Eggless cookie and chocolate Ice Cream Recipe

Eggless cookie and chocolate Ice Cream Recipe

00 mins
2-3 people
15 mins



Summers at my grandmother's house hold a special place in my heart. The sound of the ice cream vendor's bell ringing in the afternoon, just after a refreshing nap, is a memory deeply ingrained in my mind. My love affair with ice cream began in childhood, and today, I'm excited to share with you a basic recipe that allows you to infuse your favorite flavors into a creamy delight. Whether you're craving the nostalgia of a simple homemade treat or looking to indulge in a decadent dessert, this eggless cookie and chocolate ice cream recipe has you covered.




Eggless Chocolate Chip Cookie Ice Cream




  1. 750 mL Milk
  2. 1/4 cup Sugar
  3. 1 bowl Heavy Cream
  4. 1 tbsp Vanilla Essence
  5. Handful of Chocolate Chips
  6. 3-4 Chocolate Chip Cookies





  1. Prepare Sweetened Milk: In a pan, boil 750mL of milk until it becomes richer and thicker. Add 1/4 cup of sugar and mix well until dissolved.

  2. Combine Milk and Cream: Transfer the hot sweetened milk to a bowl. Add 1 bowl of heavy cream or full cream to it. Mix well to combine.

  3. Add Flavorings: Stir in 1 tbsp of vanilla essence into the milk and cream mixture. Mix thoroughly.

  4. Chill: Place the bowl in the freezer for 1 hour to chill.

  5. Add Chocolate Chips: After 1 hour, take out the chilled mixture and whisk it. Add a handful of chocolate chips and continue whisking until well incorporated.

  6. Freeze: Return the mixture to the freezer. After another hour, whisk it again to break up any ice crystals that may have formed. Repeat this process every hour for about 2 hours until the mixture becomes creamy.

  7. Add Cookies: Crumble 3-4 chocolate chip cookies into the creamy ice cream mixture. Mix well to distribute the cookie crumbs evenly.

  8. Hard Freeze: Place the ice cream mixture back in the freezer and let it harden completely.

  9. Serve: Scoop out the chocolate chip cookie ice cream into bowls. Drizzle with Nutella sauce if desired, and enjoy with your loved ones!


This eggless chocolate chip cookie ice cream is a delightful treat that combines the creaminess of ice cream with the crunchiness of chocolate chip cookies. Enjoy its rich flavor and indulgent texture!




About the Recipe:


Eggless cookie and chocolate ice cream is a delightful combination of creamy goodness and indulgent flavors. Made with basic ingredients like milk, sugar, and vanilla essence, this recipe allows you to customize the flavor by adding your favorite cookies and chocolate chunks. The result is a rich and creamy ice cream with swirls of chocolate and crunchy cookie bits, perfect for satisfying your sweet cravings on a hot summer day.



Cooking Tips:


  1. Use Full-Fat Milk: Using full-fat milk ensures a rich and creamy texture for the ice cream.
  2. Chill the Mixture: Chill the ice cream mixture in the refrigerator for a few hours before churning to enhance the creaminess.
  3. Add Mix-Ins: Fold in your favorite mix-ins, such as crushed cookies and chocolate chunks, just before transferring the ice cream to the freezer.
  4. Layer the Mix-Ins: Layer the mix-ins between layers of ice cream in the storage container for even distribution throughout the ice cream.
  5. Chill the Container: Chill the storage container in the freezer before transferring the churned ice cream to help it freeze faster and prevent ice crystals from forming.
  6. Cover the Surface: Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystals from forming.
  7. Serve with Fresh Toppings: Serve the ice cream with fresh toppings like whipped cream, chocolate sauce, or sprinkles for an extra indulgent treat.



Pairing Guide:


Eggless cookie and chocolate ice cream pairs perfectly with warm cookies for a classic ice cream sandwich or with fresh fruit for a refreshing twist. For a decadent dessert, serve the ice cream in a bowl topped with chocolate sauce, whipped cream, and a cherry on top.




Frequently Asked Questions about Eggless Cookie and Chocolate Ice Cream:


  1. Can I use low-fat milk instead of full-fat milk?
    • Answer: Yes, you can use low-fat milk, but the ice cream may not be as creamy.
  2. Can I use store-bought cookies for this recipe?
    • Answer: Yes, you can use store-bought cookies or homemade cookies for added flavor and texture.
  3. How long does it take for the ice cream to freeze?
    • Answer: It typically takes 4-6 hours for the ice cream to freeze completely, depending on the temperature of your freezer.
  4. Can I use chocolate syrup instead of chocolate chunks?
    • Answer: Yes, you can swirl chocolate syrup into the ice cream mixture for added flavor.
  5. Can I use almond or soy milk for a dairy-free version?
    • Answer: Yes, you can use almond or soy milk for a dairy-free version of this ice cream recipe.
  6. Can I add nuts to this recipe?
    • Answer: Yes, you can add chopped nuts like almonds or walnuts for added crunch and flavor.
  7. How long can I store the ice cream in the freezer?
    • Answer: You can store the ice cream in an airtight container in the freezer for up to two weeks.
  8. Can I use cocoa powder instead of chocolate chunks?
    • Answer: Yes, you can use cocoa powder to flavor the ice cream, but the texture may be slightly different.
  9. Can I add fruit to this recipe?
    • Answer: Yes, you can add diced fruit like strawberries or bananas for a fruity twist.
  10. Can I make this recipe without an ice cream maker?
    • Answer: Yes, you can freeze the mixture in a shallow dish, stirring every hour until frozen, to achieve a similar result.