By Laura
Posted May 07, 2021, Updated Feb 29, 2024
5 from 9 votes
8 Comments
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The best chocolate chip cookie dough ice cream recipe! A creamy homemade vanilla ice cream is loaded with cookie dough chunks so there’s a piece in every bite.
I adore ice cream, and in my opinion no ice cream shop or store-bought option even comes close to being as delicious as homemade.
When you make your own, like this chocolate ice cream or chocolate peanut butter ice cream, you control the quality of ingredients, amount of add ins, etc. Which is why I created this recipe for thebest cookie dough ice creamever.
In this homemade cookie dough ice cream the vanilla ice cream base is absolutely loaded with cookie dough so there is a piece in every bite. No searching through a sea of plain vanilla ice cream to find the few chunks of dough in there as you do in store-bought varieties.
The vanilla base is creamy and tastes like cookie dough itself, which makes this cookie dough ice cream recipe the whole package.
Cookie Dough Ice Cream Recipe: Ingredients & Substitutions
As always, I recommend making this recipe exactly as written for the best results, but here are some notes on the ingredients & substitutions.
Ice Cream Ingredients
- Half and half/heavy cream.This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk.
- Light brown sugar. The brown sugar gives the ice cream base a cookie dough flavor (different than my regular vanilla bean ice cream). I don’t recommend making substitutions.
- Granulated sugar.Organic cane sugar works well in place of white granulated sugar.
- Egg Yolks.There is no substitution for egg yolks in this recipe.
- Vanilla Extract.Pure vanilla extract yields the best flavor, I don’t recommend using imitation.
- Sea Salt.A pinch of sea salt goes a long way. Any fine salt works well in this vanilla ice cream recipe.
Cookie Dough Ingredients
- Salted Butter. Unsalted butter works well in this recipe.
- Milk.In this recipe I use whole milk because it is what my family buys! Any liquid dairy (half and half, whipping cream, 2% milk, etc.) will work well! To make it dairy-free, substitute your favorite non-dairy milk.
- Flour. I recommend using an unbleached, all-purpose flour to make this cookie dough! To make it gluten-free, use an all-purpose 1:1 gluten-free flour! Oat flour also works! See this edible cookie dough post on heat-treating flour.
- Chocolate Chips.Mini chocolate chips are the best in this edible cookie dough because they are small and melt in your mouth with every bite. However any size chocolate chips or chopped chocolate work well in this recipe! You can get fancy with other mix-ins like peanut butter cups, white chocolate, nuts, coconut etc.!
Iadore homemade ice cream and make itall the time.These are some of my favorite ice cream making tools that we use often!
- Ice cream maker:this is my favorite: Cuisinart Ice Cream Maker
- Storage container: I store our homemade ice cream in a glass tupperware with a lid. There are also great containers that are made for storing ice cream, like these 1-quart storage tubs and this jumbo 2.5 quart container (for larger batches).
- Ice cream scoop: I like using a large cookie scoop. The shape of this scoop makes it easy to serve ice cream.
How to Make Cookie Dough Ice Cream
Let’s jump into how to make this cookie dough ice cream recipe, we’ll walk through the process step-by-step, and don’t forget to watch the video!
Make the Vanilla Ice Cream
Begin by making the vanilla ice cream base since it has to chill completely (preferably overnight), before churning the ice cream.
Warm the half and half, granulated sugar, brown sugar and salt over medium heat in a medium saucepan.
Next, beat the egg yolks in a small mixing bowl. Then, add ½ cup of the warm half and half mixture to the egg yolks and whisk to combine. Once combined, pour the mixture into to the half and half on the stovetop.
Then, cook the egg mixture over medium-low heat stirring constantly until it thickens slightly and just barely coats the back of a spatula.
Next, add the heavy cream to a bowl. Put a fine mesh strainer on top of the bowl and strain the custard into the heavy cream. Discard the residue on the strainer.
Add the vanilla extract and stir to combine, then transfer the cookie dough ice cream base to an airtight container and cool it completely in the fridge (preferably overnight).
Make the Edible Cookie Dough
If you’re interested in more detailed instructions on making edible cookie dough – check out my full edible cookie dough post.
In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.
Add 4 Tablespoons milk and vanilla extract and beat on medium speed until combined.
In a small bowl, mix together the flour, baking soda, baking powder and sea salt, then add the dry ingredients to the wet ingredients and beat to combine.
Why add Leavening Agents?
Some people ask why I add the leavening agents to the dough if I’m not going to bake it. My answer is – it gives the most authentic, cookie dough taste!
Once the dough is ready, stir in the mini chocolate chips and stir until evenly distributed.
Note: the cookie dough should be soft. This way it is still easy to eat when it’s frozen.
Shape the cookie dough for ice cream in one or two ways:
- Roll the cookie dough into balls, then freeze. You may need to chill it first if you do this.
