If you love the classic, comforting flavor of chocolate chip cookies and the creamy coolness of ice cream, you’re in for an absolute treat. This Chocolate Chip Cookie Dough Ice Cream is pure nostalgia in a bowl—and the good news is, it’s far simpler to whip up at home than you might think. Imagine luscious vanilla ice cream, rich with ribbons of chocolate and dotted all over with those beloved cookie dough chunks. The silky creaminess paired with bursts of sweet cookie dough and crisp shards of semisweet chocolate creates a texture and flavor that satisfies any dessert craving. Plus, it’s make-ahead friendly, perfect for busy weeknights or impromptu gatherings. If you’ve ever dreamed of digging straight into a pint of your own decadent ice cream, this recipe is your golden ticket.

Why You’ll Love This Recipe

  • Unbeatable Flavor: Homemade always wins. The fresh cookie dough and real vanilla deliver flavors you just can’t find in store-bought options.
  • Easy to Make: Don’t let homemade ice cream intimidate you. With just a few steps, most of which involve relaxing while things chill or churn, you can create something genuinely special.
  • Kid and Adult Approved: There’s a reason this classic combo has such a fanbase. There’s a little something for everyone to love, from the creamy base to the chewy, chocolatey dough.
  • Customizable: Make it as decadent or as light as you wish—have fun with add-ins or change up the dough to suit every mood and season.

Ingredients You’ll Need

Gather these key ingredients and a bit of kitchen enthusiasm, and you’re well on your way.

  • Whole Milk: For a creamy, not-too-heavy base. Skimping here means less lusciousness.
  • Heavy Cream: The magic for that dreamy, scoopable texture. Don’t substitute with milk or half-and-half unless you want icy results!
  • Granulated Sugar: Sweetens both the custard and the dough. Don’t reduce it too much, as it also helps with the texture.
  • Vanilla Extract: The backbone of both the ice cream and cookie dough flavor. Use pure vanilla for best results.
  • Egg Yolks: Create a custard that’s velvety and rich. Don’t skip or substitute—this is what elevates homemade ice cream.
  • Semisweet Chocolate: For those delicious chocolate stracciatella-style shards throughout the base. Chop it finely for maximum distribution.
  • Canola Oil: Helps melted chocolate to harden into delicate flecks rather than chunky bits.
  • Unsalted Butter: The foundation for your cookie dough. Room temperature means a fluffier texture.
  • Light Brown Sugar: Essential for that authentic chocolate chip cookie dough flavor.
  • Heavy Cream (Cookie Dough): Brings the mix together for a scoopable, tender dough.
  • Salt: Just a pinch elevates all the flavors.
  • All-Purpose Flour: The simplest base for edible cookie dough. Toast beforehand for food safety, if desired.
  • Miniature Semisweet Chocolate Chips: Mini chips ensure every bite of dough gets a pop of chocolate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Why not experiment a bit? Here are easy ways to keep your ice cream game fun:

  • Switch the Chips: Use white, dark, or milk chocolate chips, or a combination for a twist on the classic.
  • Nutty Crunch: Stir in chopped pecans or walnuts with the cookie dough for extra texture.
  • Gluten-Free: Substitute all-purpose flour with a gluten-free blend in the cookie dough.
  • Dairy-Free: Try coconut cream and almond milk for the base, plus plant-based butter in the dough for a vegan spin.
  • Flavored Dough: Mix a dash of cinnamon or espresso powder into the dough for added depth.

How to Make Chocolate Chip Cookie Dough Ice Cream

Step 1: Prepare the Ice Cream Base

Heat whole milk, heavy cream, and some of the sugar in a saucepan until it’s steamy and hot—get it up to about 175°F for best results. Meanwhile, whisk egg yolks with the remaining sugar until smooth. Slowly temper the yolks by whisking in a bit of the hot milk mixture, then add it all back to the saucepan. Heat gently until slightly thickened (180–185°F)—do not boil.

