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Cookie Dough Ice Cream Recipe

Homemade Cookie Dough Ice Cream Recipe

There’s something incredibly satisfying about making your own ice creams, especially when it involves chunks of homemade cookie dough. This recipe combines creamy vanilla ice cream with irresistible bites of cookie dough, creating a delightful treat that’s perfect for hot summer days or any time you crave a sweet indulgence. With just a few simple ingredients and a bit of patience, you can enjoy homemade cookie dough ice cream that rivals your favorite scoop shop.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Course Dessert
Servings 1 People
Calories 4745 kcal

Ingredients
  

For the Cookie Dough:

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 tablespoons milk or cream
  • 1 teaspoon  vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1/2 cup mini chocolate chips

For the Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Making the Cookie Dough Chunks:
  • In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the vanilla extract and mix until combined.
  • Gradually add the flour and salt to the mixture, mixing until well incorporated.
  • If the dough is too dry, add milk or cream, 1 tablespoon at a time, until you achieve a smooth and slightly sticky cookie dough consistency.
  • Fold in the mini chocolate chips until evenly distributed throughout the dough.
  • Roll the cookie dough into small, bite-sized chunks or balls. Place them on a parchment-lined baking sheet and freeze until firm, about 1 hour.
  • Making the Ice Cream Base:
  • In a saucepan, combine the heavy cream and whole milk over medium heat. Heat the mixture until it just starts to simmer, but do not boil.
  • In a separate mixing bowl, whisk together the granulated sugar and vanilla extract until the sugar is dissolved.
  • Gradually pour the hot cream mixture into the sugar mixture, whisking continuously until well combined.
  • Let the ice cream base cool completely. Cover and refrigerate for at least 2 hours or overnight to chill thoroughly.
  • Churning the Ice Cream:
  • Once the ice cream base is chilled, pour it into your ice cream maker according to the manufacturer's instructions.
  • Churn the ice cream until it reaches a soft-serve consistency.
  • If desired, add the optional mini chocolate chips during the last few minutes of churning for extra chocolate in the ice cream.
  • Transfer half of the churned ice cream to a freezer-safe container
  • Remove the cookie dough chunks from the freezer and gently fold them into the ice cream in the container.
  • Add the remaining churned ice cream on top and gently swirl the cookie dough chunks throughout.
  • Cover the container with a lid or plastic wrap and freeze the ice cream for at least 4 hours or until firm.
  • Serving the Homemade Cookie Dough Ice Cream:
  • Remove the ice cream from the freezer a few minutes before serving to soften slightly.
  • Scoop the ice cream into bowls or cones.
  • Enjoy your creamy and delicious Homemade Cookie Dough Ice Cream!

Notes

Homemade Cookie Dough Ice Cream can be stored in the freezer for up to 1-2 weeks. If the ice cream becomes too firm, let it sit at room temperature for a few minutes before scooping.