If you are a fan of the delightful combination of creamy ice cream and sweet, chewy cookie dough, you are in for a treat with this Chocolate Chip Cookie Dough Ice Cream Recipe. This homemade classic marries rich, velvety ice cream with little bites of irresistible cookie dough, creating a perfect harmony of textures and flavors that feels both indulgent and comforting. Whether you want to impress guests or simply enjoy a special dessert on your own, this recipe is a guaranteed crowd-pleaser that brings the magic of your favorite cookie dough right into a luscious frozen dessert.
Ingredients You’ll Need
Getting ready to make this delicious ice cream is a breeze, thanks to its simple but essential ingredients. Each one plays a key role: the butter and sugars add sweetness and moisture to the cookie dough, while the cream and milk create that rich, dreamy base for the ice cream. Vanilla brings warmth, and mini chocolate chips sprinkle in little bursts of chocolatey joy.
- 1/2 cup all-purpose flour (heat-treated): Necessary for the cookie dough’s structure and safety when eaten raw.
- 1/4 cup unsalted butter, softened: Adds creamy richness and helps bind the dough.
- 1/4 cup packed brown sugar: Brings moisture and deep caramel notes to the dough.
- 1 tablespoon granulated sugar: Provides sweetness and slight crispness in the dough texture.
- 1 tablespoon milk: Keeps the cookie dough tender and easy to mix.
- 1/4 teaspoon vanilla extract: Elevates the flavor in both the dough and ice cream base.
- 1/4 cup mini chocolate chips: Small, yet packed with chocolate flavor to complement the dough.
- 2 cups heavy cream: Creates the rich, velvety texture of the ice cream.
- 1 cup whole milk: Balances the cream and lightens the ice cream base.
- 3/4 cup granulated sugar: Sweetens the ice cream perfectly without overpowering.
- 1 tablespoon vanilla extract: Infuses the ice cream with a classic comforting fragrance.
- Pinch of salt: Enhances all the flavors and balances sweetness.
How to Make Chocolate Chip Cookie Dough Ice Cream Recipe
Step 1: Prepare the Cookie Dough
Start by making the safe-to-eat cookie dough, which is the star addition to the ice cream. Cream together softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. Next, add the milk and vanilla extract for moistness and flavor. Carefully mix in the heat-treated flour to remove any risk from raw flour consumption. Fold in the mini chocolate chips so every bite gets a little spark of chocolate. Roll this dough into small, bite-sized pieces and place them on a parchment-lined tray to freeze. Freezing firm will prevent the dough from melting too quickly when mixed into the ice cream.
Step 2: Make the Ice Cream Base
In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until the sugar dissolves completely. This creates your luscious ice cream foundation. Pour this base into your ice cream maker and churn according to your machine’s instructions, usually 20 to 25 minutes. The churning process develops a creamy texture by incorporating air and slowly freezing the mixture.
Step 3: Add Cookie Dough Pieces
When your ice cream is almost finished churning, toss in the frozen cookie dough bites. This ensures that the cookie dough pieces remain intact and evenly distributed throughout your ice cream, giving each spoonful that fun, chewy surprise.
Step 4: Freeze Until Firm
Transfer your freshly churned ice cream to a lidded container for a minimum of 4 hours to set it firmly. This final freeze step is crucial for that scoopable consistency that’s easy to serve and savor.
How to Serve Chocolate Chip Cookie Dough Ice Cream Recipe
Garnishes
A simple dusting of mini chocolate chips or a drizzle of warm chocolate syrup turns this dessert into an elegant treat. For a special touch, sprinkle flaky sea salt or crushed nuts to highlight the sweetness and introduce a delightful crunch layer.
Side Dishes
This ice cream shines on its own, but pairing it with warm brownies or a slice of rich chocolate cake instantly elevates your dessert experience. For a lighter option, fresh berries complement the sweetness beautifully and add a refreshing contrast.
Creative Ways to Present
Serve scoops in waffle cones or bowls lined with cookie crumbs for added texture. For a fun twist, layer it in a parfait glass alternating with brownie chunks and whipped cream, transforming this ice cream into a stunning layered dessert.
