Cookie Dough Ice Cream
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Posted: 05/30/24
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Cookie Dough Ice Cream is the best homemade ice cream recipe ever! Who can pass up bits of cookie dough mixed into this smooth and sweet ice cream will have everyone screaming for more!
I could eat a whole entire batch of this cookie dough ice cream, but it’s best enjoyed with friends, right? Grab a spoon and dig into this ice cream on a hot summer day!
There’s just something irresistible when you combine cookie dough and ice cream together. Now you can make it at home with this easy recipe that doesn’t require you to cook the ice cream mixture. I can’t decide if I love this ice cream or my strawberry ice cream best! Who say’s I have to decide, right?
Why You’ll Love Cookie Dough Ice Cream
- You don’t need to cook the cookie dough batter. Just mix everything together and pop it into the ice cream machine.
- The homemade cookie dough chunks in creamy ice cream are free from additives like guar gum, cellulose gum, palm oil and soybean oil. In short, this homemade ice cream is better than store-bought!
- This cookie dough ice cream recipe is super simple to make and always a hit. Anyone can make this yummy recipe.
Ingredients for Cookie Dough Ice Cream
This ice cream has a sweet cream ice cream base that’s studded with sweet bites of chocolate chip cookie dough. You only need four ingredients for the ice cream and the cookie dough is easy to make, too!
Cookie Dough Ingredients
- Melted butter – You can use salted or unsalted butter, both will work great!
- Light brown sugar – If you don’t have some light brown sugar, you can use dark brown sugar in its place.
- Flour – Your regular all purpose flour will work perfect for this recipe. Make sure that you heat treat the flour before adding it in with the rest of the ingredients. This is to prevent you from getting sick.
- Vanilla extract – Add a splash of vanilla extract to elevate the flavor of your cookie dough.
- Chopped chocolate chips – Chopping up chocolate chips helps to evenly distribute them and also makes them easier to eat after frozen in the ice cream.
Ice Cream Ingredients
- Heavy cream – Make your ice cream as creamy as can be with some heavy cream.
- Half & half – If you do not have half and half, then you can use milk instead.
- Sugar – Sweeten your ice cream to perfection with some granulated white sugar.
- Vanilla – Add loads of flavor to this homemade ice cream recipe by adding vanilla extract to the ice cream, not just the cookie dough.
How to Make Cookie Dough Ice Cream
Make the cookie dough first so it has time to chill in the fridge! Combine the melted butter, brown sugar, heat treated flour, vanilla extract, and chocolate chips together in a large bowl until well combined.
Pop it in the fridge to chill while you mix up the ice cream. Chilling the cookie dough will make it easier to scoop it into small bites to mix into the ice cream.
While the cookie dough chills, make the ice cream. Stir together the cream, half & half, sugar and vanilla in a bowl until well combined and the sugar granules are dissolved.
Pour the mixture into your ice cream maker and churn it according to your manufacturer instructions.
A few minutes before the ice cream is done churning add the cookie dough bites. I like to make little scoops of cookie dough to mix in – one teaspoon scoops is the perfect amount.
Once you’ve mixed in the cookie dough, store the ice cream in the freezer until it hardens. Then scoop and serve your chocolate chip cookie dough ice cream! For extra yumminess, make this pizookie and serve your ice cream on top of it.
How to store homemade ice cream
Ice cream keeps best in an airtight container. You can use any kind of container you like, but I like to use one that makes it easy to scoop like loaf pans or other baking dishes. It helps if you have baking dishes that have lids!
I also like to cover the ice cream with plastic wrap before securing a lid over the top. Place the container in the coldest part of your freezer, which is most likely in the back. For the best ice cream, keep it very, very cold and away from the door.
How long does homemade ice cream stay good for?
Homemade ice cream will keep in the freezer for two to three weeks. Any longer than that and it will start to crystallize and become freezer burned.
What is the best ice cream maker?
We LOVE our Kitchenaid Ice Cream attachment since we already have a Kitchenaid Mixer. But if you don’t have that I highly recommend this fairly inexpensive Ice Cream maker!
Can you eat raw flour in cookie dough?
As mentioned above, heat treating your flour is best practice. The temperature of the flour should reach 160 degrees Fahrenheit in order to ensure that all of the bacteria has been killed. However, it’s very important that you do not overcook your flour.
How do you heat treat flour?
Spread your flour onto a baking sheet and bake it for 5 minutes at 350 degrees F. The temperature of the flour should reach 160 degrees Fahrenheit in order to ensure that all of the bacteria has been killed.
Pro Tips for the Best Ice Cream
- Make sure you don’t make the cookie dough bites too big. A smaller size is better so that they aren’t difficult to eat once frozen.
- Feel free to add some extra things into this ice cream. Heath pieces, M&M’s, peanuts, etc.
- Add you favorite toppings to each serving of homemade cookie dough ice cream!
This delicious recipe always turns out so good! You’ll never want store-bought ice cream again.
More Homemade Ice Cream Recipes!
- S’mores Ice Cream is absolutely drool-worthy. This is one of our favorite summer recipess
- Don’t have an ice cream maker? Then make this Ice Cream in a Bag instead!
