If you’ve ever found yourself sneaking bites of cookie dough from the mixing bowl, then you’re going to fall absolutely head over heels for Chocolate Chip Cookie Dough Ice Cream. Every scoop is a dreamy combination of creamy vanilla ice cream speckled with nuggets of safe-to-eat cookie dough and little bursts of rich chocolate chips. It’s the stuff dessert cravings are made of: safe, homemade cookie dough nestled in a smooth and sweet frozen base. Whether you’re whipping this up for a summer gathering or a cozy night in, Chocolate Chip Cookie Dough Ice Cream never fails to make memories extra delicious.
Ingredients You’ll Need
The best part about making Chocolate Chip Cookie Dough Ice Cream at home is how simple the ingredient list is—each component plays a starring role. The classic ice cream base and edible cookie dough are both built from trusted everyday staples, so you’re always just a few steps away from magic in your own kitchen.
- Heavy Cream (2 cups): This brings rich, creamy body to the ice cream base, making every spoonful silky and luscious.
- Whole Milk (1 cup): Lightens up the cream just enough, keeping the ice cream perfectly scoopable and smooth.
- Granulated Sugar (3/4 cup for base + 2 tbsp for dough): Sweetens both the ice cream and cookie dough, giving just the right amount of balanced sweetness.
- Vanilla Extract (1 tbsp for base + 1 tsp for dough): Adds that classic, aromatic warmth we all love in both the ice cream and the cookie dough bites.
- Pinch of Salt: Elevates all the flavors, balancing sweetness and enhancing chocolatey notes.
- Unsalted Butter (1/2 cup, softened): Provides richness and that unmistakable cookie dough flavor.
- Brown Sugar (1/2 cup, packed): Adds caramel-like depth to the dough, making it taste just like classic chocolate chip cookies.
- Milk (2 tbsp): Moistens the cookie dough so it’s soft and bite-sized even when frozen.
- All-Purpose Flour (1 cup, heat-treated): Gives the dough structure. Heat-treating is key for food safety, so don’t skip this quick step!
- Mini Chocolate Chips (1/2 cup): Tiny chocolate morsels pack maximum chocolatey goodness in every dough bite.
How to Make Chocolate Chip Cookie Dough Ice Cream
Step 1: Make the Edible Cookie Dough
The real magic of Chocolate Chip Cookie Dough Ice Cream starts with safe, homemade cookie dough. In a medium bowl, cream together the softened butter with brown sugar and granulated sugar until it’s light and smooth—this will help the dough set up perfectly in the freezer. Add in the vanilla extract and milk, mixing until the ingredients are fully combined. Carefully stir in the cooled, heat-treated flour (a non-negotiable for safety), then gently fold in those mini chocolate chips. Roll the dough into tiny bite-sized balls, about a half teaspoon each, and arrange them on a parchment-lined tray. Pop the tray into the freezer until the dough bites are firm; this keeps them from melting or smushing later when you fold them into your ice cream.
Step 2: Make the Ice Cream Base
The backbone of this dessert is a classic, no-cook ice cream base that’s as simple as it is delightful. In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Whisk until the sugar dissolves completely, leaving you with a mixture that already smells like the promise of something delicious. Pour this straight into your ice cream maker and let it churn away—most machines take about 20 to 25 minutes, but always check your manufacturer’s instructions.
Step 3: Add Cookie Dough to Ice Cream
When the ice cream base is almost done churning, it’s time to introduce those little frozen cookie dough bites. Drop them in during the last five minutes of churning so they swirl through without breaking apart. This ensures an even mix, so every scoop is jam-packed with those dreamy dough nuggets. When churning is finished, transfer everything to a lidded container, smooth the top, and freeze your batch for at least two to four hours until it reaches that perfectly scoopable, firm consistency.
How to Serve Chocolate Chip Cookie Dough Ice Cream
Garnishes
Elevate every bowl of Chocolate Chip Cookie Dough Ice Cream with a finishing flourish! Try sprinkling a few extra mini chocolate chips or a handful of crushed cookies over each serving. For special occasions, a drizzle of warm fudge sauce or a crown of whipped cream transforms your treat into a gourmet sundae that’s as beautiful as it is irresistible.
Side Dishes
This ice cream pairs wonderfully with everything from classic brownies to crisp waffle cones. Serve it alongside warm chocolate chip cookies for the ultimate double-cookies-and-cream dessert, or nestle a scoop between two cookies for a showstopping ice cream sandwich everyone will swoon over.
