Indulge in the ultimate homemade treat with this Chocolate Chip Cookie Dough Ice Cream!
Creamy, smooth vanilla ice cream is loaded with sweet, soft cookie dough chunks for a perfect bite every time.
High in protein from egg yolks and rich in good fats from butter and cream, it’s a satisfying, quick, and fun dessert for any day.
Quick Chocolate Chip Cookie Dough Ice Cream
Equipment
- 3-quart saucepan
- Measuring cups
- Measuring spoons
- Glass mixing bowl
- Hand-held or stand mixer
- Whisk
- Fine Mesh Strainer
- Ice Cream Maker
- Freezer-Safe Storage Container
- Spatula
- Sharp Knife
- Baking sheet lined with wax paper
Ingredients
Vanilla Ice Cream Base
- 2 cups half and half
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ tsp fine sea salt
- 4 egg yolks
- 1 tsp pure vanilla extract
Edible Cookie Dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 4 tbsp milk
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp fine sea salt
- ½ cup mini chocolate chips
Instructions
- Prepare the Vanilla Ice Cream Base: Start by making the smooth, creamy vanilla ice cream foundation. In a medium-sized 3-quart saucepan, combine 2 cups half and half, ¾ cup granulated sugar, ¼ cup brown sugar, and ¼ teaspoon fine sea salt. Warm the mixture over medium heat, stirring occasionally, until the sugars dissolve and the liquid becomes slightly steamy. Do not let it boil.
- Temper the Egg Yolks: In a small mixing bowl, whisk together 4 egg yolks until smooth. Gradually add about half a cup of the warm half-and-half mixture into the egg yolks, whisking constantly. This step is called tempering—it gently raises the temperature of the eggs without scrambling them, ensuring a silky custard.
- Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining half-and-half mixture. Reduce the heat to medium-low and stir continuously using a spatula or wooden spoon. Cook the custard slowly until it thickens enough to coat the back of the spatula. This process usually takes 6–10 minutes and requires careful attention to avoid curdling.
- Strain the Custard: Place a fine mesh strainer over a large glass mixing bowl. Pour the cooked custard through the strainer into the bowl to remove any tiny bits of cooked egg. Discard the residue left in the strainer.
- Add Cream and Vanilla: To the strained custard, pour in 1 cup heavy cream and 1 teaspoon pure vanilla extract. Stir gently to combine until the mixture is smooth and fully incorporated.
- Chill the Ice Cream Base: Transfer the mixture into an airtight container. Place it in the refrigerator and allow it to chill completely. For best results, let it rest overnight—this allows the flavors to meld and the mixture to reach an ideal temperature for churning.
- Prepare the Cookie Dough: Line a baking sheet with wax paper and set it aside. In a small bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon fine sea salt. This is your dry ingredient mix for the cookie dough.
- Cream Butter and Sugars: In a medium mixing bowl, use a hand-held or stand mixer to cream together ½ cup softened butter, ½ cup granulated sugar, and ¼ cup light brown sugar. Start on low speed to prevent sugar from flying, then gradually increase to medium-high until the mixture is light and fluffy, about 60 seconds.
- Incorporate Milk and Vanilla: Add 4 tablespoons milk and 1 teaspoon vanilla extract to the butter-sugar mixture. Beat on medium speed until smooth and fully combined.
- Mix Dry Ingredients into Dough: Gradually add the dry flour mixture to the wet ingredients. Begin mixing on low speed to prevent flour from flying, then increase to medium-high until a soft, pliable cookie dough forms.
- Add Chocolate Chips: Gently fold in ½ cup mini chocolate chips until evenly distributed throughout the dough. These small chips ensure every bite of cookie dough is chocolatey and satisfying.
- Freeze the Cookie Dough: Spread the cookie dough evenly over the prepared baking sheet in a flat layer. Place the tray in the freezer and allow the dough to firm up completely, about 30–60 minutes. Once hardened, cut into small bite-sized chunks using a sharp knife. Keep the chunks frozen until ready to fold into the ice cream.
- Churn the Ice Cream: Pour the fully chilled ice cream base into a pre-cooled ice cream maker. Turn the machine on and churn according to the manufacturer’s instructions. Continue until the ice cream thickens and reaches a soft, creamy consistency.
