​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Cookie Dough Ice Cream Recipe (Easy Homemade)

Nothing quite captures the essence of childhood indulgence like sneaking spoonfuls of cookie dough straight from the mixing bowl. This cookie dough ice cream brings that same irresistible combination of creamy vanilla ice cream studded with chunks of edible cookie dough that’s safe to eat. Unlike traditional cookie dough, this version skips the eggs and uses heat-treated flour, making it perfectly safe for frozen dessert adventures.

What makes this recipe truly special is how it transforms two beloved treats into one spectacular dessert. The cookie dough maintains its signature chewy texture even when frozen, creating delightful pockets of sweetness throughout each scoop. Whether you’re looking to impress guests at a summer gathering or simply want to treat yourself to something extraordinary, this homemade version rivals any premium store-bought option while giving you complete control over ingredients and sweetness levels.

Ingredients

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 large egg yolks
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

For the Edible Cookie Dough:

• 1/2 cup all-purpose flour (heat-treated)
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 2 tablespoons granulated sugar
• 2 tablespoons milk (dairy or non-dairy)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips

Substitution Options:

• Gluten-free: Replace flour with gluten-free flour blend
• Dairy-free: Use coconut cream and oat milk for base, coconut oil for butter
• Vegan: Substitute egg yolks with cornstarch-thickened plant milk mixture
• Lower sugar: Reduce sugar by 1/4 cup and add stevia to taste

Time & Planning

Prep time: 30 minutes
Chilling time: 4 hours (ice cream base)
Churning time: 20-25 minutes
Freezing time: 4-6 hours
Total time: 9-10 hours

Make-ahead tips: The ice cream base can be prepared up to 2 days in advance and kept chilled. Cookie dough can be made a day ahead and refrigerated. For best results, chill your ice cream maker bowl for at least 24 hours before churning.

Time-saving strategy: While the ice cream base chills, prepare and chill the cookie dough. Both components need to be cold before combining, so this multitasking approach maximizes efficiency.

How to Make It

1. Heat-Treat the Flour

Spread flour on a baking sheet and bake at 350°F for 5 minutes to eliminate any bacteria. Let cool completely before using. This crucial step makes the cookie dough safe to eat without baking.

2. Make the Ice Cream Base

Heat milk and cream in a heavy saucepan over medium heat until small bubbles form around edges. In a separate bowl, whisk egg yolks and sugar until pale yellow. Slowly pour hot cream mixture into yolks, whisking constantly to prevent curdling.

3. Cook the Custard

Return mixture to saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (about 170°F). The mixture should feel noticeably thicker and leave a clear line when you draw your finger across the spoon.

4. Chill the Base

Strain custard through fine-mesh sieve into a clean bowl. Stir in vanilla and salt. Cover with plastic wrap pressed directly onto surface to prevent skin formation. Refrigerate for at least 4 hours or overnight.

5. Prepare Cookie Dough

Cream softened butter with both sugars until fluffy. Mix in milk, vanilla, and salt. Gradually add heat-treated flour until just combined. Fold in chocolate chips. Roll into small balls and chill for 30 minutes.

6. Churn the Ice Cream

Pour chilled base into ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes. The mixture should have a soft-serve consistency when ready.

7. Add Cookie Dough

During final 5 minutes of churning, add chilled cookie dough pieces. Allow machine to incorporate them evenly throughout the ice cream.

8. Final Freeze

Transfer ice cream to an airtight container, pressing plastic wrap directly onto surface. Freeze for at least 4-6 hours until firm enough to scoop.

Nutrition Overview

Per serving (approximately 1/2 cup):

• Calories: 320
• Fat: 22g
• Carbohydrates: 32g
• Protein: 6g
• Sugar: 28g

This ice cream provides calcium from dairy ingredients and some protein from eggs and milk. Values may vary based on specific ingredients and portion sizes used. The homemade version allows you to control sugar content and choose higher-quality ingredients compared to many commercial options.

Healthier Variations

Lighter Version: Replace half the heavy cream with half-and-half and reduce sugar by 1/4 cup. The texture will be slightly less rich but still creamy and satisfying.

Protein-Boosted: Add 2 tablespoons of vanilla protein powder to the ice cream base for extra protein content. This works especially well with plant-based protein powders.

Reduced Sugar: Use a sugar substitute like erythritol or stevia, reducing the amount by half initially and adjusting to taste. Keep in mind this may affect the final texture slightly.

Coconut Version: Substitute coconut cream for heavy cream and use coconut oil in place of butter for a tropical twist with dairy-free benefits.

