Chocolate Chip Cookie Dough Ice Cream – Creamy Homemade Dessert

There is something magical about sneaking a spoonful of cookie dough as a kid and hoping no one noticed. In my kitchen, those little sweet moments inspired recipes that feel comforting, simple, and made for sharing. That love for approachable, family-friendly desserts is exactly how this chocolate chip cookie dough ice cream became a favorite. It brings together homemade joy, balanced flavors, and customizable fun—perfect for busy weeknights or special celebrations.

Why You’ll Love This Recipe

This chocolate chip cookie dough ice cream is everything you want in a homemade frozen dessert: creamy, rich, loaded with cookie dough chunks, and packed with chocolate chips. If you love Ben and Jerry’s chocolate chip cookie dough ice cream or Baskin Robbins cookie dough ice cream, this homemade version gives you even bigger cookie dough bites and fresher flavor.

You will love how quick and easy this cookie dough ice cream recipe is. The edible cookie dough is safe, soft, and customizable. Add extra mini chocolate chips, swirl in fudge, or even turn it into a chocolate chip cookie dough ice cream cake. It is perfect for busy weeknights because the steps are simple, but it is also impressive enough for birthdays and gatherings.

This chocolate chip cookie dough ice cream recipe is family-friendly and flexible. You can make it with or without an ice cream maker, adjust the sweetness, and control the chocolate chip cookie dough ice cream calories by choosing your ingredients. It is comfort food, celebration dessert, and nostalgic treat all in one frozen scoop.

Ingredients for This Recipe

The magic of chocolate chip cookie dough ice cream starts with two main components: edible cookie dough and a rich vanilla ice cream base. Heat-treated flour ensures safe-to-eat cookie dough, while brown sugar and butter create that classic chocolate chip cookie recipe flavor. Heavy cream and whole milk form the creamy foundation that makes this homemade chocolate chip cookie dough ice cream smooth and scoopable.

Using high-quality vanilla extract enhances the sweetness and balances the richness. Mini chocolate chips distribute evenly, giving you chocolate in every bite. Each ingredient plays a role in achieving that authentic chocolate chip cookie dough ice cream texture and flavor you expect from premium ice cream flavors.

🛒 Ingredients:

For the Edible Cookie Dough:
1 cup all-purpose flour, heat-treated
½ cup unsalted butter, softened
½ cup brown sugar, packed
2 tablespoons granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup mini chocolate chips

For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon vanilla extract
Pinch of salt
½ cup mini chocolate chips

How to Make This Recipe

Making chocolate chip cookie dough ice cream at home is easier than you think. Start by preparing the edible cookie dough so it has time to chill. Cream butter and sugars, mix in vanilla and milk, then fold in heat-treated flour and mini chocolate chips. Roll into small pieces and freeze. This step guarantees distinct cookie dough chunks throughout your chocolate chip cookie dough ice cream.

Next, whisk heavy cream, whole milk, sugar, vanilla extract, and salt to create a smooth vanilla base. Churn until thick and creamy. During the final minutes, add frozen cookie dough pieces and extra chocolate chips to build that classic chocolate chip cookie dough ice cream texture.

🛒 Steps:

Heat-treat flour for safe edible cookie dough
Cream butter, brown sugar, and granulated sugar
Mix in milk, vanilla extract, and salt
Fold in flour and mini chocolate chips
Freeze cookie dough pieces
Whisk heavy cream, whole milk, sugar, and vanilla
Churn until creamy
Add cookie dough chunks and chocolate chips
Freeze until firm

Expert Cooking Tips

For ultra-creamy chocolate chip cookie dough ice cream, always use full-fat heavy cream. This reduces ice crystals and improves texture. Chill your ice cream base before churning to achieve a smoother consistency. When making edible cookie dough, freeze the pieces well so they stay intact during churning.

If you want bakery-style flavor, lightly toast the heat-treated flour before mixing it into the cookie dough. To lower chocolate chip cookie dough ice cream calories, substitute part of the heavy cream with half-and-half. For a gourmet twist, swirl caramel or hot fudge into your chocolate chip cookie dough ice cream before the final freeze.

💡 Expert Tips:

Use full-fat heavy cream for creamy texture
Chill ice cream base before churning
Freeze cookie dough pieces thoroughly
Toast flour for deeper cookie flavor
Add fudge or caramel swirls
Store in airtight container to prevent freezer burn

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Chocolate chip cookie dough ice cream is the ultimate comfort dessert, combining creamy vanilla ice cream with soft, sweet cookie dough pieces and rich chocolate chips. This homemade chocolate chip cookie dough ice cream recipe is easy, customizable, and perfect for both busy weeknights and special celebrations. Whether you serve it in a bowl, cone, or as part of a chocolate chip cookie dough ice cream cake, every scoop delivers nostalgic flavor and pure joy.

Chocolate Chip Cookie Dough Ice Cream

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• Author: Savannah
• Total Time: ~4–5 hours
• Yield: About 1½ quarts (6–8 servings) 1x
• Diet: Vegetarian

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Description

Creamy vanilla ice cream loaded with chunks of edible chocolate chip cookie dough and rich chocolate chips. This homemade version tastes just like your favorite store-bought brands — but even better because the cookie dough pieces are extra generous!

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Ingredients

Scale 1x2x3x

🛒 Ingredients (Makes about 1½ quarts)

For the Edible Cookie Dough:

1 cup all-purpose flour (heat-treated*)
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
2 tablespoons granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup mini chocolate chips

For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon vanilla extract
Pinch of salt
½ cup mini chocolate chips (optional, for extra chocolate bursts)

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Instructions

📝 Instructions: Step 1: Heat-Treat the Flour

Spread flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes to make it safe to eat raw. Let cool completely.

Step 2: Make the Cookie Dough

In a bowl, cream butter, brown sugar, and granulated sugar until smooth.
Mix in vanilla, milk, and salt.
Stir in cooled flour until combined.
Fold in mini chocolate chips.
Roll into small bite-sized balls and place on a lined tray. Freeze for at least 30 minutes.

Step 3: Prepare the Ice Cream Base

In a large bowl, whisk heavy cream, milk, sugar, vanilla, and salt until sugar dissolves.

Step 4: Churn

Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy.

Step 5: Add Cookie Dough

In the last 5 minutes of churning, add frozen cookie dough balls and extra chocolate chips.

Step 6: Freeze

 

Transfer to a freezer-safe container and freeze 3–4 hours until firm.

Notes

• No Ice Cream Maker? Pour mixture into a container and freeze, stirring every 30 minutes for 2–3 hours to reduce ice crystals.
• Keep cookie dough pieces small for the perfect scoop balance.
• For extra indulgence, swirl in hot fudge before final freezing.
• Store up to 2 weeks in an airtight container.

• Prep Time: 30 minutes
• Cook Time: 3–4 hours
• Category: Dessert / Ice Cream
• Method: Churned / Frozen
• Cuisine: American