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, but it’s best enjoyed with friends, right? Grab a spoon and dig into this ice cream on a hot summer day!
Anyone else love Cookie Dough Ice Cream as much as me? It’s one of my all-time favorites. 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.
You will make an eggless cookie dough and heat treat the flour to make sure it’s safe. Then mix into into a homemade ice cream batter and freeze in your ice cream maker.
This one is going to be on repeat all summer long!
Why this recipe works:
- You don’t need to cook the ice cream batter.
- Homemade cookie dough chunks in creamy ice cream.
- Super simple to make and always a hit.
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!
For the Cookie Dough
- Melted butter
- Light brown sugar
- Vanilla extract
- Chopped chocolate chips
For the Ice Cream
- Heavy cream
- Half & half
Flour: 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.
Steps to Prepare
- You will want to make the cookie dough first so it has time to chill in the fridge. It helps to chill it because it will make it easier to scoop it into little bites before you mix it into the ice cream.
- Combine the melted butter, brown sugar, heat treated flour, vanilla extract, and chocolate chips together in a large bowl. 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. Mix the cream, half & half, sugar and vanilla in a bowl until well combined. 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. 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!
Here are a few of the more frequently asked questions when it comes to making homemade cookie dough ice cream.
If you have a question that isn’t answered please leave us a comment below and we will do our best to answer it!
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 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. It’s very important that you do not overcook your flour. Burning your flour will result in a burnt tasting cookie dough. Let it cool completely. This is a quick, easy and painless process!
By carrying out this toasting process you are killing off any bacteria that might be lingering in your flour before you make the ice cream!
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.
More Homemade Ice Cream Recipes!
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Cookie Dough Ice Cream Recipe
- 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
- 2 c. heavy cream
- 1 c. half and half
- 3/4 c. sugar
- 1 tsp vanilla extract
- 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.