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
Scale
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.
