Indulge in a decadent treat with this homemade Chocolate Chip Cookie Dough Ice Cream!
Creamy, dreamy vanilla ice cream is studded with soft, sweet cookie dough bites, offering a perfect balance of flavors and textures.
Rich in protein from egg yolks and dairy, and with fiber from mini chocolate chips, it’s a satisfying, everyday dessert you can make at home.
Chocolate Chip Cookie Dough Ice Cream
Equipment
- 1 Ice Cream Maker
- 1 freezer-safe storage container
- Measuring cups and spoons
- 1 Spatula
- 1 Glass Mixing Bowl
- 1 Whisk
- 1 Fine mesh strainer
- 1 3-quart saucepan
Ingredients
For the Ice Cream:
- 2 cups half-and-half
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon fine sea salt
- 4 egg yolks
- 1 teaspoon pure vanilla extract
For the Edible Cookie Dough:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 4 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup mini chocolate chips
Instructions
- Prepare the Ice Cream Base: Start by warming the liquid ingredients for the ice cream. In a medium-sized saucepan, combine 2 cups of half-and-half, ¾ cup granulated sugar, ¼ cup brown sugar, and ¼ teaspoon fine sea salt. Place the pan over medium heat and stir occasionally, allowing the sugars to dissolve completely. Heat the mixture until it is warm but not boiling, creating the perfect base for a smooth, creamy custard.
- Temper the Egg Yolks: In a small mixing bowl, beat 4 egg yolks until slightly thickened and pale in color. Slowly pour ½ cup of the warm half-and-half mixture into the egg yolks while whisking continuously. This process, known as tempering, prevents the eggs from curdling and ensures a silky custard consistency. Make sure the mixture is smooth and fully combined.
- Combine Custard with Warm Milk Mixture: Once tempered, slowly pour the egg yolk mixture back into the saucepan with the remaining warm half-and-half. Return the pan to low heat and cook gently. Stir constantly with a spatula or whisk in a figure-eight motion, scraping the bottom and sides of the pan to prevent scorching. Cook until the custard thickens slightly and can coat the back of a spatula.
- Strain the Custard: Set a fine mesh strainer over a medium bowl containing 1 cup heavy cream. Pour the hot custard through the strainer into the cream to remove any small lumps or coagulated egg. Discard any residue left in the strainer. Gently stir in 1 teaspoon vanilla extract to enhance the flavor. Allow the mixture to cool to room temperature before transferring it to an airtight container and refrigerating it for several hours or overnight. Chilling ensures a rich, creamy texture when churned.
- Prepare the Cookie Dough Dry Mix: While the ice cream base chills, prepare the edible cookie dough. In a small bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon fine sea salt. Set this dry mixture aside.
- Cream the Butter and Sugars: In a medium mixing bowl, add ½ cup softened butter, ½ cup granulated sugar, and ¼ cup packed light brown sugar. Using a hand mixer or stand mixer, cream the ingredients together on low speed at first, gradually increasing to medium-high. Beat for about 60 seconds until the mixture becomes light, fluffy, and uniform in texture.
- Add Liquid Ingredients to Cookie Dough: Once the butter and sugar mixture is fluffy, pour in 4 tablespoons milk and 1 teaspoon vanilla extract. Beat on medium speed until fully combined. The mixture should appear smooth, slightly glossy, and well-mixed, forming the base for your cookie dough chunks.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Start mixing on low speed to avoid flour clouds, then increase to medium-high until fully combined. Ensure no dry pockets remain. The dough should be soft but firm enough to hold its shape when scooped or cut.
- Fold in Chocolate Chips: Add ½ cup mini chocolate chips to the dough and gently fold them in with a spatula until evenly distributed. This ensures that every bite of cookie dough in the ice cream will have chocolate surprises.
- Freeze Cookie Dough Chunks: Line a baking sheet with wax paper and spread the cookie dough evenly across it. Place the sheet in the freezer for at least 30–60 minutes or until the dough firms up. Once hardened, use a sharp knife to cut the dough into small, bite-sized chunks. Keep these frozen until you’re ready to add them to the ice cream.
