Chocolate Chip Cookie Dough Ice Cream Recipe
Imagine indulging in a luscious scoop where creamy vanilla custard and pockets of chewy cookie dough come together in the ultimate frozen treat—this is Chocolate Chip Cookie Dough Ice Cream at its finest. Every bite is a celebration of contrasting textures and classic, nostalgic flavors. Whether you’re soothing a summer craving or looking for a playful project to make with friends or family, this homemade recipe for Chocolate Chip Cookie Dough Ice Cream will become your go-to way to make a beloved dessert right in your own kitchen.
Ingredients You’ll Need
Create magic in your mixing bowl with simple, high-quality ingredients. Each element is essential for balancing the ice cream’s rich base, for adding the chewy cookie dough chunks, and for giving you that signature flavor we all crave in homemade Chocolate Chip Cookie Dough Ice Cream.
- Whole milk: Provides the perfect creamy backbone and keeps the ice cream from turning icy.
- Sugar: Sweetens the base while giving it that scoopable texture.
- Heavy cream (divided): Adds rich body and a velvety mouthfeel—absolutely essential for a luxurious ice cream base.
- Salt: Just a pinch sharpens all the sweet, buttery flavors.
- Egg yolks: Make the custard sturdy and extra smooth, like a true old-fashioned ice cream.
- Pure vanilla extract: Use the good stuff for fragrant, layered flavor in both base and dough.
- Butter (softened): Lends richness and that unmistakable cookie-dough taste.
- Light brown sugar: Brings toasty notes and moisture to the dough bites.
- Sugar (for dough): Keeps the dough sweet and tender without being cloying.
- All-purpose flour: Gives the cookie dough structure for forming those adorable mini dough nuggets.
- Mini semi-sweet chocolate chips: The classic mix-in, giving every bite of ice cream some melty chocolate crunch.
How to Make Chocolate Chip Cookie Dough Ice Cream
Step 1: Make the Ice Cream Base
Start by gently heating whole milk, sugar, half the heavy cream, and a pinch of salt in a saucepan until the sugar dissolves. You’re building the foundation of your Chocolate Chip Cookie Dough Ice Cream here, so slow and steady is the key to ultra-creamy results. Give it some love with gentle stirring until everything is silky and just warmed through.
Step 2: Prepare the Rest of the Base
While your milk mixture is heating, pour the second cup of heavy cream into a large mixing bowl and set a fine-mesh sieve over it—this will help catch any accidental lumps later on. Whisk those golden egg yolks in another bowl just until blended. This careful setup means you’re just steps away from ice cream shop quality at home.
Step 3: Temper the Eggs
When your milk mixture starts to shimmer and small bubbles form at the edges, take it off the heat and slowly whisk it into the egg yolks. Whisk constantly to avoid scrambling those precious yolks. Once combined, pour it all back into the pan—this process makes your base velvety and rich, not eggy or grainy.
Step 4: Cook the Custard
Return the mixture to medium heat. Constant stirring is your friend here—it should thicken until it clings to the back of your spoon. Don’t rush; the custard should never boil. Once it’s perfect, you’ll know—smooth, shiny, and irresistible.
Step 5: Prepare an Ice Bath & Strain
Meanwhile, fill a big bowl with plenty of ice. When your custard is ready, pour it through the sieve into the chilled heavy cream. This removes any cooked egg bits and ensures your Chocolate Chip Cookie Dough Ice Cream will be flawless. Stir in your vanilla for that unmistakable aroma.
Step 6: Chill the Base
Rest your bowl over the ice bath and give it the occasional stir until cool. Then cover and refrigerate until the base is completely chilled—about three to four hours. Chilling deeply sets you up for maximum creaminess during churning.
Step 7: Heat Treat the Flour (Optional but Recommended)
If you want to be extra safe, spread the flour for the cookie dough on a baking sheet and bake in a 350-degree oven for about five to ten minutes. This gets rid of any potential bacteria, so your dough is safe and ready for munching.
