Chocolate Chip Cookie Dough Ice Cream

5 from 1 vote

Chocolate Chip Cookie Dough Ice Cream

The best homemade chocolate chip cookie dough ice cream combines creamy vanilla ice cream with irresistible chunks of buttery cookie dough in every bite. Make it from scratch in your ice cream maker!

Prep Time1

Cook Time4

Total Time5

Course: Desserts

Cuisine: American

Keyword: chocolate chip cookie dough ice cream

Servings: servings

Author: Katerina Petrovska

Equipment

Ice Cream Maker

Ingredients

For the Ice Cream

1 cup whole milk
1 cup sugar
2 cups heavy cream divided
pinch salt
6 egg yolks
1 tablespoon pure vanilla extract

For the Cookie Dough

8 tablespoons butter softened
½ cup light brown sugar
3 tablespoons sugar
2 teaspoons pure vanilla extract
pinch salt
½ cup all-purpose flour
½ cup mini semi-sweet chocolate chips

Instructions

For the Ice Cream Base

Heat the ice cream base. In a saucepan, combine milk, sugar, 1 cup heavy cream, and salt. Cook over low heat, stirring until sugar is dissolved.
Ready the other ingredients. Pour the remaining 1 cup of heavy cream into a large bowl and place a fine-mesh sieve on top. Set aside. Place the eggs in a mixing bowl and whisk just until combined.
Temper the eggs. When the milk mixture begins to simmer around the edges, remove it from the heat and slowly pour it into the bowl with the egg yolks, whisking constantly. Then, pour the entire mixture back into the saucepan.
Cook the custard. Place the saucepan over medium heat, stirring constantly, until the mixture thickens, coating the back of the spoon. If the mixture is runny, it's not done.
Make an ice bath. Meanwhile, fill a large bowl with ice cubes.
Strain the custard. Pour the prepared custard through the fine-mesh sieve and then stir it into the cream. Mix in the vanilla.
Cool it down. Place the bowl over the ice bath, stirring occasionally until the mixture is cool. Cover and place in refrigerator until completely chilled; about 3 to 4 hours.

For the Cookie Dough

Heat treat the flour (optional). Spread the flour out on a baking sheet in a thin layer. Bake it in a 350ºF preheated oven for 5-10 minutes, or until it reaches a temperature of 160°F.
Make the cookie dough. In a mixing bowl, combine the butter and sugars; beat on medium speed until smooth, about 2 minutes. Add vanilla and salt, and mix until combined. With the mixer on low, gradually add the flour, mixing until completely incorporated. Fold in the chocolate chips.
Chill the dough. Refrigerate the prepared cookie dough for 20 minutes.
Shape the dough. When ready to make the ice cream, divide and shape the cookie dough into 1/2-inch balls. Transfer the balls to a plate and then place them into the freezer.

Assemble

Churn the ice cream base. Remove the prepared custard from the fridge and pour the mixture into your ice cream maker. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Add cookie dough. In the last 3 minutes of freezing, and while the ice cream is churning, drop the cookie dough balls into the ice cream machine, a few pieces at a time.
Freeze. When finished, transfer the ice cream to an airtight container. Freeze for 4 hours, or until firm.

Notes

Vanilla ice cream recipe loosely adapted from David Lebovitz.

Nutrition