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No Churn Vanilla Bean Ice Cream with Cookie Dough and Quick Salted Caramel

June 7, 2019 by Elizabeth Buuck 3 Comments

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This post does not contain any affiliate links. The products and tools I have linked in this post are here simply because I love them and use them, and I think you will love them too!

Ok, no churn ice cream is officially my summer jam. It’s so fun and easy to make, and even more fun to eat. My Lila girl has loved helping me swirl the flavors together and likes to check on it in the freezer roughly every 15 minutes. Ha! It’s a really great “baking” activity for the kiddos that doesn’t require turning on your oven in the summer heat. And it ends with a big bowl of ice cream. That’s a yes from me.

I shared a recipe for a cheesecake ice cream base here – where I swirled it with fresh blueberry jam and a graham cracker crumble. So if a fruity cheesecake ice cream is more your style, be sure to check that out. My husband saw the blueberry version and immediately said, ummm where’s the cookie dough? He is a cookie dough blizzard guy for life. So here we are, with the homemade ice cream of Mike’s dreams.

How to Make Vanilla Bean No Churn Ice Cream

First up, you need to make the toppings, so they’re ready to be swirled into the ice cream base.

For the caramel, reserve 1/4 C of cream and add the rest of the ingredients to a large skillet. Cook over medium heat until the butter has melted, the sugars have dissolved, and the caramel has started to thicken – about 5 minutes. Take off the heat, and stir in the remaining 1/4 C of cream. Easy peasy.

For the cookie dough, add the softened butter and sugars to a medium sized bowl and begin to cream them with a hand mixer. (Your stand mixer will work as well, but not necessary) Once the butter mixture is light and fluffy – 2 or 3 minutes – beat in the cream, salt, and vanilla. Stir in chocolate chips. The cookie dough will be soft, but will firm up more when chilled.

**Lazy girl tip – there are TONS of ready-to-go flavors and toppings you could pick up from the grocery if making it all from scratch just doesn’t sound like fun today – I won’t tell! I love this salted caramel and this edible cookie dough.

Make the vanilla bean ice cream base.

In a medium bowl, stir together the sweetened condensed milk, salt, and vanilla bean paste. I really like this one from Taylor and Colledge. You can find it on Amazon, and the squeeze tube is totally convenient and mess free – definitely my favorite. Set bowl aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until you have stiff peaks. There is no need to add any sugar or flavor to the cream, the sweetened condensed milk mixture will take care of that for us.

Take about 1/3 of the whipped cream and stir it into the sweetened condensed milk mixture. Then carefully, fold that back into the remaining whipped cream – making sure to fold gently so you don’t deflate the whipped cream. This ensures that the ice cream has a light airy texture and isn’t dense!

Assembly and Freezing

Now you’re ready to assemble. This is where the kids will love to get involved. Layer the ice cream, caramel, and cookie dough in a freezer-safe container – I just use my round cake pan. I use a butter knife to get the swirled affect of the caramel. Freeze for at least 6 hours and dig in!

I like to serve this up in a waffle cone dipped in chocolate ganache. And because I am a sucker for the salty sweet thing, I sprinkle the chocolate with sea salt before it has cooled and hardened on the cone. Its also amazing straight out of the cake pan – whatever floats your boat.

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No Churn Vanilla Bean Ice Cream with Salted Caramel and Cookie Dough

★★★★★ 5 from 1 reviews
  • Author: Elizabeth Buuck
  • Prep Time: 30 minutes
  • Total Time: 390 minutes
  • Yield: 6 1x
  • Category: Dessert, Side Dish
  • Cuisine: American
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Description

Sweet vanilla bean ice cream, swirled with a quick salted caramel sauce, and sprinkled with safe-to-eat cookie dough! Homemade ice cream- no churning required!


Ingredients

Scale

Quick Salted Caramel Sauce

  • 6 TBSP Unsalted Butter
  • 1 C Brown Sugar
  • 1/4 C Granulated Sugar
  • 3/4 C Heavy Cream (divided into 1/2 and 1/4 cup)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt

Safe-To-Eat Cookie Dough

  • 1/2 C Unsalted Butter (Room Temp)
  • 1/2 C Brown Sugar
  • 1/4 C Granulated Sugar
  • 1/4 C Heavy Cream ((regular milk works too!))
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1 C Chocolate Chips

Vanilla Bean No Churn Ice Cream

  • 14 oz (1 can) Sweetened Condensed Milk
  • 2 tsp Vanilla Bean Paste
  • 1/4 tsp Salt
  • 2 C Heavy Cream

Instructions

Quick Salted Caramel Sauce

  1. Add all ingredients (minus 1/4 C of heavy cream) into a large skillet over medium heat.
  2. Using a wooden spoon, stir frequently for 5-7 minutes.
  3. Once butter is melted and sugars have dissolved, the sauce will begin to thicken.
  4. Remove from heat, add remaining cream and stir to combine. Allow to cool.

Safe-To-Eat Cookie Dough

  1. In a medium bowl, cream the butter and sugars with an electric hand mixer. Your stand mixer will work as well, but it isn't necessary.
  2. Once the butter and sugar mixture is light and fluffy (3 min) mix in the vanilla, cream or milk, and salt.
  3. Stir in chocolate chips.
  4. The cookie dough will be pretty soft, but will firm up as it chills.

Vanilla Bean No Churn Ice Cream

  1. In a medium bowl, stir together sweetened condensed milk, salt, and vanilla bean paste. Set aside.
  2. In the bowl of a stand mixer with whisk attachment, beat heavy cream until stiff peaks, around 5 minutes.
  3. Take 1/3 of the whipped cream and stir it into the sweetened condensed milk mixture.
  4. Fold sweetened condensed milk mixture back into the remaining whipped cream. Careful not to deflate the whipped cream.
  5. Layer the ice cream base, caramel, and cookie dough in a freezer safe container. (I did 4 layers of each.)
  6. Freeze for at least 6 hours. Enjoy!

Did you make this recipe?

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Filed Under: Frozen Desserts, Recipes Tagged With: cookie dough ice cream, homemade ice cream, ice cream, no churn ice cream, no churn vanilla bean ice cream, salted caramel, salted carmel ice cream, summer desserts, summer party desserts, vanilla ice cream

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Reader Interactions

Comments

  1. 블랙잭 전략

    November 10, 2020 at 11:21 pm

    Best view i have ever seen !

    Reply
  2. Melissa

    April 6, 2022 at 5:12 pm

    I love no churn ice cream! This recipe is easy to do and delicious!

    ★★★★★

    Reply
    • Elizabeth Buuck

      April 8, 2022 at 6:34 pm

      Ahh yay so happy to hear it!

      Reply

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Hey y’all. I’m Liz. I’m here to satisfy that sweet tooth, and teach you all the tips and tricks to make your desserts next-level drool-worthy.

Here, you’ll find comforting, decadent desserts, and the occasional savory recipe with humble Midwest roots.

Oh and baby hands grabbing cookies. You’ll also find lots of that.

Click here to read more about Liz & Buuck Farms Bakery.

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