Chocolate Chip Cookie Dough Ice Cream Recipe

Ready for a treat that makes you feel like a kid again? Chocolate Chip Cookie Dough Ice Cream is the ultimate dessert mash-up—creamy, decadent ice cream with irresistibly chewy chunks of cookie dough and ribbons of crisp chocolate throughout. It’s shockingly easy to make, with a rich homemade custard base, eggless (and totally snackable) cookie dough, and no fancy gadgets beyond a basic ice cream maker. In just a handful of steps, you’ll have homemade ice cream that’s leagues better than anything store-bought…plus, you get to sneak a few bites of cookie dough along the way. If you’re craving something special on a busy weeknight, this is the recipe to try.

Ingredients You’ll Need

Gather your kitchen basics and a few sweet essentials:

• Whole Milk & Heavy Cream: The backbone of luscious, creamy ice cream. The combination creates just the right mouthfeel and flavor.
• Sugar (Granulated & Brown): Sweetens both the ice cream base and the cookie dough, while brown sugar adds caramel notes to the dough.
• Egg Yolks: For a silky, custard-like texture and a rich depth of flavor. Don’t skip these—they make a world of difference.
• Vanilla Extract: That classic ice cream aroma and flavor you crave.
• Semisweet Chocolate: Both for melting (for a chocolate ripple) and in mini chips for the dough. Choose good-quality chocolate for best results.
• Canola Oil: Added to the melted chocolate to ensure it stays soft and snappy when frozen.
• Unsalted Butter: Provides that buttery cookie dough taste and soft texture.
• All-Purpose Flour: Structure for the dough. You can toast flour in the oven if you’re concerned about eating it raw.
• Heavy Cream (in Dough): Helps blend everything together smoothly.
• Salt: Accentuates the sweetness and rounds out the flavors.
• Miniature Chocolate Chips: Just the right size for balanced bites throughout.

Variations

Want to make this ice cream your own? Here are a few creative tweaks:

• Nutty Twist: Stir in some chopped toasted pecans or walnuts with the cookie dough for crunch.
• Swap It Up: Change semisweet chips to dark, milk, or white chocolate to suit your cravings.
• Gluten-Free: Use your favorite gluten-free flour blend in place of all-purpose for the cookie dough.
• Flavor Boost: Add a swirl of peanut butter, caramel, or espresso for an extra punch.

How to Make Chocolate Chip Cookie Dough Ice Cream

Step 1: Prepare the Custard Base

Set a medium bowl over a large ice bath—this helps you cool the custard fast later. In a heavy saucepan, heat whole milk, heavy cream, and sugar until steaming but not boiling. While this heats, whisk egg yolks and a little more sugar until smooth.

Step 2: Temper the Eggs

To prevent scrambled eggs, gradually whisk about a cup of the hot milk mixture into the yolks. Then slowly add the yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (don’t bring it to a boil!).

Step 3: Chill the Base

Immediately pour the hot custard into your ice bath bowl. Let it cool, stirring occasionally, then add vanilla. Cover and refrigerate until completely cold—at least 4 hours, but overnight works best. Cold base equals creamier ice cream.

Step 4: Make the Cookie Dough

Beat together the butter, brown sugar, and granulated sugar until fluffy. Mix in cream, vanilla, and salt. Slowly add flour and stir until incorporated, then fold in mini chocolate chips. Chill the dough for at least 30 minutes, then shape into tiny balls and freeze.

Step 5: Prep the Chocolate Ribbon

Melt semisweet chocolate gently over simmering water, stir in canola oil, and pour into a ziplock bag. Snip the tip for drizzling later—this creates those magical, crackly chocolate flakes throughout the ice cream.

Step 6: Churn and Combine

Churn your custard base following your ice cream maker’s instructions until thickened. While churning, drizzle in the melted chocolate—the cold ice cream instantly turns it into delicate, crunchy flakes. Once soft-serve consistency, fold in the frozen cookie dough bites.

Step 7: Freeze Until Firm

Transfer your ice cream to a container, press parchment against the surface, and freeze until set—about 3 hours. Then just grab a spoon and dig in!

How to Serve

Nothing beats a classic scoop (or two) in a bowl or a crunchy ice cream cone. Dress it up with a drizzle of hot fudge, a sprinkle of crushed cookies, or a dollop of whipped cream for a special occasion. For a fun party twist, sandwich a scoop between two chewy chocolate chip cookies. Want to go even fancier? Serve alongside warm brownies or with a shot of espresso for an indulgent affogato.

Make Ahead and Storage

Storing Leftovers

Keep any extra ice cream in an airtight container in the freezer, pressing a piece of parchment or plastic wrap onto the surface to prevent ice crystals. It’ll be at its creamiest for up to two weeks.

Freezing

The cookie dough bites can be made and frozen days before, making assembly even faster. The base itself can also be kept in the fridge for up to 24 hours before churning.

Reheating

No need to reheat—just let your ice cream sit at room temperature for a few minutes before scooping if it’s too firm.

FAQs

Final Thoughts

Homemade Chocolate Chip Cookie Dough Ice Cream is the dessert everyone looks forward to—the kind of treat that turns any day into a celebration. With a bit of prep and plenty of opportunities to taste as you go, you get a batch that’s truly yours in both flavor and fun. Don’t wait for a special occasion to try this one—make room in your freezer and create a sweet memory any night of the week!

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