Step 2: Cool and Chill

Immediately pour your custard into a bowl set in an ice bath, stirring to cool for 10 minutes. Stir in vanilla extract. Once cool, cover and refrigerate until very cold—at least 4 hours. This step improves the texture and flavor, so don’t rush it.

Step 3: Mix the Cookie Dough

In a mixer, beat butter, brown sugar, and granulated sugar until fluffy. Add heavy cream, vanilla, and a touch of salt, mixing just until everything pulls together. With the mixer on low, slowly add flour and stir until just combined. Fold in the mini chocolate chips. Chill this dough until firm, at least 30 minutes, and then scoop into small balls. Freeze them so they stay intact when combined with the ice cream later.

Step 4: Prepare the Chocolate Stracciatella

Right before churning, melt semisweet chocolate over a double boiler and stir in canola oil. Transfer to a zip-top bag for easy drizzling.

Step 5: Churn the Ice Cream

Pour your chilled custard into the ice cream maker and churn until it’s the consistency of thick whipped cream. While the ice cream churns, snip the end of the chocolate bag and drizzle it in slowly, letting it form delicious flakes throughout the base.

Step 6: Fold in the Cookie Dough

Once your ice cream resembles soft-serve, fold in those chilled cookie dough chunks. Transfer everything to an airtight container and freeze until scoopable—about 3 hours. The wait is tough, but it’s worth it!

Pro Tips for Making the Recipe

  • Chill Thoroughly: Cold custard churns smoother. Cut corners here and you risk icy ice cream.
  • Don’t Skip the Freezer Step for Cookie Dough: Well-chilled dough holds its shape in the ice cream.
  • Drizzle Chocolate Slowly: For best texture, trickle the melted chocolate in a thin stream as the ice cream churns.
  • Use Good Vanilla: Quality vanilla makes a big difference in a flavor-forward frozen dessert like this.
  • Toast Your Flour: For worry-free cookie dough, briefly toast flour in the oven to kill any potential bacteria. Optional, but adds peace of mind!

How to Serve

Scoop generous mounds into bowls or waffle cones and watch faces light up. For full ice cream parlor vibes, top with extra mini chips, a drizzle of chocolate sauce, or even a pinch of flaky sea salt. This ice cream pairs beautifully with fresh berries, gooey brownies, or a shot of espresso for a make-at-home affogato. When it comes to a truly indulgent dessert, more is definitely more.

Make Ahead and Storage

Storing Leftovers

Homemade ice cream is best within a week, but it can last up to 2 weeks in a tightly sealed container. Keep a layer of plastic wrap pressed directly on the surface to minimize ice crystals.

Freezing

Store in a flat, shallow container for quickest freezing and creamiest scoops. Avoid frequent thawing and refreezing, which can make the texture grainy.

Reheating

No reheating needed (unless you’re softening slightly at room temperature for easy scooping). For perfect texture, let the ice cream sit on the counter for 5–10 minutes before serving.

FAQs

  1. Can I make this without an ice cream maker?

    You can! After making the custard, chill it well, then pour into a freezer-safe dish. Stir vigorously every 30 minutes for the first 2–3 hours while freezing. It won’t be quite as airy, but you’ll still get all the yum.

  2. Is the cookie dough safe to eat?

    Yes, the dough contains no raw eggs, and you can toast the flour beforehand for safety. Just bake the flour on a baking sheet at 350°F for 5 minutes and let cool before using.

  3. Can I add other mix-ins?

    Definitely! Try chopped nuts, caramel swirls, or different types of chocolate chips. If it sounds good in a cookie or ice cream, it’ll work here.

  4. How do I avoid icy ice cream?

    Be sure the custard is well chilled before churning, and press plastic wrap against the ice cream’s surface during storage. Using enough sugar and fat in the base helps keep it smooth and creamy.

