Cookie Dough Ice Cream Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
2 hrs 20 mins
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Total Time
2 hrs 40 mins
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Servings
8 servings
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Calories
483 kcal
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Course
Dessert
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Cuisine
North American
Cookie Dough Ice Cream Recipe
Description
The Cookie Dough Ice Cream Recipe features a custard-style ice cream base made by warming milk, heavy cream, sugar, vanilla, sea salt, and egg yolks until thickened, then chilling it thoroughly before churning. The cookie dough is prepared separately by creaming butter and sugars with sour cream, vanilla, and salt, combined with flour and optionally baking soda, then folded together with mini chocolate chips. The dough is formed into small pieces and frozen until firm before adding to the ice cream during the final stage of churning.
This approach creates smooth, creamy ice cream with flavorful pockets of soft cookie dough and chocolate chips throughout. The dough’s texture contrasts the creamy base, producing a more dynamic mouthfeel. It’s ideal as a homemade alternative to store-bought cookie dough ice cream, customizable by substituting almond flour for gluten-free versions or omitting baking soda if preferred.
Handling the flour safely by heating it to eliminate risk of raw flour consumption is recommended. The dough pieces must be thoroughly frozen before mixing into the churned ice cream to prevent melting. The recipe suits anyone with an ice cream maker, offering a classic nostalgic dessert with homemade ingredients and control over sweetness and mix-ins.
Ingredients
Ice Cream
- 2 cups milk whole
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 tablespoon vanilla
- ½ teaspoon salt sea salt
- 4 large egg yolk
- ½ cup mini chocolate chips
Cookie Dough
- 1 cup all-purpose flour see notes
- ½ cup butter at room temperature
- ½ cup brown sugar packed
- 2 tablespoons sour cream
- 1 teaspoon vanilla
- ¼ teaspoon salt sea salt
- ¾ teaspoon baking soda optional, see notes
- ½ cup mini chocolate chips
Instructions
- Add the milk, cream, sugar, vanilla, salt, and egg yolks to a medium-sized pot and whisk well. Place the pot on medium heat (medium-low if your stove runs hot) and slowly warm the cream, whisking a few times. When a few simmering bubbles appear, remove the pot from the heat and let it cool completely in your fridge.
- Add the flour, butter, sugar, sour cream, vanilla, salt, and if using, the baking soda to a medium-sized mixing bowl. Using an electric mixer, beat until a soft dough forms. Stir in the chocolate chips.
- Line a baking sheet with parchment paper. Divide the dough into small, bite-sized pieces and put them on the baking sheet. Put the baking sheet into your freezer until you're ready to use them in the ice cream.
Ice Cream Maker
- When the ice cream is cold in your fridge, pour it into your ice cream maker and let it churn until it is soft-set - usually about 20 minutes.
- Add the frozen cookie dough pieces and the mini chocolate chips and let your ice cream maker mix them into the ice cream.
- Transfer the ice cream to a freezer-proof container and let it freeze for at least an hour before digging in.
No Churn Method
- Pour the cold ice cream into a shallow baking dish and put it into your freezer. After half an hour, mix the ice cream around. Continue to freeze it then mix it every half an hour until it is frozen. (Use a fork to scrape the ice cream once it really starts to freeze.)
- Once the ice cream is frozen, stir in the frozen cookie dough pieces and the mini chocolate chips.
Notes
- To safely eat raw flour in the cookie dough, heat it to 165°F in the oven and cool fully before use.
- For gluten-free cookie dough, substitute almond flour instead of all-purpose flour.
- Include the optional baking soda if you want to bake some dough pieces into small cookies later.
- Freeze the cookie dough pieces thoroughly before adding to the ice cream to keep the texture intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1 serving = ½ cup | |
| Calories | 483kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 400mg | 17% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 753IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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