Cookie Dough Ice Cream
Homemade cookie dough ice cream is a delightful treat that combines the rich, creamy texture of ice cream with chewy, sweet chunks of edible cookie dough. This recipe is easy to make with simple ingredients and offers a custom, indulgent dessert that’s far superior to store-bought varieties. Whether you enjoy it as a standalone dessert or want to experiment with variations, this homemade cookie dough ice cream will be a hit every time!
Equipment
- Ice Cream Maker (optional, if using)
- Mixing bowls (2)
- Whisk (for mixing ice cream base)
- Rubber Spatula (for folding in cookie dough)
- Shallow Freezer-safe Container (for freezing ice cream)
- Baking Sheet (for heat-treating the flour)
- Parchment Paper (for baking sheet)
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Cookie Dough:
- 1 1/2 cups all-purpose flour heat-treated
- 3/4 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake it for about 5 minutes to heat-treat it. Let it cool.
- In a medium bowl, combine the cooled flour, brown sugar, softened butter, milk, vanilla extract, and salt. Mix until a dough forms.
- Fold in the chocolate chips. Refrigerate the dough for at least 30 minutes before adding it to the ice cream.
Make the Ice Cream Base:
- In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is dissolved.
- Chill the mixture in the refrigerator for 1-2 hours to ensure the base is cold before churning.
Churn the Ice Cream:
- If you have an ice cream maker, follow the manufacturer's instructions to churn the ice cream base until it thickens and reaches a soft-serve consistency (usually about 20-25 minutes).
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it for 4-6 hours, stirring every 30 minutes to break up ice crystals and achieve a creamy texture.
Add Cookie Dough:
- Once the ice cream has reached soft-serve consistency, gently fold in the chilled cookie dough chunks.
- Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to firm up.
Serve:
- When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and enjoy!
Notes
- Cookie Dough Texture: Make sure to chill the cookie dough before adding it to the ice cream so it stays firm and doesn’t melt too quickly into the ice cream.
- Churning Without an Ice Cream Maker: If you don't have an ice cream maker, you can still make this ice cream by freezing the base in a shallow dish and stirring it every 30 minutes for the first few hours to prevent ice crystals and ensure a creamy texture.
- Storage: Store the ice cream in an airtight container for up to 2-3 weeks. For the best texture, let it soften slightly before scooping.
- Customization: Feel free to experiment with different mix-ins such as crushed nuts, caramel swirls, or even a chocolate base for a richer flavor!