Chocolate Chip Cookie Dough Ice Cream

Indulge in the classic combination of creamy vanilla ice cream and chunks of edible chocolate chip cookie dough. This homemade version brings together rich flavors and textures, offering a delightful treat for all ages.

Why You’ll Love This Recipe

• Homemade Goodness: Crafting this ice cream at home allows you to control the quality of ingredients, ensuring a fresh and preservative-free dessert.
• Safe-to-Eat Cookie Dough: The recipe includes an egg-free cookie dough with heat-treated flour, making it safe to consume without baking.
• Customizable: Easily adapt the recipe by adding nuts, caramel swirls, or using different types of chocolate chips to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vanilla Ice Cream Base:

• Heavy cream
• Whole milk
• Granulated sugar
• Brown sugar
• Vanilla extract
• Salt

For the Edible Cookie Dough:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Milk or cream
• Vanilla extract
• Heat-treated all-purpose flour
• Mini chocolate chips
• Salt

Directions

this recipe

1. Prepare the Edible Cookie Dough:
   • Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to eliminate potential bacteria. Let it cool completely.
   • In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
   • Mix in milk (or cream) and vanilla extract until well combined.
   • Gradually add the cooled, heat-treated flour and salt, mixing until a dough forms.
   • Fold in mini chocolate chips.
   • Roll the dough into small balls or logs, place on a baking sheet, and freeze until firm.
2. Make the Ice Cream Base:
   • In a medium saucepan over medium heat, combine heavy cream, whole milk, granulated sugar, brown sugar, and a pinch of salt. Stir until the sugars dissolve and the mixture is warm.
   • Remove from heat and stir in vanilla extract.
   • Transfer the mixture to a bowl, cover, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
3. Churn the Ice Cream:
   • Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Incorporate the Cookie Dough:
   • During the last few minutes of churning, add the frozen cookie dough pieces and additional mini chocolate chips if desired, allowing them to distribute evenly throughout the ice cream.
5. Freeze Until Firm:
   • Transfer the ice cream to an airtight container and freeze for at least 4 hours or until it reaches your desired firmness.

Servings and Timing

• Servings: Approximately 1.5 quarts (about 6 servings)
• Preparation Time: 30 minutes (plus chilling and freezing time)
• Churning Time: 20-25 minutes
• Total Time: About 6 hours (including chilling and freezing)

Variations

• Dairy-Free Version: Substitute coconut cream for heavy cream and almond or oat milk for whole milk. Use dairy-free butter and chocolate chips for the cookie dough.
• Gluten-Free Option: Use gluten-free flour for the cookie dough and ensure all other ingredients are certified gluten-free.
• Add-Ins: Enhance the flavor by adding caramel swirls, chopped nuts, or using dark chocolate chunks instead of mini chocolate chips.

Storage/Reheating

• Storage: Keep the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap or parchment paper directly onto the surface before sealing.
• Serving: For easier scooping, let the ice cream sit at room temperature for about 5 minutes before serving.

FAQs

What makes the cookie dough safe to eat raw?

By omitting eggs and heat-treating the flour, the cookie dough is safe to consume without baking.

How do I heat-treat flour?

Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let it cool completely before using.

Can I make this ice cream without an ice cream maker?

Yes, you can make a no-churn version by whipping the heavy cream to soft peaks, folding in sweetened condensed milk and vanilla extract, then adding the cookie dough pieces and freezing the mixture until firm.

How long does homemade ice cream last in the freezer?

For optimal taste and texture, consume the ice cream within 2 weeks.

Can I use store-bought cookie dough?

It’s best to use homemade edible cookie dough to ensure it’s safe to eat raw, as store-bought versions may contain raw eggs or untreated flour.

What type of chocolate chips work best?

Mini chocolate chips are ideal as they distribute evenly and provide a balanced chocolate-to-dough ratio.

Is it necessary to chill the ice cream base before churning?

Yes, chilling the base ensures it churns properly and results in a smoother texture.

Can I add other mix-ins to the ice cream?

Absolutely! Feel free to add nuts, caramel swirls, or other candies to customize your ice cream.

Why is my ice cream too hard to scoop?

Homemade ice cream can be firmer than store-bought due to the lack of stabilizers. Let it sit at room temperature for a few minutes to soften before scooping.

Can I double the recipe?

Yes, but ensure your ice cream maker has the capacity to handle the increased volume.

Conclusion

Creating your own Chocolate Chip Cookie Dough Ice Cream at home is a rewarding experience that combines the creamy richness of vanilla ice cream with the delightful texture of edible cookie dough. This customizable recipe allows you to enjoy a classic favorite with the satisfaction of homemade quality.

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