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
Scale
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
