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Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream

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  • Author: Lina
  • Total Time: 5 hours (including chilling and freezing times)
  • Yield: Approximately 1 quart (4 servings) 1x
  • Diet: Gluten Free (with gluten-free flour substitution)

Description

Chocolate Chip Cookie Dough Ice Cream is a luscious blend of creamy vanilla ice cream and soft, chewy cookie dough chunks studded with mini chocolate chips. This indulgent dessert captures nostalgic flavors and textures, offering a perfect balance of smooth, velvety ice cream with bursts of sweet, buttery cookie dough. Easy to customize and perfect for any season, it’s a delightful treat that evokes childhood memories and satisfies every sweet tooth.

Ingredients

Scale

Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract

Edible Cookie Dough

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • Pinch of salt
  • 3/4 cup all-purpose flour (heat-treated)
  • 1/2 cup mini chocolate chips

Instructions

  1. Prepare the ice cream base: In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar dissolves completely. Chill the mixture in the refrigerator for at least 1 hour to ensure it is cold, which helps achieve a smooth texture when churned.
  2. Make the edible cookie dough: In a separate bowl, combine softened butter, granulated sugar, brown sugar, and a pinch of salt. Mix until creamy. Gradually add heat-treated flour and stir in mini chocolate chips last. The dough should be soft but hold together.
  3. Chill the cookie dough: Shape the cookie dough into small bite-sized chunks and place them in the refrigerator to firm up for about 30 minutes. This step makes it easier to fold into the ice cream without melting the dough too quickly.
  4. Churn the ice cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions—usually around 20-25 minutes until it thickens to a soft-serve consistency.
  5. Fold in cookie dough pieces: Gently fold the chilled cookie dough chunks into the churned ice cream, ensuring they’re evenly distributed while maintaining their shape.
  6. Freeze until firm: Transfer the mixture to an airtight container and freeze for an additional 3-4 hours or overnight to achieve a scoopable texture perfect for serving.

Notes

  • Use cold ingredients to create a smoother ice cream.
  • Heat-treat flour by baking it at 350°F (175°C) for about 5 minutes to make it safe to eat raw.
  • Fold dough chunks gently to preserve their texture inside the ice cream.
  • Store ice cream in a shallow container to speed up freezing and ease scooping.
  • Add any nuts, candies, or swirls last to avoid breakage or melting during churning.
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 350
  • Sugar: 28g
  • Sodium: 85mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: thirty
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

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Find it online: https://delectablerecipe.com/chocolate-chip-cookie-dough-ice-cream/