- Churn the Ice Cream: Remove the chilled ice cream base from the refrigerator. Set up your ice cream maker according to the manufacturer’s instructions. Pour the custard into the machine and churn until the mixture thickens and reaches a soft, frozen texture, similar to a soft-serve consistency.
- Combine Cookie Dough and Ice Cream: Transfer the churned ice cream into a freezer-safe container. Add the frozen cookie dough chunks to the ice cream, folding gently with a spatula to evenly distribute them without melting the dough.
- Freeze Until Firm: Cover the container with a lid or plastic wrap and place it in the freezer for 3–4 hours, or until the ice cream hardens to your desired firmness. For the best scooping texture, remove from the freezer 3–5 minutes before serving.
- Serve and Enjoy: Scoop generous portions into bowls or cones and savor the rich vanilla ice cream combined with soft, chocolate-studded cookie dough. Perfect for dessert nights, celebrations, or simply treating yourself to a homemade indulgence.
Notes
- For the smoothest custard, be sure to stir constantly while cooking the egg yolks to prevent curdling.
- Use pasteurized flour or heat-treated flour in the cookie dough to make it safe to eat raw.
- Mini chocolate chips work best as they mix evenly and prevent large chunks from sinking.
- Chilling the ice cream base overnight enhances the flavor and helps achieve a creamier texture.
- Cookie dough chunks should remain frozen until just before folding into the ice cream to prevent melting.
- Adjust sweetness by using more or less brown sugar depending on personal preference.
- Always let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
Chef’s Secrets For Perfect Ice Cream
Creating the perfect homemade ice cream is all about timing and technique.
Always ensure the custard is completely chilled before churning; warm custard can produce icy textures rather than creamy richness.
When making the cookie dough, start mixing dry ingredients on low speed to avoid flour clouds and gradually increase for a uniform dough.
Using high-quality vanilla extract elevates the flavor, making every bite taste decadent.
Finally, freezing cookie dough pieces separately ensures they retain their shape and texture when folded into the ice cream.
Small adjustments like these make a world of difference between ordinary and gourmet results.
Serving Suggestions For Every Occasion
This chocolate chip cookie dough ice cream is versatile and can be served in numerous ways.
Scoop it into waffle cones for a fun, handheld treat or serve in bowls with chocolate sauce, caramel drizzle, or fresh berries for an elegant dessert.
You can also layer it with brownie chunks in a sundae glass for a rich ice cream parfait or blend it into milkshakes for a creamy, indulgent drink.
Pairing it with a cup of hot espresso or chocolate coffee enhances the flavors, making it perfect for dessert nights or celebrations.
Storage Tips To Keep Ice Cream Fresh
Proper storage is essential to maintain both texture and flavor.
Always store the ice cream in a tightly sealed, freezer-safe container to prevent ice crystals from forming.
For optimal creaminess, place a sheet of parchment paper directly on the ice cream surface before sealing the lid.
Keep the cookie dough separate until ready to mix in, as this prevents softening or melting.
Ice cream can typically be stored for up to 2 weeks while retaining its best flavor and texture.
If ice crystals appear, let the container sit at room temperature for 5–10 minutes before scooping.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can use the no-churn method by whipping 1 cup of heavy cream to stiff peaks, folding it into the chilled custard base, then freezing for 6–8 hours. Add the cookie dough chunks halfway through freezing to evenly distribute them.
2. Is the cookie dough safe to eat raw?
Absolutely, as long as you use heat-treated flour and pasteurized eggs or simply omit eggs in the dough. This ensures the dough is edible without baking and eliminates any risk of foodborne illness.
3. Can I use regular chocolate chips instead of mini ones?
You can, but mini chocolate chips are recommended because they disperse more evenly in the ice cream. Regular chips may sink to the bottom or create overly large bites of chocolate.
4. How do I prevent the ice cream from becoming icy?
Chill the custard base completely before churning and avoid over-churning. Store in an airtight container and minimize air exposure to prevent ice crystals. Adding a small amount of sugar or corn syrup can also help improve texture.
5. Can I make this ahead for parties?
Yes! This ice cream is perfect for advance preparation. Make the base and cookie dough a day ahead, store both separately in the freezer, and fold the dough into the ice cream just before serving. It keeps its creamy texture and flavor, making it ideal for entertaining.