Creative Ways to Present
Don’t be afraid to think outside the bowl! Try piling scoops of Chocolate Chip Cookie Dough Ice Cream into mason jars layered with more cookie dough crumbles or fudge swirls for a parfait vibe. Or, make mini ice cream cones for parties—perfect for bite-sized, portable indulgence. For a playful touch, serve in edible chocolate bowls or alongside fresh berries to brighten up the presentation.
Make Ahead and Storage
Storing Leftovers
Homemade Chocolate Chip Cookie Dough Ice Cream can be stored in a freezer-safe, airtight container for up to two weeks. Press a sheet of parchment directly onto the surface before sealing with a lid to help prevent ice crystals, so every scoop stays creamy and soft.
Freezing
When packing the ice cream for freezing, aim for a container that allows just a bit of room for expansion but not too much airspace, which encourages freezer burn. A shallow, flat container makes scooping easier and ensures an even texture each time you serve.
Reheating
While you don’t really need to “reheat” ice cream, letting the container sit at room temperature for five to ten minutes softens it just enough to get those perfect, creamy scoops. Avoid microwaving, since that can create melty pockets and spoil the smooth texture you worked so hard to create.
FAQs
Can I make Chocolate Chip Cookie Dough Ice Cream without an ice cream maker?
Absolutely! You can whip the cream until soft peaks form, then fold it with the rest of the base ingredients and cookie dough bites before freezing. The texture will be a little different—denser, but still totally delicious and full of cookie dough goodness.
Is it safe to use raw flour in cookie dough for ice cream?
It’s important to heat-treat the flour before making edible cookie dough, since raw flour can contain bacteria. Just bake it at 350°F for 5 to 7 minutes and let it cool thoroughly before using in your dough.
Can I add mix-ins besides cookie dough and chocolate chips?
Of course—this recipe is endlessly customizable! Try swirling in fudge or caramel, adding chopped toasted nuts, or even tossing in mini peanut butter cups for an extra-special treat.
What’s the best way to make perfect little cookie dough bites for the ice cream?
Use a half-teaspoon measuring spoon to portion out the dough, then roll into smooth balls before freezing. Keeping them small ensures you get plenty of cookie dough bites in every scoop and helps them stay tender in the frozen ice cream.
Can I use store-bought cookie dough?
For the best texture and peace of mind, homemade edible cookie dough is safest. If you want to use store-bought, double-check that it’s clearly labeled as safe to eat raw and contains no eggs or untreated flour.
Final Thoughts
If you’re looking for a showstopper dessert that brings together the nostalgia of cookie dough and the pure bliss of homemade ice cream, you can’t go wrong with Chocolate Chip Cookie Dough Ice Cream. Gather your ingredients, embrace your inner child, and treat yourself and your loved ones to a batch—trust me, every bite is like a celebration!
Print
Chocolate Chip Cookie Dough Ice Cream Recipe
- Prep Time: 25 minutes (plus chilling/freezing time)
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 1 1/2 quarts
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate summer treat with this homemade Chocolate Chip Cookie Dough Ice Cream recipe. Creamy vanilla ice cream loaded with chunks of edible cookie dough, this frozen dessert is a delightful blend of classic flavors.
Ingredients
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
For the Edible Cookie Dough:
1/2 cup unsalted butter (softened), 1/2 cup brown sugar (packed), 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 2 tablespoons milk, 1 cup all-purpose flour (heat-treated), 1/2 cup mini chocolate chips
Instructions
- Make the edible cookie dough: In a bowl, cream the butter, brown sugar, and granulated sugar until smooth. Mix in vanilla extract and milk. Stir in heat-treated flour and then fold in mini chocolate chips. Roll into small dough balls (about 1/2 teaspoon each) and place on a parchment-lined tray. Freeze until firm.
- Make the ice cream base: In a large bowl, whisk together heavy cream, milk, sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
- Add cookie dough: During the last 5 minutes of churning, add the frozen cookie dough bites to the ice cream. Once finished, transfer the ice cream to a lidded container and freeze for at least 2–4 hours until firm.
Notes
- To heat-treat flour: Spread flour on a baking sheet and bake at 350°F for 5–7 minutes to kill bacteria. Let cool before using.
- You can also add a swirl of fudge or more chocolate chips for a richer version.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 22g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
