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
