Chocolate Chip Cookie Dough Ice Cream
Yield
- Servings: 8–10
- Makes: About 2 quarts
Ingredients
For the Edible Cookie Dough
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1¼ cups (160 g) all-purpose flour, heat-treated*
- ¼ teaspoon salt
- ¾ cup (130 g) mini chocolate chips
*Heat-treat the flour by baking it at 350°F (175°C) for 5–7 minutes or microwaving until it reaches 165°F (74°C) to make it safe for eating raw.
For the Ice Cream
- 2 cups heavy whipping cream
- 1 can (14 oz/397 g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1½ cups prepared edible cookie dough, cut into small pieces
- ½ cup mini chocolate chips (optional)
Instructions
Step 1: Make the Cookie Dough
- Beat butter until smooth.
- Mix in brown sugar and granulated sugar until light and fluffy.
- Add milk and vanilla.
- Stir in the heat-treated flour and salt until combined.
- Fold in the chocolate chips.
- Roll or scoop into small bite-sized pieces.
- Freeze for 20–30 minutes.
Step 2: Make the Ice Cream
- Beat the heavy cream until stiff peaks form.
- In another bowl, mix the sweetened condensed milk and vanilla.
- Gently fold the whipped cream into the condensed milk mixture.
- Fold in the frozen cookie dough pieces and chocolate chips.
Step 3: Freeze
- Transfer to a freezer-safe container.
- Cover tightly.
- Freeze for 6–8 hours, or overnight.
Serve with extra cookie dough pieces or chocolate chips if desired.
Nutrition (Approximate Per Serving)
- Calories: 420–480
- Protein: 5 g
- Carbohydrates: 35 g
- Fat: 30 g
- Saturated Fat: 18 g
- Sugar: 28 g
- Fiber: 1 g
Nutrition will vary depending on the brands used and serving size.
Nut Information
This recipe contains no nuts by default, but always check ingredient labels because some products are made in facilities that also process nuts.
Optional Nut Add-Ins
Pecans
- Buttery flavor and crunchy texture.
- Rich in healthy fats and antioxidants.
Walnuts
- Excellent source of plant-based omega-3 fatty acids.
- Add a slightly earthy flavor.
Almonds
- Good source of vitamin E, magnesium, and protein.
- Delicious when chopped and mixed into the cookie dough.
Cashews
- Mild, creamy flavor.
- Blend well into cookie dough for extra richness.
Storage
- Freezer: Up to 2 months.
- Store in an airtight container.
- Let stand at room temperature for 5–10 minutes before scooping if very firm.
Variations
Double Chocolate
- Use chocolate ice cream instead of vanilla.
- Add chocolate cookie dough and extra chocolate chips.
Peanut Butter Cookie Dough
- Mix ¼ cup peanut butter into the cookie dough.
- Swirl peanut butter through the ice cream before freezing.
Cookies & Cream
- Add crushed chocolate sandwich cookies along with the cookie dough pieces.
Salted Caramel
- Swirl caramel sauce into the ice cream before freezing.
- Sprinkle lightly with flaky sea salt.
Gluten-Free
- Use a gluten-free flour blend for the cookie dough.
- Verify all other ingredients are certified gluten-free.
Frequently Asked Questions
Q: Can I use store-bought cookie dough?
Only if it’s labeled as safe to eat raw (edible cookie dough).
Q: Why do I need to heat-treat the flour?
Raw flour can contain harmful bacteria. Heating it makes it safe for no-bake recipes.
Q: Can I use an ice cream maker?
Yes. Churn the vanilla ice cream base according to your machine’s instructions, then fold in the cookie dough pieces during the last few minutes of churning.
Q: Can I make it without condensed milk?
Yes. You can prepare a traditional custard-style ice cream base with eggs, sugar, milk, and cream, though the no-churn version is simpler.
Q: Can I make it nut-free?
Yes. The basic recipe is nut-free; just confirm your chocolate chips and other ingredients are produced in a nut-safe facility if allergies are a concern.
Q: How do I keep the cookie dough soft?
Use plenty of butter and brown sugar in the dough, and avoid overbaking the flour during heat treatment.
