Chocolate Chip Cookie Dough Ice Cream

This Chocolate Chip Cookie Dough Ice Cream is rich, creamy, and packed with chunks of edible cookie dough and mini chocolate chips in every scoop. Made with a smooth vanilla ice cream base, it’s a homemade version of the classic favorite that tastes even better than store-bought. Perfect for hot summer days, birthday parties, or whenever you’re craving a cool and indulgent dessert, this recipe is surprisingly easy to make and doesn’t require an ice cream shop to enjoy premium-quality flavor at home.

Preparation Time

Prep Time: 30 minutes
Chill Time: 4–6 hours
Total Time: 6 hours 30 minutes
Servings: 8

Ingredients

For the Ice Cream Base

2 cups (480ml) heavy whipping cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt

For the Edible Cookie Dough

1 cup (125g) all-purpose flour (heat-treated)
¼ cup (55g) unsalted butter, softened
¼ cup (50g) brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2–3 tablespoons milk
¼ teaspoon salt
½ cup mini chocolate chips

Mix-ins

½ cup mini chocolate chips

Instructions

Step 1: Heat-Treat the Flour

Spread the flour on a baking tray and bake at 350°F (175°C) for about 5 minutes, or microwave until it reaches 165°F (74°C). Let it cool completely before using.

Step 2: Make the Cookie Dough

In a bowl, beat the softened butter with the brown sugar and granulated sugar until creamy. Mix in the vanilla extract and salt. Add the cooled flour, then stir in the milk a little at a time until a soft dough forms. Fold in the mini chocolate chips. Roll into small bite-sized pieces and refrigerate.

Step 3: Prepare the Ice Cream Base

In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar dissolves completely.

Step 4: Churn the Ice Cream

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 5: Add the Mix-ins

Fold in the chilled cookie dough pieces and the remaining mini chocolate chips, distributing them evenly throughout the ice cream.

Step 6: Freeze

Transfer the ice cream to a freezer-safe container. Cover tightly and freeze for 4–6 hours, or until firm enough to scoop.

Step 7: Serve

Scoop into bowls, cones, or clear dessert cups. Garnish with extra chocolate chips, cookie dough bites, or a drizzle of chocolate sauce if desired.

Tips

Use mini chocolate chips for the best texture in every bite.
Chill the cookie dough before mixing it into the ice cream so it stays firm.
For extra richness, use only heavy cream and reduce the milk slightly.
Store the container with parchment paper pressed against the surface to minimize ice crystals.

Storage

Keep frozen in an airtight container for up to 2 weeks.
Let the ice cream sit at room temperature for 5 minutes before scooping for the creamiest texture.

Nutrition (Per Serving – Approximate)

Calories: 430
Protein: 5g
Carbohydrates: 36g
Fat: 30g
Saturated Fat: 18g
Fiber: 1g
Sugar: 28g
Sodium: 170mg

This Chocolate Chip Cookie Dough Ice Cream is smooth, creamy, and loaded with delicious cookie dough chunks and chocolate chips. Every scoop delivers the perfect combination of rich vanilla ice cream and sweet cookie dough, making it a homemade dessert everyone will ask for again.