If you’ve ever dreamed of combining the best of two classic treats, let me introduce you to this absolutely irresistible Chocolate Chip Cookie Dough Ice Cream Recipe. Imagine creamy, dreamy ice cream swirled with soft, safe-to-eat cookie dough chunks and sparkling with mini chocolate chips in every bite. It’s the kind of homemade dessert that brings pure joy, perfect for hot summer days, celebrations, or simply whenever your sweet tooth calls. With its rich vanilla base, the delightful texture of cookie dough, and those bursts of chocolate, this recipe truly elevates ice cream to a whole new level of indulgence.
Ingredients You’ll Need
Getting started with this Chocolate Chip Cookie Dough Ice Cream Recipe is surprisingly simple, thanks to a handful of essential ingredients. Each one plays a crucial role in delivering the creamy texture, balanced sweetness, and delicious flavor you crave in every scoop.
- 2 cups heavy cream: This provides the rich, velvety base that makes the ice cream luxuriously smooth.
- 1 cup whole milk: Adds creaminess while keeping the ice cream from becoming too dense.
- 3/4 cup granulated sugar: Perfect for just the right amount of sweetness without overpowering.
- 1 tablespoon pure vanilla extract: Infuses the ice cream with that warm, comforting flavor that pairs perfectly with cookie dough.
- 1 cup mini chocolate chips: Small enough to get evenly distributed, providing delightful bursts of chocolate in every bite.
- 1 cup edible cookie dough (egg-free and heat-treated flour): Safe to eat and packed with all the nostalgic cookie dough flavors and chewy texture.
- Pinch of salt: Enhances all the other flavors, balancing sweetness and deepening the vanilla notes.
How to Make Chocolate Chip Cookie Dough Ice Cream Recipe
Step 1: Whisk Your Ice Cream Base
Start by combining the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt in a large mixing bowl. Whisk everything vigorously until the sugar is completely dissolved. This step ensures a smooth, creamy base before the magic of churning begins.
Step 2: Churn the Ice Cream Base
Pour the mixture into your ice cream maker, following the manufacturer’s instructions. Churn for about 20 to 25 minutes, or until the ice cream reaches a soft-serve consistency. This churning step is the key to transforming your simple ingredients into that velvety, luscious texture.
Step 3: Prepare the Cookie Dough Mix-Ins
While the ice cream is churning, take your edible cookie dough and cut it into small bite-sized pieces. Keeping the dough pieces small ensures every spoonful of ice cream gets that perfect chewy surprise without overwhelming the creamy base.
Step 4: Fold in Cookie Dough and Chocolate Chips
Once the ice cream is ready, gently fold in the mini chocolate chips and cookie dough pieces, spreading them evenly throughout your ice cream. This is the most exciting part where your dessert truly takes shape, bursting with texture and flavor.
Step 5: Freeze Until Firm
Transfer the ice cream into an airtight container and freeze it for at least two hours. This resting time lets the ice cream firm up to the ideal scoopable consistency and lets all those harmonious flavors meld beautifully.
How to Serve Chocolate Chip Cookie Dough Ice Cream Recipe
Garnishes
Sprinkle extra mini chocolate chips or drizzle a little hot fudge sauce on top to add even more chocolate goodness. Fresh mint leaves or a light dusting of sea salt can highlight the flavors wonderfully without overpowering the classic cookie dough delight.
Side Dishes
This ice cream pairs amazingly well with warm desserts like brownies, apple pie, or even a simple ginger snap cookie. Adding a crunchy or spiced side helps balance the creamy texture and adds a touch of sophistication to any casual gathering.
Creative Ways to Present
Serve the ice cream in waffle cones or edible cookie dough cups to complement the flavors and amp up the fun factor. For a playful twist, create a layered parfait with crumbled cookie dough, chocolate chips, and whipped cream for a visually stunning and tasty treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Chip Cookie Dough Ice Cream Recipe in an airtight container in the freezer. This prevents ice crystals from forming and preserves that delightful creamy texture and fresh flavor for up to a week or more.
Freezing
If you want to prepare the ice cream ahead of time, make sure to freeze it for at least 2 hours after folding in the cookie dough and chocolate chips. Longer freezing times are fine too—just allow it to soften slightly before serving for the best scoopability.
Reheating
Since this is an ice cream recipe, reheating isn’t necessary, but if it becomes too hard, simply let it sit at room temperature for 5-10 minutes before scooping. This allows it to soften just enough without melting into a puddle.
FAQs
Can I use regular cookie dough instead of edible cookie dough?
It’s best to stick with edible cookie dough specifically made for eating raw, as regular cookie dough often contains raw eggs and untreated flour, which can be unsafe and affect the taste and texture.
Do I need an ice cream maker for this recipe?
While an ice cream maker helps achieve the perfect creamy texture through churning, you can try no-churn methods but the texture may not be as smooth or evenly mixed with the cookie dough pieces.
Can I substitute mini chocolate chips with larger ones or chunks?
Yes, but mini chips distribute more evenly throughout the ice cream, preventing big clumps of chocolate and ensuring every spoonful has that perfect balance of cookie dough and chocolate.
Is this recipe suitable for vegetarians?
Absolutely! All the ingredients are vegetarian-friendly, making this a perfect indulgence for those avoiding meat and looking for a creamy treat.
How long can I keep the ice cream in the freezer?
You can store the ice cream for up to two weeks, but it’s best enjoyed within the first week for optimal flavor and texture before the quality slowly diminishes.
Final Thoughts
This Chocolate Chip Cookie Dough Ice Cream Recipe has quickly become a cherished favorite to whip up and share. It’s the perfect blend of creamy ice cream and nostalgic cookie dough chunks that feels like a hug on a hot day. If you’re ready to delight your taste buds and impress friends and family alike, dive in and make this recipe your new go-to dessert—you won’t regret it!
Print
Chocolate Chip Cookie Dough Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
This creamy homemade Chocolate Chip Cookie Dough Ice Cream combines rich vanilla ice cream with chunks of edible cookie dough and mini chocolate chips for a delightful summer treat. It’s an American dessert that’s perfect for cookie dough lovers looking for a safe-to-eat raw dough experience.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- pinch of salt
Add-ins
- 1 cup mini chocolate chips
- 1 cup edible cookie dough (made without eggs and with heat-treated flour)
Instructions
- Prepare Ice Cream Base: In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar dissolves completely, ensuring a smooth base for your ice cream.
- Churn Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20–25 minutes until it reaches a soft-serve consistency.
- Prepare Cookie Dough Pieces: While churning, cut the edible cookie dough into small, bite-sized pieces to evenly distribute throughout the ice cream.
- Fold in Mix-ins: Once the ice cream softens, gently fold in the mini chocolate chips and cookie dough pieces, ensuring they are evenly incorporated without melting the ice cream.
- Freeze to Set: Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm enough to scoop.
- Serve: Scoop and serve chilled for a deliciously creamy and crunchy treat.
Notes
- Use edible cookie dough that is safe to eat raw—made without raw eggs and with heat-treated flour only.
- You can make your own cookie dough or use store-bought dough designed specifically for snacking.
- For a richer flavor, consider adding a touch of brown sugar to the ice cream base before churning.
