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Chocolate Chip Cookie Dough Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 70 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 1.5 quarts (about 10 servings)
  • Category: Dessert
  • Method: Churning
  • Cuisine: American
  • Diet: Vegetarian

Description

Chocolate Chip Cookie Dough Ice Cream is a creamy vanilla-based frozen dessert loaded with chunks of homemade edible cookie dough and mini chocolate chips. It’s the ultimate treat for cookie dough lovers—cool, sweet, and packed with irresistible bites of buttery dough in every scoop.

Ingredients

For the Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • Pinch of salt

For the Edible Cookie Dough

  • ½ cup all-purpose flour (heat-treated)
  • ¼ cup unsalted butter (softened)
  • ¼ cup brown sugar
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk
  • ⅓ cup mini chocolate chips

Instructions

  1. Heat-Treat the Flour: Heat-treat the flour by microwaving it in a bowl for 1 minute or baking it at 350°F (177°C) for 5 minutes to eliminate any bacteria. Allow the flour to cool completely before using.
  2. Make the Cookie Dough: In a small bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until smooth and well combined. Mix in vanilla extract and milk, then gradually stir in the cooled heat-treated flour until a dough forms. Fold in the mini chocolate chips. Shape the dough into small chunks or flatten it, then refrigerate until firm and chilled.
  3. Prepare the Ice Cream Base: In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar completely dissolves and the mixture is well combined.
  4. Churn the Ice Cream: Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20–25 minutes, until it reaches a soft-serve consistency.
  5. Add Cookie Dough and Chocolate Chips: During the last 5 minutes of churning, gradually add the chilled cookie dough pieces along with additional mini chocolate chips if desired, allowing them to mix evenly throughout the ice cream.
  6. Freeze to Firm Up: Transfer the churned ice cream to a freezer-safe container and freeze for 2 to 4 hours until firm and scoopable.
  7. Serve and Enjoy: Scoop the cookie dough ice cream into bowls or cones and enjoy the creamy texture and bursts of sweet cookie dough and chocolate chips.

Notes

  • Ensure the cookie dough pieces are well chilled before folding them into the ice cream to prevent melting.
  • You can double the cookie dough recipe if you prefer more chunks throughout the ice cream.
  • This recipe contains no eggs, making the cookie dough safe to eat raw.

Find it online: https://slsrecipes.com/chocolate-chip-cookie-dough-ice-cream-recipe/