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
Scale
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.