Step 8: Make the Cookie Dough
In a mixing bowl, beat together softened butter, brown sugar, and white sugar until fluffy and smooth. Add in a splash of pure vanilla and just a pinch of salt—that’s your flavor punch. Gradually mix in your cooled flour, then fold in mini chocolate chips. You should have a dough that’s tender, classic, and absolutely irresistible.
Step 9: Chill and Shape Cookie Dough
Pop the dough in the fridge for 20 minutes to make it easier to handle. Once chilled, roll it into half-inch balls—these are your golden nuggets of joy! Place them on a plate and briefly stash them in the freezer to firm up, so they’ll hold their shape as you churn the ice cream later.
Step 10: Churn and Combine
Pour your chilled custard base into your ice cream maker and churn according to the manufacturer’s instructions. When it starts to resemble soft serve, toss in your cookie dough bites little by little so they get evenly distributed. The anticipation really becomes real here—the ice cream transforms before your eyes!
Step 11: Freeze Until Set
Scoop your finished Chocolate Chip Cookie Dough Ice Cream into an airtight container and freeze until solid, about four hours. When you finally dig in, each spoonful will be perfectly creamy, freckled with chocolate chips, and packed with buttery dough bites.
How to Serve Chocolate Chip Cookie Dough Ice Cream
Garnishes
The final flourish can push your Chocolate Chip Cookie Dough Ice Cream from homemade to unforgettable. Sprinkle on extra mini chocolate chips, drizzle with homemade hot fudge, or top with freshly whipped cream—each addition amplifies the fun and the flavor!
Side Dishes
Pair a few scoops with still-warm brownies, crisp chocolate chip cookies, or delicate wafer rolls. If you’re after contrast, serve with a pile of fresh strawberries or banana slices for a nostalgic retro sundae feel.
Creative Ways to Present
For a playful twist, sandwich a scoop between two chocolate chip cookies or spoon it into individual jars for a picnic-friendly treat. Or, serve sundae-style in colorful bowls with sprinkles and mini spoons—the possibilities with Chocolate Chip Cookie Dough Ice Cream are as limitless as your imagination!
Make Ahead and Storage
Storing Leftovers
Any remaining Chocolate Chip Cookie Dough Ice Cream should be kept in an airtight container in your freezer to maintain peak freshness. Press a layer of parchment paper directly onto the surface before sealing the container—this prevents ice crystals and freezer burn, ensuring every scoop stays indulgent.
Freezing
This ice cream will keep beautifully in the freezer for a couple of weeks. If you made a big batch, consider portioning it out into individual containers, so you can grab a serving anytime the craving hits without exposing the rest to air each time you open it.
Reheating
While you’ll never literally reheat Chocolate Chip Cookie Dough Ice Cream, if it’s too firm straight from the freezer, let it rest on the counter for about 10 minutes. This softens it just enough for silky-smooth scooping without melting those precious cookie dough chunks.
FAQs
Can I make Chocolate Chip Cookie Dough Ice Cream without an ice cream machine?
Yes! While the texture is creamiest with a machine, you can freeze the chilled base in a shallow dish, whisking every 30 minutes until almost firm. Add cookie dough halfway through for those classic pockets.
Is it safe to eat raw flour in the cookie dough?
Heat-treating your all-purpose flour in the oven makes it safe to eat raw by eliminating any bacteria. This step is optional but highly recommended for peace of mind and pure enjoyment.
Can I use store-bought cookie dough instead of making my own?
If you’re in a rush, many refrigerated cookie doughs marked “safe to eat raw” can work as a substitute. However, nothing quite matches the flavor and texture of homemade dough in this Chocolate Chip Cookie Dough Ice Cream!
How do I prevent my ice cream from getting icy?
Chill the custard base completely before churning and store the finished ice cream in a well-sealed container. Adding parchment directly on top really helps lock in that creamy, dreamy texture.
