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+ servings

Chocolate Chip Cookie Dough Ice Cream

4.35 from 38 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.
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 cups


Cookie dough:

  • ¼ cup unsalted butter, softened to room temperature
  • ¼ 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
  • cup all purpose flour*
  • Pinch of salt
  • cup mini chocolate chips or chopped chocolate

Ice cream:

  • 2 cups heavy cream**
  • 1 cup half and half**
  • ½ cup granulated sugar
  • ¼ 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)


Cookie dough:

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

Ice cream:

  • 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.
  • Pour ice cream batter into frozen ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning).
  • During the last 5 minutes, add in your cookie dough by the teaspoon and chopped chocolate (optional).
  • Pour into a loaf pan or other quart-sized container, cover, and place into the freezer until ready to serve. Enjoy!



*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 ½ cups heavy cream and ½ cup milk instead.


Serving: 1cup | Calories: 506kcal | Carbohydrates: 46g | Protein: 3g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 47mg | Potassium: 133mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1179IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
Course Dessert
Cuisine American
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