Name: Chocolate Chip Cookie Dough Ice Cream Recipe
Prep time: 30 min
Total time: 6 h
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 1 cup mini chocolate chips; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 cup all-purpose flour (heat-treated); 1/2 cup mini chocolate chips (for cookie dough pieces)

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If you’ve ever fallen head-over-heels for the sweet allure of cookie dough nestled in cool, creamy ice cream, then you’re about to experience pure happiness with this Chocolate Chip Cookie Dough Ice Cream recipe. It layers utterly decadent, bite-sized pieces of edible cookie dough into a dreamy, velvety vanilla ice cream base, all laced with bursts of mini chocolate chips. Each scoop delivers a balance of nostalgic childhood flavors and rich texture, making this treat absolutely irresistible for dessert lovers, especially on warm afternoons or any time cravings strike.

Chocolate Chip Cookie Dough Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chocolate Chip Cookie Dough Ice Cream really comes down to the basics: a handful of simple, familiar ingredients, each playing a starring role in flavor, texture, and overall deliciousness. Here’s how your shopping list translates into each glorious bite.

Heavy Cream (2 cups): This is the backbone of your ice cream, lending that irresistibly creamy and rich mouthfeel we all crave.
Whole Milk (1 cup): Adds a touch of lightness and ensures the perfect balance between scoopable and decadent.
Granulated Sugar (3/4 cup for cream base, 1/4 cup for cookie dough): Sweetens every spoonful, keeping the ice cream vibrant and smooth.
Vanilla Extract (1 tablespoon for cream base, 1 teaspoon for cookie dough): Brings in a warm, aromatic undertone that ties everything together.
Salt (1/2 teaspoon): Just a pinch heightens all the flavors and balances out the sweetness beautifully.
Mini Chocolate Chips (1 cup for ice cream, 1/2 cup for dough): Melty, chocolatey treasures in every bite, making the final dessert visually speckled and deliciously textured.
Unsalted Butter (1/2 cup, softened): Gives the cookie dough its tender, melt-in-your-mouth quality.
Brown Sugar (1/2 cup): Adds caramel-like warmth to the cookie dough pieces, creating that classic bakery-fresh flavor.
Milk (2 tablespoons for cookie dough): Helps bring the dough together, keeping it smooth and moist.
All-Purpose Flour (1 cup, heat-treated): Essential for the classic cookie dough texture—just don’t forget to heat-treat!

How to Make Chocolate Chip Cookie Dough Ice Cream

Step 1: Prepare the Ice Cream Base

Start by whisking together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt in a medium mixing bowl. Stir until the sugar is completely dissolved and the mixture looks silky. Pop this mix in the fridge for at least an hour—chilling ensures your ice cream churns up ultra-smooth with the perfect texture.

Step 2: Make the Edible Cookie Dough

While your cream base chills, let’s whip up those classic cookie dough bites. In a separate bowl, cream together the softened butter, brown sugar, and additional granulated sugar until the mixture turns light and fluffy—think cookie clouds! Drizzle in the milk and vanilla, beating until everything’s incorporated. Next, add the all-purpose, heat-treated flour to keep things safe and completely edible. Fold in the mini chocolate chips for little bursts of chocolate in every dough ball.

Step 3: Shape and Freeze the Cookie Dough Bites

For the fun part! Roll the dough into small, bite-sized balls. Spread them out on a parchment-lined tray so they don’t stick together, and freeze until they’re firm. This is what keeps the cookie dough pieces delightfully chewy even when frozen in the ice cream.

Step 4: Churn the Ice Cream

Pour your chilled cream mixture into an ice cream maker, and churn according to the manufacturer’s instructions. When it reaches that dreamy soft-serve consistency, you’re almost ready for the grand finale!

Step 5: Add the Cookie Dough and Chocolate Chips

In the last few minutes of churning, toss in the now-firm cookie dough pieces and another cup of mini chocolate chips. The ice cream will look irresistibly chunky, just like the best Chocolate Chip Cookie Dough Ice Cream you’ve ever tasted.

Step 6: Freeze Until Scoopable

Spoon the churned ice cream into a freezer-safe container, and smooth the top. Cover and freeze for at least four hours (if you can wait that long!) until it’s firm and scoop-ready. Then it’s showtime: serve, scoop, and savor.

