Desserts
Capturing Ben & Jerry's iconic cookie dough ice cream at home just got easier with this no-churn recipe that delivers that signature soft-serve texture and crunchy chocolate chip magic without a single churn.
The secret lies in the perfect balance of creamy vanilla base and cookie dough chunks that stay soft yet sturdy enough to scoop—just like the original. I've tested countless variations to ensure every spoonful delivers that familiar crunch and sweet-tangy flavor you crave.
What sets this recipe apart is the foolproof no-churn method, which means no ice cream maker required. Heavy cream, sweetened condensed milk, and vanilla extract create the smooth, velvety base, while store-bought or homemade cookie dough adds the signature chunks.
The key is folding in the cookie dough just before freezing, so it maintains that perfect soft-serve consistency without turning to mush. This method also cuts prep time to about 30 minutes, with most of that being hands-off freezing.
By the time you dig in, you'll experience that restaurant-quality texture—creamy swirls of vanilla ice cream contrasted with pockets of cookie dough that stay chewy and crunchy. The optional chocolate chips add extra indulgence, but even without them, this recipe delivers that nostalgic Ben & Jerry's flavor.
It's the kind of dessert that transforms any night into a treat night, and it's easier to make than you'd think.
This recipe scales perfectly for parties or solo indulgence—just double the batch and freeze in a larger container. Serve it immediately for that soft-serve experience, or let it firm up slightly for scoopable perfection.
The possibilities for customization are endless, but the core recipe stays true to the classic. Let's get started on recreating this frozen favorite at home!
Ingredients for ben and jerry's cookie dough ice cream
Vanilla swirls and cookie dough chunks—this no-churn recipe captures Ben & Jerry's iconic texture at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Sweetened Condensed Milk 🥛 | 1 can | 14 oz can, standard size |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| Cookie Dough 🍪 | 1 ½ cups | Store-bought or homemade |
| Semi-Sweet Chocolate Chips 🍫 | 1 cup | High-quality chips preferred |
| Granulated Sugar 🍚 | ½ cup | Fine grain preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for folding |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Vanilla Bean Paste 🌿 | 1 tsp | Optional for enhanced flavor |
| Flour 🌾 | ¼ cup | All-purpose, for cookie dough |
| Brown Sugar 🍚 | ¼ cup | Packed, for cookie dough |
| Eggs 🥚 | 1 whole | Large, for cookie dough |
| Baking Soda 🍞 | ½ tsp | For cookie dough |
The heavy whipping cream and sweetened condensed milk form the creamy base, so opt for full-fat cream—it whips better and delivers that signature smoothness. Store-bought cookie dough works perfectly, but if you prefer homemade, use a simple recipe with flour, brown sugar, eggs, and baking soda (all listed here). For chocolate chips, Ghirardelli or Nestlé Toll House are reliable choices—avoid the mini chips if you want that classic Ben & Jerry's crunch. The vanilla extract should be pure, not imitation; McCormick or Nielsen-Massey are trusted brands. If you're using vanilla bean paste, it adds depth without overpowering the cookie dough flavor.
No sweetened condensed milk? Sweetened condensed milk substitute can be made by mixing 1 cup granulated sugar with 1 cup whole milk, simmering until reduced by half, then cooling completely. Short on chocolate chips? Chopped chocolate bars or white chocolate chips work, though the flavor will differ. For a lighter texture, reduce the butter slightly, but don't skip it entirely—it adds richness. If you're making homemade cookie dough, underbake it slightly (about 10-12 minutes) to keep it soft and chewy after freezing. The dough should be cool before folding into the ice cream base to prevent melting.
This ice cream freezes best in an airtight container for up to 2 months, though it's best enjoyed within 1-2 weeks for optimal texture. For a soft-serve consistency, let it sit at room temperature for 5-10 minutes before scooping. If it firms up too much, microwave a portion for 10-15 seconds to restore creaminess. Store any leftover cookie dough in an airtight container in the fridge for up to 1 week or freeze for 3 months. Double the batch for parties—just scale all ingredients proportionally and use a larger container.
Why You'll Love This Recipe
- No-Fuss Magic: I swear, this takes less time than waiting for takeout. Just whip the cream, stir in the condensed milk and vanilla, fold in store-bought cookie dough (or homemade if you're fancy), and sprinkle chocolate chips like confetti. The hardest part? Deciding who gets the first scoop.
