4.9 from 114 votes
Cookie Dough Ice Cream Recipe
This chocolate chip cookie dough ice cream is the best! It's made with creamy, vanilla cookie-flavored ice cream, lots of tasty cookie dough pieces, and mini chocolate chips. Make it in your ice cream maker or use our no-churn method - it's an incredible treat both ways.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs 20 mins
Total Time
2 hrs 40 mins
Servings: 8 servings
Calories: 483 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
Ice Cream
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 tablespoon vanilla
- ½ teaspoon sea salt
- 4 large egg yolks
- 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 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.
Cup of Yum
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
- All-purpose flour: If you're uncomfortable eating raw flour, you can reheat it. Simply put the flour into a small baking dish in your oven at 300 degrees Fahrenheit. Use an instant-read thermometer to check the temperature every 2 minutes. It is safe to eat once it reaches 165 degrees Fahrenheit. Make sure to cool it completely before using it in this recipe.
- For gluten-free cookie dough ice cream, use almond flour instead of all-purpose flour.
- Baking soda: If you want to bake some of the dough, add the optional baking soda. Bake small cookies for 6-7 minutes at 350 degrees Fahrenheit.
Nutrition Information
Serving
1 serving = ½ cup
Calories
483kcal
(24%)
Carbohydrates
65g
(22%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
146mg
(49%)
Sodium
400mg
(17%)
Potassium
175mg
(5%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
753IU
(15%)
Vitamin C
1mg
(1%)
Calcium
160mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 483
% 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.