If you’re ready to make dessert dreams come true, this Chocolate Chip Cookie Dough Ice Cream Recipe is the ultimate sweet treat for any occasion. Imagine the creamy nostalgia of classic vanilla ice cream, studded with generous bites of edible chocolate chip cookie dough—each spoonful brings the comfort of homemade cookies with the refreshing coolness of ice cream. Get ready to scoop into a homemade masterpiece that’ll delight kids and grown-ups alike!

Chocolate Chip Cookie Dough Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

Your shopping list for this Chocolate Chip Cookie Dough Ice Cream Recipe is full of everyday essentials, but each ingredient has a starring role. Good ice cream is all about quality and balance, so don’t skimp—even the smallest detail adds to that irresistible, scoopable perfection.

All-purpose flour (1/2 cup, heat-treated): Heat-treating flour ensures your cookie dough is safe to eat, so don’t skip this easy safety step.
Unsalted butter (1/4 cup, softened): Soft butter is key for a smooth, creamy dough that blends effortlessly with sugars.
Brown sugar (1/4 cup, packed): Rich and molasses-y, brown sugar brings warmth and caramel notes to the dough.
Granulated sugar (2 tablespoons for dough, 3/4 cup for ice cream): Adds sweetness and just the right texture in both the dough and the ice cream base.
Milk (1 tablespoon): A splash of milk helps moisten the cookie dough for that classic bite!
Vanilla extract (1/2 teaspoon for dough, 1 tablespoon for ice cream): Vanilla elevates both the dough and the ice cream, infusing every bite with pure, sweet aroma.
Mini chocolate chips (1/4 cup): Mini is mighty! These give you the perfect ratio of chocolate in every doughy bite.
Heavy whipping cream (2 cups): This is the secret to dreamy, luxurious texture in homemade ice cream.
Whole milk (1 cup): Whole milk balances creaminess and makes the texture lush without being overwhelmingly rich.
Salt (pinch): Just a touch to intensify and balance the sweet flavors throughout.

How to Make Chocolate Chip Cookie Dough Ice Cream Recipe

Step 1: Heat-Treat the Flour

Start by making your cookie dough safe to eat. Measure out the all-purpose flour and heat-treat it: microwave on high for about 1 minute, stirring halfway through, or spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. This quick step eliminates any lingering bacteria, giving you peace of mind in every bite. Let the flour cool completely before mixing into dough.

Step 2: Whip Up Edible Cookie Dough

In a small bowl, cream together the softened butter, brown sugar, and a bit of granulated sugar until the mixture is light and fluffy. Stir in the milk and vanilla extract to your buttery base, then blend in the cooled, heat-treated flour. Once smooth, fold in mini chocolate chips. Roll the dough into marble-sized balls (you’re already seeing those signature dough bites take shape!) and pop them in the freezer so they firm up perfectly for mixing into your ice cream later.

Step 3: Make the Ice Cream Base

In a large mixing bowl, combine the heavy whipping cream, whole milk, remaining granulated sugar, vanilla extract, and a dash of salt. Whisk until all the sugar dissolves—smooth, velvety perfection! Cover the bowl, then chill the base mixture in the refrigerator for 1–2 hours. This step helps your base churn into ice cream faster and enhances the flavor blend.

Step 4: Churn Away!

Pour the chilled base into your ice cream maker, following the instructions for your specific machine. Churn until it thickens to a soft-serve silkiness. Now, for the absolute best part—toss in those frozen cookie dough balls during the last couple of minutes of churning. They’ll hold their shape and sprinkle every scoop with joy.

Step 5: Freeze to Perfection

Once churned, transfer your ice cream to a freezer-safe container. Spread it evenly to tuck all those doughy gems throughout, then cover and freeze for at least four hours. Patience is hard, but this step makes for perfectly scoopable, creamy Chocolate Chip Cookie Dough Ice Cream Recipe magic!

How to Serve Chocolate Chip Cookie Dough Ice Cream Recipe

Garnishes

Turn every serving into a showstopper with a flourish! Try a generous sprinkle of mini chocolate chips or chunks, a drizzle of warm chocolate sauce, or even a handful of crushed waffle cone pieces for added crunch. A tiny pinch of flaky sea salt can heighten all those sweet and buttery notes, too.

