Chocolate Chip Cookie Dough Ice Cream Recipe
If you have ever dreamed of capturing the magic of your favorite cookie dough and ice cream in a single, irresistible dessert, then this Chocolate Chip Cookie Dough Ice Cream Recipe is going to become your new obsession. Imagine creamy, velvety ice cream bursting with chunks of soft, buttery cookie dough dotted with mini chocolate chips that add just the right touch of sweetness and texture. It’s a classic delight that takes a simple homemade ice cream to an exciting and nostalgic level. Whether you’re making it for a family treat, a dinner party, or just because, this recipe promises a luscious experience that’s both comforting and indulgently fresh.
Ingredients You’ll Need
The magic of this chocolate chip cookie dough ice cream starts with ingredients you likely already have in your kitchen. Each one plays a vital role, from the richness of the heavy cream to the natural sweetness of the brown sugar and the crunch of chocolate chips. These essentials combine to create a perfectly balanced texture and flavor.
- 2 cups heavy cream: Provides the creamy, rich base that makes the ice cream luxuriously smooth.
- 1 cup whole milk: Lightens the texture just enough for easy scooping without losing creaminess.
- 3/4 cup granulated sugar: Sweetens the ice cream base evenly.
- 2 teaspoons vanilla extract: Adds warm, comforting notes that complement the cookie dough pieces.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup mini chocolate chips: Offers delightful bursts of chocolate in every bite.
- 1/2 cup unsalted butter, softened: Essential for creating that authentic cookie dough texture.
- 1/2 cup packed brown sugar: Brings a caramel-like depth to the cookie dough portion.
- 2 tablespoons granulated sugar: Helps to sweeten and lighten the cookie dough mixture.
- 2 tablespoons milk: Adds moisture and helps blend the cookie dough smoothly.
- 1 teaspoon vanilla extract: Amplifies the flavor in cookie dough pieces, tying everything together.
- 1 cup all-purpose flour, heat-treated: Safe to eat and gives the cookie dough its classic body and chew.
How to Make Chocolate Chip Cookie Dough Ice Cream Recipe
Step 1: Prepare the Ice Cream Base
Start by whisking together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt in a large bowl until the sugar completely dissolves. This base is the heart of your ice cream — sweet, smooth, and creamy. Chill it in the refrigerator until it’s very cold; this step is crucial to achieving that perfect creamy texture once churned.
Step 2: Make the Cookie Dough
While the ice cream base chills, beat the softened butter together with the brown sugar and granulated sugar until the mixture is light and creamy—this takes a few minutes but is key for that melt-in-your-mouth cookie dough feel. Next, stir in the milk and vanilla extract, then fold in the heat-treated flour carefully. The dough should be soft and easy to work with. Finally, add the mini chocolate chips for those irresistible chocolate bursts. Pop the dough into the fridge to firm up as you move forward.
Step 3: Churn the Ice Cream
Pour the chilled ice cream base into your ice cream maker and churn according to your machine’s instructions until it reaches a soft-serve texture. This usually takes around 20-30 minutes but depends on your ice cream maker. The goal is a smooth, creamy consistency that’s ready to welcome the cookie dough.
Step 4: Combine Cookie Dough and Ice Cream
Now for the best part: break the chilled cookie dough into small chunks and gently fold them into the ice cream right after churning. Make sure the pieces are evenly distributed so every scoop has that delightful cookie dough surprise. Transfer everything to a freezer-safe container and freeze the ice cream for at least four hours, or until firm and scoopable.
How to Serve Chocolate Chip Cookie Dough Ice Cream Recipe
Garnishes
While this ice cream is incredible on its own, a few thoughtful garnishes can elevate it further. Fresh mint leaves can add a pop of color and a refreshing contrast, while a drizzle of warm chocolate or caramel sauce creates decadent swirls of flavor on top. For a fun crunch, sprinkle some crushed chocolate wafer cookies or chopped nuts just before serving.
Side Dishes
This Chocolate Chip Cookie Dough Ice Cream Recipe pairs beautifully with desserts that complement its rich texture. Think warm apple pie, gooey brownies, or a simple warm chocolate lava cake. The contrast between hot and cold is wonderfully satisfying and sure to impress all your guests.
