Get ready to experience one of the greatest dessert mashups ever: Chocolate Chip Cookie Dough Ice Cream! This luscious treat delivers ribbons of rich, creamy vanilla ice cream loaded with big, tempting hunks of eggless chocolate chip cookie dough and studded with plenty of melty mini chocolate chips. Each scoop is pure nostalgia with a grown-up touch, channeling your favorite childhood flavors in a way that tastes homemade, decadent, and completely irresistible.
Ingredients You’ll Need
Ingredients You’ll Need
You might be surprised by how simple this ingredient list is—each item plays a vital role in achieving that classic taste and texture you crave. From the dreamy creaminess to the epic cookie dough bites, every component is thoughtfully chosen for maximum flavor and satisfaction.
- Heavy cream: This is the base of the ice cream, ensuring a rich and velvety texture in every bite.
- Whole milk: Balances the density of the cream, making the ice cream scoopable and light but still indulgent.
- Granulated sugar: Sweetens the base while also helping prevent ice crystals for a smoother finish.
- Vanilla extract: Adds warmth and depth, turning your ice cream into a perfect complement to the cookie dough chunks.
- Eggless chocolate chip cookie dough: The star of the show; be sure to use bite-sized chunks so every scoop is packed with cookie dough surprises.
- Mini chocolate chips: Scatter pure chocolate joy throughout the entire batch, so you get chocolate in every single spoonful.
- Pinch of salt: Enhances all the flavors and keeps the dessert from tasting overly sweet—it’s a small addition that makes a major difference.
How to Make Chocolate Chip Cookie Dough Ice Cream
Step 1: Make the Ice Cream Base
Start by gathering a large mixing bowl and add in the heavy cream, whole milk, granulated sugar, vanilla extract, and a small pinch of salt. Whisk them together until the sugar has completely dissolved into the liquid. This step is key—the sugar needs to disappear so your ice cream base is ultra-smooth and creamy, paving the way for a truly dreamy Chocolate Chip Cookie Dough Ice Cream.
Step 2: Chill the Mixture
Once your mixture is smooth, cover the bowl with plastic wrap and pop it in the fridge for at least 2 hours—and if you can stand the anticipation, leave it overnight. Chilling helps the flavors meld and ensures the ice cream thickens beautifully when you churn it later. Nobody wants less-than-perfect texture, right?
Step 3: Churn the Ice Cream
When you’re ready, pour the well-chilled vanilla base into your ice cream maker. Churn according to your machine’s instructions—this is usually about 20 to 25 minutes. You’ll see it thickening up to a dreamy soft-serve consistency. If you don’t already feel like a kid in a candy store, just wait for the next step!
Step 4: Add Cookie Dough and Chocolate Chips
For that signature Chocolate Chip Cookie Dough Ice Cream magic, gently add the frozen cookie dough chunks and mini chocolate chips straight into the churning ice cream during the last few minutes. The goal is even distribution, so every scoop is brimming with gooey, doughy, chocolate-loaded deliciousness.
Step 5: Freeze Until Firm
Scoop the churned mixture into an airtight container, smoothing the top for a picture-perfect finish. Tuck it into your freezer and give it at least 4 hours (overnight is even better) to fully harden. The wait is the hardest part, but trust me—it’s 100 percent worth it when you dive in later!
How to Serve Chocolate Chip Cookie Dough Ice Cream
Garnishes
A scoop of Chocolate Chip Cookie Dough Ice Cream is already a showstopper, but a little garnish can make it truly memorable. Try a shower of extra mini chocolate chips, a twist of chocolate syrup, or even a smattering of crushed cookies on top. For a whimsical touch, a dollop of whipped cream or a maraschino cherry does wonders—just like your favorite scoop shop.
Side Dishes
If you want to turn your ice cream into a real event, think about what pairs best with this flavor bomb. A warm, fudgy brownie or freshly baked chocolate chip cookies make the ultimate partners for your bowl—a little hot and cold contrast goes a long way. For something lighter, serve with fresh berries or a crisp waffle cone for crunch.
