This No-Churn Marshmallow Cookie Dough Ice Cream combines creamy vanilla ice cream with chocolate chips and homemade chunks of cookie dough.
Repeat after me: This is homemade, no-churn marshmallow cookie dough ice cream.
As in, no ice cream maker. No fake, chemical ingredients you can rarely pronounce. No obscure add-ins that’ll take you half a day of driving around your town to pick up. Nope. Just pure, creamy, sweet marshmallow cookie dough ice cream.
When I was deciding what flavour to feature in this post, I ran into so many ice cream maker recipes, it was insane. Everywhere you turn on Pinterest, it’s a recipe for an ice cream maker. Oddly enough, there’s an ice cream maker right in your house; it’s called a freezer. 😉
To make this marshmallow cookie dough ice cream amazing, there are a few steps to follow. First, you’ll want to make a kick-ass batch of egg-free cookie dough that will stay hard enough to avoid spreadage, but also soft enough that you aren’t biting into cookie dough rocks of death. No one wants that.
The recipe below is just right for ice cream. Then, you’ll want to add in some chocolate chips to really get the point across that HELLO this is marshmallow cookie dough ice cream! Mini chips or regular sized ones (I used regular) work perfectly. In fact, you could even get fancy and do some flavoured chocolate chips, like peanut butter, mint or even a nice dark chip.
But wait, isn’t it called marshmallow cookie dough ice cream? Yep, the ice cream base is made from melted marshmallows. It adds a subtle flavour and softness to the ice cream that completes the ode to childhood that this dessert embodies.
Finally, you’ll want to freeze your marshmallow cookie dough ice cream for a while. A long while. As in, overnight or more. Because it’s made up of cream and sweetened condensed milk, that stuff needs some time to get to the perfect ice cream consistency. I found after about 12 hours, it got to a great scoop-able consistency, and stayed that way for the three days it lasted in my freezer.
(Please note, I ate this all by myself. If you have an ice cream-crazed family it’ll probably last, say, 10 minutes?)
What are you waiting for?! Get your ice cream started now!
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $9.35 (Budget breakdown below recipe)
- ¼ cup salted butter, softened
- ¼ cup brown sugar
- 2 tbsp. granulated sugar
- ½ tsp. vanilla extract
- 2 tbsp. milk
- ⅛ tsp. salt
- ¾ to 1 cup flour
- 1 14-oz can. sweetened condensed milk
- 2 tsp. vanilla extract
- 2 tbsp. marshmallow- or cake-flavoured vodka
- 2 cups cold whipping cream
- 80 mini marshmallows
- ¼ to ½ cup chocolate chips*
- Pour in salt and flour, starting with ¾ cup and adding ½ tbsp. extra at a time, if needed. (I only needed ¾ cup plus 1 tbsp.)
- Spread cookie dough onto a piece of waxed paper on a large plate and freeze for 30 minutes. Once frozen, chop into small squares.
- In the bowl of a stand mixer, whip heavy cream until stiff peaks form; set aside.
- In a medium-sized bowl, pour in mini marshmallows and microwave on medium-high for 30 second intervals until marshmallows are raised and melty. Stir well.
- Spoon whipped cream into the sweetened condensed milk mixture and gently fold. Scrape melted marshmallows into the bowl and combine. Add the chopped frozen cookie dough (reserving a handful) and chocolate chips, and fold until just combined and pieces are distributed throughout the ice cream.
- Spoon mixture into a standard loaf pan (glass or metal), then top with reserved cookie dough pieces. Freeze for at least 12 hours.
Adapted from Like Mother Like Daughter and Jelly Toast.
1/4 cup salted butter = $0.20
1/4 cup brown sugar = $0.17
2 tbsp. granulated sugar = $0.03
1/2 tsp. vanilla extract = $0.04
2 tbsp. milk = $0.03
1/8 tsp. salt = $0.01
3/4 to 1 cup flour = $0.10
One 14-oz can. sweetened condensed milk = $2.50
2 tsp. vanilla extract = $0.14
2 tbsp. marshmallow- or cake-flavoured vodka = $1.50
2 cups cold whipping cream = $2.50
80 mini marshmallows = $0.75
1/4 to 1/2 cup chocolate chips = $0.75