- Fold in Cookie Dough Chunks: Transfer the churned ice cream to a freezer-safe container. Add the frozen cookie dough pieces, gently folding them in with a spatula to ensure even distribution without melting the ice cream.
- Freeze Until Firm: Cover the container tightly and place it in the freezer for 3–4 hours, or until the ice cream hardens to your preferred consistency.
- Serve and Enjoy: Remove the ice cream from the freezer 3–5 minutes before serving to soften slightly for easier scooping. Scoop into bowls or cones, and enjoy a luscious, creamy dessert packed with cookie dough delights!
Notes
- Chill Custard Thoroughly: For the creamiest ice cream, always chill the custard base completely before churning. Overnight refrigeration gives the flavors time to meld.
- Heat-Treat Flour: To make edible cookie dough safe, lightly heat-treat the flour by microwaving it in 30-second intervals or baking at 350°F (175°C) for 5 minutes.
- Cookie Dough Size: Cut the cookie dough into small bite-sized chunks. Large pieces can harden too much in the freezer and be difficult to scoop.
- Mix-In Timing: Fold cookie dough into the ice cream after churning, not during, to keep pieces from melting.
- Sweetness Adjustment: If you prefer a less sweet ice cream, slightly reduce the sugar in either the custard or the cookie dough.
Chef’s Secrets To Perfect Ice Cream
Achieving the perfect texture and flavor in homemade ice cream comes down to a few key techniques.
First, always use full-fat dairy—half-and-half combined with heavy cream provides a rich, creamy mouthfeel that lighter milks can’t replicate.
When cooking the custard, patience is critical: low and slow heat prevents curdling and ensures a smooth finish. Straining the custard through a fine mesh sieve removes any cooked egg bits, leaving a silky texture.
For the cookie dough, chilling before cutting makes it easier to handle and prevents sticking, while mini chocolate chips melt just enough in your mouth without overpowering the bite.
Finally, allow the churned ice cream to soften slightly before folding in the dough to maintain a uniform distribution.
Serving Suggestions For Maximum Enjoyment
This ice cream shines on its own, scooped into bowls or cones, but there are plenty of ways to elevate your dessert.
Serve with warm chocolate sauce or caramel drizzle for an indulgent treat.
Pair it with fresh berries for a contrasting tang and brightness.
You can also create ice cream sandwiches using chocolate or sugar cookies, or crumble it over brownies for an over-the-top sundae.
For parties, scoop into mini cups with sprinkles or chocolate chips on top—perfect for easy individual servings.
This versatile dessert is ideal for summer gatherings, birthdays, or a cozy homemade treat anytime.
Storage Tips To Keep Ice Cream Perfect
Store your homemade ice cream in an airtight, freezer-safe container to prevent freezer burn and ice crystals.
Press a piece of parchment paper or plastic wrap directly on the ice cream’s surface before sealing the lid to further minimize ice formation.
Keep it in the coldest part of the freezer, away from the door, for a more consistent texture.
For the cookie dough chunks, maintain them in a separate freezer-safe bag if you prefer to fold in smaller amounts as needed.
Homemade ice cream is best enjoyed within 2 months for peak flavor, but it can remain safe for longer if properly sealed.
Frequently Asked Questions
1. Can I make this recipe without an ice cream maker?
Yes! You can create a no-churn version by whipping 2 cups heavy cream until stiff peaks form, then folding in the sweetened custard base. Freeze in a container, stirring every 30–45 minutes for the first 2–3 hours to maintain a creamy texture.
2. How can I make this cookie dough safer to eat?
Heat-treat the flour in the microwave or oven before mixing into the dough. Use pasteurized eggs or egg substitutes to eliminate any risk from raw eggs. These simple steps make the dough completely edible without compromising taste.
3. Can I substitute ingredients for dietary preferences?
Absolutely! Use plant-based milks and creams for a vegan option, or choose coconut sugar and almond flour to reduce refined sugar. Keep in mind that substitutions may slightly alter texture or sweetness, so adjust gradually.
4. How long should I let the ice cream sit before serving?
Remove from the freezer 3–5 minutes before scooping to allow it to soften slightly. This makes it easier to scoop while keeping the ice cream firm and creamy.
5. Can I store cookie dough separately from ice cream?
Yes! Store cookie dough chunks in a freezer-safe bag or container until ready to mix in. This ensures they remain firm and prevents the ice cream from becoming overly soft or melting during storage.