Final Thoughts

Chocolate Chip Cookie Dough Ice Cream is honestly a dessert dream come true—and making it at home means you get all the best cookie dough-to-ice-cream ratio with none of the skimping. This recipe rewards a little patience with outrageously good results. Nothing beats that moment you hand-scoop out cold, creamy mounds dotted with chewy cookie dough and rich chocolate flakes. So, gather your ingredients, invite your kitchen’s coolest helpers, and treat yourself to the best scoop shop experience—right at home. Enjoy every bite!

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Chocolate Chip Cookie Dough Ice Cream Recipe

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  • Author: Emily
  • Prep Time: 40 minutes (plus chilling time)
  • Cook Time: 20 minutes
  • Total Time: 6 hours (includes chilling and freezing time)
  • Yield: 1 quart 1x
  • Category: Desserts
  • Method: One Pot & One Pan
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Chocolate Chip Cookie Dough Ice Cream features a rich and creamy homemade vanilla ice cream base, loaded with chunks of edible chocolate chip cookie dough and a ripple of silky chocolate. Every scoop is irresistibly decadent, perfect for satisfying your sweet cravings with a nostalgic blend of flavors.

Ingredients

Units Scale

For the Ice Cream Base

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup granulated sugar, divided
  • 2 teaspoons vanilla extract
  • 4 large egg yolks

For the Chocolate Ripple

  • 3 ounces semisweet chocolate, finely chopped
  • 2 teaspoons canola oil

For the Cookie Dough

  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 6 tablespoons all-purpose flour
  • 1/4 cup miniature semisweet chocolate chips

Instructions

  1. Prepare an Ice Bath: Set a medium-sized bowl over a large container of ice water. This will be used to chill the custard later and prevent overcooking.
  2. Make the Custard Base: In a large, heavy saucepan, heat the whole milk, heavy cream, and 1/2 cup of the sugar over medium-high heat. Stir occasionally until steam appears and the mixture is hot, about 175°F (do not boil).
  3. Temper and Cook the Yolks: In a separate bowl, whisk the egg yolks with the remaining 1/4 cup sugar until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then, whisk the tempered yolk mixture back into the saucepan with the rest of the milk mixture. Continue to cook over medium heat, stirring constantly, until the custard thickens and reaches 180-185°F, but not simmering. Immediately transfer the custard to the prepared ice bath. Let cool for about 10 minutes, stirring occasionally, then stir in the vanilla extract. Cover with plastic wrap and refrigerate until thoroughly chilled, at least 4 hours (or up to 24 hours).
  4. Prepare the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar at medium speed until light and fluffy (about 3 minutes). Add the heavy cream, vanilla extract, and salt, and mix until combined. Reduce the mixer speed to low and gradually add the flour, mixing only until just combined. Fold in the miniature chocolate chips using a rubber spatula. Refrigerate the dough for at least 30 minutes (or up to 2 days). Once chilled, scoop the dough into 1/2-teaspoon balls, place on a parchment-lined baking sheet, and freeze until ready to use.
  5. Melt the Chocolate for Rippling: Just before churning the ice cream, place the chopped semisweet chocolate in a heatproof bowl over a saucepan of barely simmering water. Melt the chocolate, stirring until smooth. Add the canola oil and mix well. Transfer the melted chocolate to a ziploc bag, snip a small corner, and set aside.
  6. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches the consistency of thick whipped cream. With the machine running, slowly drizzle in the melted chocolate to create ripples. Continue turning until soft-serve consistency is reached.
  7. Add Cookie Dough and Freeze: Transfer the churned ice cream to an airtight container. Gently fold in the frozen cookie dough balls. Cover and freeze for about 3 hours, or until the ice cream is firm enough to scoop.

Notes

  • Ensure your custard base is fully chilled before churning for best texture.
  • Toast flour for cookie dough in the oven at 350°F for 5 minutes to ensure safety, if desired.
  • Store ice cream in a tightly sealed container to prevent freezer burn.
  • Cookie dough can be made ahead and kept frozen until ready to use.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 340
  • Sugar: 26g
  • Sodium: 74mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 90mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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