Is raw flour safe to eat in cookie dough?

For best peace of mind, spread the flour on a baking sheet and toast it in a 350°F oven for 5 minutes before using. This kills any potential bacteria while keeping the texture perfect for dough.

Can I make this without an ice cream maker?

Yes! Pour the chilled custard into a freezer-safe container and freeze, stirring every 30-60 minutes until nearly frozen. The texture will be slightly less airy, but still delicious.

Can I use store-bought cookie dough?

It works in a pinch, but homemade dough is softer and easier to eat frozen—plus, you control the flavor and the size of the bites.

How long does homemade ice cream last?

For peak freshness and texture, enjoy within two weeks. It’ll keep safely for up to a month, though the texture may become less creamy over time.

Chocolate Chip Cookie Dough Ice Cream Recipe

Description

This decadent Chocolate Chip Cookie Dough Ice Cream features a rich, creamy vanilla custard base generously swirled with chocolate ribbons and luscious, homemade chunks of chocolate chip cookie dough. With both sweet creaminess and indulgent texture from the cookie dough, this recipe is a perfect treat for ice cream lovers and cookie addicts alike. It’s a classic, gourmet dessert that is made from scratch for next-level flavor right at home.

Ingredients

Units Scale

For the Ice Cream Base:

1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar, divided
2 teaspoons vanilla extract
4 large egg yolks

For the Chocolate Swirl:

3 ounces semisweet chocolate, finely chopped
2 teaspoons canola oil

For the Cookie Dough:

1/4 cup unsalted butter, at room temperature
1/4 cup light brown sugar
2 tablespoons granulated sugar
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
6 tablespoons all-purpose flour
1/4 cup miniature semisweet chocolate chips

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Instructions

Prepare the Ice Bath: Set a medium-sized bowl over a large container of ice water. This will be used to quickly chill the custard and prevent overcooking.
Heat the Dairy and Sugar: In a large, heavy saucepan, combine the milk, cream, and 1/2 cup of the granulated sugar. Heat over medium-high, stirring occasionally, until thick steam appears and the mixture is hot (around 175°F).
Temper the Egg Yolks: In a separate bowl, whisk the 4 large egg yolks and remaining 1/4 cup sugar together until smooth. Slowly add about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to avoid scrambling. Then, gradually whisk the yolk mixture back into the saucepan.
Cook the Custard: Return the mixture to medium heat, stirring gently, until it is very hot but not simmering (180–185°F). Immediately pour the hot custard into the bowl in the ice bath. Stir occasionally to cool, about 10 minutes.
Chill the Custard: Remove the cooled custard from the ice bath and stir in the vanilla extract. Cover tightly with plastic wrap and refrigerate until very cold (at least 4 hours, up to 24 hours).
Make the Cookie Dough: In a stand mixer fitted with a paddle attachment, beat the butter, light brown sugar, and granulated sugar on medium speed until light and fluffy (about 3 minutes). Add the heavy cream, vanilla, and salt; mix until combined. Scrape down the bowl, reduce mixer speed to low, and gradually add the flour until just incorporated. Stir in the miniature chocolate chips by hand. Refrigerate the dough for at least 30 minutes, or up to 2 days. Once chilled, scoop into 1/2-teaspoon-sized balls, arrange on a parchment-lined baking sheet, and freeze until ready to serve with the ice cream.
Melt Chocolate for Swirl: Before churning the ice cream, place the chopped semisweet chocolate in a heatproof bowl over simmering water. Melt, whisking until smooth, then stir in canola oil. Transfer the chocolate mixture to a small zip-top bag and set aside.
Churn the Ice Cream: Pour the chilled custard into an ice cream maker, and churn according to the manufacturer’s instructions until the consistency resembles thick whipped cream.
Add Chocolate Swirl: Snip a small corner off the bag containing melted chocolate. With the ice cream machine running, slowly drizzle the chocolate in. The chocolate will harden on contact and break into stracciatella-like bits. Continue churning until the ice cream reaches soft-serve consistency.
Fold in Cookie Dough & Freeze: Transfer the churned ice cream to an airtight container. Fold in the frozen cookie dough balls evenly throughout. Cover and freeze the ice cream until firm, about 3 hours, then serve and enjoy!

Notes

Using an ice bath ensures a smooth custard and prevents curdling.
Chilling the custard thoroughly before churning is essential for a creamy texture.
Freezing the cookie dough balls before mixing them into the ice cream helps maintain their shape and texture.
If you prefer eggless cookie dough, toast the flour and omit eggs in the dough section.
For easier mixing, fold in cookie dough when the ice cream is just soft-serve consistency.

Nutrition

Serving Size: 1/2 cup
Calories: 320
Sugar: 24g
Sodium: 60mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 110mg