How to Serve Chocolate Chip Cookie Dough Ice Cream

Garnishes

Dress up each bowl with a flourish of extra mini chocolate chips, a dollop of whipped cream, or a sprinkle of crushed cookies. Even a light drizzle of chocolate or caramel sauce sends this treat over the top—your guests will be wowed by the little touches!

Side Dishes

If you’re making Chocolate Chip Cookie Dough Ice Cream part of a dessert spread, it pairs beautifully with fresh berries, fudgy brownies, or even a warm chocolate chip cookie on the side. The cold, creamy ice cream and gooey baked treats together are truly next-level.

Creative Ways to Present

Try serving your ice cream in homemade waffle cones, sandwiched between two cookies, or atop brownies for a sundae that’s pure decadence. For parties, scoop the ice cream into mason jars or mini cups, and top with fun sprinkles or a cherry—personalized for every guest!

Make Ahead and Storage

Storing Leftovers

To preserve the creamy texture and fresh flavor, store Chocolate Chip Cookie Dough Ice Cream in an airtight container in your freezer. Press a layer of plastic wrap against the surface if possible, as this helps prevent iciness and keeps every scoop as luscious as the first.

Freezing

This ice cream will keep its best texture and taste for up to two weeks in the freezer. For longer storage, always seal tightly and keep freezer air out—that way, your cookie dough bites stay tender and the base remains dreamily smooth.

Reheating

If your ice cream turns extra firm, don’t worry! Let it sit at room temperature for five to ten minutes before scooping. If using for ice cream sandwiches or sundaes, this short rest makes serving a breeze and brings out the full flavor of those chocolate chip cookie dough chunks.

FAQs

Can I make this Chocolate Chip Cookie Dough Ice Cream without an ice cream maker?

Absolutely! You can fold the cookie dough bits and chocolate chips into whipped cream and sweetened condensed milk, then freeze. While the texture won’t be exactly the same, it’s a great option for those without an ice cream maker.

Is the cookie dough safe to eat raw?

Yes! The recipe uses heat-treated flour and omits eggs, so the cookie dough is completely worry-free and safe for snacking—even before churning into the ice cream.

What if I want to add more mix-ins?

Get creative! Swirl in caramel, add chopped nuts, or even toss in toffee bits or fudge stripes. Chocolate Chip Cookie Dough Ice Cream is all about those delicious surprises in every bite.

Can I use store-bought cookie dough?

While you can, homemade dough delivers a fresher taste and softer texture. If you opt for store-bought, make sure it’s labeled safe to eat raw and cut it into small, even pieces for even mixing.

How long should I freeze the cookie dough before adding to the ice cream?

Just until firm—usually 30 minutes does the trick. Freezing keeps the dough from dissolving into the base while churning and gives that signature chewy bite in the finished ice cream.

Final Thoughts

I hope you feel inspired (and maybe a little hungry!) to make your own batch of Chocolate Chip Cookie Dough Ice Cream. It’s a joyful recipe that brings a crowd-pleasing smile every time—perfect for birthdays, summer celebrations, or anytime you want a homemade treat that’s guaranteed to delight. Take a scoop, share with family and friends, and savor all the flavors of pure happiness.

Chocolate Chip Cookie Dough Ice Cream Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 6 hours (including chilling and freezing)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy decadence of homemade Chocolate Chip Cookie Dough Ice Cream. Velvety vanilla ice cream studded with chunks of edible cookie dough and mini chocolate chips, this frozen treat is a delightful marriage of flavors and textures.

Ingredients

Scale

For the Ice Cream:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup mini chocolate chips

For the Cookie Dough:

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour (heat-treated)
1/2 cup mini chocolate chips (for cookie dough pieces)

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Instructions

Prepare the Ice Cream Base: In a medium bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and salt until sugar dissolves. Chill in the refrigerator for at least 1 hour.
Make the Cookie Dough: Cream together butter, brown sugar, and granulated sugar. Stir in milk and vanilla. Add heat-treated flour and mini chocolate chips. Form dough balls and freeze.
Churn the Ice Cream: Pour chilled cream mixture into an ice cream maker and churn until soft-serve consistency. Add frozen cookie dough and chocolate chips during the last few minutes of churning.
Freeze the Ice Cream: Transfer churned ice cream to a container, freeze for at least 4 hours until firm.
Serve: Scoop and enjoy!