If you have a sweet tooth and a soft spot for nostalgic treats, this Chocolate Chip Cookie Dough Ice Cream Recipe will instantly become your new go-to dessert. Creamy, dreamy vanilla ice cream swirled with irresistible chunks of homemade edible cookie dough and studded with mini chocolate chips creates a luxurious texture and flavor parade in every spoonful. It perfectly balances the richness of ice cream with the chewy, buttery cookie dough bits, delivering a taste experience that feels both playful and indulgent. This recipe is your ticket to crafting an unforgettable dessert that brings comforting homemade vibes and a little magic to your table.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Chocolate Chip Cookie Dough Ice Cream Recipe. Each item is simple yet essential, working together to create the luxurious texture, creamy flavor, and that beautiful balance between ice cream and cookie dough.
- 2 cups heavy cream: Provides the rich, velvety base that makes the ice cream truly creamy.
- 1 cup whole milk: Adds smoothness and helps balance the richness of the heavy cream.
- 3/4 cup granulated sugar: Sweetens the ice cream base just right without overpowering.
- 1 tablespoon vanilla extract: Brings warmth and depth to the overall flavor.
- 1/4 teaspoon salt: Enhances and balances the sweetness in the ice cream.
- 1/2 cup mini chocolate chips: Adds delightful little bursts of chocolate scattered throughout.
- 1/2 cup edible cookie dough (cut into small chunks): The star ingredient that delivers chewy, buttery fun in every bite.
- 1/4 cup brown sugar: Adds a caramel-like sweetness to the cookie dough portion.
- 2 tablespoons unsalted butter (softened): Gives the cookie dough its luscious, tender texture.
- 2 tablespoons milk: Keeps the cookie dough moist and easy to mix.
- 1/2 teaspoon vanilla extract: Boosts the cookie dough’s flavor with fragrant vanilla notes.
- 1/2 cup all-purpose flour: Provides structure to the cookie dough while being heat-treated to keep it safe.
- Pinch of salt: Balances the sweetness and rounds out the cookie dough’s flavor.
How to Make Chocolate Chip Cookie Dough Ice Cream Recipe
Step 1: Chill the Ice Cream Base
Start by whisking together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt in a medium bowl until the sugar completely dissolves. This simple base is the canvas for your ice cream masterpiece. Pop the mixture in the refrigerator for at least 2 hours to chill thoroughly—this step is crucial because a cold base churns into a smooth, creamy texture.
Step 2: Prepare the Edible Cookie Dough
While your ice cream base chills, get the cookie dough ready. Cream together the brown sugar and softened unsalted butter in a small bowl until silky and smooth. Then stir in the milk and vanilla extract, which add moisture and rich flavor. Gradually mix in the heat-treated flour and a pinch of salt until a soft dough forms. Fold in the mini chocolate chips for that classic chip-studded goodness. Roll the dough into small chunks or balls, then freeze them for 15 to 20 minutes; this helps the dough hold its shape in the ice cream later.
Step 3: Churn the Ice Cream Base
Once chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes. The churning process incorporates air and freezes the mixture evenly, so patience here yields the creamiest texture possible.
Step 4: Incorporate Cookie Dough Chunks and Chocolate Chips
During the last 5 minutes of churning, add in the frozen cookie dough chunks along with extra mini chocolate chips if you like. This final step disperses those delightful little pockets of chewy dough and chocolate throughout the ice cream, creating that perfect bite every time.
Step 5: Freeze Before Serving
Transfer the finished ice cream to a freezer-safe container and freeze for at least 2 hours before digging in. This allows the ice cream to set fully, bringing together all the flavors and textures for an unforgettable dessert experience.
How to Serve Chocolate Chip Cookie Dough Ice Cream Recipe
Garnishes
To make your Chocolate Chip Cookie Dough Ice Cream Recipe even more irresistible, sprinkle some extra mini chocolate chips or a dusting of crushed graham crackers on top. Fresh mint leaves or a drizzle of warm caramel sauce also add a lovely contrast and enhance presentation effortlessly.
Side Dishes
This ice cream pairs beautifully with warm desserts like brownies, apple pie, or a simple slice of pound cake. The contrast between hot and cold elevates every spoonful and makes for a dreamy indulgence that’s perfect after dinner gatherings.