Side Dishes

This ice cream is a star on its own, but it plays so well with others! Serve in playful ice cream cones, alongside warm chocolate brownies, sunny slices of buttery pound cake, or simple sugar cookies. The contrast of hot and cold, chewy and creamy, is completely irresistible.

Creative Ways to Present

If you’re feeling inspired, turn your Chocolate Chip Cookie Dough Ice Cream Recipe into something unforgettable: pile scoops between two cookies for homemade ice cream sandwiches, layer in mason jars with extra cookie dough balls for parfaits, or swirl into a thick, decadent milkshake. You can even serve mini scoops in chocolate-dipped shot glasses for party-perfect bites!

Make Ahead and Storage

Storing Leftovers

Homemade ice cream will keep beautifully in an airtight, freezer-safe container for up to two weeks. Place a layer of parchment or plastic wrap right on the surface before snapping on the lid—this will help keep your Chocolate Chip Cookie Dough Ice Cream Recipe creamy and protect from icy crystals.

Freezing

You’ll want to freeze the finished ice cream for at least four hours (overnight is even better) before serving. If storing longer, press a sheet of wax paper directly onto the surface to prevent freezer burn. The cookie dough chunks actually preserve their texture, making every bite just as delightful days later!

Reheating

Okay, we’re not really reheating here, but if your ice cream is rock hard straight from the freezer, let the container sit at room temperature for 5 to 10 minutes. This makes scooping much easier and brings your Chocolate Chip Cookie Dough Ice Cream Recipe back to that perfect creamy consistency.

FAQs

Can I make this ice cream without an ice cream maker?

Absolutely! While the texture is creamiest with a churn, you can mix the base, stir in whipped cream for extra airiness, and fold in cookie dough balls before freezing in a loaf pan. The end result is still rich and delicious, even without churning!

Is it safe to eat the cookie dough?

Yes, because you’re using heat-treated flour and no eggs, this edible cookie dough is totally safe to enjoy raw or mixed into your ice cream.

Can I add more mix-ins?

Go wild with your favorite additions! Chopped nuts, extra chocolate chips, sprinkles, or a fudge swirl are all welcome. Just stir them in during the last moments of churning, along with the cookie dough bites.

How do I keep my ice cream from getting icy?

Make sure to cover the surface of your ice cream with parchment or wax paper before sealing, and keep your freezer at a consistent temperature. This minimizes the chance for ice crystals to sneak in and keeps your treat ultra-creamy.

Can I use store-bought cookie dough?

If you’re short on time, absolutely! Just look for edible cookie dough varieties (made without raw egg and with heat-treated flour) to keep things safe and scrumptious. Dice into bite-size pieces, freeze, and mix in as directed.

Final Thoughts

Trust me, once you whip up this Chocolate Chip Cookie Dough Ice Cream Recipe at home, store-bought just won’t compare. Every creamy, dough-studded scoop is a celebration of everything wonderful about dessert—so gather your ingredients, invite someone you love, and start churning up smiles!

Chocolate Chip Cookie Dough Ice Cream Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 6 hours 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy decadence of homemade Chocolate Chip Cookie Dough Ice Cream. This recipe combines a rich vanilla base with chunks of edible cookie dough studded with mini chocolate chips. A perfect treat for any ice cream lover!

Ingredients

Scale

For the cookie dough:

1/2 cup all-purpose flour (heat-treated)
1/4 cup unsalted butter (softened)
1/4 cup brown sugar (packed)
2 tablespoons granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

For the ice cream base:

2 cups heavy whipping cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
pinch of salt

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Instructions

Prepare the cookie dough: Heat-treat flour. Cream butter and sugars. Add milk, vanilla, and flour. Fold in chocolate chips. Freeze as balls.
Create the ice cream base: Whisk cream, milk, sugar, vanilla, and salt. Chill. Churn in ice cream maker. Add frozen cookie dough pieces.
Freeze and serve: Transfer ice cream to a container. Freeze until firm. Scoop and enjoy!