Chocolate Chip Cookie Dough Ice Cream
Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.
Chocolate Chip Cookie Dough Ice Cream
Is there anything more irresistible than a spoonful of cookie dough? I know that I can never resist it.
The Edible Chocolate Chip Cookie Dough that I shared yesterday was the inspiration for this ice cream. Every single cookie dough filled bite is creamy ice cream heaven.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Edible Chocolate Chip Cookie Dough
While making the edible cookie dough is the most time-intensive part of this recipe, it’s well worth the effort!
You can stir the cookie dough together while the ice cream churns and the cookie dough chunks will be ready to stir into the ice cream when it’s finished churning.
Wondering how those cute chunks are made? It’s easier than you might think! Just press the cookie dough out across a parchment-lined tray and chill in the refrigerator or freezer until firm.
Use a sharp knife or pizza cutter to cut the cold cookie dough into 1/2-inch chunks. The cookie dough chunks can be made ahead of time and stored in an airtight container in the refrigerator.
Can You Eat Raw Flour?
Turns out that you aren’t supposed to eat raw flour. However, if you’re like me, you’ve probably been tasting cookie dough and cake batters your entire life without any issues at all, right?
That said, when making a full batch of cookie dough with plans to consume it raw, it’s not a bad idea to follow the safety recommendation and toast the flour for 5 minutes in the oven first.
To heat treat your flour, just spread the flour across a parchment-lined baking sheet. (The parchment isn’t required, but it will make it easy to transfer the flour to the mixing bowl when it’s cool.)
Bake the flour for 5 minutes at 350°F. Remove from the oven and cool. Use the treated flour as instructed in the recipe.
Chocolate Chip Cookie Dough Ice Cream Recipe
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 ¼ cup of chocolate chips along with the chunks of cookie dough. Place in the freezer until ready to serve.
Edible Cookie Dough Instructions
- Combine the butter, sugar, and vanilla extract in a bowl and beat to combine. Add the flour and beat again to mix throughout. Stir in the chocolate chips. The dough should be thick and sticky.
- Transfer the dough to a parchment-lined tray. Place another sheet of parchment over the dough and press flat, to about a ½-inch thickness. Refrigerate for 20 minutes or freeze for 10-15 minutes.
- Transfer the parchment and cookie dough to a cutting board and remove the top sheet of parchment. Use a sharp knife or pizza cutter to slice the cookie dough into ½-inch square pieces.
Homemade Ice Cream Recipes
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.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
Once you’re all set with the right equipment, you’ll want to try your hand at making all your favorite flavors!
This is not your average Cookies and Cream Ice Cream, this is creamy, rich, homemade vanilla ice cream absolutely loaded with chunks of Oreos.
Chocolate Covered Strawberry Ice Cream is an intense strawberry burst of flavor with melting chocolate pieces and a creamy vanilla base. You’ll be surprised by just how much this ice cream reminds you of chocolate-covered strawberries.
Homemade Rocky Road Ice Cream is creamy chocolate and almond-flavored ice cream loaded with chewy marshmallows, crunchy almonds, and flecks of chocolate.
Print
Chocolate Chip Cookie Dough Ice Cream
Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookie Dough Ice Cream
Servings 6 servings (about 1.5 quarts)
Calories 596kcal
Chocolate Chip Cookie Dough Ice Cream
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ¼ cup mini chocolate chips
Edible Chocolate Chip Cookie Dough Chunks
- ¼ cup butter room temperature
- ½ cup light brown sugar
- 1½ teaspoons vanilla extract
- ½ cup flour heat treated as instructed below
- ¼ teaspoon baking soda optional, but it adds a distinct "dough" flavor
- ⅓ cup mini chocolate chips
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 ¼ cup of chocolate chips along with the chunks of cookie dough. Place in the freezer until ready to serve.
Edible Cookie Dough Instructions
Combine the butter, sugar, and vanilla extract in a bowl and beat to combine. Add the flour and baking soda. Beat again to mix throughout. Stir in the chocolate chips. The dough should be thick and sticky.
Transfer the dough to a parchment lined tray. Place another sheet of parchment over the dough and press flat, to about a ½-inch thickness. Refrigerate for 20 minutes or freeze for 10 minutes.
Transfer the parchment and cookie dough to a cutting board and remove the top sheet of parchment. Use a sharp knife or pizza cutter to slice the cookie dough into ½-inch square pieces.
To heat treat your flour, just spread the flour across a parchment-lined baking sheet. (The parchment isn’t required, but it will make it easy to transfer the flour to the mixing bowl when it’s cool.)
Bake the flour for 5 minutes at 350°F. Remove from the oven and cool. Use the treated flour as instructed in the recipe.
Calories: 596kcal | Carbohydrates: 62g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 208mg | Potassium: 184mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1362IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg
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