Description
Homemade Chocolate Chip Cookie Dough Ice Cream combines the nostalgic flavor of safe-to-eat raw cookie dough chunks with a rich and creamy vanilla ice cream base. This delectable recipe balances buttery, caramel-rich cookie dough with smooth, indulgent ice cream for a crowd-pleasing, customizable dessert that’s perfect for any occasion.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
Cookie Dough
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon vanilla bean paste or additional vanilla extract
- 1 cup mini chocolate chips
Instructions
- Prepare the Cookie Dough: Heat-treat the all-purpose flour by baking it briefly in the oven to ensure it’s safe for raw consumption. In a mixing bowl, cream together the softened unsalted butter, brown sugar, and vanilla bean paste until smooth and fluffy. Gradually add the heat-treated flour and salt to the mixture, stirring until just combined—avoid overmixing to keep the dough tender. Fold in the mini chocolate chips last. Form the dough into small chunks and chill in the refrigerator while preparing the ice cream base.
- Make the Ice Cream Base: In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Warm gently until the sugar completely dissolves and the mixture reaches a gentle simmer, taking care not to boil. Remove from heat and let cool to room temperature before refrigerating for at least 3 hours or preferably overnight for the best texture and flavor development.
- Churn the Ice Cream: Pour the well-chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20 to 25 minutes, until it reaches a soft-serve consistency. This process incorporates air, contributing to the ice cream’s smooth texture.
- Add the Cookie Dough Chunks: Near the end of the churning, gently fold in the chilled cookie dough chunks evenly throughout the ice cream. This ensures the pieces stay intact and well-distributed.
- Freeze Until Firm: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up. This resting period allows the flavors to meld together and achieves the ideal scoopable texture.
Notes
- Always heat-treat your flour before using it raw to ensure food safety.
- Chilling both the ice cream base and cookie dough chunks helps with smooth churning and better freezing.
- Mini chocolate chips blend better and add chocolate bursts without overwhelming the dough texture.
- Resting the ice cream base overnight improves overall flavor and creaminess significantly.
- Mix cookie dough ingredients just until combined to keep a tender, crumbly bite.
- Store ice cream in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 24g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
Keywords: chocolate chip cookie dough ice cream, homemade ice cream, raw cookie dough dessert, creamy ice cream recipe