Easy Homemade Chocolate Chip Cookie Dough Ice Cream

Key Ingredients & Substitutions

Unsalted Butter: This gives a rich flavor to the cookie dough. If you’re short on unsalted butter, you can use salted butter, but just skip adding extra salt in the recipe.

All-Purpose Flour: Make sure to heat-treat it first to kill any bacteria. If you want a gluten-free version, you can swap in a gluten-free flour blend instead.

Chocolate Chips: Mini semisweet chocolate chips hold their shape well. If you prefer darker chocolate, feel free to use dark chocolate chips or even white chocolate for a different flavor!

Heavy Cream and Whole Milk: These create the rich texture of the ice cream. You can substitute half-and-half for a slightly lighter version, but it may affect creaminess.

How Do I Make the Cookie Dough Safe to Eat?

Making raw cookie dough safe is easy if you’re careful with the flour. Here’s how to do it:

• Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Watch it closely; you want it to be heated but not browned.
• Let the flour cool completely before using it to prevent melting the butter in your dough!

This step ensures your cookie dough can be enjoyed without worries! Plus, it’s a good way to infuse flavor into the dough, making it even more delicious.

Easy Homemade Chocolate Chip Cookie Dough Ice Cream

Ingredients You’ll Need:

For the Cookie Dough:

• 1/2 cup (115g) unsalted butter, softened
• 1/3 cup (70g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour (heat-treated to make safe to eat)
• 1/4 teaspoon salt
• 3 tablespoons (45ml) milk
• 1/2 cup mini semisweet chocolate chips

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup (150g) granulated sugar
• 1 tablespoon vanilla extract
• Pinch of salt

Mix-ins:

• Additional mini chocolate chips, about 1/4 cup (optional)

How Much Time Will You Need?

This recipe takes approximately 20 minutes of active preparation time, plus 4 hours of freezing time to ensure the ice cream is perfectly scoopable. It’s worth the wait for that creamy, delicious treat!

Step-by-Step Instructions:

1. Prepare the Cookie Dough:

Start by making the cookie dough safe to eat. Preheat your oven to 350°F (175°C). Spread the all-purpose flour on a baking sheet and bake for 5-7 minutes. This kills any potential bacteria. Let it cool completely. In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add vanilla extract and mix well.

Gradually add the heat-treated flour and salt to the butter mixture, stirring until everything combines. Slowly mix in the milk until the dough is soft and moldable. Fold in the mini chocolate chips. Form the dough into small bite-sized pieces and place them on parchment paper. Freeze these while you work on the ice cream base.

2. Make the Ice Cream Base:

In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Make sure the sugar is completely dissolved. This base will give your ice cream a creamy texture and sweet flavor.

3. Churn the Ice Cream:

Pour the ice cream base into your ice cream maker. Churn according to the manufacturer’s instructions—this usually takes about 20-25 minutes. You’ll know it’s ready when it thickens and reaches a soft-serve consistency.

4. Add Cookie Dough and Chocolate Chips:

Gently fold in your frozen cookie dough chunks and any additional mini chocolate chips if you’re using them. This step adds those delicious bites of cookie dough throughout the ice cream!

5. Freeze to Firm Up:

Transfer the mixture into an airtight container. Freeze for at least 4 hours, or overnight, to ensure it hardens into a scoopable texture. This step is key for that perfect ice cream experience!

6. Serve and Enjoy:

Once your ice cream is firm and ready, scoop it into bowls or cones. Enjoy every delicious bite of your homemade chocolate chip cookie dough ice cream!

This delightful treat is perfect for any occasion—a creamy, sweet indulgence that everyone will love!

FAQ for Easy Homemade Chocolate Chip Cookie Dough Ice Cream

Can I Use Different Types of Sugar?

Absolutely! You can experiment with different types of sugar. Brown sugar gives a rich flavor, but using all granulated sugar or a mix of white and brown sugar will still work well. Just keep in mind that brown sugar adds moisture which can slightly alter the texture.

How Do I Store Leftover Ice Cream?

Store any leftover ice cream in an airtight container in the freezer. It’s best enjoyed within 1-2 weeks for optimal freshness and flavor. To avoid ice crystals forming, press a piece of parchment paper directly onto the surface of the ice cream before sealing it.

Can I Make This Ice Cream Without an Ice Cream Maker?

Yes, you can! Pour the ice cream base into a shallow dish and freeze it. Every 30-40 minutes, stir it vigorously with a fork to break up ice crystals until it becomes creamy—this will take about 3-4 hours. It’s a bit more labor-intensive, but still doable!

Can I Add Other Mix-ins?

Definitely! Feel free to get creative with your mix-ins. Consider adding crushed cookies, nuts, or even swirls of caramel or fudge. Just remember to keep the total amount of mix-ins in check so it doesn’t overwhelm the ice cream base.