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

Scale

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

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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.