This is THE BEST Chocolate Chip Cookie Dough Ice Cream! Irresistibly creamy, with the perfect ratio of chocolate chip cookie dough pieces and homemade chocolate chunks in every bite.
Say hello to the Chocolate Chip Cookie Dough Ice Cream of your DREAMS! I’ve spent the summer perfecting this recipe, and honestly, it couldn’t be any better! It’s rich, creamy, and packed with irresistible bites of soft, homemade cookie dough and homemade chocolate chunks that melt into little pockets of chocolatey goodness throughout every scoop. The cookie dough stays perfectly soft and chewy straight from the freezer, while the chocolate chunks add the perfect bit of crunch and rich chocolate flavor. It’s everything you want in a cookie dough ice cream and then some!
Why You’ll Love This Ice Cream:
- Soft, chewy cookie dough in every bite – The homemade cookie dough stays soft and chewy even when frozen, so you get plenty of delicious cookie dough in every spoonful.
- Homemade chocolate chunks – I love how some store-bought ice creams have delicious, melt-in-your-mouth chocolate chunks. I learned how to make it just for this recipe, and it is worth a little extra time! The homemade chocolate chunks are made with chocolate and a little coconut oil, giving them a deliciously rich chocolate flavor that melts in your mouth.
- An ultra-creamy ice cream base – The rich, creamy base is smooth and indulgent, making the perfect backdrop for all those cookie dough and chocolate chunks. I spent a lot of time recipe testing, and this base is PERFECT!
- Classic chocolate chip cookie flavor – A touch of brown sugar in the ice cream base gives it that irresistible chocolate chip cookie flavor, making every bite taste like your favorite freshly baked cookie in ice cream form.
Ingredients Needed to Make Chocolate Chip Cookie Dough Ice Cream:
This recipe has three simple components: a creamy vanilla ice cream base with brown sugar, homemade cookie dough pieces, and chocolate chunks. Here are a few ingredients that make this ice cream extra delicious:
- Heavy cream & whole milk: Create a rich, creamy ice cream base.
- Brown sugar: Adds that classic chocolate chip cookie flavor to the ice cream.
- Corn syrup: Helps keep the ice cream smooth and scoopable.
- Egg yolks: Give the ice cream a rich, creamy custard texture.
- All-purpose flour: The base of the homemade cookie dough. Be sure to heat-treat it before using.
- Butter & brown sugar: Give the cookie dough its classic buttery, sweet flavor.
- Mini chocolate chips: Add little bites of chocolate throughout the cookie dough.
- Chocolate & coconut oil: Create thin, crisp, and melty chocolate chunks that break apart easily when you scoop the ice cream.
How to Make Chocolate Chip Cookie Dough Ice Cream:
Heat the dairy. Heat some of the cream, milk, sugars, salt, and corn syrup until warm.
Temper the eggs. Slowly whisk some of the warm mixture into the egg yolks, then return everything to the saucepan.
Cook the custard. Cook until slightly thickened and the custard reaches 155–160°F.
Strain and chill. Strain the custard into the remaining cream, add the vanilla, then cool and refrigerate until completely chilled.
Make the Cookie Dough
Make the dough. Beat the butter, sugars, salt, vanilla, and cream, then mix in the heat-treated flour and mini chocolate chips.
Chill and cut. Freeze the dough until firm, then cut into small pieces or roll into bite-sized balls. Keep frozen until ready to use.
Make the Chocolate Chunks
Melt the chocolate. Melt the chocolate, coconut oil, and salt in a double boiler until smooth.
Freeze. Spread the chocolate into a rectangle on a lined pan and freeze until firm.
Cut into chunks. Let the chocolate sit for a minute, then cut into small pieces. Return to the freezer until ready to use.
* Alternatively, you could add mini chocolate chips.
ICE CREAM MAKER SUGGESTIONS:
My original go-to Ice Cream Maker is this one from Cuisinart with a freezer bowl. You just need to prepare ahead of time and have the bowl in the freezer. It’s a good and trusty ice cream maker!
My newest ice cream maker is this Cuisinart compression machine. I love that I don’t have to freeze the bowl and can make ice cream over and over again! It is a little pricey, but 100% worth saving up for!
Churn & Assemble
Churn the ice cream. Churn the chilled base according to your ice cream maker’s instructions until thick and soft-serve-like.
Add the mix-ins. Layer the ice cream in a container 1/3 at a time, with cookie dough pieces and chocolate chunks, gently stirring each layer to distribute. Use as many mix-ins as you’d like; you may not need them all.
Freeze & Serve
Freeze. Cover and freeze for 3–4 hours, or until firm.
