If you have a weakness for anything sweet and nostalgic, this Chocolate Chip Cookie Dough Ice Cream Recipe is going to be your new obsession. It perfectly captures the joy of homemade cookie dough—without the eggs—swirled right into creamy, dreamy ice cream. Every bite is like a cool, luscious trip back to your childhood, with just the right balance of rich vanilla, soft cookie dough bites, and those irresistible mini chocolate chips. Trust me when I say, once you try this recipe, store-bought will never quite hit the same.
Ingredients You’ll Need
Getting this ice cream right is surprisingly simple, and each ingredient plays a star role in crafting that irresistible flavor and texture. From the creamy dairy to the tiny cookie dough nuggets, these essentials combine to make magic happen in your freezer.
- Unsalted butter (softened): Adds richness and a tender crumb to the cookie dough while allowing you to control the saltiness.
- Brown sugar: Offers a deep, caramel-like sweetness and moist texture that’s essential for perfect cookie dough.
- Granulated sugar: Balances out the brown sugar and helps the ice cream base sweeten evenly.
- Milk: Keeps the cookie dough soft and adds moisture without weighing it down.
- Vanilla extract: Infuses both cookie dough and ice cream base with that classic, comforting aroma.
- All-purpose flour (heat-treated): Provides structure to the cookie dough and is heat-treated for safety, ensuring no raw flour hazards.
- Mini chocolate chips: Small-sized chips are perfect to mix throughout the dough and ice cream for bursts of chocolate in every bite.
- Heavy cream: The key to luxuriously creamy ice cream texture that feels indulgent and smooth on your tongue.
- Whole milk: Lightens the ice cream base slightly so it’s not too dense but still rich.
- Salt (a pinch): Elevates and balances all the sweetness, rounding out the flavor beautifully.
How to Make Chocolate Chip Cookie Dough Ice Cream Recipe
Step 1: Whip up the Eggless Cookie Dough
This is the heart and soul of the recipe. In a clean bowl, cream together your softened butter, brown sugar, and granulated sugar until everything is light and fluffy—this usually means about 3 to 5 minutes of beating. Next, stir in the milk and vanilla extract so the dough gets that soft, melt-in-your-mouth feel. Make sure your flour is heat-treated (either microwaved for 1 minute or baked at 350°F for 5 minutes) before adding it in; this keeps things safe without sacrificing texture. Finally, fold in those mini chocolate chips for sweet chocolate pockets in every bite. Roll this dough into small marble-sized balls, then pop them in the freezer while you prepare the ice cream base.
Step 2: Prepare the Ice Cream Base
Now for the creamy part! Grab a large bowl and whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Whisk just until the sugar fully dissolves and the mixture looks smooth—no gritty sugar bits here! Pour this luscious mixture into your ice cream maker and set it churning according to the machine’s instructions, usually around 20 to 25 minutes.
Step 3: Combine Cookie Dough and Ice Cream
As the ice cream starts to firm up but is not quite solid, gradually add your frozen cookie dough balls to the machine. This step is crucial—adding them too early can break down their texture or slow the churning process. Let the ice cream maker mix them evenly throughout so every scoop gets a perfect portion of dough and chips. When everything looks beautifully blended, transfer your ice cream to a freezer-safe container and let it firm up for at least 2 to 4 hours before scooping.
How to Serve Chocolate Chip Cookie Dough Ice Cream Recipe
Garnishes
This ice cream shines on its own, but a few thoughtful garnishes can make serving feel extra special. Sprinkle a few extra mini chocolate chips on top or add a drizzle of warm chocolate sauce for a luscious finish. A sprinkle of sea salt flakes can also beautifully highlight the sweetness. Fresh mint leaves add a hint of freshness and color contrast that pairs wonderfully.
Side Dishes
Pair your Chocolate Chip Cookie Dough Ice Cream Recipe with warm desserts like a freshly baked brownie, a crisp apple pie slice, or even warm cookies for a delightful hot-and-cold experience. Fresh berries on the side add a lovely tartness, balancing the richness and adding vibrant color to your dessert plate.
Creative Ways to Present
Impress your guests by serving the ice cream in waffle cones or hollowed-out chocolate chip cookie cups. For a fun twist, try layering it in parfait glasses with alternating layers of cookie dough bits, whipped cream, and crushed cookies. You can also freeze the dough balls on skewers and serve them alongside scoops of ice cream as a playful treat.
