Name: Chocolate Chip Cookie Dough Ice Cream Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/2 cup packed brown sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 cup all-purpose flour (heat-treated); 1/2 teaspoon salt; 1/2 cup mini chocolate chips; 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 1 tablespoon vanilla extract; Pinch of salt

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If you’ve ever dreamed of digging into a scoop of bliss that combines your love for classic cookies and creamy ice cream, Chocolate Chip Cookie Dough Ice Cream is about to become your new obsession. This irresistible frozen treat swirls chunks of homemade, safe-to-eat cookie dough into a luscious, velvety vanilla base—every bite delivers bursts of chocolate and buttery dough nestled in rich, dreamy cream. Get ready to fall head over heels for this nostalgic dessert that’s perfect for family gatherings, midnight snacks, or just because you absolutely deserve it!

Chocolate Chip Cookie Dough Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

The beauty of making Chocolate Chip Cookie Dough Ice Cream at home lies in just how simple—and essential—each ingredient is. From pantry staples to the freshest cream, every element has a starring role in the flavor and texture that makes this ice cream unforgettable.

Unsalted butter (1/2 cup, softened): This brings that signature buttery, decadent flavor to your cookie dough.
Granulated sugar (1/4 cup for dough, 3/4 cup for base): Adds necessary sweetness and helps give both the dough and the ice cream a smooth mouthfeel.
Packed brown sugar (1/2 cup): Brown sugar brings a caramel-like richness to the cookie dough, delivering depth in every chunk.
Milk (2 tablespoons): Helps meld the cookie dough ingredients together and keeps the dough tender even when frozen.
Vanilla extract (1 teaspoon for dough, 1 tablespoon for base): The backbone of that classic cookie aroma and the warm flavor in the ice cream base.
All-purpose flour (1 cup, heat-treated): Vital for that cookie dough bite—just be sure to heat-treat it for safety!
Salt (1/2 teaspoon for dough, pinch for base): Accentuates flavor and balances the sweetness throughout.
Mini chocolate chips (1/2 cup): Tiny enough to stay delightfully crunchy and evenly distributed in every spoonful.
Heavy cream (2 cups): The key to that rich, luxurious texture in the ice cream.
Whole milk (1 cup): Lightens up the base for perfect creaminess without being too dense.

How to Make Chocolate Chip Cookie Dough Ice Cream

Step 1: Prepare Your Safe-to-Eat Cookie Dough

Start by beating together the softened butter, brown sugar, and granulated sugar until the mixture is creamy and absolutely dreamy. Next, pour in the milk and vanilla extract, mixing until everything is well combined. Add in the heat-treated flour and salt, stirring until a soft dough forms. Finally, fold in those mini chocolate chips—this is where the magic happens! Shape the dough into tiny balls or rough chunks, set them on a parchment-lined tray, and send them to the freezer for at least 30 minutes. This step ensures your dough holds up beautifully in the cold, creamy ice cream.

Step 2: Mix the Ice Cream Base

In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved and the mixture feels silky. Let this base chill in the refrigerator for at least one hour. Chilling the base not only enhances flavor but also ensures the final ice cream has that irresistibly smooth texture we all crave in Chocolate Chip Cookie Dough Ice Cream.

Step 3: Churn It All Together

Pour the cold ice cream base into your ice cream maker, and churn following your manufacturer’s instructions—generally around 20 to 25 minutes. At the last few minutes, sprinkle in your frozen cookie dough bites so they get well distributed. It will look and smell so good, it’s hard to wait!

Step 4: Freeze Until Perfectly Scoopable

Once your ice cream reaches a soft-serve consistency, transfer it into a lidded container. Pop it into the freezer for another 2 to 4 hours to allow it to firm up completely. This rest transforms your mixture into the classic, scoopable Chocolate Chip Cookie Dough Ice Cream you know and love.

How to Serve Chocolate Chip Cookie Dough Ice Cream

Garnishes

Your homemade ice cream is already a showstopper, but a few finishing touches can make it absolutely irresistible. Try sprinkling extra mini chocolate chips or a dusting of cocoa powder over each scoop. You can even drizzle warm chocolate or caramel sauce for an extra dose of indulgence!

