Ice Cream Sundays: Chocolate Chip Cookie Dough Ice Cream

Ice Cream Sundays: Chocolate Chip Cookie Dough Ice Cream

The problem with cookie dough is that much of it never makes it into cookies. It has a never ending habit of disappearing, pinch by pinch, until only enough remains to make a few cookies. By that point I’m usually over the cookies.

It wasn’t much of a challenge to decide which ice cream should kick off Ice Cream Sundays; chocolate chip cookie dough has always ranked number 1 on y list. Ya ya, I know it’s not fancy or particularly gourmet, but damn it’s good!

Ice Cream Sundays: Chocolate Chip Cookie Dough Ice CreamThe vanilla ice cream base is an ever so slightly modified version from the Perfect Scoop. I added extra vanilla extract to keep the ice cream softer longer, and to give the already perfect vanilla ice cream  just a little extra flavour. It’s creamy and soft and full of rich vanilla flavour.

You can use any chocolate chip cookie dough recipe you like. The one I use makes kick ass soft, chewy cookies, when they make it into cookies. I know there’s a lot of fear on the internet about eating raw eggs and if you are someone who is concerned about this then I would suggest leaving them out. I figure that since myself and every other person I know has been eating raw cookie dough since before we could walk, the tiny little risk is one I’m willing to take.

Ice Cream Sundays: Chocolate Chip Cookie Dough Ice Cream

You can make cookies from the leftover cookie dough, if there is any. I froze 1″ balls of cookie dough in the freezer so I can take them out later and bake them one at a time. Perhaps I’ll enjoy them more when my stomach’s not bursting with cookie dough.

Chocolate Chip Cookie Dough Ice Cream
Prep time
Cook time
Total time
Rich and creamy vanilla ice cream loaded with bits of chocolate chip cookie dough. Enjoy it on its own, topped with chocolate sauce, or sandwiched between two chocolate chip cookies.
Recipe type: Dessert
The Endless Meal - Serves: makes 4 cups
  • 1 cup whole milk
  • Pinch of salt
  • ¾ cup sugar
  • 1 vanilla bean, split lengthwise and scraped of seeds
  • 2 cups whipping cream
  • 5 egg yolks
  • 1 tablespoon vanilla extract
  • Your favourite cookie dough recipe, formed into tiny balls. I used this recipe. Place in balls in freezer until ready to use
  1. Heat the milk, salt and sugar in a saucepan, add vanilla bean and seeds. Cover and let infuse for 1 hour.
  2. Pour cream into a large bowl and place a fine strainer overtop. Set aside.
  3. Mix together egg yolks. Rewarm milk then slowly add warmed milk to egg yolks. Stir to combine then pour back into saucepan.
  4. On low heat, stirring constantly, cook mixture until it thickens enough to coat the back of a spoon.
  5. Strain thickened milk into cream. Add vanilla extra and stir to combine.
  6. Place in fridge until completely cool then follow your ice cream maker’s directions to freeze ice cream.
  7. Stir in cookie dough after ice cream is made.
  8. Eat and feel like a kid again!
Prep time does not include time to cool mixture in the fridge. This will take a couple hours.



About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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    • Kristen says

      Hey Hannah,

      I just love ice cream in the summer. Actually anytime but the heat of the summer makes it taste even better. Hope you enjoy it!

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