This cookie dough candy ice cream is a no machine freezer treat made from whipped cream, condensed milk, and chunks of chocolate candy and edible dough. Every scoop is creamy, sweet, and packed with texture.
You only need a mixing bowl and a loaf pan. Whipping the cream builds air into the base, so the ice cream scoops smoothly without ice crystals and without an expensive ice cream maker.
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Why This Cookie Dough Candy Ice Cream Recipe Works
Folding whipped cream into condensed milk traps tiny air bubbles that stay soft in the freezer, which gives a scoopable, creamy texture.
Condensed milk supplies sugar and milk solids that keep the mixture from freezing into hard ice.
Using edible dough made with heat treated flour makes the mix ins safe, so you get cookie flavor with no raw flour or raw egg.
Ingredients for Cookie Dough Candy Ice Cream
- You need two cups very cold heavy whipping cream, one fourteen ounce can sweetened condensed milk, and one teaspoon vanilla extract.
- Add one cup chopped chocolate caramel nougat candy bars, one cup chopped peanut butter cups, and one cup edible cookie dough pieces.
Heavy cream. Keep it as cold as possible. Chill the bowl and beaters for fifteen minutes before whipping.
Condensed milk. This thick sweet base replaces custard. Stir it with the vanilla before folding in the cream.
Candy bars. Chop them into small pieces so every bite has some. Cold candy stays firm and does not melt into the base.
Peanut butter cups. Chopped cups add salty sweet contrast. Freeze them for ten minutes so they chop cleanly.
Edible cookie dough. Use dough made with heat treated flour and no eggs. Roll it into small pieces and freeze briefly.
How to Make Cookie Dough Candy Ice Cream
1. Chill the tools. Place the mixing bowl and beaters in the freezer for fifteen minutes.
2. Whip the cream. Beat the cold cream in the chilled bowl until stiff peaks form, about four minutes.
3. Mix the base. In a second bowl, stir the condensed milk and vanilla until smooth.
4. Fold. Fold a third of the whipped cream into the condensed milk to lighten it, then fold in the rest gently until no streaks remain.
5. Add the mix ins. Fold in the candy, peanut butter cups, and cookie dough pieces, saving a handful for the top.
6. Freeze. Pour into a loaf pan, press on the reserved pieces, cover, and freeze for at least six hours until firm.
Line the loaf pan with parchment before you start so the ice cream lifts out cleanly. Let the pan sit on the counter for five minutes before scooping, because a short rest softens the edges and makes serving easier.
How to Serve Cookie Dough Candy Ice Cream
Scoop the ice cream into bowls or cones and add extra candy on top. It pairs well with edible chocolate chip cookie dough and mini chip edible cookie dough for a dough themed dessert. For another cold dessert, try condensed milk snow ice cream or a chocolate vanilla ice cream cake.
How to Store and Reheat Cookie Dough Candy Ice Cream
Cover the pan tightly with plastic wrap pressed on the surface and freeze for up to two weeks. After that, ice crystals can form. Let it soften at room temperature for about five minutes before scooping.
Tips and Variations for Cookie Dough Candy Ice Cream
Flag the allergens. This dessert contains milk, wheat, soy, and peanuts. Check every candy and dough label if anyone has a food allergy.
Do not taste raw flour dough. Never taste cookie dough made with untreated flour or raw egg, and make sure your dough uses heat treated flour.
Heat treat flour. To treat your own flour, spread it on a sheet pan and bake until it reaches 165 degrees F, then cool it before mixing.
Keep it cold. Cold cream whips faster and holds more air.
Fold gently. Over mixing deflates the cream and makes the ice cream dense.
Swap the candy. Use any chopped candy you like, as long as the pieces are small.
Add a swirl. Drizzle caramel or fudge sauce between layers in the pan.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of raw flour and dairy desserts.
Frequently Asked Questions About Cookie Dough Candy Ice Cream
Why is my cookie dough candy ice cream icy?
Under whipped cream or a slow freezer can cause ice crystals. Whip to stiff peaks and freeze the pan at the coldest setting.
Can I make cookie dough candy ice cream without edible dough?
Yes. Use baked cookie pieces or dough made without eggs and with heat treated flour.
How long does cookie dough candy ice cream keep?
It keeps its texture for about two weeks in a tightly covered pan.
Can I use a different can size?
Stick with the fourteen ounce can so the sweetness and texture stay balanced.
How many scoops does it make?
The loaf pan yields about eight generous scoops.
Cookie Dough Candy Ice Cream
Equipment
- Loaf pan
- Electric mixer
- Large mixing bowl
- Rubber spatula
Ingredients
Main Ingredients
- 2 cup heavy whipping cream very cold
- 1 can sweetened condensed milk 14 ounce can
- 1 tsp vanilla extract
- 1 cup chopped chocolate caramel nougat candy bars about 6 fun size bars
- 1 cup chopped peanut butter cups about 10 miniature cups
- 1 cup edible cookie dough pieces made with heat treated flour and no eggs
Instructions
Cooking
- Chill. Freeze the bowl and beaters for 15 minutes.
- Whip. Beat the cream to stiff peaks.
- Combine. Stir the condensed milk and vanilla, then fold in the whipped cream.
- Mix in. Fold in the candy, peanut butter cups, and dough pieces.
- Freeze. Pour into a loaf pan and freeze at least 6 hours.