Make Ahead and Storage
Storing Leftovers
To keep your chocolate chip cookie dough ice cream at peak freshness, store any leftovers in an airtight container with a tight-fitting lid. This prevents ice crystallization and maintains the creamy texture, while also preserving the delicious cookie dough chunks.
Freezing
If you want to prep in advance or save extra portions, freezing your ice cream in a well-sealed container is perfect. Make sure to press a sheet of parchment paper directly on the surface before sealing to prevent ice crystals from forming on top.
Reheating
This ice cream is best enjoyed cold straight from the freezer. If it becomes too firm, allow it to sit at room temperature for about 5 to 10 minutes to soften slightly for easier scooping. Avoid microwaving as it changes the texture significantly.
FAQs
Can I use regular flour instead of heat-treated flour for the cookie dough?
Using heat-treated flour is important because it eliminates any bacteria in the raw flour, making the cookie dough safer to consume in its uncooked form. You can heat-treat it yourself by microwaving or baking briefly before using.
Do I need an ice cream maker to make this recipe?
An ice cream maker helps churn the ice cream for a smooth and creamy texture, but if you don’t have one, you can try freezing the mixture in a container and stirring every 30 minutes to break up ice crystals. The texture will be slightly different but still delicious.
Can I substitute the mini chocolate chips with larger chips or chunks?
Absolutely! Larger chocolate chips or chunks will give bigger chocolate bites in your ice cream. Just make sure they’re small enough to incorporate evenly and not too large to disrupt smooth scooping.
How long can I store the ice cream in the freezer?
For best taste and texture, try to consume the ice cream within 2 weeks. Over time, ice crystals may form and the cookie dough pieces might lose their appealing texture.
Can I make a dairy-free version of this recipe?
You can experiment with dairy-free milk and cream alternatives like coconut milk or almond milk. However, these will change the texture and flavor slightly. Additionally, ensure any butter substitute is solid enough to form the cookie dough properly.
Final Thoughts
There is something truly magical about the combination of creamy ice cream and sweet cookie dough that never fails to bring smiles. This Chocolate Chip Cookie Dough Ice Cream Recipe is a must-try for anyone who loves a little extra fun and texture in their frozen treats. From its simple ingredients to its delicious outcome, making this dessert at home is a rewarding and joyful experience that will have you reaching for seconds and sharing with everyone you know. Give this recipe a whirl and enjoy every blissful bite!
Print
Chocolate Chip Cookie Dough Ice Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes plus freezing time
- Yield: 8 servings
- Category: Dessert
- Method: Churned Frozen
- Cuisine: American
- Diet: Vegetarian
Description
This homemade Chocolate Chip Cookie Dough Ice Cream combines rich and creamy churned ice cream with delightful chunks of safe-to-eat cookie dough. Perfect as a summer treat or a decadent dessert, this recipe offers the nostalgic flavors of chocolate chip cookie dough and vanilla ice cream in every bite.
Ingredients
Cookie Dough
- 1/2 cup all-purpose flour (heat-treated)
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 tablespoon granulated sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Make the cookie dough: In a small bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Stir in the milk and vanilla extract, then gradually add the heat-treated flour. Mix until fully combined, then fold in the mini chocolate chips. Roll the dough into small bite-sized balls or pieces and place them on a parchment-lined tray. Freeze the dough pieces until firm.
- Prepare the ice cream base: In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar has dissolved completely.
- Churn the ice cream: Pour the prepared ice cream base into an ice cream maker. Churn according to the manufacturer’s instructions, which typically takes about 20 to 25 minutes. During the last few minutes of churning, add in the frozen cookie dough pieces so they are evenly distributed.
- Freeze until firm: Transfer the churned ice cream to a lidded container and place it in the freezer for at least 4 hours or until it firms up to the desired consistency. Scoop and serve chilled.
Notes
- Ensure the flour is heat-treated by microwaving it for 1 minute or baking at 350°F for 5 minutes to make it safe for raw consumption.
- You can substitute with store-bought edible cookie dough for added convenience.
- For richer flavor and creamier texture, chill the ice cream base overnight before churning.