Serve. Let the ice cream sit at room temperature for a few minutes before scooping.
Enjoy the BEST Chocolate Chip Cookie Dough Ice Cream! Creamy, rich, and loaded with homemade cookie dough and homemade chocolate chunks, it’s the ultimate homemade treat!!
YOU MIGHT ALSO LIKE:
Chocolate Chip Cookie Dough Ice Cream
Ingredients
Cookie Dough Ice Cream Base
- 1 ¾ cups heavy cream (divided)
- 1 cup whole milk
- ¾ cup granulated sugar
- 3 tablespoons light brown sugar
- 2 tablespoons light corn syrup
- ½ teaspoon fine sea salt
- 4 egg yolks
- 2 teaspoons vanilla extract
Cookie Dough
- ¾ cup all-purpose flour (heat-treated and cooled*)
- ⅓ cup butter (softened)
- ⅓ cup packed brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons vanilla extract
- 2 tablespoons heavy cream
- ⅓ cup mini semisweet chocolate chips
Homemade Chocolate Chunks
- 64 g ~1/3 cup chocolate (chopped chocolate or high-quality chocolate chips)
- 6 g ~1 1/2 tsp. coconut oil
- Pinch of fine sea salt
Instructions
Make the Ice Cream Base
- Pour ¾ cup of the heavy cream into a large bowl and place a fine-mesh strainer over the top. Set aside.
- In a medium saucepan, combine the remaining 1 cup heavy cream, whole milk, granulated sugar, light brown sugar, salt, and corn syrup. Warm over medium heat, stirring occasionally, until hot but not boiling.
- In a small bowl, whisk the egg yolks. Slowly whisk about ½ cup of the warm milk mixture into the egg yolks to temper them. Pour the egg mixture back into the saucepan and stir to combine.
- Cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spatula. If you have a thermometer, it should reach 155–160°F. Do not let the custard boil.
- Carefully pour the hot custard through the strainer and into the heavy cream. Stir in the vanilla extract.
- Place the mixture over an ice bath and stir every few minutes as it cools. After about 10–15 minutes, transfer the ice cream base to an airtight container and refrigerate until completely chilled, at least 4 hours but preferably overnight.
Make the Cookie Dough
- Using a hand mixer or stand mixer, beat the softened butter, brown sugar, granulated sugar, and salt until smooth and creamy. Add the vanilla and heavy cream and mix until combined.
- Add the flour and mix until a soft dough forms. Stir in the mini chocolate chips.
- For easy cookie dough pieces, press the dough evenly onto a small baking sheet lined with parchment or wax paper. Freeze until just firm enough to cut easily, about 30 minutes. Cut into small squares. Alternatively, roll the dough into small bite-sized balls. Keep the cookie dough pieces frozen until ready to add to the churned ice cream.
Make the Homemade Chocolate Chunks
- Fill the bottom of a double boiler with about 2 inches of water and bring to a boil over high heat. Reduce the heat to maintain a gentle simmer.
- Place the chopped chocolate, coconut oil, and a small pinch of salt in the top pot of the double boiler. Set it over the simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth.
- Transfer the melted chocolate to an 8x8-inch pan lined with wax or parchment paper. Spread the chocolate into a small rectangle, covering over half of the pan. Spread it evenly while keeping it rectangular so you can cut it into even chunks later.
- Freeze for about 30 minutes, or until completely firm. You can also freeze it for up to 24 hours.
- Remove the chocolate from the freezer and transfer it to a cutting board. Let it sit at room temperature for 1–2 minutes to help it cut without cracking. Cut into small squares or chunks. If it starts melting too quickly, cut half at a time and keep the other half in the freezer.
- Put the chocolate chunks in the freezer until you're ready to add them to the ice cream.
Churn & Assemble the Ice Cream
- When ready to churn, place the mixture in your ice cream maker and churn according to the manufacturer’s instructions until thick and soft-serve.
- Transfer about ⅓ of the churned ice cream to a freezer-safe container. Sprinkle with some of the cookie dough pieces and chocolate chunks, then gently stir to distribute. Repeat with another ⅓ of the ice cream and more cookie dough pieces and chocolate chunks. Add the remaining ice cream and top with additional cookie dough pieces and chocolate chunks. Use as many of the mix-ins as you’d like; you may not need all of them.
Freeze & Serve
- Cover and freeze for 3–4 hours, or until firm. Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy!
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
This cookie dough ice cream is the best over ever had! I need more! So creamy and the cookie dough tastes perfect!
Yay!!! This makes me so happy! 🙂 I’m so glad you loved it! That cookie dough is my favorite part!