Serving Ideas

Serve in chilled bowls with a drizzle of hot fudge sauce for an indulgent sundae experience. The temperature contrast between warm sauce and cold ice cream creates an irresistible combination. For special occasions, layer scoops between chocolate chip cookies for an epic ice cream sandwich.

This ice cream pairs beautifully with warm desserts like apple crisp or brownies, where it melts slightly and creates a creamy sauce. For casual summer entertaining, set up a DIY sundae bar with various toppings like crushed cookies, caramel sauce, and whipped cream.

Consider serving alongside fresh berries to cut through the richness, or create an elegant presentation by serving in frosted glasses with a sprinkle of sea salt on top.

Common Mistakes & How to Fix Them

Curdled custard base: This happens when eggs cook too quickly. Always temper eggs gradually with hot cream and keep heat low. If it happens, strain the mixture and whisk vigorously while cooling.

Ice cream too hard to scoop: Remove from freezer 5-10 minutes before serving. Homemade ice cream freezes harder than store-bought versions due to less air incorporation and fewer stabilizers.

Cookie dough pieces too hard: Ensure cookie dough pieces are small enough and not over-chilled when adding. They should be firm but not rock-hard.

Icy texture: This usually indicates the base wasn’t cold enough before churning or the ice cream maker wasn’t properly frozen. Always chill components thoroughly before processing.

Storage & Reheating

Store covered ice cream in the freezer for up to 2 weeks for best quality. Press plastic wrap directly onto the surface before covering with a lid to prevent ice crystals from forming. For longer storage, place container in a freezer bag for extra protection.

Unlike regular desserts, ice cream doesn’t require reheating, but proper thawing is key. Remove from freezer 5-15 minutes before serving, depending on your freezer’s temperature. If ice cream becomes too hard over time, let it soften slightly and re-mix with a fork before serving.

For portion control, consider scooping individual servings into small containers immediately after churning for grab-and-go treats.

Conclusion

This homemade cookie dough ice cream delivers all the nostalgic flavors you crave with the satisfaction of creating something special from scratch. The combination of rich, creamy vanilla ice cream and safe-to-eat cookie dough creates a dessert that’s both familiar and exciting. Once you experience the superior taste and texture of homemade ice cream, store-bought versions will pale in comparison.

The recipe is forgiving enough for beginners while offering plenty of room for creativity and customization. Don’t hesitate to experiment with different mix-ins or adjust sweetness to your preference. I’d love to hear about your variations and how this recipe worked in your kitchen!

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Frequently Asked Questions

​​​​​​​​​​​​​​​Cookie Dough Ice Cream Recipe (Easy Homemade)

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• Author: Amy
• Total Time: 10H
• Yield: 1 cup 1x

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Description

Cookie Dough Ice Cream is a creamy, comforting treat filled with chunks of soft cookie dough that make every scoop extra joyful.

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Ingredients

Scale 1x2x3x

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 6 large egg yolks

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon salt

For the Edible Cookie Dough:

• 1/2 cup all-purpose flour (heat-treated)

• 1/4 cup unsalted butter, softened

• 1/4 cup brown sugar, packed

• 2 tablespoons granulated sugar

• 2 tablespoons milk (dairy or non-dairy)

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/3 cup mini chocolate chips

Substitution Options:

• Gluten-free: Replace flour with gluten-free flour blend

• Dairy-free: Use coconut cream and oat milk for base, coconut oil for butter

• Vegan: Substitute egg yolks with cornstarch-thickened plant milk mixture

• Lower sugar: Reduce sugar by 1/4 cup and add stevia to taste

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Instructions

• Heat-Treat the Flour
  Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Cool completely.

• Prepare the Ice Cream Base
  Heat milk and cream in a saucepan until steaming. In a bowl, whisk egg yolks and sugar until pale. Slowly whisk hot cream into yolks to temper.

• Cook the Custard
  Return mixture to the pan and cook over low heat, stirring constantly, until it coats the back of a spoon (about 170°F).

• Chill the Base
  Strain into a bowl, stir in vanilla and salt, cover with plastic wrap touching the surface, and refrigerate at least 4 hours.

• Make the Cookie Dough
  Cream butter and sugars until fluffy. Mix in milk, vanilla, and salt. Add flour, then fold in chocolate chips. Roll into small pieces and chill 30 minutes.

• Churn the Ice Cream
  Churn chilled custard according to manufacturer instructions (20–25 minutes).

• Add Cookie Dough
  During the last 5 minutes of churning, add cookie dough pieces.

• Freeze Until Firm
  Transfer to an airtight container, press plastic wrap onto the surface, and freeze 4–6 hours.

• Prep Time: 30M
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 320
• Sugar: 28g
• Fat: 22g
• Carbohydrates: 32g
• Protein: 6g