Who says you can’t have your cookie dough and eat it too? With my simple homemade Cookie Dough Ice Cream, you can enjoy all the fun of eating chunks of edible raw chocolate chip cookie dough swirled in with creamy, dreamy vanilla ice cream studded with even more chocolate chips.
The best part? This is a no-churn, no-cook, easy ice cream recipe that takes just minutes to whip up. Whether you’re a cookie dough fanatic like my husband or just looking for a fun treat to cool down, this sweet confection is about to become your newest frozen dessert obsession!
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Love at first bite: The details that make this ice cream unforgettable!
Inspiration: chocolate chip cookie dough and vanilla ice cream
Number of Ingredients:10 for the edible cookie dough and ice cream
Servings: 6
Total Cook Time: 0
Key Flavors: rich vanilla ice cream, chocolate chips
Skill Level: beginner
No Churn, No Fuss: Unlike my pralines and cream ice cream or bourbon ice cream, you don’t need an ice cream maker to whip up this creamy delight. While you must bake the flour first to make it safe, for the ice cream, you mix, freeze, and enjoy—it’s as easy as that!
Creamy Homemade Goodness: This ice cream is luxuriously creamy, thanks to heavy whipping cream, which gives you a light, scoopable texture.
Ingredients: Check the recipe card below for a complete printable list of the ingredients needed and amounts.
How to make Cookie Dough Ice Cream with Chocolate Chips
- Preheat your oven to 350℉ and spread the flour on a small rimmed baking sheet. Bake the flour for 7 minutes or until it reaches 165°F, keeping an eye on it to prevent overcooking. Then, allow it to cool completely.
- Mix the softened butter, sugar, and vanilla for the cookie dough.
- Sift in the flour, fold in the chocolate chips, and set in the fridge to chill while you make the ice cream.
- Make the ice cream by mixing the heavy cream, milk, vanilla, and sugar with your electric mixer until the mixture reaches the soft peak stage, which is when small peaks form when you lift the beaters, but they fall over. This usually takes 5-7 minutes.
- Then, use two spoons to add small amounts of cookie dough and the remaining chocolate chips to the ice cream mixture. Use a rubber spatula to gently fold in the dough and chips, but do not break up the cookie dough chunks.
- Pour this mixture into a 8.5×4.5 inch loaf pan, cover it, and place it in the freezer. Allow the ice cream to set for five or more hours before serving.
- Once firm and frozen, allow the ice cream to sit out for about 10 minutes to thaw slightly before dishing up and enjoying!
Menu suggestions
I like to keep my menu simple and casual when serving cookie dough ice cream for dessert. I usually serve it with my fried chicken burgers, or shrimp burgers and fries, or either caprese flatbread.
Recipe variations
This is a versatile recipe! Add extra toppings, mix in roasted pecans or bits of pralines, or swirl in caramel or chocolate syrup. This ice cream is a blank canvas for dessert creativity.
I usually use semi-sweet chocolate chips; however, you can also use milk chocolate, white chocolate, or even mint chocolate chips. You could also substitute Heath English Toffee bits, butterscotch, or peanut butter chips.
How to store
Before storing this ice cream in the coldest part of your freezer, put it in an airtight container and press a piece of plastic wrap or parchment paper directly onto the surface. This extra layer helps prevent ice crystals from forming on the top.
For the best taste and quality, try to enjoy your ice cream within two to three weeks if it lasts that long.
Recipe FAQs
Regular cookie dough contains raw eggs and untreated flour, which may pose health risks. To make it safe for ice cream, you should leave out the eggs and bake or microwave your flour to kill any potentially harmful bacteria.
Chocolate chip cookie dough ice cream has irresistible chunks of unbaked chocolate chip cookie dough swirled into creamy vanilla ice cream.
Yes, put the flour in a microwave-safe bowl and microwave it for one minute, stir, and then microwave for another minute.
Insider tips for the best results
After baking, be sure to pass the flour through a sifter or fine-mesh wire strainer to remove any lumps.
Make sure your ingredients, especially the cream and milk, are cold when making the ice cream base. This helps the mixture whip up faster and achieve a smooth, creamy texture.
Homemade ice cream can freeze harder than commercially made ice cream, so to make it easier to serve, let it sit at room temperature for a few minutes before scooping.
More no-churn ice cream recipes
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No Churn Cookie Dough Ice Cream Recipe with Chocolate Chips
Equipment
- 8.5×4.5 loaf pan
- Electric mixer
Ingredients
Edible Cookie Dough
- 6 tablespoons butter, room temperature
- ⅓ cup brown sugar, loosely packed
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup semi-sweet chocolate chips
Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350? and spread the flour on a small, rimmed baking sheet. Bake the flour for 7 minutes or until it reaches 165°F, keeping an eye on it to prevent overcooking. Then, allow it to cool completely.
- Mix the softened butter, sugar, and vanilla for the cookie dough.
- Sift in the flour, fold in the chocolate chips, and set in the fridge to chill while you make the ice cream.
- Make the ice cream by mixing the heavy cream, milk, vanilla, and sugar with your electric mixer until the mixture reaches the soft peak stage, which is when small peaks form when you lift the beaters, but they fall over. This usually takes 5-7 minutes.
- Then, use two spoons to add small amounts of cookie dough and the remaining chocolate chips to the ice cream mixture. Use a rubber spatula to gently fold in the dough and chips, but do not break up the cookie dough chunks.
- Pour this mixture into an 8.5×4.5-inch loaf pan, cover it, and freeze it. Allow the ice cream to set for five or more hours before serving.
- Once firm and frozen, allow the ice cream to sit out for about 10 minutes to thaw slightly before dishing up and enjoying!
K
Sounds delicious but I’d like a lower fat recipe. Could I substitute reduced fat milk or fat free heavy cream for this recipe??
Sharon Rigsby
Hello, you would be better off finding a recipe for vanilla ice cream using the ingredients you mentioned, and then you can make the cookie dough portion as it says and combine them. I’ve never used it, but apparently, fat-free heavy cream does whip up but requires a few more steps than regular heavy cream. I hope you can find what you need and I’m sorry I can’t be of more help.
All the best,
Sharon