This no-churn sugar cookie ice cream captures the nostalgic flavor of a soft-baked sugar cookie in frozen form. A sweet cream base is loaded with chunks of buttery cookie dough and a ribbon of vanilla frosting, creating a dessert that tastes like a bakery treat straight from the freezer. Because it requires no ice cream maker, it comes together with simple ingredients and a hand mixer, making it an easy summer project for any home cook.
Ingredients
- 2 cups (480 ml) cold heavy cream
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (120 ml) vanilla frosting (store-bought or homemade)
Instructions
- Make the cookie dough: In a medium bowl, cream the softened butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Do not overmix.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This step is essential for easier handling.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the chilled dough out to about 1/4-inch thickness on a lightly floured surface. Cut into small squares or use a cookie cutter (about 1-inch pieces work best for ice cream). Place on the prepared baking sheet.
- Bake for 8–10 minutes, until the edges are just lightly golden. The centers will look slightly underdone. Let cool completely on the baking sheet, then transfer to a cutting board and chop into small bite-sized pieces.
- In a large mixing bowl, beat the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes.
- In a separate small bowl, stir the sweetened condensed milk, vanilla extract, and almond extract (if using) together.
- Gently fold the condensed milk mixture into the whipped cream using a spatula, being careful not to deflate the cream. Fold until no streaks remain.
- Gently fold in the chopped sugar cookie pieces, reserving a handful for the top.
- Pour half of the ice cream mixture into a 9×5-inch loaf pan. Drizzle with half of the vanilla frosting, then swirl gently with a knife. Repeat with the remaining ice cream and frosting.
- Sprinkle the reserved cookie pieces on top. Cover with plastic wrap and freeze for at least 6 hours, or until firm.
Tips
- Chill the cookie dough: Chilling prevents the dough from spreading too much during baking, keeping the cookie pieces chewy rather than crispy. If you skip this, the cookies will be thinner and crunchier.
- Use cold heavy cream: For best volume, chill the cream in the refrigerator for at least 30 minutes before whipping. You can also chill the mixing bowl and beaters for 10 minutes.
- Don’t overmix: When folding the whipped cream and condensed milk, use a light hand. Overmixing will deflate the air and make the ice cream dense instead of creamy.
- Add mix-ins last: Fold the cookie pieces in gently and don’t over-stir, or they may break into crumbs and tint the base.
Serving Suggestions
Serve scoops of this ice cream in chilled bowls or cones. For an extra treat, drizzle with warm caramel or chocolate sauce, or sprinkle with a pinch of flaky sea salt. It also pairs beautifully with a slice of warm apple pie or a brownie.
Variations
- Chocolate Chip: Fold in 1/2 cup (85 g) mini chocolate chips along with the cookie pieces.
- Funfetti: Add 2 tablespoons rainbow sprinkles to the ice cream base just before freezing for a birthday-cake vibe.
- Lemon Sugar Cookie: Replace the vanilla extract in the cookie dough with 1 teaspoon lemon zest, and add 1 tablespoon lemon juice to the ice cream base.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing. If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping. Do not microwave the ice cream to soften it, as it will melt unevenly.
Frequently Asked Questions
Can I use store-bought sugar cookies instead of baking my own? Yes, you can substitute about 1 1/2 cups of crumbled store-bought sugar cookies. They will be drier and crumblier, but still add flavor and texture.
Why is my ice cream icy? Icy texture usually happens when the mixture isn’t churned. In a no-churn recipe, the whipped cream provides the air, so make sure you whip it to stiff peaks. Also, avoid opening the freezer frequently while it’s freezing.
Can I make this without an electric mixer? Yes, you can whip the cream by hand with a whisk, but it will take longer (about 8–10 minutes). Use a large bowl and a vigorous circular motion.
Is the egg in the cookie dough safe to eat? The cookie dough is baked, so the egg is fully cooked and safe. If you prefer, you can use pasteurized eggs or omit the egg and add 2 tablespoons of milk to the dough.
How long does it need to freeze? At least 6 hours, but overnight is better for a firm, scoopable texture. If you’re in a hurry, 4 hours will give you a soft-serve consistency.
Can I double the recipe? Absolutely. Use a larger container (like a 9×13-inch pan) and freeze for the same amount of time. Just make sure the container is freezer-safe and covered.
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