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Chocolate Chip Cookie Dough Ice Cream


  • Author: Leslie Kiszka
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 1 quart 1x

Description

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.


Scale

Ingredients

Cookie dough:

  • 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 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 of choice

Ice cream:

  • 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)

Instructions

Cookie dough:

  1. In a medium bowl, combine butter, brown sugar and granulated sugar. Using a hand mixer (aff link), beat on medium speed until combined.
  2. Add milk and vanilla and beat again until combined.
  3. Add flour and salt and beat again until just combined. Add chocolate chips and stir to incorporate.
  4. Cover bowl with plastic wrap and place in the freezer until you’re ready to add them to your ice cream.

Ice cream:

  1. In a large mixing bowl, combine heavy cream, half and half (or milk – see notes), granulated sugar, brown sugar, vanilla and salt. Use a hand mixer on low speed or a whisk to completely combine.
  2. Pour ice cream batter into frozen ice cream maker (aff link) and prepare according to manufacturers directions (usually 20-25 minutes of churning).
  3. During the last 5 minutes, add in your cookie dough by the teaspoon and chopped chocolate (optional).
  4. Pour into a loaf pan or other quart-sized container, cover, and place into the freezer until ready to serve. Enjoy!

Notes

*If you’re concerned about 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.

**Don’t have half and half? Just use 2 1/2 cups heavy cream and 1/2 cup milk instead.

  • Category: Dessert
  • Method: Churn

Keywords: chocolate chip cookie dough ice cream, chocolate chunk cookie dough ice cream, cookie dough ice cream

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