Chocolate Chip Cookie Dough Ice Cream: Your Dream Dessert Made Real

Remember sneaking spoonfuls of raw cookie dough from the bowl when you were a kid? That magical, buttery, brown-sugar-sweet sensation, studded with melty chocolate chips? Now, imagine that exact feeling transformed into a luscious, creamy, frozen scoop of heaven.

This is the magic of chocolate chip cookie dough ice cream. It’s the ultimate comfort dessert, a nostalgic treat that never fails to bring a smile. And today, I’m sharing my absolute favorite way to make it at home, completely no-churn, meaning you don’t need an ice cream machine, and featuring a safe-to-eat cookie dough that’s so good, you’ll have to stop yourself from eating it all before it even hits the ice cream.

WHY HOMEMADE IS THE ONLY WAY TO GO

Sure, you can buy a tub at the store, but once you try this homemade version, you’ll be converted for life.

• First, you have total control over the quality of ingredients, from real vanilla bean paste to the finest chocolate you love.
• Secondly, and most importantly, you get to control the ratio. We’re not shy with the cookie dough here; this recipe is absolutely loaded with generous chunks in every single bite.
• Furthermore, the no-churn method is incredibly forgiving and creates an unbelievably smooth, rich texture without any icy crystals.
• Finally, the pride of serving a dessert you made from scratch, packed with your own homemade cookie dough, is an unbeatable feeling.

Chocolate Chip Cookie Dough Ice Cream: Your Dream Dessert Made Real

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• Author: Lidia Bellacci
• Total Time: 25 minutes
• Yield: 1 quart 1x

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Description

Creamy, homemade vanilla ice cream packed with chunks of edible chocolate chip cookie dough the perfect scoop for cookie lovers.

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Ingredients

Scale 1x2x3x

• **For the Ice Cream Base:**
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• Pinch of salt
• **For the Edible Cookie Dough:**
• 1/2 cup all-purpose flour (heat-treated)
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 2 tbsp granulated sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract
• 1/4 cup mini chocolate chips

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Instructions

• 1. To heat-treat flour for the cookie dough, spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let cool completely.
• 2. In a medium bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
• 3. Add milk, vanilla, and cooled flour; mix until combined.
• 4. Fold in mini chocolate chips. Roll into small chunks or balls and freeze while making the ice cream base.
• 5. In a large mixing bowl, whisk together heavy cream, milk, sugar, vanilla, and salt until sugar dissolves.
• 6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
• 7. During the last 5 minutes of churning, add the frozen cookie dough chunks.
• 8. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 3 hours, or until firm.
• 9. Scoop and serve topped with extra cookie dough or chocolate drizzle if desired.

Notes

• No ice cream maker? Chill the base, then whip until slightly thickened and fold in the cookie dough. Freeze in a covered container, stirring once halfway through.
• Use pasteurized eggs or omit entirely if adapting for a custard-style base.
• Store in the freezer for up to 2 weeks for best texture and flavor.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 290
• Sugar: 25g
• Sodium: 60mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 65mg

Keywords: Chocolate Chip Cookie Dough Ice Cream Cookie Dough Ice Cream Ben & Jerry’s Cookie Dough (a famous brand example) Chocolate Chip Cookie Dough Frozen Yogurt

THE SECRET TO SAFE-TO-EAT CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

The star of this show is, without a doubt, the chocolate chip cookie dough ice cream. To make it perfectly safe for consumption without eggs, we use a few simple swaps. The key is to heat-treat the flour, which eliminates any potential bacteria.

It’s a simple step that takes just a few minutes in the oven. Then, we use milk (or a non-dairy alternative) to bring the dough together instead of raw eggs. The result is a dough that tastes exactly like the classic nostalgic treat but is 100% safe to enjoy by the spoonful or folded into ice cream!

GATHERING YOUR CHOCOLATE CHIP COOKIE DOUGH ICE CREAM INGREDIENTS

This chocolate chip cookie dough ice cream recipe is all about simple, high-quality components that create something extraordinary.

For the Safe-to-Eat Cookie Dough:

• ½ cup all-purpose flour
• 2 tablespoons unsalted butter, softened
• 3 tablespoons light brown sugar, packed
• 1 tablespoon granulated sugar
• 1 tablespoon milk (any kind)
• ¼ teaspoon vanilla extract
• A pinch of fine sea salt

For the No-Churn Ice Cream Base:

• 2 cups heavy cream, cold
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract or vanilla bean paste
• ¼ teaspoon fine sea salt

THE TOOLS YOU’LL NEED

This is a wonderfully low-equipment chocolate chip cookie dough ice cream recipe! Here’s your short list:

• A baking sheet for toasting the flour
• A medium mixing bowl
• A large mixing bowl
• An electric hand mixer or stand mixer (a whisk and strong arm can work too!)
• A spatula
• A 9×5 inch loaf pan or airtight container for freezing

LET’S MAKE MAGIC: THE STEP-BY-STEP PROCESS

Follow these simple steps for the most incredible homemade frozen treat.

