If you have a soft spot for creamy, dreamy desserts packed with pockets of chewy goodness, this Homemade Chocolate Chip Cookie Dough Ice Cream Recipe is about to steal the show. Imagine velvety vanilla bean ice cream swirled with luscious, safe-to-eat cookie dough bits and studded with rich chocolate chunks—each spoonful a perfect balance of sweet, buttery, and chocolatey bliss. This recipe is a personal favorite for those moments when you crave a comforting treat that feels special but is surprisingly easy to whip up at home.
Ingredients You’ll Need
Every ingredient in this recipe plays an important part in creating the perfect harmony of flavors and textures. From the creamy richness of the dairy to the aromatic sweetness of vanilla and the irresistible charm of cookie dough chunks, each component is essential and straightforward to source.
- 3 cups Heavy Cream: Provides the luxurious creaminess that forms the base of the ice cream.
- 2 cups Half-n-Half: Balances creaminess and lightness for a smooth texture.
- 1 2/3 cups Sugar: Adds the right sweetness and helps with the ice cream’s freezing consistency.
- 1 Vanilla Bean (halved and scraped) or 1 teaspoon Vanilla Extract or Paste: Depth of vanilla flavor makes the ice cream irresistible.
- 1/2 cup Butter (melted): Brings richness and helps create soft, buttery cookie dough.
- 1/2 cup Brown Sugar: Adds caramel notes and moisture to the cookie dough.
- 1/4 cup Sugar: Sweetens the cookie dough for perfect taste.
- 1 Tablespoon Milk: Keeps the cookie dough soft and scoopable.
- 1 teaspoon Vanilla: Enhances the cookie dough’s flavor complexity.
- 1 cup + 2 Tablespoons Flour: The base for cookie dough texture—makes it safe and edible.
- 1/2 teaspoon Salt: Balances sweetness and enhances every flavor.
- 1 1/4 cups Chocolate Chunks or Chips (divided): Adds melty-rich chocolate bites throughout the ice cream.
How to Make Homemade Chocolate Chip Cookie Dough Ice Cream Recipe
Step 1: Prepare the Vanilla Ice Cream Base
Start by combining the heavy cream, half-n-half, and sugar in a medium saucepan. Warm the mixture over medium-low heat, stirring often until the sugar dissolves completely—about 2 to 3 minutes. Once dissolved, remove from the heat and stir in your vanilla bean seeds and pod or your chosen vanilla extract for a fragrant, silky base. Set this aside to chill for at least 30 minutes; chilling it ensures your ice cream will churn up perfectly creamy and smooth.
Step 2: Churn the Ice Cream
Pour the cooled vanilla base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-30 minutes. The goal is a soft serve consistency before you fold in your cookie dough, creating a luxurious texture that will harden beautifully in the freezer.
Step 3: Make the Chocolate Chip Cookie Dough
While the ice cream base chills or churns, it’s time to whip up the cookie dough that will take this dessert next level. In a medium bowl, cream together melted butter, brown sugar, and sugar until fluffy—about 4 minutes. Stir in the milk and vanilla extract to deepen the cookie dough flavor. Then, gradually add the flour, salt, and 3/4 cup of chocolate chunks, reserving the rest for mixing into the ice cream later. Wrap the dough tightly with plastic wrap and refrigerate until it is firm but pliable.
Step 4: Combine Cookie Dough and Ice Cream
Once your ice cream is churned and the cookie dough has chilled, gently crumble the dough into the ice cream base along with the reserved chocolate chips or chunks. Fold carefully to distribute these delightful morsels evenly without breaking them down too much. Transfer the combined mixture into an airtight container and freeze for at least 1 to 4 hours to let it reach that perfect scoopable firmness.
How to Serve Homemade Chocolate Chip Cookie Dough Ice Cream Recipe
Garnishes
For an inviting look and extra flavor boost, sprinkle extra chocolate chunks or even some sea salt flakes on top. You could also add a drizzle of hot fudge or caramel sauce to bring more indulgence to each serving.
Side Dishes
This ice cream shines on its own, but pairing it with a warm brownie, a fresh fruit tart, or even a simple wafer cookie adds delightful texture contrasts and ups the dessert game instantaneously.