Creative Ways to Present
There’s so much fun to be had with Chocolate Chip Cookie Dough Ice Cream! Pile it into parfait glasses layered with more cookie dough chunks and sauce, sandwich it between two cookies for killer ice cream sandwiches, or swirl it into milkshakes for a next-level treat. Even simple mason jars or vintage coupe glasses make this retro favorite feel special and party-ready.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in a well-sealed, airtight container. The cookie dough pieces help the ice cream retain its moisture and flavor, so it tastes just as fresh scooped days later. Just be sure to press a piece of parchment or wax paper directly on the surface to zap away any chance of freezer burn.
Freezing
Chocolate Chip Cookie Dough Ice Cream can be stored in your freezer for up to two weeks. Its high fat content and low water content make it perfect for long-term chilling without sacrificing texture or taste. If you’ve made a big batch, consider dividing it into smaller containers for grab-and-go single servings.
Reheating
Unlike cake or casseroles, ice cream doesn’t need reheating! However, if it’s very firm, let your Chocolate Chip Cookie Dough Ice Cream sit on the counter for 5 to 10 minutes before scooping. This softens it just enough to get creamy, perfect rounds without frustration.
FAQs
Can I make Chocolate Chip Cookie Dough Ice Cream without an ice cream maker?
Absolutely! You can fold the chilled ice cream base with cookie dough pieces and chocolate chips, then freeze in a loaf pan. Stir every 30 minutes for a few hours to mimic churning. The texture won’t be quite as fluffy, but it’ll still be a delightfully satisfying treat.
What kind of cookie dough is safe to use in ice cream?
Eggless chocolate chip cookie dough is the best, since it eliminates the concerns around raw eggs. Make sure your flour is heat-treated as well for food safety. Homemade or store-bought doughs designed for eating raw will both work.
Can I use regular-sized chocolate chips?
You can, though mini chips blend more seamlessly and ensure chocolate in every bite without overwhelming the delicate ice cream texture. If you only have regular chips, a quick chop with a knife works in a pinch!
How do I prevent my cookie dough chunks from getting too hard in the ice cream?
Freezing the cookie dough chunks before mixing them in helps them stay tender but not freeze into solid rocks. Using a recipe that relies more on softened butter or milk will also yield a softer, chewier chunk.
Can I add other mix-ins to Chocolate Chip Cookie Dough Ice Cream?
Of course! Try swirling in caramel, adding chopped nuts, or even a few spoonfuls of peanut butter for a twist. This ice cream is the perfect blank canvas for your favorite sweet surprises.
Final Thoughts
There’s just something magical about homemade Chocolate Chip Cookie Dough Ice Cream—the kind of treat that makes you smile with every creamy, dough-packed bite. Trust me: the little bit of extra effort is so worth it. Give it a try and see why this classic flavor will always have a place in your heart (and freezer)!
Print
Chocolate Chip Cookie Dough Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and indulgent, this homemade Chocolate Chip Cookie Dough Ice Cream is a delightful treat that combines the classic flavors of cookie dough and rich ice cream. Perfect for satisfying your sweet cravings on a hot summer day.
Ingredients
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
Add-Ins:
- 1½ cups eggless chocolate chip cookie dough (cut into small chunks)
- ½ cup mini chocolate chips
Instructions
- Mix the Ice Cream Base: In a large bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until sugar is fully dissolved.
- Chill the Mixture: Cover and refrigerate the mixture for at least 2 hours or overnight for best results.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20–25 minutes.
- Add Cookie Dough and Chocolate Chips: During the last few minutes of churning, add in the cookie dough chunks and mini chocolate chips.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Serve: Scoop and enjoy!
Notes
- You can make your own eggless cookie dough using flour, brown sugar, butter, vanilla extract, milk, and mini chocolate chips.
- For best texture, freeze the cookie dough chunks before adding them to the ice cream.
Nutrition
- Serving Size: ½ cup
- Calories: 340
- Sugar: 28g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
