Indulge in the ultimate treat with this Cookie Dough Ice Cream, a creamy dream that combines rich vanilla ice cream with chunks of soft, edible cookie dough. Each bite delivers a perfect balance of smooth, velvety texture and chewy, buttery goodness, making it impossible to resist. With just 30 minutes of prep and a few hours of chilling, you’ll have a dessert that’s as easy to make as it is delicious.
This homemade delight is packed with decadent flavors and a satisfying crunch from the cookie dough pieces, creating a symphony of taste and texture. Whether you’re cooling off on a hot day or satisfying a sweet craving, this ice cream is a crowd-pleaser that’s worth the wait. Serve it up in generous scoops and watch it disappear in no time!
Ingredients for Cookie Dough Ice Cream
- For the cookie dough:
- ⅓ cup (45 g) all-purpose flour (heat-treated for safety)
- ¼ cup (57 g) unsalted butter, softened
- ¼ cup (50 g) light brown sugar, firmly packed
- 1 tablespoon sweetened condensed milk (from the can used for the ice cream)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup (45 g) mini chocolate chips
- For the ice cream:
- 14 oz can sweetened condensed milk (remove 1 tablespoon for cookie dough)
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 cups (473 ml) cold heavy cream
- 2 tablespoons (22 g) mini chocolate chips
Step-by-Step Instructions
- Prepare the cookie dough:
- Heat-treat the flour: Place flour in a microwave-safe dish and heat for 30 seconds. Stir and check the temperature with an instant-read thermometer (must exceed 160°F/71°C). If not hot enough, heat in 10-15 second intervals, stirring in between, until it reaches the required temperature. Set aside to cool.
- In a large mixing bowl, combine softened butter, brown sugar, condensed milk, vanilla extract, and salt. Use an electric mixer to cream until smooth and well-combined. Scrape the bowl, increase speed to medium-high, and beat for another minute.
- Once the flour has cooled, sift it into the butter mixture and stir until combined.
- Fold in mini chocolate chips.
- Scoop the dough into 1-teaspoon-sized balls and place them on a wax paper-lined baking sheet. Freeze while preparing the ice cream.
- Make the ice cream:
- In a medium bowl, whisk together sweetened condensed milk, vanilla extract, and salt until smooth.
- In a separate large bowl, beat cold heavy cream on low speed with an electric mixer, gradually increasing to high speed, until stiff peaks form.
- Gently fold the condensed milk mixture into the whipped cream until fully combined.
- Add the frozen cookie dough balls and additional mini chocolate chips, stirring with a spatula to distribute evenly.
- Freeze and serve:
- Pour the ice cream mixture into a 9×5-inch bread pan and smooth the surface with a spatula. Cover with plastic wrap.
- Freeze for at least 6 hours, or preferably overnight, before scooping and serving.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Cookie Dough Ice Cream with a drizzle of warm chocolate sauce or a sprinkle of crushed graham crackers for added texture. For a fun twist, serve it in a waffle cone or alongside a warm brownie for an indulgent dessert duo. Pro tip: Add a dollop of whipped cream and a cherry on top for a classic sundae vibe!
Storage Tips for Maximum Freshness
Store your ice cream in an airtight container in the freezer to prevent ice crystals from forming. If using a bread pan, cover it tightly with plastic wrap before freezing. For best results, consume within 1-2 weeks. Note: Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.
Time-Saving Hacks for Busy Bakers
To speed up the process, prepare the cookie dough balls a day ahead and freeze them separately. You can also use store-bought cookie dough (heat-treated for safety) as a shortcut. Bonus tip: Use a stand mixer for whipping the cream to save time and effort!
Recipe Variations to Mix It Up
Swap mini chocolate chips for white chocolate chips, peanut butter chips, or even chopped nuts for a different flavor profile. For a richer ice cream base, try using half-and-half instead of heavy cream. Feeling adventurous? Add a swirl of caramel or fudge sauce to the ice cream mixture before freezing.
Essential Equipment for Success
Make sure you have an electric mixer or stand mixer for whipping the cream to stiff peaks. A 9×5-inch bread pan is ideal for freezing the ice cream, but any freezer-safe container will work. Don’t forget a spatula for folding and smoothing the mixture—it’s a game-changer for achieving the perfect texture!
Cookie Dough Ice Cream
Ingredients
For the cookie dough:
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter softened
- ¼ cup light brown sugar firmly packed
- 1 tablespoon sweetened condensed milk from the can used for the ice cream, see note
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup mini chocolate chips
For the ice cream:
- 14 oz can sweetened condensed milk remove 1 Tablespoon for cookie dough
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 cups cold heavy cream
- 2 tablespoons mini chocolate chips
Instructions
- For the cookie dough: Heat-treat your flour: Place flour in a microwave-safe dish and heat for 30 seconds. Stir and use an instant-read thermometer to check the temperature (flour must exceed 160F (71C). If not hot enough, return to microwave and heat in 10-15 second intervals, stirring in between, until at least 160F (71C). Set flour aside to cool.
- To a large mixing bowl, add butter, brown sugar, condensed milk, vanilla extract and salt. Use an electric mixer to cream together ingredients until creamy and well-combined. Scrape the sides and bottom of the bowl, increase the speed to medium-high, and beat for another minute longer.
- Once flour has cooled, sift it into butter mixture and stir until combined.
- Stir in mini chocolate chips.
- Scoop the dough into 1-teaspoon-sized balls and drop onto a wax paper-lined baking sheet. Place in the freezer while you prepare the ice cream.
- For the ice cream: In a medium-sized bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until combined.
- To a separate, large mixing bowl, add the cold cream and beat on low speed with an electric mixer, gradually increase speed to high and beat until stiff peaks form.
- Use a spatula to gently fold the condensed milk mixture into the whipped heavy cream until completely combined.
- Add the frozen cookie dough and additional mini chocolate chips, stirring with a spatula until evenly distributed.
- Pour the ice cream mixture into a 9×5-inch bread pan and smooth the surface with your spatula. Cover with plastic wrap.
- Transfer the pan to the freezer and freeze for at least 6 hours or (preferably) overnight before scooping and serving.