This Easy Homemade Chocolate Chip Cookie Dough Ice Cream is a dreamy treat! It mixes smooth, creamy ice cream with delightful chunks of cookie dough and chocolate chips that make each bite fun.
Who can resist cookie dough? It’s like getting a sweet hug in a bowl! I love making this ice cream to enjoy on a sunny day—so cool and tasty! You won’t be able to stop at just one scoop!
Key Ingredients & Substitutions
Unsalted Butter: I use unsalted butter to better control the flavor. If you run out, you can substitute with margarine, but it may alter the taste slightly.
Brown Sugar: Brown sugar adds moisture and flavor. You can use white sugar if needed, but your cookie dough won’t have that rich, caramel flavor as much.
All-Purpose Flour: Heat-treating flour makes it safe to eat raw. If you want a gluten-free version, try using almond flour or a gluten-free flour blend, but be aware the texture may change.
Heavy Cream: This keeps your ice cream creamy and rich. You can replace it with coconut cream for a non-dairy version but expect a slightly different flavor.
Chocolate Chips: I love using mini chocolate chips for good distribution. You can also chop up regular chocolate bars or use dark chocolate chips if you prefer a richer taste.
How Do I Make Sure My Cookie Dough Doesn’t Get Hard?
To keep your cookie dough pieces from becoming rocks in the ice cream, make sure they’re small and evenly chilled. Freeze them after rolling into chunks, but remember to sprinkle them over the ice cream in the last few minutes of churning.
- Size matters: Smaller dough pieces freeze faster and mix better.
- Chill well: Let them freeze while you prepare the ice cream base so they are firm but not rock-hard.
- Watch the churn: Add them in towards the end of the churning process to keep them soft and chewy!
Easy Homemade Chocolate Chip Cookie Dough Ice Cream
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated to make it safe to eat)
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
Additional:
- 1/2 cup mini chocolate chips (optional, for extra chocolate chips in ice cream)
How Much Time Will You Need?
This delicious ice cream will take about 30 minutes of active prep time and around 4 hours to freeze until firm. Make sure to plan ahead so the ice cream has plenty of time to chill before you dig in!
Step-by-Step Instructions:
1. Prepare Heat-Treated Flour:
First, spread the 1 cup of all-purpose flour on a baking sheet. Bake it at 350°F (175°C) for about 5 minutes to heat-treat it, making it safe to eat. Let it cool completely before using it in the cookie dough.
2. Make the Cookie Dough:
In a mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. Then, add the heavy cream and vanilla extract, mixing until well combined.
3. Add the Flour:
Gradually mix in the cooled heat-treated flour and salt to the butter mixture until everything is combined. Stir in 1/2 cup of mini chocolate chips, setting the cookie dough aside while you prepare the ice cream base.
4. Form Cookie Dough Chunks:
Roll the cookie dough into small bite-sized chunks or cut them into pieces. Place them on a parchment-lined tray and freeze them while you prepare the ice cream base to ensure they firm up.
5. Prepare Ice Cream Base:
In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved.
6. Churn the Ice Cream:
Pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Add Cookie Dough:
During the last few minutes of churning, add the frozen cookie dough pieces and the optional extra mini chocolate chips into the ice cream maker to evenly distribute them throughout the mixture.
8. Freeze the Ice Cream:
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until it is firm throughout.
9. Serve and Enjoy:
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Then scoop out your delicious homemade chocolate chip cookie dough ice cream and enjoy each delightful bite!
Frequently Asked Questions
Can I Use Store-Bought Cookie Dough Instead of Making My Own?
Yes, you can use store-bought cookie dough to save time! Just ensure it’s safe to eat raw, or bake the dough, let it cool, and then mix it into the ice cream during the last few minutes of churning.
How Long Can I Store This Ice Cream in the Freezer?
Your homemade chocolate chip cookie dough ice cream can last in the freezer for about 2-3 weeks if stored in an airtight container. Just be sure to keep it fully sealed to prevent freezer burn!
Can I Substitute Non-Dairy Ingredients for a Vegan Version?
Absolutely! Substitute the heavy cream with coconut cream or a non-dairy heavy cream alternative and use a vegan butter for the cookie dough. Make sure the chocolate chips are also dairy-free!
What’s the Best Way to Soften the Ice Cream Before Serving?
To soften the ice cream, let it sit at room temperature for about 5-10 minutes before scooping. This will make it much easier to scoop and serve!
