Chocolate Chip Cookie Dough Ice Cream

Chocolate chip cookie dough ice cream captures the spirit of childhood in every creamy, decadent bite with chunks of buttery dough and sweet chocolate throughout a velvety vanilla base. I make it for family movie nights and watching everyone dig for the dough pieces always brings a little bit of magic to our table.

My family is obsessed with this flavor and once you taste the big pieces of homemade cookie dough swirling through cold ice cream you will understand the craze. My kids always try to sneak extra dough before it even gets to the freezer.

Ingredients

• Heavy cream: brings that ultra-creamy texture and rich mouthfeel look for the freshest cream you can find
• Whole milk: balances out the richness and helps with smooth churning full-fat is best
• Sugar: sweetens and gives structure use regular white sugar for best results
• Kosher salt: sharpens the flavors just a pinch makes all the difference
• Vanilla extract: adds warmth and complexity a pure extract shines here
• Mini chocolate chips: scatter chocolate in every bite mini size works best for even distribution
• Butter: in the cookie dough brings a soft rich bite use real butter for flavor
• Light brown sugar: gives the dough its caramel undertone
• All-purpose flour: makes up the base of the edible dough heat treat it to keep food safe spread on a baking sheet and bake at 350°F for 5 minutes
• Baking soda: is optional but adds a classic cookie flavor to the dough

Step-by-Step Instructions

Make the Ice Cream Base:

In a medium bowl whisk the heavy cream whole milk sugar kosher salt and vanilla extract until the sugar dissolves and the mixture is smooth with no sugar granules left

Churn the Ice Cream:

Pour your mixture into the ice cream maker set to the manufacturer’s instructions and churn until it looks like soft serve thickness this usually takes about fifteen to twenty minutes

Fold in Chocolate and Cookie Dough:

Transfer the churned ice cream into an airtight container and gently fold in the remaining mini chocolate chips along with your prepared cookie dough chunks trying not to stir too much so the dough remains in lovely big pieces

Freeze Until Firm:

Cover your container and freeze for at least four hours or until scoopable and firm the longer you let it set the easier it is to scoop beautiful rounded servings

Prepare the Edible Cookie Dough:

In a separate bowl beat together the room temperature butter light brown sugar and vanilla extract until creamy and smooth add heat-treated flour and baking soda then beat again until it makes a thick and sticky dough fold in mini chocolate chips

Chill and Shape the Dough:

Press the dough flat between two parchment sheets making it about half an inch thick refrigerate for twenty minutes or freeze for ten this keeps the dough bite-sized and firm once chilled cut the dough into small half inch cubes perfect for mixing and snacking

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Cookie dough has always been my weakness and sneaking those bits into ice cream just brings every childhood wish to life. Watching hands reach for second scoops at my kitchen counter is still the highlight of my summer.

Storage Tips

For the best texture store your ice cream tightly covered in the coldest part of your freezer not the freezer door. Press a piece of parchment paper directly on the surface before sealing to keep ice crystals away. It is best enjoyed within two weeks for that creamy just-churned consistency.

Ingredient Substitutions

If you do not have mini chocolate chips chop up a good chocolate bar into small bits for a more rustic effect. Dairy-free options work well use coconut cream and plant milk for a rich base and swap in vegan butter for the dough to suit dietary needs.

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Serving Suggestions

Serve scoops in sugar cones for the classic ice cream shop feel or in little bowls topped with a handful of extra dough pieces. For a fun party dessert make ice cream sandwiches with chewy chocolate chip cookies and fill with scoops for the ultimate treat.

Cookie Dough Craze

Chocolate chip cookie dough ice cream was launched in the late nineteen eighties and quickly became a cult favorite across ice cream shops. People love the nostalgia of sneaking bites of dough and now homemade versions feel both nostalgic and gourmet in your own kitchen.

Recipe Questions & Answers

→ Can I use store-bought cookie dough for this ice cream?

It's best to use homemade edible dough to ensure it's safe and egg-free, but you may use store-bought edible versions if preferred. Avoid raw dough with uncooked eggs or untreated flour.

→ Why is the flour heat treated for the dough?

Heat treating flour kills any potential bacteria, making the dough safe to eat raw. This is important when adding dough chunks to ice cream.

→ Can I add extra mix-ins like nuts or caramel?

Absolutely! Chopped nuts, swirls of caramel, or extra chocolate can add texture and flavor to your ice cream base.

→ How should I store homemade ice cream?

Keep ice cream in an airtight container in the coldest part of your freezer. For best texture, place plastic wrap directly on the surface before sealing.

→ What type of chocolate chips work best?

Mini chocolate chips mix evenly throughout both the ice cream and the dough, creating balanced bites with every spoonful.

→ Do I need an ice cream maker?

An ice cream maker gives the smoothest results, but you may use no-churn methods for a slightly different texture.