- Taste Like Childhood: That perfect balance of creamy, doughy, and melty chocolate? It’s exactly what Ben & Jerry’s nailed—and now you can make it at home. Honestly, the vanilla ties everything together so smoothly, you’ll forget it’s not the real deal.
- Party in a Bowl: Serve it solo for lazy Sundays or double the batch for game nights. Between us, I’ve used it as an ice cream sundae base, blended into milkshakes, or even as a cookie dough dip (yes, really). The cookie dough chunks stay chewy, and the chocolate chips? Always a crowd-pleaser.
Step-by-step instructions for Ben and Jerry's cookie dough ice cream
Here's the precise method to recreate that iconic cookie dough flavor with a perfect no-churn texture.
Prepare the Cookie Dough Base
In a medium bowl, combine the 1 whole egg, 0.25 cup brown sugar, 0.25 cup granulated sugar, 0.5 cup unsalted butter (cold and cubed), 1 tsp vanilla extract, and 1 tsp vanilla bean paste. Whisk vigorously until the mixture becomes smooth and creamy, about 2-3 minutes. This creates the foundation for our homemade cookie dough flavor.
In a separate small bowl, sift together the 0.25 cup flour and 0.5 tsp baking soda, then sprinkle 0.25 tsp salt over the top. Gradually fold this dry mixture into the wet ingredients using a rubber spatula, mixing just until combined. The dough should be thick and slightly sticky. Fold in 1 cup semi-sweet chocolate chips and 1.5 cups cookie dough (store-bought or homemade), reserving about 2 tablespoons for garnish. This ensures each bite delivers that signature cookie dough experience.
Create the Ice Cream Base
In a large mixing bowl, combine the 2 cups heavy whipping cream and 1 can sweetened condensed milk. Using an electric mixer, whip the mixture on high speed for 3-4 minutes until it thickens noticeably and forms soft peaks. This creates the creamy foundation that will give your ice cream its signature smooth texture.
Gently fold the prepared cookie dough mixture into the whipped cream base using a spatula, being careful not to deflate the air incorporated during whipping. The mixture should be uniform in color with visible chocolate chip flecks throughout. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling step is crucial for achieving the perfect no-churn consistency and allows flavors to meld completely.
Assemble and Freeze the Ice Cream
After chilling, pour the mixture into a 9x5-inch loaf pan lined with parchment paper, leaving about ½-inch headspace at the top. Use a spatula to create gentle swirls in the mixture, then sprinkle the reserved 2 tablespoons cookie dough and 2 tablespoons chocolate chips on top. Gently swirl these toppings into the surface to create that classic Ben & Jerry's look.
Cover the pan tightly with aluminum foil or plastic wrap, pressing it directly against the surface to prevent ice crystals from forming. Freeze for 8-10 hours, or until completely firm. For best results, use an ice cream scoop to check doneness - it should hold its shape without melting immediately. The ice cream should have a creamy, smooth texture with pockets of cookie dough and chocolate throughout.
Serve and Enjoy
About 10 minutes before serving, remove the ice cream from the freezer and let it sit at room temperature. This brief tempering period makes it easier to scoop without losing its shape. Use a sharp knife to cut around the edges of the pan, then invert onto a cutting board to release the frozen dessert. Slice into 4 equal servings for your guests.
Serve immediately in chilled bowls, garnished with additional chocolate chips and cookie dough crumbles if desired. The texture should be creamy with distinct pockets of cookie dough that melt slightly on the tongue, revealing layers of vanilla and chocolate flavor. For an extra touch, drizzle with warm caramel or melted chocolate before serving to enhance the cookie dough experience.
Pro Tips For Making Ben And Jerry'S Cookie Dough Ice Cream
- Chill the Cream First: Whip the heavy whipping cream cold—straight from the fridge. I learned this the hard way after struggling with soft peaks that wouldn’t hold; cold cream whips faster and holds its shape longer, which matters when folding in that cookie dough.
- Mix in Cookie Dough Last: Fold in the cookie dough after the condensed milk and vanilla are fully blended. Adding it too early can make the mixture too thick, and the texture turns gummy instead of creamy. Stir gently—just until combined.
