Salted Browned Butter Cookie Dough Ice Cream (No-Churn!)

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Luscious browned butter is folded into creamy no-churn ice cream and edible cookie dough in this salted browned butter cookie dough ice cream.

If you’re a fan of indulgent, creamy ice cream with the nostalgic crunch of cookie dough, this salted browned butter cookie dough ice cream is your new go-to recipe. Perfectly rich with nutty browned butter and sprinkled with flaky sea salt, this no-churn treat is easy to make at home—no ice cream maker required. Plus, it features edible browned butter cookie dough chunks for that extra special homemade touch. This recipe is inspired by my cookbook, Easy No-Churn Ice Cream, available wherever books are sold. Stay tuned for a link at the end of this post!

(NOW, this recipe makes a large amount of edible cookie dough! The ice cream is absolutely packed with cookie dough chunks. You can absolutely cut the recipe in half If you prefer more ice cream to dough, but I recommend making the entire batch and enjoying some of it on its own! Made without eggs and with heat treated flour all but ensures a very safe and edible cookie dough experience. So enjoy!).

Why Browned Butter Makes All The Difference

Browned butter isn’t just a fancy kitchen term—it transforms the flavor of both the ice cream base and the cookie dough chunks. The nutty aroma and deep golden color bring a warm richness that standard butter just can’t compete with. When combined with sweetened condensed milk and whipped cream, it creates a luscious no-churn ice cream base that’s incredibly smooth. The addition of sea salt perfectly balances the sweetness, enhancing every bite.

Ingredients

For The Edible Browned Butter Cookie Dough:

• ½ cup salted butter, browned and cooled to room temperature (113 g)
• ¾ Cup Granulated Sugar (150 g) 
• 1 teaspoon pure vanilla extract (5 ml)
• ½ teaspoon salt (3 g)
• 1 ¼ cups all purpose flour, heat-treated (156 g)
• ¾ cup mini chocolate chips (135 g)

For The Ice Cream Base:

• ¼ cup salted butter, browned and cooled to room temperature (57 g)
• 1 14-ounce can sweetened condensed milk (396 g)
• 1 tablespoon pure vanilla extract (15 ml)
• ¼ cup half-and-half (60 ml)
• 1 ½ cups heavy cream, whipped to stiff peaks (360 ml)

For The Topping:

• 1-2 teaspoons flaky sea salt (6-12 g)

Instructions

1. Brown The Butter (For Both The Dough And The Ice Cream Base):

Add the butter to a light-colored saucepan over medium heat. Let it melt completely, then continue to cook, swirling the pan occasionally. The butter will foam and begin to smell nutty. Once the milk solids at the bottom turn golden brown, immediately remove the pan from heat. Pour the browned butter into a heat-safe bowl to cool completely, making sure to scrape all the flavorful browned bits from the bottom of the pan.

2. Make The Edible Browned Butter Cookie Dough:

Before starting, heat-treat the flour to ensure it’s safe to eat raw: spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes. Let it cool completely before using.
In a mixing bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Stir until smooth and well combined.
Add the heavy cream, vanilla extract, and salt. Mix until incorporated.
Add the heat-treated flour and mix until a dough forms.
Fold in the mini chocolate chips.
Scoop small chunks or roll the dough into small balls. Place on a parchment-lined tray and chill in the refrigerator while you prepare the ice cream base.

3. Make The Ice Cream Base:

In a large bowl, whisk together the remaining browned and cooled butter, sweetened condensed milk, vanilla extract, and half-and-half until smooth and fully combined.
Gently fold in the whipped heavy cream, being careful not to deflate it.

4. Assemble The Ice Cream:

Fold the chilled cookie dough pieces into the ice cream base.
Transfer the mixture to a freezer-safe container and smooth the top.
Sprinkle with the flaky sea salt topping.

Cover and freeze for at least 6 hours or overnight, until firm.

5. Serve:

Scoop and enjoy the rich, salty-sweet flavor of browned butter cookie dough in every bite!

Best Practices For Making This No-Churn Ice Cream

• Use a light-colored saucepan when browning butter to better monitor the color changes and avoid burning.
• Whip the heavy cream to stiff peaks to ensure the ice cream base is light and airy.
• Don’t skip heat-treating the flour in the edible cookie dough to avoid any risk of bacteria.
• Store your ice cream in a shallow, freezer-safe container for faster freezing and smoother texture.

Dietary Substitutions

• Dairy-Free: Use sweetened coconut condensed milk in place of sweetened condensed milk, Silk heavy cream and Silk half and half in place of the dairy heavy cream and half-and-half, and substitute vegan butter for the browned butter.
• Gluten-Free: Swap all-purpose flour for a gluten-free baking flour blend that is suitable for raw consumption. 
• Sugar-Free Cookie Dough: Substitute granulated and brown sugars with coconut sugar or a sugar substitute that measures 1:1. Note that the flavor and level of sweetness will vary.  

Frequently Asked Questions

Q1: Can I make this ice cream without browning the butter?
A1: You can, but browning the butter adds a unique nutty flavor that elevates the whole recipe. It’s worth the extra step!

Q2: How long does this ice cream last in the freezer?
A2: When stored properly in an airtight container, it keeps well for up to 2 weeks without losing texture or flavor.

Q3: Can I add other mix-ins instead of chocolate chips?
A3: Absolutely! Try toffee bits, chopped nuts, or white chocolate chips for a fun twist.

Q4: Why do I need to heat-treat the flour in the cookie dough?
A4: Raw flour can contain harmful bacteria. Heat-treating (baking briefly) makes it safe for edible dough.

Conclusion

This salted browned butter cookie dough ice cream is a delicious no-churn recipe that combines rich, nutty flavors with sweet, chewy cookie dough bites. Whether you’re making this for a summer party or a cozy night in, it’s sure to impress. For more no-churn ice cream recipes like this one, check out my cookbook, Easy No-Churn Ice Cream, available wherever books are sold! 

Have questions? Share them in the comments! 

Tag me in your baking adventures too, @heathershomebakery—I’d love to see your creations.

Also, if you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review! 

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Save and enjoy! 

XO,

Heather

PS: try several other flavors of no churn ice cream on my site as well, including my favorite Browned Butter Caramel Coffee Ice Cream!