Chocolate Chip Cookie Dough Ice Cream

Indulging in a scoop of homemade Chocolate Chip Cookie Dough Ice Cream is like biting into pure happiness. Imagine the creamy texture of rich vanilla ice cream swirled with chunks of irresistible cookie dough and dotted with mini chocolate chips. This delightful treat is perfect for warm days, movie nights, or any occasion where you just want to treat yourself. It’s a fantastic way to enjoy the classic flavors of cookie dough in a cool, refreshing form. Let’s dive into the world of creamy ice cream and chewy cookie dough!

Why Chocolate Chip Cookie Dough Ice Cream is Worth Your Time

Chocolate Chip Cookie Dough Ice Cream is more than just a dessert; it’s an experience. The combination of flavors and textures makes every bite a delightful surprise. The ice cream is rich and creamy, while the cookie dough adds a chewy contrast. Plus, making it from scratch means you can control the ingredients, ensuring a treat that tastes just the way you love it. It’s a fun project that’s perfect for sharing with friends and family—and trust us, they will be coming back for seconds!

What Goes In

Here’s what you’ll need to whip up this amazing Chocolate Chip Cookie Dough Ice Cream:

• 1 cup whole milk
• 2 cups heavy cream
• 1 vanilla bean, split and seeded
• A pinch of salt
• 3/4 cup brown sugar
• 4 large egg yolks

For the cookie dough (this makes twice as much as you need, but trust us, you’ll find a way to use it!):

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup (2 sticks) butter or margarine, room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 1/3 cup milk or soy milk
• 1 cup mini semi-sweet

  

  

  

  Chocolate Chip Cookie Dough Ice Cream

  This Chocolate Chip Cookie Dough Ice Cream is pure bliss! Creamy vanilla ice cream with chunks of cookie dough and mini chocolate chips makes for the ultimate treat.

  Print Recipe Pin Recipe

  Prep Time 20 minutes mins

  Cook Time 30 minutes mins

  Total Time 50 minutes mins

  Servings: 6 servings

  Course: Dessert

  Cuisine: American

  Ingredients Method Notes

  Ingredients

    

  For the Ice Cream:

  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 whole vanilla bean split and seeded
  • a pinch salt
  • 3/4 cup brown sugar
  • 4 large egg yolks

  For the Cookie Dough:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup butter or margarine room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/3 cup milk or soy milk
  • 1 cup mini semi-sweet chocolate chips

  Method

   

  1. In a saucepan over medium heat, combine the whole milk, heavy cream, and the seeds from the vanilla bean. Bring to a simmer.
  2. In a separate bowl, whisk together the brown sugar and egg yolks until smooth. Slowly whisk in the hot cream mixture.
  3. Return the mixture to the saucepan and cook over low heat until it thickens slightly, about 10 minutes. Remove from heat and let cool.
  4. Chill the mixture in the refrigerator for at least 2 hours, then churn in an ice cream maker according to manufacturer's instructions.
  5. For the cookie dough, mix together the flour, salt, baking soda, butter, granulated sugar, brown sugar, vanilla, and milk until combined. Fold in the chocolate chips.
  6. Once the ice cream is churned, fold in chunks of cookie dough and place in a container to freeze until firm.

  Notes

  • Use high-quality vanilla for the best flavor.
  • Feel free to add nuts or other mix-ins to the cookie dough.
  • Store any leftover cookie dough in the fridge for up to a week.