PREPARE THE COOKIE DOUGH

• First, preheat your oven to 350°F (175°C).
• Then, spread the ½ cup of flour on the baking sheet and bake for 5-7 minutes to heat-treat it.
• Let it cool completely. In your medium bowl, use a fork to cream together the softened butter, brown sugar, and granulated sugar until combined.
• Next, stir in the milk and vanilla.
• Finally, add the cooled flour and a pinch of salt, mixing until a dough forms.
• Fold in the mini chocolate chips, then roll the dough into tiny, pea-sized balls or break it into small chunks.
• Place the dough on a plate and freeze it while you make the ice cream base.



CREATE THE ICE CREAM BASE

Now, in your large bowl, pour the cold heavy cream. Using your electric mixer, whip the cream on high speed until stiff peaks form. Be careful not to over-whip it into butter! In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.

FOLD EVERYTHING TOGETHER

This is where it all comes together. First, gently fold the sweetened condensed milk mixture into the whipped cream using your spatula. You want to keep as much air in the mixture as possible. Then, retrieve your frozen cookie dough chunks from the freezer. Finally, gently fold almost all of the cookie dough into the creamy base, saving a handful to sprinkle on top.



FREEZE TO PERFECTION

Pour the mixture into your loaf pan or container. Sprinkle the reserved cookie dough chunks over the top. Now, cover the pan tightly with plastic wrap or a lid. Place it in the freezer for at least 6 hours, but ideally overnight, until it’s completely firm and scoopable.

PRO TIPS FOR THE ULTIMATE CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

Elevate your dessert with these simple tricks from my kitchen to yours.

• Keep it Cold: Ensure your heavy cream is very cold for the best volume when whipping.
• Mini Chips are Key: Using mini chocolate chips in the dough ensures they stay soft and don’t become too hard when frozen.
• The Freezing Trick: Freezing the cookie dough chunks before folding them in prevents them from sinking to the bottom of the ice cream.
• Perfect Scoops: For the easiest scooping, let the ice cream sit on the counter for 5-10 minutes before serving.

DELICIOUS VARIATIONS TO TRY

Once you master the classic, the world is your oyster!

• Peanut Butter Lover’s: Add ¼ cup of creamy peanut butter to the cookie dough and use peanut butter chips instead of chocolate chips.
• Salted Caramel Swirl: After pouring the base into the pan, swirl in ½ cup of your favorite salted caramel sauce.
• Double Chocolate: Add ¼ cup of cocoa powder to the ice cream base and use dark chocolate chunks in the dough.



STORING YOUR HOMEMADE TREASURE

This chocolate chip cookie dough ice cream stores beautifully in an airtight container in the freezer for up to 2 weeks. For the best texture, press a piece of parchment paper directly onto the surface of the ice cream before sealing the lid to prevent ice crystals from forming.

TROUBLESHOOTING COMMON QUESTIONS

“My ice cream is too hard.”
This is common for no-churn ice cream. Just let it sit at room temperature for a few extra minutes before scooping. The sweetened condensed milk base ensures it stays scoopable.

“My whipped cream won’t form stiff peaks.”
Make sure your bowl and beaters are completely clean and free of any grease. Your heavy cream must also be very cold.

“Can I make this gluten-free?”
Absolutely! Simply use a 1:1 gluten-free all-purpose flour blend and be sure to heat-treat it as directed.

“Why did my cookie dough chunks get hard?”
This is usually due to the chunks being too large. Keeping them small (pea-sized) ensures they stay delightfully chewy in the frozen ice cream.

A SWEET NOTE ON INDULGENCE

This is a special occasion dessert, rich and celebratory. The no-churn base is naturally quite sweet from the condensed milk, which perfectly balances the brown sugar goodness of the cookie dough. Enjoy it as a well-deserved treat!

MY STORY: THE BIRTH OF AN OBSESSION

My love for this flavor runs deep. In college, a late-night trip for a pint of chocolate chip cookie dough ice cream was the ultimate cure for stress, heartbreak, or celebration. It was our ritual. When I started developing recipes, creating a homemade version that captured that same joy was my mission.

The first time I made this recipe for a summer barbecue and saw my friends’ eyes light up, I knew I had nailed it. It’s more than just ice cream; it’s a spoonful of pure, unadulterated happiness.



YOUR FINAL CHECKLIST BEFORE YOU BEGIN

Before you start, do a quick scan:

• Heavy cream is chilled.
• Butter for the dough is softened.
• Flour is heat-treated and cooled.
• You have a loaf pan or container ready.
• Your freezer has space!

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM FAQS

Is it safe to eat the cookie dough in this ice cream?

Yes! The flour is heat-treated to eliminate any potential bacteria, and there are no raw eggs in the recipe.

Do I really not need an ice cream machine?

No, you truly don’t! The no-churn method using whipped cream and sweetened condensed milk creates an incredibly creamy texture without one.

Can I use store-bought cookie dough?

I don’t recommend it, as most contain raw eggs and are not meant for consumption without baking. This homemade version is quick, safe, and tastes far better.

What’s the best way to heat-treat flour?

Spreading it on a baking sheet and baking at 350°F (175°C) for 5-7 minutes is the most reliable method. Let it cool completely before using.