Make Ahead and Storage
Storing Leftovers
Once you’ve made this Chocolate Chip Cookie Dough Ice Cream Recipe, store any leftovers in an airtight container to maintain freshness and prevent freezer burn. Press a piece of parchment paper directly on the ice cream’s surface before sealing the lid; this helps keep that creamy texture intact.
Freezing
This recipe freezes beautifully for days, even weeks, if stored properly. Keep your container well-sealed and place it in the coldest part of your freezer. When you want to enjoy it later, just allow the ice cream to soften at room temperature for 5 to 10 minutes prior to scooping for the perfect consistency.
Reheating
Since this is a frozen dessert, reheating isn’t really necessary—but if your ice cream becomes too hard to scoop, letting it sit on the counter for a few minutes is the best way to soften it naturally. Avoid microwaving as it melts unevenly and can ruin the smooth texture we worked so hard to create.
FAQs
Can I make this Chocolate Chip Cookie Dough Ice Cream Recipe without an ice cream maker?
Absolutely! Simply pour the ice cream base into a shallow, freezer-safe dish and freeze it. Every 30 minutes, give it a good stir to break up ice crystals and keep it smooth. Once it reaches a soft-serve consistency, fold in your frozen cookie dough balls and then freeze until firm. It takes a little patience but the results are still fantastic.
Is the cookie dough safe to eat raw in this recipe?
Yes, it’s completely safe because the flour is heat-treated to kill any bacteria, and the recipe uses no raw eggs. This makes the dough deliciously safe for enjoying raw, and perfect for mixing into your ice cream.
Can I substitute mini chocolate chips with regular sized ones?
You can, but mini chips work best for this recipe since they evenly distribute throughout both the dough and ice cream. Regular chocolate chips might be too large and can overpower the texture, making it harder to scoop smoothly.
How long does it take for the ice cream to fully freeze after churning?
After churning, it’s best to freeze the ice cream for at least 2 to 4 hours to let it firm up completely. This resting time allows the flavors to deepen and the texture to become perfectly scoopable.
Can I use a dairy-free alternative for this recipe?
Yes, you can experiment with full-fat coconut milk or other dairy-free creams, but results may vary slightly in texture and taste. Keep in mind the creamy texture might be a bit different, so it’s best to try small batches first.
Final Thoughts
If you’re searching for a dessert with the perfect balance of nostalgic flavors and creamy sophistication, this Chocolate Chip Cookie Dough Ice Cream Recipe is your answer. It’s fun, safe to eat, and guaranteed to satisfy any sweet tooth with every luscious bite. So grab your ingredients, turn on your ice cream maker, and treat yourself to a scoop (or three) of pure homemade happiness.
Print
Chocolate Chip Cookie Dough Ice Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Chip Cookie Dough Ice Cream is a delightful homemade dessert featuring creamy vanilla ice cream swirled with eggless, safe-to-eat cookie dough chunks loaded with mini chocolate chips. Perfect for summer or anytime treat lovers, it offers a smooth, rich ice cream base combined with the nostalgic texture of cookie dough balls for a crowd-pleasing sweet indulgence.
Ingredients
For the eggless cookie dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour (heat-treated)
- 1/2 cup mini chocolate chips
For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Make the cookie dough: In a bowl, cream together softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the milk and vanilla extract and mix until combined. Stir in the heat-treated flour (heat treatment done by microwaving for 1 minute or baking at 350°F for 5 minutes to eliminate bacteria). Fold in the mini chocolate chips evenly. Form the dough into small marble-sized balls and place them in the freezer to firm up while preparing the ice cream base.
- Prepare the ice cream base: In a separate bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar has completely dissolved and the mixture is smooth and well combined.
- Churn the ice cream: Pour the prepared ice cream base into your ice cream maker and churn according to the manufacturer’s instructions, typically for about 20 to 25 minutes, until it reaches a soft-serve consistency.
- Add cookie dough chunks: When the ice cream is nearly finished churning, gradually add the frozen cookie dough balls into the ice cream maker and allow them to mix through the ice cream thoroughly.
- Freeze to firm: Transfer the ice cream with cookie dough chunks into an airtight container and freeze for at least 2 to 4 hours or until the ice cream is firm and scoopable. Serve chilled and enjoy!
Notes
- Use mini chocolate chips so that the cookie dough chunks are easy to scoop and disperse evenly throughout the ice cream.
- Heat-treat the flour by microwaving or baking to kill any bacteria, making it safe to eat raw in the dough.
- If you don’t have an ice cream maker, pour the base into a shallow container, freeze it, and stir vigorously every 30 minutes for several hours, folding in the cookie dough balls towards the end.
