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
Scale
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
