Chocolate Chip Cookie Dough Ice Cream (Printable Version)
Smooth vanilla ice cream filled with edible chocolate chip cookie dough and mini chocolate chips in every bite.
# What You'll Need:
→ Chocolate Chip Cookie Dough Ice Cream
01 -
1¾ cups heavy cream
02 -
1¼ cups whole milk
03 -
¾ cup sugar
04 -
¼ teaspoon kosher salt
05 -
2 teaspoons vanilla extract
06 -
¼ cup mini chocolate chips
→ Edible Chocolate Chip Cookie Dough Chunks
07 -
¼ cup butter, room temperature
08 -
½ cup light brown sugar
09 -
1½ teaspoons vanilla extract
10 -
½ cup all-purpose flour, heat-treated
11 -
¼ teaspoon baking soda (optional, for flavor)
12 -
⅓ cup mini chocolate chips
# Steps to Follow:
01 -
Combine the heavy cream, whole milk, sugar, kosher salt, and vanilla extract in a bowl. Whisk until fully combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
02 -
Transfer the churned ice cream into an airtight container. Gently fold in the remaining ¼ cup of mini chocolate chips and the cookie dough chunks. Place the container in the freezer until ready to serve.
03 -
In a bowl, beat together the butter, light brown sugar, and vanilla extract until smooth. Add the heat-treated all-purpose flour and optional baking soda, and mix until combined. Stir in the mini chocolate chips. The dough should be thick and sticky.
04 -
Transfer the dough onto a parchment-lined tray. Place another sheet of parchment on top and press the dough flat to about a ½-inch thickness. Refrigerate for 20 minutes or freeze for 10 minutes. Once chilled, remove the top parchment sheet and cut the dough into ½-inch square pieces using a sharp knife or pizza cutter.