- Skip the Pre-Melted Chocolate: Use room-temperature chocolate chips, not melted. They’ll melt slowly in the churning ice cream maker, creating pockets of gooey chocolate instead of a grainy mess. (Yes, even if you’re impatient like me.)
- Freeze in Layers: For a smoother texture, freeze the base in a shallow container, then stir vigorously after 2 hours. This breaks up ice crystals before adding the chocolate chips. No ice cream maker? Freeze in a loaf pan and scoop after 4 hours.
Storing and reheating your leftovers
Freezer Storage Essentials
Your freshly made cookie dough ice cream will keep its creamy texture for up to 2 months in an airtight container—I recommend a 9x5-inch loaf pan with a tight-fitting lid. Press plastic wrap directly against the surface before adding the lid to prevent ice crystals from forming.
For longer storage, use heavy-duty freezer bags (like Reynolds Freezer Bags), squeezing out excess air before sealing. Label with the date to track freshness—trust me, you’ll want to eat this first! ❄️
Thawing for Soft-Serve Perfection
For that signature Ben & Jerry’s soft-serve consistency, let your ice cream sit at room temperature for 10-15 minutes before scooping. If it’s too firm, microwave a portion for 10-15 seconds on high—just enough to soften without melting.
Pro tip: Use a microwave-safe bowl and stir immediately after heating to redistribute the creaminess. Avoid leaving it out too long, or it’ll lose its structure.
Reviving Grainy Texture
If your ice cream develops ice crystals, don’t toss it! Blend it briefly in a food processor or immersion blender for 10-15 seconds to break up the ice and restore creaminess.
For a smoother texture, add 1 tablespoon heavy cream while blending. This trick works wonders for salvaging partially melted ice cream too—just fold it back into the container and refreeze.
Cookie Dough Storage Tips
Store any leftover cookie dough in an airtight container in the fridge for up to 1 week or freeze for 3 months. To prevent drying, press plastic wrap directly onto the surface before sealing.
For homemade dough, I like to flatten it into a disk before storing—it’s easier to portion later. If using store-bought dough, check the package for specific storage instructions, as some brands vary.
Portioning for Parties
Double the batch for gatherings by scaling all ingredients proportionally. Freeze in individual pint-sized containers (like Rubbermaid Take-Along Containers) for easy serving. Label each with the date and portion size—this keeps things organized and prevents freezer burn.
For a fun touch, use cookie cutters to shape the ice cream before freezing, then transfer to bowls for serving. 🎉
Reheating Leftovers Safely
If you have leftovers, reheat them gently to preserve texture. Microwave a portion for 10-15 seconds on low power, then stir and let sit for 30 seconds before serving.
For a stovetop method, place the ice cream in a heatproof bowl over a pot of simmering water (double boiler) and stir until creamy. Avoid high heat—it’ll turn grainy fast. Always store reheated portions immediately in the freezer for next time.
Nutrition facts
Frequently asked questions
Can I make this recipe without an ice cream maker?
This is a no-churn recipe designed to work without any special equipment. The heavy cream and sweetened condensed milk create a stable base that freezes beautifully. Just follow the chilling and freezing steps exactly—no ice cream maker required!
How do I get the cookie dough chunks to stay soft and chewy?
Fold the cookie dough into the ice cream base just before freezing, not during mixing. Also, use slightly underbaked cookie dough (about 10-12 minutes in the oven) so it stays tender. For extra insurance, chill the dough before adding it to the base. The key is timing—freeze immediately after folding!
What's the best way to store leftovers?
Transfer to an airtight container and press plastic wrap directly against the surface to prevent ice crystals. It keeps for up to 2 months in the freezer. For serving, let it sit at room temperature for 10-15 minutes to soften before scooping. Never refreeze thawed portions—enjoy them fresh!
Can I substitute store-bought cookie dough for homemade?
Yes! Store-bought cookie dough works perfectly—just make sure it's soft and pliable. For homemade, use a simple recipe with flour, brown sugar, eggs, and baking soda (as listed in the ingredients). The texture difference is minimal, but homemade lets you control the chocolate chip amount.
Why did my ice cream turn grainy?
Graininess usually means ice crystals formed from improper storage. Always use an airtight container and press plastic wrap against the surface. If it happens, blend briefly with 1 tablespoon heavy cream to restore creaminess. For future batches, avoid opening the container frequently during freezing.