- This Golden Oreo Ice Cream is loaded with cookie pieces and other delicious add-ins.
- Cookies and Cream Ice Cream is a classic that absolutely never gets old!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Cookie Dough Ice Cream Recipe
Cookie Dough Ice Cream ~ bits of cookie dough mixed into this smooth and sweet ice cream will have everyone screaming for more!
Ingredients
Cookie Dough
- 5 Tbsp butter melted and slightly cooled
- 1/3 c. packed light brown sugar
- 1/2 c. flour
- 1/2 tsp vanilla extract
- 1/2 c. chocolate chips chopped
Ice Cream
- 2 c. heavy cream
- 1 c. half and half
- 3/4 c. sugar
- 1 tsp vanilla extract
Instructions
- The first step is to heat treat the flour. Pour flour into an oven safe dish and bake in preheated oven at 350 degrees F for 5 minutes or until flour has reached a temperature above 160 degrees Fahrenheit. Do not overcook. Let cool.
- Mix together butter and brown sugar together for the cookie dough until smooth. Add vanilla and mix well then add the flour and combine. Fold in chopped chocolate chips.
- Stick the bowl in the fridge or freezer for a little bit and let it harden up a bit so it stays together when you mix it in the ice cream.
- For the ice cream in a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
- Pour into ice cream maker and prepare according to according to directions.
- In the last few minutes mix in the cookie dough by small teaspoons.
- Store in the freezer.
Tips
What is the best ice cream maker? We LOVE our Kitchenaid Ice Cream attachment since we already have a Kitchenaid Mixer. But if you don’t have that I highly recommend this fairly inexpensive Ice Cream maker!
Can you eat raw flour in cookie dough? Above we mentioned heat treating your flour to prevent you from getting E. coli. The temperature of the flour should reach 160 degrees Fahrenheit in order to ensure that all of the bacteria has been killed. It’s very important that you do not overcook your flour. Burning your flour will result in a burnt tasting cookie dough. I found that in my oven, it only took 5 minutes to cook my flour, but you can cook it for up to 7-8 minutes long.
How do I store homemade ice cream? You definitely want to store it in the freezer, but you probably already know that! Seriously, though, be sure to check the temperature of your freezer (it’s a good thing to do once in a while!) because you want to store homemade ice cream at 0 degrees F. or below.
Ice cream keeps best in an airtight container. You can use any kind of container you like, but I like to use one that makes it easy to scoop like loaf pans or other baking dishes. It helps if you have baking dishes that have lids!
I also like to cover the ice cream with plastic wrap before securing a lid over the top.
Place the container in the coldest part of your freezer, which is most likely in the back. You don’t want to keep the ice cream where the temperature will change, like in the front of the freezer or in the door, because the texture of the ice cream will break down if it melts and then freezes again. For the best ice cream, keep it very, very cold and away from the door.
How long does homemade ice cream stay good for? Homemade ice cream will keep in the freezer for two to three weeks. Any longer than that and it will start to crystallize which is just another way to say it will turn icy.
Nutrition Information
Serving: 1, Calories: 447kcal (22%), Carbohydrates: 45g (15%), Protein: 3g (6%), Fat: 28g (43%), Saturated Fat: 17g (106%), Cholesterol: 90mg (30%), Sodium: 89mg (4%), Potassium: 89mg (3%), Sugar: 32g (36%), Vitamin A: 985IU (20%), Vitamin C: 0.5mg (1%), Calcium: 79mg (8%), Iron: 0.8mg (4%)
Kaylee says
Love making ice cream and wanted to try this one! Unfortunately, the cookie dough was rock hard after freezing. Flavor was good but it was very filmy in my mouth.
Sarah Hill says
Sorry to hear that! Besides making the pieces smaller so they melt faster in your mouth, I’m not sure why it was filmy!
dianna songer says
do you use all-purpose flour in your cookie dough and do you use salted butter
Courtney says
Yes & Yes!
Paula says
Am Aussie…we aren’t familiar with “half & half” here but I understand it is 1/2 milk and 1/2 cream. But as there is already heavy cream in the same recipe, do I still make my own half & half with milk and MORE cream?
Paula says
Am Aussie…we aren’t familiar with “half & half” here but I understand it is 1/2 milk and 1/2 cream. But as there is already heavy cream in the same recipe, do I still make my own half & half with milk and MORE cream?
Caroline Kirschman says
Does this recipe make one and a half quarts?
Lindsey says
I’ve made this in the past and love it! But I can’t remember… How big are the servings? 1/2 cup or 1 cup?
Stacie says
So easy and so good. We used premade cookie dough to speed it all up a bit. 🤣
Julie Evink says
Great idea! So glad you enjoyed it. Thanks for commenting and rating the recipe!
Roseii says
Does this recipe make 2 or 4 quart’s? I want to get a 4 quart ice cream maker and wanted to know if I need to double the ice cream.
Jess says
I would double the recipe.
Cynthia says
Looks delicious. I’d try it with chocolate ice cream
Kristin says
I would want to try to double the cookie dough–the more, the better!
Brenda says
I would make this for my daughter