Side Dishes

This decadent ice cream pairs beautifully with classic accompaniments like crisp waffle cones or soft brownies. If you’re feeling adventurous, serve a scoop alongside chocolate chip cookies for a true double-cookie extravaganza. Fresh berries or banana slices also add a lovely contrast and a bit of refreshing brightness.

Creative Ways to Present

Think beyond the bowl! Turn your Chocolate Chip Cookie Dough Ice Cream into showstopping sundaes layered with whipped cream and toppings, or sandwich a scoop between two cookies for the ultimate frozen treat. For parties, try serving it in individual mason jars or making mini ice cream pops for a grab-and-go dessert everyone will love.

Make Ahead and Storage

Storing Leftovers

Transfer your ice cream into an airtight, freezer-safe container and press a piece of parchment or wax paper directly onto the surface to protect against freezer burn. Properly stored, your Chocolate Chip Cookie Dough Ice Cream will taste fresh and delicious for up to two weeks.

Freezing

For best texture, keep the ice cream stored at the back of your freezer where the temperature is most consistent. If you plan on storing it longer, consider dividing it into smaller containers to help maintain creaminess and minimize exposure to air each time you serve yourself a bowl.

Reheating

Thankfully, reheating isn’t necessary—but if your ice cream becomes too hard, just let it sit at room temperature for 5 to 10 minutes before scooping. This softens it to that perfect creamy consistency, with the cookie dough pieces remaining delightfully chewy and the base perfectly smooth.

FAQs

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

Absolutely! Prepare the cookie dough and the ice cream base as directed, then fold the two together and pour into a container. Freeze, stirring every 30 to 45 minutes for the first few hours to break up any ice crystals until set—your texture will be slightly different, but still completely delicious.

How do I heat-treat flour for cookie dough?

Simply spread the flour in a thin layer on a baking sheet and bake at 350°F for about 5 minutes, or microwave in short bursts until it reaches 165°F. This step is crucial for making cookie dough safe to eat!

Can I use full-size chocolate chips?

Mini chocolate chips blend much better into the dough and ice cream base, keeping the texture smooth and easy to scoop. Full-size chips are delicious, but they can be hard when frozen and overpower delicate bites—stick to mini chips for the best experience.

How long should I freeze the cookie dough pieces before adding them?

At least 30 minutes is recommended. This firms up the dough, ensuring the chunks stay intact and definition remains perfect throughout your Chocolate Chip Cookie Dough Ice Cream.

Can I add extra mix-ins or swirls?

Definitely! Fudge swirls, extra chocolate chips, or even nuts can be gently folded in near the end of churning to create your own signature twist on this crowd-pleaser. Just don’t overload your ice cream maker—too many additions can make scooping tricky.

Final Thoughts

I can’t express enough how much joy it brings to whip up a batch of Chocolate Chip Cookie Dough Ice Cream at home—there’s something magical about those chewy dough pieces floating in velvety ice cream. If you’ve never tried making this classic from scratch, now’s the perfect moment to treat yourself and your loved ones. Dive in, have fun with the process, and I promise every scoop will be utterly worth it!

Chocolate Chip Cookie Dough Ice Cream Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 35 minutes (plus chilling and freezing)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in a delicious treat with this homemade Chocolate Chip Cookie Dough Ice Cream. Creamy vanilla ice cream loaded with chunks of edible cookie dough, this frozen dessert is a perfect blend of flavors and textures.

Ingredients

Scale

For the cookie dough:

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

For the ice cream base:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
Pinch of salt

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Instructions

Make the cookie dough: Beat butter and sugars until creamy. Add milk, vanilla. Mix in flour, salt, then fold in chocolate chips. Freeze dough balls.
Prepare the ice cream base: Whisk cream, milk, sugar, vanilla, salt until sugar dissolves. Chill, then churn in an ice cream maker. Add frozen cookie dough pieces. Freeze until firm.