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
Scale
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.