Creative Ways to Present
Get playful by serving scoops inside hollowed-out cookie cups or waffle cones sprinkled with sea salt. You can also layer it in a parfait glass with brownie bits and whipped cream for a stunning treat that’s sure to impress your guests at any occasion.
Make Ahead and Storage
Storing Leftovers
Any leftover Chocolate Chip Cookie Dough Ice Cream Recipe should be stored in an airtight container to prevent ice crystals and freezer burn. It will keep well in your freezer for up to 2 weeks, maintaining its delicious texture and flavor when properly sealed.
Freezing
After making your ice cream and mixing in the cookie dough, freeze it for at least 2 hours to let it firm up perfectly. If storing for longer, ensure your container is sealed tightly to lock in freshness and avoid absorption of any other freezer odors.
Reheating
Ice cream is best enjoyed cold, but if it freezes too hard, simply let it sit at room temperature for 5-10 minutes before scooping. This short resting time softens it just enough to scoop easily without losing that creamy texture.
FAQs
Can I use regular flour in the cookie dough?
You can, but it’s important to heat-treat the flour before using it in edible cookie dough to kill any bacteria. Spread the flour on a baking sheet and bake at 350°F for 5 minutes, then cool before mixing, ensuring your cookie dough is safe to eat.
Is this recipe suitable for vegetarians?
Yes! This Chocolate Chip Cookie Dough Ice Cream Recipe uses ingredients that are vegetarian-friendly, with no animal-derived gelatin or additives, making it a perfect treat for vegetarian dessert lovers.
Can I make this recipe without an ice cream maker?
While an ice cream maker gives the best texture, you can still make this recipe by freezing the mixture in a container and stirring every 30 minutes for 2-3 hours to break up ice crystals. It won’t be as smooth but still delicious.
How do I make the cookie dough safe to eat?
Besides heat-treating the flour, omit eggs since raw eggs can carry salmonella. This recipe uses no eggs and heat-treated flour, making the cookie dough chunks perfectly edible and safe for your ice cream.
Can I substitute the mini chocolate chips with something else?
Absolutely! Feel free to try dark chocolate chunks, butterscotch chips, or even peanut butter chips for a fun twist on this classic Chocolate Chip Cookie Dough Ice Cream Recipe. Just be sure to use bite-sized pieces to maintain great texture.
Final Thoughts
This Chocolate Chip Cookie Dough Ice Cream Recipe is a celebration of two beloved treats merged into one luscious and fun dessert. Whether for a special occasion or simply to brighten an ordinary day, it’s a recipe that brings joy with every spoonful. So go ahead, dig in, and treat yourself — you deserve it!
Print
Chocolate Chip Cookie Dough Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this creamy homemade Chocolate Chip Cookie Dough Ice Cream, featuring a rich ice cream base swirled with chunks of edible cookie dough and mini chocolate chips. Perfect for dessert lovers seeking a delightful summer treat with the nostalgic flavors of cookie dough and chocolate.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Edible Cookie Dough
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Pinch of salt
- 1/2 cup mini chocolate chips
Additional Mix-ins
- 1/2 cup mini chocolate chips (for folding in during churning)
Instructions
- Prepare Ice Cream Base: In a medium bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar dissolves completely. Chill this mixture in the refrigerator for at least 2 hours to ensure it is thoroughly cold before churning.
- Make Edible Cookie Dough: In a small bowl, cream together brown sugar and softened butter until smooth. Stir in milk and vanilla extract. Gradually mix in the flour and a pinch of salt until a soft dough forms. Fold in the mini chocolate chips evenly throughout the dough.
- Freeze Cookie Dough: Roll the cookie dough into small balls or chunks and place them on a baking sheet. Freeze for 15–20 minutes to firm up so they can be added to the ice cream without melting.
- Churn Ice Cream: Once the ice cream base is chilled, transfer it to your ice cream maker and churn according to your machine’s instructions, typically for 20–25 minutes.
- Add Mix-ins: During the last 5 minutes of churning, add the frozen cookie dough chunks and additional mini chocolate chips if desired, incorporating them evenly throughout the ice cream.
- Freeze Ice Cream: Transfer the churned ice cream to a freezer-safe container, smooth the top, cover, and freeze for at least 2 hours to firm up before serving.
Notes
- Heat-treat flour before using by baking it in the oven at 350°F for 5 minutes to make it safe to eat raw.
- Let the ice cream sit at room temperature for about 5 minutes before scooping for the best texture and ease of serving.
