Recipes » Dessert » Ice Cream & Frozen Desserts » Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream

Name: Chocolate Chip Cookie Dough Ice Cream
Prep time: 30 min
Total time: 30 min
Ingredients: 1/4 cup unsalted butter (softened to room temperature); 1/4 cup light brown sugar (packed); 2 tablespoons granulated sugar; 1 tablespoon milk (or plant-based milk of choice); 1 teaspoon pure vanilla bean paste (or substitute pure vanilla extract); 1/3 cup all purpose flour*; Pinch of salt; 1/3 cup mini chocolate chips or chopped chocolate; 2 cups heavy cream**; 1 cup half and half**; 1/2 cup granulated sugar; 1/4 cup light brown sugar; 1 teaspoon pure vanilla bean paste (or substitute pure vanilla extract); Pinch of salt; 2 ounces chocolate of choice (chopped (optional, but encouraged))

Published: Jul 8, 2019 · Last modified: Jun 8, 2021 by Leslie Kiszka / This post may contain affiliate links.

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4.2 from 32 votes

Chocolate chip cookie dough ice cream is a classic for a reason. Creamy vanilla ice cream is stuffed with chunks of cookie dough and chocolate chips! No baking, no eggs. Try making my chocolate chip cookies and making ice cream sandwiches with them.

Chocolate chip cookie dough ice cream in a bowl and a waffle cone

I couldn’t possibly give you a recipe for ridiculously delicious homemade waffle cones and not give you another new ice cream recipe to stuff inside of those cones.

It occurred to me recently that I’ve never shared my chocolate chip cookie dough ice cream recipe, and seeing as it’s my go-to, favorite ice cream flavor… that just seems wrong.

Cookie dough and ice cream have always been my two vices. I can’t say no to either one. There’s a reason I’m not a smaller dress size – and I’m completely okay with that, because a life without ice cream and cookie dough is just not worth living for me.

Swirls of raw cookie dough in a speckled mixing bowl

Hear me out. I want to open a restaurant that serves nothing but ice cream, cookie dough, and variations of each. Can you imagine?

There’s no way that I wouldn’t “sample” every single thing I make and never eat anything else. That’s probably a less-than-balanced diet.

… Probably.

Ice cream churning in a frozen ice cream maker

Behind the scenes

Every time I make ice cream, it’s basically a war in the kitchen between one of the cats and myself. Puck is a hardcore dairy enthusiast, and it’s almost impossible to get anything done without frequently having to pick him up and put him in another room.

Case in point, I turned my back to grab the ice cream for the photos and this thing was suddenly in frame:

And then he devolved into a fit of sneezing, which resulted in that second gem of a picture.

I want to make him some social media profiles just for the sake of humiliating him with this as his profile picture. But I’m sure that if I did that, he’d have more followers than my blog in a matter of days and it would be seriously depressing.

Damn cat.

Chocolate chip cookie dough ice cream in a tin with a scoop taken out

To make cookie dough ice cream, you need to make an ice cream base and a separate ice cream-specific cookie dough.

You can’t just make cookie dough that you’d throw in the oven and bake – it needs to be without eggs so that it’s safe to eat raw.

We’re going to use a mix of light brown sugar and granulated sugar – this is part of the key to the cookie dough flavor, so don’t use entirely one or the other.
To avoid the potential for bacteria in raw flour, you can quickly heat treat it by spreading it out onto a baking sheet and toasting it at 350°F for 5 minutes. Let it cool, then add to your cookie dough mixture.
I recommend mini chocolate chips or chopped chocolate instead of regular sized chocolate chips.
You can use kind of milk or non-dairy milk you’d like, but I recommend one with a mild flavor. Something like coconut milk will overpower the flavors you’re going for.

Two scoops of chocolate chip cookie dough ice cream in a white bowl

I considered doubling the amount of cookie dough in the recipe but then I thought that might be a little excessive. But frankly… do it if you want to, because I have from time to time.

The ice cream, overall, would end up being a little less creamy and more like Ben & Jerry’s. There’s nothing wrong with that, it’s just a different texture than the finished product you see here.

Speaking of Ben & Jerry’s, have you had a chance to try their Chocolate Chip Cookie Dough Chunks? I haven’t and it’s killing me. If someone can give me a bag of those and then a bag of brownie batter bites, I’ll never need any other sustenance again.

Chocolate chip cookie dough ice cream in a white bowl on a dark counter

This ice cream is so creamy – no eggs needed

The thing I really love about this recipe is that it stays creamy. There’s no need to warm up the ice cream scoop, or let the ice cream sit out on the counter to warm up enough for you to scoop.

As long as your freezer isn’t set to some crazy, unreasonably low temperature, it’s always ready to go.

Obviously you can just scoop it into a bowl and go to town. But it goes so well with my homemade waffle cones. The combination of flavors of the sugar cookie-esque cone and cookie dough ice cream is just… ugh. So good.

You know what else you could do? Dip the tops of the cones in melted chocolate, and let it set before you add the ice cream. Waffle cone + chocolate + chocolate chip cookie dough ice cream = everything you need in a summer dessert.

Chocolate chip cookie dough in a waffle cone being held in front of a dark background

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