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!
Ingredients
🛒 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)
Instructions
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.
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.
In a large bowl, whisk heavy cream, milk, sugar, vanilla, and salt until sugar dissolves.
Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
In the last 5 minutes of churning, add frozen cookie dough balls and extra chocolate chips.
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