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- Brown Butter Chocolate Chip Cookie Dough Ice Cream
Brown Butter Chocolate Chip Cookie Dough Ice Cream
This no churn brown butter chocolate chip cookie dough ice cream is what happens when your favorite cookie dough ice cream grows up and gets a little fancy. We’re talking rich, nutty brown butter ice cream loaded with pockets of buttery chocolate chip cookie dough and mini chocolate chips in every single bite.
No Churn Brown Butter Cookie Dough Ice Cream
I know there are a lot of cookie dough ice creams out there. Frankly, too many. But most of them are not brown butter, and that’s where this recipe absolutely shines.
If you’ve never added brown butter to ice cream before, prepare to have your mind blown. The toasted, salty-sweet, brown butter makes the ice cream taste impossibly rich and creamy. Pair that with soft, chewy cookie dough pieces and you’ve got a pint that’s easy to demolish in one sitting.
And because this is a no churn recipe, you don’t even need an ice cream maker. Just whip, fold, freeze, and prepare to keep a secret emergency stash in the back of your freezer.
What is Brown Butter Cookie Dough Ice Cream?
Think of this as the sophisticated older sister of classic chocolate chip cookie dough ice cream. Instead of a plain vanilla base, this ice cream starts with deeply toasted brown butter folded into a creamy no churn vanilla ice cream. Then we add generous chunks of homemade chocolate chip cookie dough and plenty of mini chocolate chips.
It’s nutty. It’s buttery. It’s nostalgic. It’s basically cookie dough ice cream’s final form.
Ingredients to make Brown Butter Chocolate Chip Cookie Dough Ice Cream
The best thing about this no churn ice cream is you don’t need an ice cream machine or any fancy ingredients to make a truly gourmet tasting ice cream. The ice cream itself is just four simple ingredients and to make the cookie dough pieces you just need all your usual suspects. Here’s your shopping list:
- Butter: The star of the show. Brown butter adds a warm, nutty flavor that makes this ice cream taste extra decadent. You’ll brown the butter and divvy it up to use half in the ice cream base and half in the cookie dough pieces.
- Sweetened condensed milk: The secret to creamy no churn ice cream. It sweetens the base and keeps it smooth and scoopable.
- Full-fat vanilla yogurt: A little yogurt adds tanginess and helps balance the richness of the butter.
- Heavy cream: Whipped cream creates the light, airy texture that makes no churn ice cream so dreamy.
- Mini Chocolate Chips: Because every bite deserves a little chocolate.
- All-purpose flour: You’ll heat treat all-purpose flour to make it safe to eat raw here. If you don’t feel like heat treating flour you can also swap it out for oat flour!
- Brown sugar: Brown sugar perfectly complements the nutty brown butter flavor.
- Granulated sugar: Most chocolate chip cookies use a combination of brown and granulated sugar to strike that perfect flavor balance.
- Vanilla extract: Vanilla extract make your ice cream and cookie dough pieces taste seriously gourmet.
- Milk: You’ll use milk in place of eggs in your cookie dough to thin it out and make it soft enough to bite into.
Why Brown Butter Makes Everything Better
If you’re new to brown butter, welcome. You’re about to become obsessed. Brown butter is simply butter that’s been cooked until the milk solids toast and turn golden brown. The result is a deep, nutty, almost caramel-like flavor that makes everything taste extra special.
In this recipe, brown butter transforms a classic cookie dough ice cream into something restaurant dessert menu worthy.
It’s the difference between a good scoop of ice cream and one that makes you pause mid-bite and say, “Oh wow.”
Brown Butter Ice Cream FAQs
Absolutely. That’s the beauty of no churn ice cream.
You can, but homemade cookie dough pieces are softer and have much better flavor.
The yogurt adds a subtle tanginess that balances the richness of the brown butter and sweetened condensed milk.
Definitely. This ice cream keeps beautifully in the freezer for up to two months.
This no churn brown butter chocolate chip cookie dough ice cream is rich, creamy, buttery, and packed with homemade cookie dough pieces and mini chocolate chips. The nutty brown butter flavor makes it feel a little grown up, while the cookie dough keeps it perfectly nostalgic.
In other words, it’s everything we want in an ice cream recipe and then some.
Happy ice cream eating!
XXX
PrintBrown Butter Chocolate Chip Cookie Dough Ice Cream
- Prep Time 1 hour
- Total Time 9 hours
- Yield 16 servings
- Category Dessert
- Method no churn
- Cuisine American
Brown Butter Chocolate Chip Cookie Dough Ice Cream
- Prep Time 1 hour
- Total Time 9 hours
- Yield 16 servings
- Category Dessert
- Method no churn
- Cuisine American
Ingredients
For the cookie dough
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (113g) unsalted butter, divided
- 1/4 cup (53g) packed light brown sugar
- 1 tablespoon (13g) granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons (45g) milk
- 2 tablespoons (28g) mini chocolate chips
For the ice cream
- the remaining browned butter and toasted milk solids from above (about 3 1/2 tablespoons)
- 14 ounces sweetened condensed milk
- 2 tablespoons (30g) full-fat vanilla yogurt
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups (480g) heavy whipping cream
- 1/4 cup (56g) mini chocolate chips
Instructions
- First, heat treat the flour. Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the flour out into an even layer on the baking sheet and bake for 7 to 8 minutes, stirring the four with a rubber spatula halfway through, until the flour reaches an internal temperature of 165°F. Set aside to cool completely before using.
- Next, brown the butter. Add the butter to a small saucepan and place over low heat. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first the butter will melt, then it will begin to foam and emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the color begins to deepen and you see small brown flecks at the bottom of the pan (these are the milk solids in your butter separating and toasting), about 5 to 7 minutes. Once the butter is golden brown, remove it from the heat.
- Carefully pour the butter into a tall, narrow glass (the less surface area the better, so it’s easier for the browned bits to separate and fall to the bottom of the glass). Place the butter in the fridge for 5 minutes to cool slightly, so the browned bits fall to the bottom of the glass.
- After 5 minutes, carefully pour out half of the butter (56 grams or about a 1/4 cup) from the top of the glass, trying to remove only the top of the butter and keeping the darker, browned bits remaining at the bottom.
- Pour the remaining brown butter into a large bowl. Add in the sweetened condensed milk, yogurt, vanilla, and salt. Stir to combine and set aside.
- Next, make the cookie dough pieces. Take the bowl with the reserved butter from earlier and add the brown sugar, granulated sugar, and vanilla. Stir to combine. Add the heat-treated flour, baking soda, salt, and milk and stir until combined. Add the chocolate chips and fold to combine. The dough will feel a wet, but it will thicken as it sits. Cover and place in the freezer for 10 minutes to firm up.
- Once the dough has chilled, roll it out into two long snakes and cut into bite-sized pieces. Place the pieces back in the bowl and keep them in the fridge until ready to use.
- In a stand mixer fitted with the whisk attachment, beat the heavy cream on low speed, gradually increasing to high, until soft peaks form and the whipped cream just begins to hold its shape, about 1 minute.
- Pour in the sweetened condensed milk mixture and mix on low speed until just combined. Remove from the stand mixer and fold in the cookie dough pieces and mini chocolate chips.
- Get out two quart containers (any freezer safe container works, though, like a 1-pound loaf pan or 9-inch round pan). Spoon the ice cream mixture into each quart container. Cover with a lid or plastic wrap and place in the freezer to set for at least 8 hours before serving. When tightly covered, ice cream will keep in the freezer for up to 2 months.
- Prep Time 1 hour
- Total Time 9 hours
- Yield 16 servings
- Category Dessert
- Method no churn
- Cuisine American
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