Creative Ways to Present
Think about serving it in waffle cones, mini mason jars, or alongside a scoop of espresso for an affogato twist. You can even layer it in a clear trifle dish with crushed cookies and whipped cream for a stunning visual and a treat everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep your homemade ice cream tightly sealed in an airtight container to prevent it from absorbing any unwanted freezer odors and to maintain its creamy texture. Eat within two weeks for the best quality.
Freezing
This ice cream freezes exceptionally well thanks to the rich cream and sugar content which minimizes ice crystallization. Just make sure to allow it to harden fully before serving for the ideal scoopability.
Reheating
Ice cream isn’t a dish you typically reheat, but if it becomes too hard, let it sit at room temperature for 5-10 minutes before scooping. This softens it just enough for enjoying without melting into a puddle.
FAQs
Is the cookie dough safe to eat in this ice cream?
Absolutely! The recipe uses heat-treated flour and no eggs, making the cookie dough safe and delicious for ice cream without any worry.
Can I use store-bought cookie dough instead?
You can, but homemade dough in this recipe is easy and ensures you control sweetness and texture, plus it’s egg-free and safe for ice cream.
Do I need an ice cream maker to make this recipe?
While an ice cream maker makes churning easier and smoother, you can try no-churn variations, though the texture might differ a bit.
Can I substitute chocolate chips with other mix-ins?
Definitely! Feel free to try white chocolate chips, nuts, or even peanut butter chips for exciting variations on this recipe.
How long does it take to make this ice cream from start to finish?
Preparation and mixing take about 20 minutes, plus cooling, churning, and freezing time, so plan a few hours ahead for best results.
Final Thoughts
If you’re looking to wow your family or simply treat yourself on a lazy afternoon, this Homemade Chocolate Chip Cookie Dough Ice Cream Recipe is a must-try. It’s creamy, nostalgic, and absolutely bursting with flavors that make every bite memorable. Gather your ingredients, get cozy in the kitchen, and enjoy crafting one of the most delicious and satisfying ice creams you’ll ever taste!
Print
Homemade Chocolate Chip Cookie Dough Ice Cream Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
Description
A delightful homemade chocolate chip cookie dough ice cream recipe combining creamy vanilla bean ice cream with chunks of rich chocolate chip cookie dough for a perfect indulgent treat.
Ingredients
Ice Cream Base
- 3 cups Heavy Cream
- 2 cups Half-n-Half
- 1 2/3 cups Sugar
- 1 Vanilla Bean (halved and scraped) or 1 teaspoon Pure Vanilla Extract or Paste
Cookie Dough
- 1/2 cup Butter (melted)
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 1 Tablespoon Milk
- 1 teaspoon Vanilla
- 1 cup + 2 Tablespoons Flour
- 1/2 teaspoon Salt
- 1 1/4 cups Chocolate Chunks or Chips (divided)
Instructions
- Prepare Ice Cream Base: Combine heavy cream, half-n-half, and sugar in a medium saucepan. Cook over medium-low heat, stirring often until sugar dissolves (about 2-3 minutes). Remove from heat and add vanilla bean seeds from the scraped bean, vanilla bean paste, or pure vanilla extract to taste.
- Chill Base: Let the ice cream base cool and chill for 30 minutes before churning.
- Churn Ice Cream: Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze Ice Cream: Transfer the churned ice cream into an airtight container and freeze for at least 1 to 4 hours to harden.
- Make Cookie Dough: In a medium bowl, cream together melted butter, brown sugar, and sugar for 4 minutes. Add milk and vanilla, mixing well.
- Add Dry Ingredients: Stir in flour, salt, and 3/4 cup of chocolate chunks, reserving 1/2 cup chocolate chunks for later. Wrap the dough tightly in plastic wrap and refrigerate to chill.
- Combine Dough with Ice Cream: Once the ice cream is ready, crumble the chilled cookie dough into the ice cream along with the remaining 1/2 cup chocolate chunks. Gently fold to incorporate evenly.
Notes
- Use fresh vanilla bean for the best flavor or high-quality vanilla extract if beans are unavailable.
- You can control the amount of cookie dough and chocolate chunks based on your preference.
- Ensure the cookie dough is refrigerated well to prevent it from melting too quickly when mixed into the ice cream.
- If you don’t have an ice cream maker, you can freeze the base and stir every 30 minutes until thickened.
- Cookie dough used is uncooked but safe due to no raw eggs.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning (Ice Cream Maker), Mixing
- Cuisine: American