Is it possible to make this recipe gluten-free?
Definitely! Simply swap the all-purpose flour in the cookie dough for your favorite gluten-free blend—just make sure to heat-treat it the same way. All other ingredients are naturally gluten-free, so you can enjoy this treat no matter your diet.
Final Thoughts
Every homemade scoop of Chocolate Chip Cookie Dough Ice Cream is a comforting, crowd-pleasing treat that turns everyday moments into little celebrations. Gather your favorite people or savor it solo—you’re going to love experiencing the joy of this classic, made fresh from your own kitchen. Don’t wait: give this recipe a try and discover just how magical homemade ice cream can truly be!
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Chocolate Chip Cookie Dough Ice Cream Recipe
- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate summer treat with this homemade Chocolate Chip Cookie Dough Ice Cream recipe. Creamy vanilla ice cream studded with chunks of edible cookie dough throughout, this dessert is a crowd-pleaser.
Ingredients
For the Ice Cream Base
- 1 cup whole milk
- 1 cup sugar
- 2 cups heavy cream (divided)
- pinch salt
- 6 egg yolks
- 1 tablespoon pure vanilla extract
For the Cookie Dough
- 8 tablespoons butter (softened)
- ½ cup light brown sugar
- 3 tablespoons sugar
- 2 teaspoons pure vanilla extract
- pinch salt
- ½ cup all-purpose flour
- ½ cup mini semi-sweet chocolate chips
Instructions
- For the Ice Cream Base Heat the ice cream base. In a saucepan, combine milk, sugar, 1 cup heavy cream, and salt. Cook over low heat, stirring until sugar is dissolved.
- Ready the other ingredients. Pour the remaining 1 cup of heavy cream into a large bowl and place a fine-mesh sieve on top. Set aside. Place the eggs in a mixing bowl and whisk just until combined.
- Temper the eggs. When the milk mixture begins to simmer around the edges, remove it from the heat and slowly pour it into the bowl with the egg yolks, whisking constantly. Then, pour the entire mixture back into the saucepan.
- Cook the custard. Place the saucepan over medium heat, stirring constantly, until the mixture thickens, coating the back of the spoon. If the mixture is runny, it’s not done.
- Make an ice bath. Meanwhile, fill a large bowl with ice cubes.
- Strain the custard. Pour the prepared custard through the fine-mesh sieve and then stir it into the cream. Mix in the vanilla.
- Cool it down. Place the bowl over the ice bath, stirring occasionally until the mixture is cool. Cover and place in refrigerator until completely chilled; about 3 to 4 hours.
- For the Cookie Dough Heat treat the flour (optional). Spread the flour out on a baking sheet in a thin layer. Bake it in a 350ºF preheated oven for 5-10 minutes, or until it reaches a temperature of 160°F.
- Make the cookie dough. In a mixing bowl, combine the butter and sugars; beat on medium speed until smooth, about 2 minutes. Add vanilla and salt, and mix until combined. With the mixer on low, gradually add the flour, mixing until completely incorporated. Fold in the chocolate chips.
- Chill the dough. Refrigerate the prepared cookie dough for 20 minutes.
- Shape the dough. When ready to make the ice cream, divide and shape the cookie dough into 1/2-inch balls. Transfer the balls to a plate and then place them into the freezer.
- Assemble Churn the ice cream base. Remove the prepared custard from the fridge and pour the mixture into your ice cream maker. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
- Add cookie dough. In the last 3 minutes of freezing, and while the ice cream is churning, drop the cookie dough balls into the ice cream machine, a few pieces at a time.
- Freeze. When finished, transfer the ice cream to an airtight container. Freeze for 4 hours, or until firm.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 30g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 195mg
Keywords: Chocolate Chip Cookie Dough Ice Cream, Ice Cream Recipe, Homemade Ice Cream, Cookie Dough Ice Cream
