping cream anyway. So you’re not actually losing any domesticity points by starting with a ready-made base, know what I mean? If we’re cutting corners to homemade anyway, might as well make it GOOD!
How do I do it? Super simple. I don’t even like to soften the ice cream first. This way it takes less time to freeze up again (another perk to starting with a store-bought base!). I just scrape out the entire quart of vanilla into my stand mixer and fit it with the paddle attachment. Beat it on medium-high until it looks creamy and easy to fill up with yummy mix-ins! Badda-bing, badda boom.
Then you can pour it right back into the original container, add the lid, and pop it back in the freezer. Or re-freeze it into some nifty homemade ice cream container and pretend that it’s totally from scratch. Whatever. I won’t judge ????????.
- 1 quart vanilla ice cream
- 1 cup chocolate chip cookie crumbles (I used a snack-size bag of Famous Amos)
- 2-3 tbsp milk
- optional: additional mini chocolate chips
- Use a fork to make a cookie "paste" by mixing and crushing the cookie crumbs with the milk. Set aside.
- Empty the quart of ice cream into the bowl of a stand mixer fitted with a paddle attachment.
- Beat on medium-high until smooth. Mix in the chocolate chip cookie paste and additional mini chocolate chips if desired.
- Return the ice cream to the container and replace the lid. Keep in the freezer until re-frozen (approximately 1-2 hours). I recommend sealing the entire quart inside a gallon-size freezer bag to help prevent ice that may form during re-freezing.
NUTRTITION INFORMATION: calories 155 | Total Fat 8 g | Saturated Fat 5 g | Total Carbohydrate 18 g | Dietary Fiber 0 g | Sugars 17 g | Protein 3 g
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