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Chocolate Chips Cookie Dough Ice Cream with an ice cream scoop and three cookies.

Cookie Dough Ice Cream Recipe

This chocolate chip cookie dough ice cream is the best! It's made with creamy, vanilla cookie-flavored ice cream, lots of tasty cookie dough pieces, and mini chocolate chips. Make it in your ice cream maker or use our no-churn method - it's an incredible treat both ways.

Ingredients

Ice Cream

  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla
  • ½ teaspoon sea salt
  • 4 large egg yolks
  • ½ cup mini chocolate chips

Cookie Dough

  • 1 cup all-purpose flour, see notes
  • ½ cup butter, at room temperature
  • ½ cup brown sugar, packed
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ¾ teaspoon baking soda, optional, see notes
  • ½ cup mini chocolate chips

Instructions 

  • Add all the ice cream ingredients to a medium-sized pot and whisk well. Place the pot on medium heat (medium-low if your stove runs hot) and slowly warm the cream, whisking a few times. When a few simmering bubbles appear, remove the pot from the heat and let it cool completely in your fridge.
    2 cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, 1 tablespoon vanilla, ½ teaspoon sea salt, 4 large egg yolks
  • Add the flour, butter, sugar, sour cream, vanilla, salt, and if using, the baking soda to a medium-sized mixing bowl. Using an electric mixer, beat until a soft dough forms. Stir in the chocolate chips.
  • Line a baking sheet with parchment paper. Divide the dough into small, bite-sized pieces and put them on the baking sheet. Put the baking sheet into your freezer until you're ready to use them in the ice cream.

Ice Cream Maker

  • When the ice cream is cold in your fridge, pour it into your ice cream maker and let it churn until it is soft-set - usually about 20 minutes.
  • Add the frozen cookie dough pieces and the mini chocolate chips and let your ice cream maker mix them into the ice cream.
    ½ cup mini chocolate chips
  • Transfer the ice cream to a freezer-proof container and let it freeze for at least an hour before digging in.

No Churn Method

  • Pour the cold ice cream into a shallow baking dish and put it into your freezer. After half an hour, mix the ice cream around. Continue to freeze it then mix it every half an hour until it is frozen. (Use a fork to scrape the ice cream once it really starts to freeze.)
  • Once the ice cream is frozen, stir in the frozen cookie dough pieces and the mini chocolate chips.
    ½ cup mini chocolate chips

Notes

All-purpose flour: If you're uncomfortable eating raw flour, you can reheat it. Simply put the flour into a small baking dish in your oven at 300 degrees Fahrenheit. Use an instant-read thermometer to check the temperature every 2 minutes. It is safe to eat once it reaches 165 degrees Fahrenheit. Make sure to cool it completely before using it in this recipe. 
For gluten-free cookie dough ice cream, use almond flour instead of all-purpose flour. 
Baking soda: If you want to bake some of the dough, add the optional baking soda. Bake small cookies for 6-7 minutes at 350 degrees Fahrenheit.
 
 
Serving: 1g, Calories: 483kcal, Carbohydrates: 65g, Protein: 7g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 146mg, Sodium: 400mg, Potassium: 175mg, Fiber: 1g, Sugar: 50g, Vitamin A: 753IU, Vitamin C: 1mg, Calcium: 160mg, Iron: 1mg