This ice cream is a sweet treat that brings classic chocolate chip cookie dough right into your bowl! It’s creamy, rich, and full of yummy bite-sized dough pieces.
I always find myself sneaking spoonfuls right from the freezer—it’s that good! 🥄 Who needs a cone when you can have a big bowl of this deliciousness at home?
Making it is super easy—I just mix the base, add in those cookie dough bites, and freeze. Perfect for hot days or anytime I need a little pick-me-up!
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness. If you’re dairy-free, coconut oil works as a great alternative, just keep the texture in mind.
Brown Sugar: Brown sugar adds depth and moisture. If you run out, use granulated sugar but add a bit of molasses (1 tbsp per cup) to mimic flavor.
Flour: All-purpose flour needs to be heat-treated for safety. You can use oat flour or almond flour if you’re gluten-free, but the texture will differ slightly.
Chocolate Chips: I love using mini chocolate chips because they spread nicely through the ice cream. You can swap in dark chocolate or white chocolate for a different flavor.
How Do I Ensure My Ice Cream Is Creamy Without Ice Crystals?
The key to creamy ice cream is using heavy cream and churning properly. Here are steps to prevent ice crystals:
- Use a high-fat dairy base; heavy cream makes a big difference.
- Chill your ice cream mixture well before churning — this helps incorporate air and stabilizes the texture.
- Don’t over-churn; stop when it’s soft-serve consistency to avoid icy texture.
- Freeze in a shallow container, which helps it freeze faster and more evenly.
Following these tips will give you that dreamily smooth ice cream texture!
Easy Homemade Chocolate Chip Cookie Dough Ice Cream
Ingredients:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup brown sugar, packed
- 2 tbsp granulated sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour (heat-treated to make safe for eating raw)
- 1/4 tsp salt
- 1/2 cup mini semisweet chocolate chips
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- Pinch of salt
Additional Mix-ins:
- Extra mini semisweet chocolate chips for folding in (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus chilling and freezing time. You’ll need an hour to chill the ice cream base, and about 4 hours for the final freeze. In total, it’s about 5 hours and 30 minutes, but most of that is hands-off time while it freezes!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by heat-treating the flour to eliminate any bacteria. Spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let it cool while you mix the other ingredients. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add milk and vanilla extract, mixing until fully combined. Gradually mix in the cooled, heat-treated flour and salt until a dough forms. Fold in 1/2 cup of mini chocolate chips. Shape the dough into small bite-size balls or chunks, place them on a parchment-lined tray, and freeze for at least 30 minutes or until firm.
2. Make the Ice Cream Base:
In a large bowl or pitcher, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Keep whisking until the sugar dissolves completely. Chill this mixture in the fridge for at least 1 hour to ensure it’s nice and cold before churning.
3. Churn the Ice Cream:
Once chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.
4. Add Cookie Dough and Chocolate Chips:
During the last few minutes of churning, add the frozen cookie dough pieces and any extra mini chocolate chips if you like. Gently mix to ensure they’re evenly distributed throughout the ice cream.
5. Freeze Until Firm:
Transfer the ice cream to a freezer-safe container and cover it with a lid or plastic wrap. Freeze for at least 4 hours or until the ice cream is firm enough to scoop. Patience is key here!
6. Serve:
When you’re ready to indulge, scoop the homemade chocolate chip cookie dough ice cream into bowls. Enjoy this creamy, delightful dessert full of delicious cookie dough bites and rich chocolate chips!
This recipe brings the joy of cookie dough right into a creamy scoop of ice cream—perfect for a treat any time. Enjoy every bite!
Frequently Asked Questions
Can I Use Store-Bought Cookie Dough Instead?
Absolutely! If you’re short on time, store-bought cookie dough works perfectly. Just break it into small pieces and mix them into your ice cream during the churning process.
How Can I Adjust the Sweetness?
If you prefer less sweetness, reduce the amount of granulated sugar in the ice cream base by 1/4 cup. You can also decrease the brown sugar in the cookie dough by a similar amount for an overall less sweet treat.
What if I Don’t Have an Ice Cream Maker?
No problem! Pour the chilled ice cream mixture into a shallow dish and freeze. Stir it every 30 minutes for about 2-3 hours until creamy and firm. This method will create a bit more ice crystal texture but will still be delicious!
How Do I Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. It should last for up to 2 weeks. To reshape, let it sit at room temperature for about 5-10 minutes before scooping, making for easier servings.