Creative Ways to Present
Why not serve scoops of this ice cream inside freshly baked waffle cones or cookie cups? You can also stack scoops between layers of brownies or even sandwich it between two freshly baked chocolate chip cookies for an epic homemade ice cream sandwich. Presentation can make the experience even more unforgettable.
Make Ahead and Storage
Storing Leftovers
Once your ice cream is made, keep leftovers in an airtight container in the freezer. This will protect it from absorbing any unwanted freezer odors and keep the texture creamy. Always use a clean scoop to avoid introducing ice crystals or bacteria.
Freezing
The ice cream benefits from at least four hours of freezing to achieve the perfect scoopable firmness. If you want to store it longer, it can safely remain in the freezer for up to two weeks. Beyond that, while still tasty, the texture may begin to degrade slightly.
Reheating
Reheating ice cream isn’t recommended, but if it becomes too firm, letting it sit at room temperature for 5-10 minutes will soften it just enough to scoop easily without melting away that creamy goodness.
FAQs
Can I make this recipe without an ice cream maker?
Yes! While an ice cream maker gives the best texture, you can also pour the mixture into a shallow container and freeze it, stirring vigorously every 30 minutes for a few hours to break up ice crystals and create a creamy consistency.
Why do I need to heat-treat the flour for the cookie dough?
Raw flour can carry bacteria that aren’t safe to eat, so heating it in the oven ensures it’s safe while maintaining the authentic cookie dough texture and taste.
Can I use regular-sized chocolate chips instead of mini chips?
You can, but mini chocolate chips distribute more evenly and don’t overwhelm the delicate balance of cookie dough to ice cream. If you prefer regular chips, chop them slightly for better texture.
Is this recipe suitable for vegetarians?
Absolutely! This Chocolate Chip Cookie Dough Ice Cream Recipe contains no meat or gelatin, making it perfect for a vegetarian diet, while still being indulgently satisfying.
Can I substitute any ingredients for dietary restrictions?
You can swap dairy for plant-based alternatives, although this might affect texture and flavor slightly. Use gluten-free flour if needed, but make sure to adjust heat-treating times accordingly to ensure safety.
Final Thoughts
Making your very own Chocolate Chip Cookie Dough Ice Cream Recipe at home is one of those joyful experiences that bring big smiles and even bigger satisfaction. It’s creamy, sweet, nostalgic, and packed with the best cookie dough chunks you could wish for. I promise once you try it, store-bought versions will never quite cut it again. So grab your ingredients, roll up your sleeves, and treat yourself to this delicious homemade delight—you won’t regret it!
Print
Chocolate Chip Cookie Dough Ice Cream Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This rich and creamy Chocolate Chip Cookie Dough Ice Cream combines the classic flavors of homemade vanilla ice cream with sweet, soft chunks of cookie dough loaded with mini chocolate chips. Perfect for dessert lovers, it offers a delightful texture contrast and nostalgic taste that can be enjoyed year-round.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated
- 1/2 cup mini chocolate chips
Instructions
- Prepare the ice cream base: In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is fully dissolved. Cover and refrigerate the mixture until it is very cold, which usually takes at least 1 hour.
- Make the cookie dough: In a separate bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and creamy. Add the milk and vanilla extract, mixing until combined. Gradually stir in the heat-treated flour until a soft cookie dough forms.
- Add chocolate chips to dough: Fold the mini chocolate chips evenly into the cookie dough. Cover and refrigerate the dough until firm, at least 30 minutes.
- Churn the ice cream: Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until the mixture reaches a soft-serve consistency, typically 20-25 minutes.
- Incorporate cookie dough: Break the refrigerated cookie dough into small pieces and gently fold them into the churned ice cream to distribute evenly without melting.
- Freeze to set: Transfer the ice cream into a freezer-safe container and freeze for at least four hours, or until firm. Let sit a few minutes before serving for best texture.
Notes
- To heat-treat flour, spread it on a baking sheet and bake at 350°F for five minutes, then let it cool completely before using to eliminate any harmful bacteria.
- Mini chocolate chips are preferred to ensure they spread evenly throughout the ice cream and provide consistent bites of chocolate.
- Use full-fat dairy for the creamiest texture in the ice cream base.
- Cookie dough can be prepared a day ahead to speed up the process.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
