This Easy Homemade Chocolate Chip Cookie Dough Ice Cream is creamy, sweet, and full of cookie dough bites. It’s everything you love about ice cream and cookies in one bowl!
Making it is a breeze! Just mix the ingredients, and toss in your cookie dough. You’ll want to keep it hidden from others—trust me, it’s that good! 🍦
Key Ingredients & Substitutions
Unsalted Butter: Use unsalted butter to control the saltiness in your ice cream. If you’re out of butter, coconut oil works well too, though it may give a slight coconut flavor.
Brown Sugar: Dark brown sugar adds a rich flavor to the cookie dough. If you don’t have it, light brown sugar or even granulated sugar can be used, but the taste will be a bit sweeter and less caramel-like.
All-Purpose Flour: Heat-treating your flour is important for safety. If you’re looking for a gluten-free option, use a gluten-free flour blend instead, making sure it’s heat-treated too.
Heavy Cream & Whole Milk: These create a rich, creamy texture. If you’re looking for lighter options, half-and-half or a mix of coconut cream and almond milk can be good alternatives.
Chocolate Chips: Mini chocolate chips mix well and add sweetness. You can substitute dark chocolate or even chunks of your favorite candy for a different twist.
How Can I Properly Heat-Treat Flour?
Heat-treating flour is a simple but crucial step to make raw flour safe for eating. Here’s how to do it:
- Preheat your oven to 350°F (175°C).
- Spread the flour on a baking sheet evenly.
- Bake for about 5 minutes, keeping an eye on it to prevent browning.
- Let the flour cool fully before using it in your cookie dough.
By doing this, you kill any harmful bacteria in the flour while still keeping its texture intact.
What’s the Best Way to Incorporate Cookie Dough into Ice Cream?
Incorporating cookie dough into your ice cream is all about timing. Here’s how to do it right:
- Make sure your cookie dough balls are firm from the freezer before adding them to the ice cream.
- Once the ice cream base is churned but still soft, gently fold in the cookie dough using a spatula. This helps keep the pieces intact.
- Don’t overmix! You want to maintain some big dough chunks for that gooey texture.
Enjoy your homemade ice cream, perfect for any craving or occasion!
Easy Homemade Chocolate Chip Cookie Dough Ice Cream
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated for safety)
- 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
- 1/2 cup mini chocolate chips (optional, for extra chocolate chips in ice cream)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time for the cookie dough and ice cream base, plus at least 30 minutes for the cookie dough to firm up in the freezer and around 4 hours for the ice cream to firm up. Overall, set aside around 5 hours, mostly for chilling.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by heat-treating the flour. Spread it evenly on a baking sheet and place it in a preheated oven at 350°F (175°C) for about 5 minutes to kill any bacteria. Remove it from the oven and let it cool completely.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the milk and vanilla extract until smooth. Gradually add the cooled flour, mixing until fully combined. Gently fold in the mini chocolate chips.
Shape the dough into small bite-sized balls or chunks and place them on a parchment-lined baking sheet. Freeze the cookie dough pieces for at least 30 minutes until they firm up.
2. Make the Ice Cream Base:
In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Continue whisking until the sugar is dissolved completely. Once ready, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
3. Combine and Freeze:
Once the ice cream is churned, gently fold in the frozen cookie dough pieces and any additional mini chocolate chips (if using). Transfer the ice cream to a freezer-safe container, cover it tightly, and freeze for at least 4 hours to allow it to firm up properly.
4. Serve:
When your ice cream is ready, scoop generous servings into bowls and enjoy your homemade chocolate chip cookie dough ice cream!
This recipe is a delightful treat that combines rich ice cream flavors with sweet cookie dough bites, perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Store-Bought Cookie Dough Instead?
Absolutely! If you’re short on time, you can substitute store-bought cookie dough. Just make sure to cut it into small pieces before mixing it into your ice cream for an even distribution.
How Do I Store Leftover Ice Cream?
Store leftover ice cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container.
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! Pour the ice cream base into a shallow dish and freeze it. Every 30 minutes, stir vigorously with a fork to break up any ice crystals for about 2-3 hours until it reaches your desired consistency.
What Other Mix-Ins Can I Add?
You can customize your ice cream by adding other mix-ins, like nuts, crushed cookies, or different flavored chocolate chips. Just fold them in gently after churning the ice cream, just like you did with the cookie dough!
