Chocolate Chip Cookie Dough Ice Cream Recipe

Creamy, dreamy, and outrageously indulgent! This Chocolate Chip Cookie Dough Ice Cream is a homemade classic you’re going to fall head over heels for. It combines rich vanilla ice cream, silky ribbons of chocolate, and perfect little chunks of everyone’s favorite guilty pleasure — cookie dough. It’s easier than you think to make, and it’s everything you’ll crave on a hot summer day (or anytime you want a treat). Plus, it’s better than anything you’ll grab at the store because it’s made with love from scratch.

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Why You’ll Love This Recipe

• Homemade Bliss: Nothing beats the flavor of freshly churned ice cream combined with bits of irresistible cookie dough.
• Fun to Make: This recipe transforms into a mini adventure—perfect for families or anyone wanting to create a decadent dessert!
• Customizable Dream: You can tweak it to your heart’s desire. Want more cookie dough? Add it in! Craving an extra chocolate swirl? No problem.
• Better Ingredients: Fresh cream, eggs, and butter deliver an unmatched richness you just can’t find in most store-bought options.

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this Recipe

Ingredients You’ll Need

For the Ice Cream:

• Whole Milk and Heavy Cream: Provides the velvety richness that defines a stellar ice cream base. Whole milk lightens the texture, while heavy cream gives that luscious feel.
• Granulated Sugar: Sweetens without overpowering. Divided for the two key parts of the process.
• Vanilla Extract: Adds a warm aromatic base—use good-quality vanilla for the best flavor payoff.
• Egg Yolks: These give the ice cream its custard-like creaminess. The richness from the yolks is non-negotiable for that luxurious texture.
• Semisweet Chocolate: Shredded and melted, this becomes the iconic chocolate ribbon found in premium ice creams.
• Canola Oil: Mixed with the chocolate to ensure your chocolate drizzle stays silky and doesn’t harden too much.

For the Cookie Dough:

• Unsalted Butter: Adds buttery richness to the cookie dough base. Room temperature makes it easier to cream.
• Light Brown Sugar and Granulated Sugar: Together, they create the perfectly sweet, slightly caramelized cookie dough flavor.
• Heavy Cream: A splash of heavy cream ensures the dough is smooth and luscious.
• Vanilla Extract: More vanilla! It’s the soul of homemade cookie dough.
• Salt: Just a pinch to balance all the sweetness.
• All-Purpose Flour: The base of your cookie dough. (Tip: You can heat-treat the flour in the oven for a few minutes if you’re concerned about consuming raw flour.)
• Mini Semisweet Chocolate Chips: For those perfect little bits of chocolate in every bite—mini chips make all the difference.

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Variations

• Peanut Butter Lover: Add a swirl of peanut butter to the base or mix in peanut butter chips instead of chocolate chips.
• Nutty Twist: Toss in chopped toasted pecans, walnuts, or almonds for a crunchy texture.
• Dairy-Free: Swap the milk and cream for coconut milk and cream; use coconut oil in the dough and for the chocolate drizzle.
• Extra Chocolate-y: Sprinkle in mini chocolate chunks alongside the cookie dough for a fully-loaded chocolate experience.

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How to Make Chocolate Chip Cookie Dough Ice Cream

Step 1: Prepare the Ice Cream Base

Heat the milk, heavy cream, and most of the sugar in a heavy saucepan on medium-high heat until it’s hot and steamy (but not boiling). In a separate bowl, whisk together egg yolks and the remaining sugar until smooth. Slowly temper the yolks by whisking in the hot milk-cream mixture a little at a time. Then, pour the tempered yolks back into the saucepan and cook until the base thickens slightly (don’t boil!). Cool the custard in an ice bath, then refrigerate until it’s fully chilled.

Step 2: Make the Cookie Dough

In a mixer, beat butter and sugars until fluffy. Add heavy cream, vanilla, and salt, then mix until smooth. Slowly incorporate the flour until just combined, then stir in the chocolate chips. Roll the dough into tiny balls and freeze until firm.

Step 3: Melt the Chocolate

Melt the chopped semisweet chocolate using a double boiler (or a heatproof bowl over simmering water). Stir in canola oil to keep it pourable. Transfer to a zip-top bag for easy drizzling.

Step 4: Churn the Ice Cream

Churn your ice cream base in an ice cream maker until it reaches the consistency of soft-serve. Snip the tip of the chocolate-filled bag and drizzle into the churning ice cream, creating thin ribbons. Once done, fold in the frozen cookie dough balls. Freeze until firm.

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Pro Tips for Making the Recipe

• Chill Everything: Keep your ice cream base and add-ins cold; this helps maintain the ice cream’s creamy texture.
• Don’t Skip the Tempering: Tempering the yolks prevents them from scrambling and ensures a silky custard base.
• Even Chocolate Drizzle: Snip a tiny corner of the bag to create fine, delicate chocolate ribbons.
• Size Matters for Dough: Keep cookie dough chunks small for perfect bites without overpowering the ice cream.

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How to Serve

Scoop this luscious ice cream into bowls or waffle cones for a classic treat. For an extra indulgent dessert, top with whipped cream, extra cookie dough balls, or even a drizzle of chocolate syrup. Pair with freshly baked cookies for a dessert you’ll never forget.

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Make Ahead & Storage

Storing Leftovers

Store your chocolate chip cookie dough ice cream in an airtight container in the freezer for up to 2 weeks. Press a piece of parchment or wax paper directly onto the surface to prevent ice crystals.

Freezing

This ice cream freezes beautifully, but it’s best enjoyed within a couple of weeks to maintain that fresh, creamy texture.

Reheating

Ice cream doesn’t need reheating! But for easy scooping, let the container sit on the counter for 5 minutes to soften slightly.

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FAQs

Can I make this recipe without an ice cream maker?
Yes! Simply chill the custard completely, pour it into a freezer-safe container, and stir every 30 minutes for 2-3 hours to simulate churning. Add the chocolate drizzle and cookie dough chunks in at the end.

Is it safe to eat the raw cookie dough?
Absolutely! The cookie dough in this recipe is egg-free, and you can heat-treat the flour for added safety. Just spread the flour on a baking sheet and bake for 5-7 minutes at 350°F before using.

Can I add extra toppings?
Of course! Go wild—add caramel sauce, crushed oreos, or even sprinkles to make it your own.

How can I make this gluten-free?
Simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend, and be sure to heat-treat the gluten-free flour as well.

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Final Thoughts

This Chocolate Chip Cookie Dough Ice Cream is literally the best of all worlds—creamy, chocolatey, and packed with chunks of nostalgic cookie dough that’ll make your taste buds do a happy dance. You’ll never look at store-bought the same again! Trust me, your homemade version is going to be a hit. Dive in and start churning—it’s time for a scoop (or two) of pure joy.

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