Cookie Dough Ice Cream

Homemade cookie dough ice cream is creamy, delicious, and going to save you a trip to the freezer section next time you go shopping.  

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As you can see from the images I’ve shared, I’m a huge fan of cookie dough. Do you see the size of those cookie dough balls? They’re about 3 or 4x the size of what you’d get in ice cream from the store!

I love making homemade ice cream and I have a lot of wonderful and simple recipes here on the blog worth checking out.

Out of all of them, I think this chocolate chip cookie dough ice cream is one of my top favorites. The soft and chewy chocolate chip cookie dough and the creamy smooth vanilla ice cream are the perfect pair.

Don’t worry, the cookie dough is completely egg free and safe to eat. Although, if eating raw flour freaks you out you can always toast it in the oven for a few minutes and let it cool completely before using. 

How to Make Cookie Dough Ice Cream

• To make the cookie dough you’ll want to cream together the butter and sugars in a mixing bowl or in the bowl of a stand mixer until light and fluffy.
• Add in the vanilla and then stir to combine.
• Add in the flour and the chocolate chips, stirring until combined.
• Scoop out the cookie dough into little balls the size of a teaspoon and place them on a baking sheet, leaving some space between them so that they don’t touch.
• Freeze the cookie dough in the freezer until it’s firm (about 3 hours).
• For the ice cream, you’ll want to combine the sugar, vanilla, cream and half and half. Mix it together until the sugar is mostly dissolved.
• Use the liquid mixture in your ice cream maker and follow the manufacturers using instructions.
• When the ice cream is finished, add in the frozen cookie dough balls and let the mix sit for 1-2 minutes in the ice cream maker.
• The ice cream will be soft when it’s finished in the maker, but if you want it to be more firm, you can place it in the freezer for 3-4 hours.

Can I make this cookie dough ice cream without the chocolate chips?

Yes, you could! You could add in sprinkles for a fun cookie experience or even add in a different type of chocolate chip for a different cookie experience. Even a sprinkling of cinnamon sugar could give a similar snickerdoodle flavor. 

There are so many cookie dough possibilities you can never get bored with this ice cream and you can satisfy all of those sweet tooth cravings! You can also create a batch for the whole family so everyone gets their own creative blend.

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

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Cookie Dough Ice Cream

Longbourn Farm • Alli Kelley

Homemade cookie dough ice cream is creamy, delicious, and going to save you a trip to the freezer section next time you go shopping.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings 8 people

Calories 776 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cookie Dough

• ½ cup butter (1 stick)
• ½ cup brown sugar
• ⅓ cup white sugar
• 1 teaspoon vanilla extract
• 1 ½ cups flour
• 1 cup chocolate chips

For the Ice Cream

• 1 cups sugar
• 2 cups heavy cream
• 2 cups half and half (see note)
• 2 tablespoons vanilla extract (OR the caviar from a vanilla bean +1 tablespoon vanilla extract (see note))

Instructions

 

For the Cookie Dough

• Cream together the butter and sugars until light and fluffy.
• Add in the vanilla. Stir until combined.
• Add in the flour and chocolate chips. Stir until combined.
• Scoop rounded teaspoons onto a baking sheet, leaving enough room between them so that they aren't touching.
• Freeze the cookie dough in the freezer until firm, about 3 hours.

For the Ice Cream

• Combine sugar, vanilla, cream and half and half, mixing until sugar is mostly dissolved.
• Use in ice cream maker according to manufacture's instructions.
• When ice cream is finished in the ice cream maker, add in the frozen cookie dough and let mix in the ice cream maker for about 1-2 minutes longer.
• The ice cream will be soft when it is finished in the ice cream maker. For more firm ice cream, place in the freezer for 3-4 hours.

Notes

Milk can be substituted in place of the half and half but the ice cream will not stiffen as much in the ice cream maker and it will be slightly icier. The heavy cream should not be substituted.

To remove the caviar from a vanilla bean, gently slice through the top skin lengthwise, lay your knife crossways along the bean so the skin is flattened, and gently scrape down the length of the bean, removing the caviar as you go.

Nutrition

Calories: 776kcalCarbohydrates: 85gProtein: 7gFat: 46gSaturated Fat: 29gCholesterol: 138mgSodium: 169mgPotassium: 171mgFiber: 1gSugar: 61gVitamin A: 1494IUVitamin C: 1mgCalcium: 147mgIron: 2mg

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