Best Ever Cookie Dough Ice Cream
Bite-size chunks of Monster Cookie dough are more irresistible than ever when tucked into the Best Ever Cookie Dough Ice Cream.
Best Cookie Dough Ice Cream
Let’s talk cookie dough. I have a weakness. Hand me a spoon, a fork, or a mixing bowl, there’s no cookie dough that doesn’t have a siren call for me.
That said, I do play favorites. The Chocolate Chip Cookie Dough Ice Cream is a classic that I do love. However, it will never trump Monster Cookie Dough for me.
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Monster Cookie Dough
I’ve had a weakness for Monster Cookie Dough for about as long as I can remember.
I’ve mentioned it before, but a particular friend and I have a history that includes eating almost the entire batch of the dough for our Monster Cookies at times in the past.
This love of the dough led to making Monster Cookie Dough Bites many years ago and now it has led me to the best ever Cookie Dough Ice Cream.
Cookie Dough Ice Cream Recipe
Monster Cookie Dough Instructions
- Stir together the butter, peanut butter, brown sugar, baking soda, syrup, and vanilla until creamy. Add the oats and stir again. Add half the chocolate chips and m&m candies and stir once more.
- Scoop into ½” balls (about a scant teaspoon’s worth) and smooth with your hands. Refrigerate or freeze for at least 20 minutes before adding to the ice cream.
Ice Cream Instructions
- Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the finished ice cream to an airtight container and gently fold in the remaining chocolate chips and chunks of cookie dough. Place in the freezer until ready to serve.
Homemade Ice Cream Recipes
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With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
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Monster Cookie Dough Ice Cream
Bite-size chunks of Monster Cookie dough are more irresistible than ever when tucked into the Best Ever Cookie Dough Ice Cream.
Course Dessert
Cuisine American
Keyword Cookie Dough Ice Cream
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 544kcal
Monster Cookie Dough Chunks
- ½ cup chunky peanut butter
- 2 tablespoons butter softened
- ½ teaspoon vanilla
- 1½ teaspoons maple syrup
- ¼ teaspoon baking soda optional, but it adds a distinct “dough” flavor
- ⅓ cup, plus 3 tablespoons light brown sugar
- ½ cup quick-cooking oats
- ½ cup mini chocolate chips divided (set aside for ice cream)
- ¼ cup mini m&m candies
Ice Cream Ingredients
- 1¾ cups heavy cream
- 1¼ cups whole milk
- ¾ cup sugar
- ¼ teaspoons kosher salt
- 2 teaspoons vanilla extract
Monster Cookie Dough Instructions
Stir together the butter, peanut butter, brown sugar, baking soda, syrup, and vanilla until creamy. Add the oats and stir again. Add ¼ cup of chocolate chips and the m&m candies and stir once more.
Scoop into ½" balls (about a scant teaspoon's worth) and smooth with your hands. Refrigerate or freeze for at least 20 minutes before adding to the ice cream.
Ice Cream Instructions
Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer's instructions.
Transfer the finished ice cream to an airtight container and gently fold in the remaining chocolate chips and chunks of cookie dough. Place in the freezer until ready to serve.
The cookie dough bites will keep well in an airtight container in the refrigerator for a week or in the freezer for 3-4 months.
Calories: 544kcal | Carbohydrates: 52g | Protein: 8g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 252mg | Potassium: 264mg | Fiber: 2g | Sugar: 45g | Vitamin A: 954IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
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