Cookie Dough Ice Cream Recipe
Creamy vanilla ice cream folded with soft chocolate-chip cookie dough pieces made with commercially heat-treated flour.
Contains: Milk · Wheat
Use commercially heat-treated flour specifically labeled safe for no-bake or ready-to-eat use; do not substitute ordinary raw flour. Chocolate chips vary by manufacturer and may contain additional allergens such as soy, so check the labels of the products you use if allergies are a concern.
WHY IT WORKS
Why This Recipe Works
01
Keep the Dough Soft
Butter, brown sugar and a little milk make soft cookie dough pieces that stay pleasantly chewy once frozen.
02
Chill the Base Well
Cold cream and milk help the ice cream churn efficiently and form a smoother texture before the final freeze.
03
Layer the Cookie Dough
Adding some pieces near the end of churning and layering in the rest keeps cookie dough distributed through every scoop.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Cookie Dough
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- Ice Cream
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Method
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In a medium bowl, beat the softened butter, brown sugar and granulated sugar until smooth and creamy.
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Mix in the whole milk, vanilla and salt. Add the commercially heat-treated flour and stir just until no dry streaks remain, then fold in the mini chocolate chips.
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Pinch the cookie dough into small pieces, about 1/2 inch across, and place them on a parchment-lined plate or small sheet pan. Freeze for 20 minutes so they firm up.
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In a large bowl, whisk the cold heavy cream, whole milk, granulated sugar, vanilla and salt until the sugar is mostly dissolved. Cover and refrigerate for at least 1 hour.
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Churn the cold ice cream base in your ice cream maker according to the manufacturer's instructions, usually about 20 to 25 minutes, until it reaches a thick soft-serve consistency.
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During the final 2 minutes of churning, add about three-quarters of the chilled cookie dough pieces. Reserve the rest for layering.
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Transfer the ice cream to a 1 1/2-quart freezer-safe container, layering in the remaining cookie dough pieces as you go. Press parchment paper onto the surface, cover, and freeze for at least 4 hours, until firm.
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Let the ice cream stand at room temperature for 5 to 10 minutes before scooping if it is very firm.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Make the cookie dough pieces up to 3 days ahead and keep them covered in the refrigerator, or freeze them for longer storage. The ice cream base can be mixed and refrigerated for up to 24 hours before churning.
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Use commercially heat-treated all-purpose flour that is specifically labeled safe for no-bake or ready-to-eat use. Ordinary raw flour should not be used in cookie dough that will be eaten without baking.
Useful Substitutions
Regular semisweet chocolate chips can replace mini chips if you chop them into small pieces first. Vanilla bean paste can replace vanilla extract in the same quantity if you want visible vanilla specks.
INGREDIENT QUALITY
Quality Note
Keep the cream, milk and ice cream maker bowl thoroughly cold before churning. Add the cookie dough pieces only after they have chilled so they stay distinct rather than smearing into the vanilla base.
SPEND LESS
Cost-Saving Tip
Mini chocolate chips are convenient, but regular semisweet chocolate chips chopped into small pieces work just as well and may cost less.
COOKING TIPS
Tips
Keep the Pieces Small
Pinch the cookie dough into small pieces so they stay easy to bite through when frozen and distribute evenly through the ice cream.
Chill the Base Well
A thoroughly cold ice cream base churns more efficiently. Give it at least 1 hour in the refrigerator before it goes into the machine.
Do Not Overfill the Machine
Ice cream expands as it churns, so stay within your machine’s stated capacity and churn in batches if your bowl is smaller.
Freeze Until Scoopable
Freshly churned ice cream is soft. Give it about 4 hours in the freezer for firm, rounded scoops while keeping the cookie dough tender.
MAKE IT LAST
Freezer Storage Cookie Dough Ice Cream
Freezer Storage
Store the finished ice cream tightly covered in the freezer. For the best texture and flavor, use it within about 2 weeks.
Prevent Ice Crystals
Press a piece of parchment paper directly onto the surface before sealing the container to reduce air exposure and surface ice crystals.
Before Scooping
Let the container stand at room temperature for 5 to 10 minutes before scooping if the ice cream is very firm.
Keep It Frozen
Return the container to the freezer promptly after serving so repeated softening and refreezing do not damage the texture.
ESTIMATED PER SERVING
Nutrition
1 of 10 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Cookie Dough Ice Cream FAQs
Can I use ordinary all-purpose flour in the cookie dough?
No. The cookie dough is eaten without baking, so use commercially heat-treated flour specifically labeled safe for no-bake or ready-to-eat use rather than ordinary raw flour.
Can I use store-bought edible cookie dough?
Yes. Use a ready-to-eat cookie dough that is labeled safe to eat without baking, cut it into small pieces, and use about 1 1/2 cups in place of the homemade cookie dough.
Do I need an ice cream maker?
This recipe is written for an ice cream maker because churning gives the vanilla base its intended smooth texture. A no-churn method would need a different base formulation.
Why is my homemade ice cream very hard?
Homemade ice cream can freeze firmer than many commercial versions. Let it stand for 5 to 10 minutes before scooping and keep the container tightly covered to limit ice crystals.
Can I make the cookie dough pieces ahead?
Yes. Make the cookie dough pieces, keep them covered, and refrigerate for up to 3 days or freeze them until you are ready to churn the ice cream.
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