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
Scale
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
