Chocolate Chip Cookie Dough Ice Cream

Ingredients

Ice Cream

2 cups (480 ml) heavy whipping cream, cold
1 can (14 oz / 397 g) sweetened condensed milk
1 tsp vanilla extract
¼ tsp salt
¾ cup mini chocolate chips

Edible Cookie Dough

½ cup (113 g) unsalted butter, softened
½ cup (100 g) brown sugar
2 tbsp granulated sugar
1 tsp vanilla extract
2 tbsp milk
¾ cup (95 g) all-purpose flour
¼ tsp salt
½ cup mini chocolate chips

Instructions

1. Make the edible cookie dough

Heat-treat the flour first: spread it on a baking sheet and bake at 350°F (175°C) for about 5 minutes. Let it cool completely.
Beat softened butter, brown sugar, and granulated sugar until creamy.
Mix in vanilla and milk.
Add cooled flour and salt. Mix until a soft dough forms.
Fold in the mini chocolate chips.
Roll the dough into tiny bite-size pieces and refrigerate while preparing the ice cream.

2. Make the ice cream

Pour cold heavy cream into a large bowl.
Whip until stiff peaks form.
Gently fold in the sweetened condensed milk, vanilla, and salt.
Fold in about half of the chocolate chips.

3. Assemble

Spread a layer of ice cream into a freezer-safe container.
Scatter pieces of cookie dough and chocolate chips over it.
Repeat the layers until everything is used.
Finish with extra cookie dough pieces and chocolate chips on top.

4. Freeze

Cover tightly and freeze for 4–6 hours, preferably overnight, until firm.

Let it sit at room temperature for 5–10 minutes before scooping.

Nut & Allergen Information

As written, this recipe contains:

Milk/Dairy: YES — butter, heavy cream, condensed milk
Wheat/Gluten: YES — all-purpose flour
Eggs: NO
Peanuts: NO
Tree nuts: NO
Soy: Potentially — chocolate chips may contain soy lecithin
Sesame: Usually NO, but check chocolate and ingredient labels

Important: Although the recipe contains no peanuts or tree nuts directly, chocolate chips and other packaged ingredients can be produced in facilities that also process nuts. Check the package for allergy warnings if serving someone with a serious allergy.

Q/S — Quick Questions

Q: Do I have to heat-treat the flour?
Yes. Raw flour can contain harmful bacteria, so heat-treat it before using it in edible cookie dough.

Q: Can I use regular chocolate chips?
Yes. Mini chips distribute more evenly, but regular chips work too.

Q: Can I add nuts?
Yes. Chopped pecans or walnuts would work well, but they will change the allergen profile.

Q: Can I make it without an ice cream maker?
Yes. This is a no-churn recipe.

Q: Why is my ice cream too hard?
Let it sit at room temperature for 5–10 minutes before scooping.

Q: How long does it keep?
For best quality, keep it tightly covered and enjoy within about 2 weeks.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.