Can I make this without an ice cream maker?

Yes, though the texture won't be as smooth. Pour the chilled base into a shallow dish and freeze, stirring vigorously every 30 minutes for 3-4 hours until frozen.

How long does the ice cream base need to chill?

At least 4 hours, but overnight is ideal. A properly chilled base churns faster and creates better texture.

Can I use store-bought cookie dough?

It's not recommended due to food safety concerns with raw eggs in commercial cookie dough. The homemade version is specifically designed to be safe when frozen.

Why does my ice cream have ice crystals?

Ice crystals form when ice cream thaws and refreezes or when the base wasn't cold enough initially. Always keep frozen and ensure proper chilling before churning.

Can I freeze the cookie dough separately?

Absolutely! Make extra cookie dough and freeze it in small portions. It's perfect for snacking or adding to other desserts.

How do I know when the custard base is ready?

The mixture should coat the back of a spoon and leave a clear line when you draw your finger across it. A thermometer should read 170°F.

Cookie Dough Ice Cream Recipe (Easy Homemade)

Name: Cookie Dough Ice Cream Recipe
Prep time: 30 min
Cook time: None
Total time: 10 h
Yield: 1 CUP
Cuisine: American
Ingredients: 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; 1/2 cup all-purpose flour; 1/4 cup unsalted butter, softened; 1/4 cup brown sugar, packed; 2 tablespoons granulated sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/3 cup mini chocolate chips

Description

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

Ingredients

Scale

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