Chocolate Chip Cookie Dough Ice Cream
This Chocolate Chip Cookie Dough Ice Cream is a creamy homemade vanilla ice cream loaded with soft cookie dough pieces in every bite. Quick to prepare and perfect for family treats or parties, it combines rich flavor, satisfying texture, and simple ingredients for a classic dessert everyone will love.
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.