- Preferred method: Spread the cookie dough evenly on the prepared baking sheet, then place it in the freezer to harden. Once hardened, cut into chunks with a sharp knife. Then keep frozen until ready to add to the ice cream.
Assemble
Once the vanilla ice cream base is completely chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until thick and frozen, then transfer to a freezer-friendly container.
Add the cookie dough pieces to the churned ice cream and stir until evenly combined.
Transfer to the freezer to freeze until hardened (about 3 hours).
Serve
Remove from the freezer 3-5 minutes before serving to soften. Then scoop and enjoy.
Store
Store in an airtight container in the freezer for up to 2 months.
Cookie Dough Ice Cream FAQs
Can you put raw cookie dough in ice cream?
This cookie dough is technically “raw” (unbaked), but it’s safe to eat because the eggs are replaced with milk. I can’t recommend putting raw cookie dough containing eggs in this recipe.
What kind of cookie dough is in ice cream?
In this recipe, chocolate chip cookie dough is in the ice cream. However, you can use other cookie dough recipes (like peanut butter cookie dough, double chocolate cookie dough, etc.) and replace the eggs with milk (about 2 TBS per egg) if you’d like to make different flavors.
How long does cookie dough ice cream last?
This ice cream stays fresh in an airtight container in the freezer for up to 2 months.
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Chocolate Chip Cookie Dough Ice Cream Recipe
Laura
The best chocolate chip cookie dough ice cream recipe! A creamy homemade vanilla ice cream is loaded with cookie dough chunks so there’s a piece in every bite.
5 from 9 votes
Course Dessert, ice cream
Cuisine American
Servings 15 Servings (makes 1.5 pints)
Calories 338
Prep Time25 minutes minutes
Cook Time15 minutes minutes
Freezing/Chlling6 hours hours
Total Time6 hours hours 40 minutes minutes
Equipment
Ingredients
Cookie Dough Ice Cream:
- 2 cups half and half
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon fine sea salt
- 4 egg yolks
- 1 teaspoon pure vanilla extract
Edible cookie dough
- ½ cup butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 4 Tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup mini chocolate chips
Instructions
Make the Ice Cream
In a medium saucepan, warm half and half, granulated sugar, brown sugar and salt over medium heat.
Beat egg yolks in a small mixing bowl, add ½ cup of the warm half and half mixture to the egg yolks and whisk to combine. Once combined, pour the mixture into to the half and half on the stovetop.
Cook over medium-low heat stirring constantly until the mixture thickens slightly and just barely coats the back of a spatula.
Put the heavy cream into a bowl, then place a fine mesh strainer on top of the bowl.
Strain the custard into the heavy cream. Discard the residue on the strainer.
Add vanilla extract and stir to combine.
Transfer to an airtight container and cool completely in the fridge (preferably overnight).
Make the Cookie Dough
Line a baking sheet with wax paper, set aside.
In a small bowl, mix together the flour, baking soda, baking powder and sea salt. Set aside.
In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.
Add 4 Tablespoons milk and vanilla extract and beat on medium speed until combined.
Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined.
Add mini chocolate chips and stir until evenly distributed.
Spread the cookie dough evenly on the prepared baking sheet, then place it in the freezer to harden.
One hardened, cut into chunks with a sharp knife. Then keep frozen until ready to add to the ice cream.
Churn & Assemble the Ice Cream
Once the vanilla ice cream is completely chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until thick and frozen.
Freeze & Serve
Transfer to a freezer-friendly container.
Add the cookie dough pieces to the churned ice cream and stir until evenly combined.
Transfer to the freezer to freeze until hardened (3-4 hours).
Remove from the freezer 3-5 minutes before serving to soften. Then scoop and enjoy.
Video
Notes
Ingredient Substitutions
- Half and half/heavy cream.This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk.
- Granulated sugar.Organic cane sugar works well in place of white granulated sugar.
- Pure Vanilla Extract. Vanilla be paste can be used in place of extract.
- Salted Butter. Unsalted butter works well in this recipe.
- Milk. Any liquid dairy (half and half, whipping cream, 2% milk, etc.) will work well!
- Flour. I recommend using an unbleached, all-purpose flour to make this cookie dough! To make it gluten-free, use an all-purpose 1:1 gluten-free flour! Oat flour also works! See this edible cookie dough post on heat-treating flour.
- Chocolate Chips.Mini chocolate chips are the best in this edible cookie dough because they are small and melt in your mouth with every bite. However any size chocolate chips or chopped chocolate work well in this recipe!
Store
Store in an airtight container in the freezer for up to 2 months.
Nutrition
Serving: 0.333cups | Calories: 338kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 198mg | Potassium: 97mg | Fiber: 1g | Sugar: 28g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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