If you have a sweet spot for both creamy ice cream and irresistible cookie dough, this Chocolate Chip Cookie Dough Ice Cream Recipe is going to become your new obsession. Imagine velvety homemade ice cream swirled with pockets of soft, edible cookie dough studded with mini chocolate chips. Every bite offers the perfect balance of rich creaminess and chewy, chocolatey bites that feel like a celebration in your mouth. This recipe brings a classic favorite to life with simple ingredients and a little patience, making it a must-try for warm days or anytime you crave an indulgent treat.
Ingredients You’ll Need
Getting the foundation right is key with this Chocolate Chip Cookie Dough Ice Cream Recipe. The ingredients are straightforward but play a vital role, from the rich cream and fresh milk that create the smooth texture, to the vanilla extract that adds warmth and depth. And of course, the edible cookie dough and mini chocolate chips bring the fun, nostalgic elements everyone adores.
- Heavy cream: Provides that luscious, creamy base essential for smooth ice cream.
- Whole milk: Adds creaminess without weighing down the texture.
- Granulated sugar: Sweetens the mixture and helps keep it scoopable.
- Vanilla extract: Enhances the flavor with a warm, comforting note.
- Mini chocolate chips: Deliver bursts of rich chocolate in every mouthful.
- Edible cookie dough: The star ingredient, adding chewy, sweet bites throughout.
- Pinch of salt: Balances the sweetness and intensifies all other flavors.
How to Make Chocolate Chip Cookie Dough Ice Cream Recipe
Step 1: Whisk together the base
Start by combining the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt in a mixing bowl. Whisk gently but thoroughly until the sugar is completely dissolved. This step ensures a silky smooth mixture that will churn into perfect ice cream, free from any graininess.
Step 2: Churn the ice cream base
Pour the creamy mixture into your ice cream maker. Follow your machine’s instructions carefully—I usually churn mine for about 20 to 25 minutes. During this time, the mixture thickens into that classic soft-serve texture that’s so satisfying.
Step 3: Add cookie dough and chocolate chips
While your ice cream is churning, break your edible cookie dough into small chunks. About 5 minutes before the churning finishes, toss in the cookie dough pieces along with the mini chocolate chips. This way, they’ll get evenly dispersed without getting completely blended into the ice cream.
Step 4: Freeze until firm
Once the churning is done and your cookie dough chunks are mixed beautifully in, transfer the ice cream to a lidded container. Pop it into your freezer and let it firm up for at least 4 hours. This step is crucial to get that scoopable yet creamy texture you crave.
How to Serve Chocolate Chip Cookie Dough Ice Cream Recipe
Garnishes
A simple scoop of this ice cream is lovely on its own, but feel free to elevate it. A light drizzle of warm chocolate sauce or caramel can make it feel extra special. You can even sprinkle a pinch of flaky sea salt on top to contrast the sweetness and deepen the flavors.
Side Dishes
This ice cream pairs wonderfully with fresh fruit like strawberries or bananas for a refreshing balance. It’s also fantastic alongside a warm brownie or cookie for those who want to go all-in on decadence. The contrast between warm and cold textures creates a delightful experience for your taste buds.
Creative Ways to Present
Serve scoops in waffle cones or bowls lined with crushed chocolate cookies for added crunch. Alternatively, try making ice cream sandwiches with soft chocolate chip cookies encasing this luscious treat. For a party, layer it in parfait glasses alternating with whipped cream and cookie crumbs for a stunning dessert display.
Make Ahead and Storage
Storing Leftovers
Leftover ice cream can be stored in an airtight container in the freezer for up to two weeks. Keep it sealed tightly to prevent ice crystals from forming, which can affect the smooth texture you’ve worked hard to achieve.
Freezing
If you want to prepare this Chocolate Chip Cookie Dough Ice Cream Recipe in advance, make sure to freeze it long enough to reach a firm consistency before serving, ideally overnight. Before freezing, cover the surface with plastic wrap to avoid freezer burn and keep flavors fresh.
Reheating
This ice cream is best enjoyed straight from the freezer with a few minutes at room temperature to soften slightly for easy scooping. Avoid microwaving or reheating as it will lose the creamy texture and can become overly melty.
FAQs
Can I use regular cookie dough instead of edible cookie dough?
It’s important to use edible cookie dough made with heat-treated flour and no eggs for this recipe to ensure it’s safe to eat raw. Regular cookie dough may contain raw eggs or untreated flour, which can be risky to consume uncooked.
Do I need an ice cream maker for this recipe?
An ice cream maker is recommended because it churns the mixture evenly and incorporates air for that perfect texture. Without one, the ice cream may turn out icy or too dense, though alternative no-churn methods exist with adjustments.
Can I substitute milk or cream with plant-based options?
While you can try using plant-based milks and creams, the texture and richness may differ from the classic recipe. Heavy cream is key for the creamy mouthfeel, so if dairy-free, look for full-fat coconut cream or similar substitutes and expect a slightly different taste.
How do I make the edible cookie dough safe to eat?
Make sure to heat-treat your flour by baking it at 350°F (175°C) for about 5 minutes to kill any bacteria. Also, skip eggs to prevent any food safety concerns. Many recipes, including store-bought edible doughs, follow these guidelines.
Can I add extra mix-ins besides chocolate chips and cookie dough?
Absolutely! Feel free to mix in nuts, caramel swirls, or even chunks of brownies. Just add them toward the end of churning like the cookie dough, so they stay chunky and don’t get completely mixed in.
Final Thoughts
This Chocolate Chip Cookie Dough Ice Cream Recipe is truly a crowd-pleaser, blending creamy homemade ice cream with those little pockets of cookie dough magic that make every bite exciting. It’s a fantastic recipe to whip up for family, friends, or just a special treat to enjoy by yourself. Trust me, once you try it, you’ll wonder how you ever enjoyed ice cream without cookie dough!
Print
Chocolate Chip Cookie Dough Ice Cream Recipe
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy homemade Chocolate Chip Cookie Dough Ice Cream combining smooth vanilla ice cream with chunks of safe-to-eat edible cookie dough and mini chocolate chips, perfect for a delightful summer dessert.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- pinch of salt
Mix-ins
- 1 cup mini chocolate chips
- 1 cup edible cookie dough (made with heat-treated flour and no eggs)
Instructions
- Prepare the ice cream base: In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved to ensure a smooth mixture.
- Churn the ice cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, to achieve a creamy texture.
- Prepare the mix-ins: While the ice cream is churning, break the edible cookie dough into small bite-sized chunks to allow even distribution throughout the ice cream.
- Add cookie dough and chocolate chips: During the final 5 minutes of churning, add in the cookie dough chunks and mini chocolate chips to mix them evenly into the ice cream.
- Freeze the ice cream: Transfer the churned ice cream into a lidded container and freeze for at least 4 hours or until firm to set the ice cream for serving.
- Serve: Scoop and serve the ice cream when ready. For a softer texture, let it sit at room temperature for 5 minutes before scooping.
Notes
- Use heat-treated flour in the cookie dough to ensure it is safe to eat raw.
- You can make your own edible cookie dough or use a store-bought version for convenience.
- For easier scooping and a softer texture, let the ice cream sit at room temperature for about 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
