Chocolate Chip Cookie Dough Ice Cream

Chocolate chip cookie dough ice cream is one of those desserts that hits all the right notes. It’s the perfect combination of creamy, cold ice cream and chewy, sweet cookie dough—two classics that come together to create an unforgettable treat. But let’s be real: not all cookie dough ice creams are created equal. There’s a magical balance between the ice cream base and the cookie dough bits that makes or breaks it. And it’s not just about the ingredients, it’s about technique. The secret to making this dessert sing lies in the delicate balance of both.

This ice cream recipe isn’t just a random mix of ingredients. No, it’s a celebration of textures, flavors, and the nostalgia of biting into that raw cookie dough—guilt-free, of course. When you dive into a bowl of chocolate chip cookie dough ice cream, you’re not just getting a dessert; you’re taking a bite out of a timeless childhood memory. But there’s more to it than meets the eye. Making this dessert from scratch allows you to control every aspect of its taste and texture, ensuring that each scoop delivers the kind of joy you crave.

Ingredients & Substitutions

When you set out to make chocolate chip cookie dough ice cream, the ingredient list can feel a bit overwhelming. But it doesn’t have to be. The beauty of this recipe is that the ingredients are pretty straightforward, and there’s room to play around with substitutions, too. Here’s the breakdown:

For the Ice Cream Base:

1. Heavy Cream: This is the star of the ice cream base. It’s what gives the ice cream that creamy texture that practically melts in your mouth.
2. Whole Milk: Adds richness without being as dense as heavy cream. The balance between these two is crucial.
3. Granulated Sugar: For sweetness, of course.
4. Vanilla Extract: You can’t skip this. A good vanilla extract is a game-changer.
5. Egg Yolks: If you’re making a custard-based ice cream, you’ll need egg yolks to create a smooth, velvety texture. They also help the ice cream freeze better.

For the Cookie Dough:

1. Butter: Softened to room temperature, it gives the cookie dough its buttery richness.
2. Brown Sugar: Adds that deep molasses flavor, which is key to making the dough taste like a real cookie.
3. All-Purpose Flour: You’ll need heat-treated flour to ensure it’s safe for eating raw. Don’t skip this.
4. Vanilla Extract: Same as for the ice cream base—trust me, it ties everything together.
5. Mini Chocolate Chips: Use mini chips! They mix into the dough better and give you more bites of chocolate.

Substitutions:

• Dairy-Free Ice Cream Base: Use coconut cream and almond milk as a substitute for the heavy cream and milk.
• Gluten-Free Cookie Dough: Swap the all-purpose flour for a gluten-free blend and make sure your mini chips are also gluten-free.
• Egg-Free: If you’re avoiding eggs, you can make a no-cook ice cream base by using sweetened condensed milk and whipping it with the heavy cream, skipping the eggs altogether.
• Sweeteners: Want to go low-carb? Try using erythritol or monk fruit sweetener in place of granulated sugar.

Ingredient quality matters. Always use the best butter and chocolate chips you can get your hands on. Trust me, it makes a difference. When you’re working with so few ingredients, every one of them needs to shine.

Step-by-Step Instructions

Making chocolate chip cookie dough ice cream from scratch isn’t as difficult as it sounds, but it’s all about the technique. Follow these steps carefully, and you’ll have ice cream that’ll wow anyone who tries it.

Step 1: Make the Cookie Dough

1. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. About 3 minutes.
2. Add the vanilla extract and mix it in.
3. Gradually add the heat-treated flour and stir until the dough starts to form. If it’s a little dry, you can add a teaspoon of milk.
4. Stir in the mini chocolate chips. Don’t over-mix—just enough to distribute the chips evenly.
5. Freeze the cookie dough. You want small, bite-sized chunks, so roll them into little balls, or simply scoop and freeze the dough for about 30 minutes.

Step 2: Make the Ice Cream Base

1. Whisk together the milk, cream, and sugar in a saucepan. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
2. While it’s heating, whisk the egg yolks in a separate bowl until they’re light and pale.
3. Temper the eggs by slowly adding a small amount of the warm milk mixture into the eggs, whisking constantly. Once it’s incorporated, slowly add the egg mixture back into the saucepan while whisking.
4. Stir the mixture constantly over low heat for 5-7 minutes until it thickens. It should coat the back of a spoon.
5. Pour the custard through a fine mesh strainer into a bowl to remove any curdled bits. Cool to room temperature, then refrigerate for at least 2 hours, or overnight.

Step 3: Churn the Ice Cream

1. Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
2. After the ice cream is done churning, add the frozen cookie dough chunks in the last few minutes, letting them mix in gently.

Step 4: Freeze and Serve

1. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to allow it to set.
2. Scoop and serve! You’ll get a perfect balance of creamy ice cream with gooey chunks of cookie dough in every bite.

Cooking Techniques & Science

You might be wondering why this recipe requires a custard base. The answer is simple: texture. A custard base, made with egg yolks, results in a smoother, creamier ice cream because the eggs help bind the fat and water in the mixture. This technique prevents the ice cream from being icy, giving it a rich mouthfeel.

Additionally, freezing the cookie dough bits before adding them to the ice cream is essential. It helps them maintain their shape and texture, so you don’t end up with little blobs of dough that melt into the ice cream.

The choice to use mini chocolate chips is another little trick. They’re small enough that they scatter throughout the ice cream, allowing you to get a bit of chocolate in every bite, while regular chips might sink to the bottom.

And let’s not forget the importance of patience. Churning the ice cream and letting it freeze properly is crucial for achieving that scoopable consistency. If you rush it, you’ll end up with something that’s more like a frozen milkshake than a proper scoop of ice cream.

Serving & Pairing Suggestions

When serving chocolate chip cookie dough ice cream, the sky’s the limit. You could serve it as is in a simple bowl, or go all out. If you’re looking for presentation ideas, try serving it in waffle cone bowls or topping it with whipped cream, a cherry, and a drizzle of hot fudge for the ultimate sundae experience.

Pair this ice cream with a rich, dark coffee or even a scoop of vanilla bean ice cream for a double-dough treat. If you’re feeling particularly adventurous, you could make a cookie dough milkshake by blending this ice cream with milk and a few extra cookie dough bites.

Conclusion

Chocolate chip cookie dough ice cream is a timeless classic. It’s a perfect marriage of creamy ice cream and chewy, sweet dough. Whether you’re an experienced home cook or a novice, this recipe is simple to follow and will give you a dessert that rivals any store-bought version. The joy of making it from scratch, however, is undeniable. From the fresh ice cream base to the perfect cookie dough chunks, it’s a labor of love—and totally worth it.

When making this recipe, don’t be afraid to experiment with different cookie dough mix-ins or flavor variations. Whether it’s adding some sea salt on top, or trying different types of chocolate, it’s a dessert that’s made for creativity. At the end of the day, it’s about enjoying the process and savoring every spoonful.

Frequently Asked Questions

Can I make the cookie dough ahead of time?

Yes! You can make the dough a day or two ahead of time. Just freeze the dough balls and add them to the ice cream when you’re ready.

Do I need an ice cream maker?

While an ice cream maker helps with the texture and creaminess, it’s not necessary. You can still make this ice cream by freezing the custard mixture and stirring it every 30 minutes until it’s fully frozen.

Can I skip the egg yolks?

You can, but the texture will be a little less creamy. If you want to make eggless ice cream, simply skip the yolks and make a no-cook version using sweetened condensed milk and heavy cream.

What if I can’t find mini chocolate chips?

No worries! Regular-sized chips will work just fine, though they may not be as evenly distributed in the ice cream.

How long will the ice cream last in the freezer?

This ice cream will stay good for about 1-2 weeks if stored in an airtight container, but it’s best eaten within a week for the freshest taste and texture.