Chocolate Chip Cookie Dough Ice Cream
There’s something nostalgic about cookie dough ice cream. That creamy vanilla base with soft, sweet bites of chocolate chip dough hits every time. This homemade version takes things up a notch with a rich custard base made from egg yolks, heavy cream, and real vanilla. The result is smooth, scoopable, and packed with buttery cookie dough pieces in every bite.
It’s perfect for weekends, special occasions, or anytime you want a classic dessert done properly. Once you make it from scratch, it’s hard to go back to store-bought.
Prep Time: 25 minutes
Chill Time: 4–6 hours (or overnight)
Churn Time: 20–25 minutes
Total Time: About 6–8 hours
Servings: 8
Ingredients
Ice Cream Base
2 cups heavy whipping cream
1 cup whole milk (or ¾ cup for extra richness)
½ cup sugar (granulated or brown sugar)
1–2 teaspoons vanilla extract
4–5 egg yolks
Cookie Dough Pieces
¼ cup unsalted butter, softened
3 tablespoons to ½ cup brown sugar, packed
¾ cup all-purpose flour (heat-treated for safety)
⅓ cup mini chocolate chips
¼ teaspoon salt
Instructions
Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5–7 minutes. Cool completely.
Make the cookie dough: In a bowl, cream softened butter and brown sugar until smooth.
Add salt and cooled flour, mixing until combined.
Fold in mini chocolate chips. Form small pea-sized dough pieces and freeze for at least 30 minutes.
Prepare the custard base: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium until steaming but not boiling.
Whisk egg yolks in a separate bowl until slightly pale.
Temper the eggs by slowly pouring a ladle of warm cream into the yolks while whisking continuously.
Return mixture to the saucepan and cook gently, stirring constantly, until it thickens enough to coat the back of a spoon (170–175°F).
Remove from heat and stir in vanilla. Strain through a fine sieve for smoothness. Chill completely for 4–6 hours.
Churn according to your ice cream maker’s instructions. During the final 2 minutes, add frozen cookie dough pieces. Freeze 2–3 hours before serving.
Tips
Do not skip heat-treating the flour. Raw flour can carry bacteria.
Use mini chocolate chips for better distribution in each scoop.
Keep cookie dough pieces small so they stay soft when frozen.
Temper eggs slowly to avoid scrambling.
Cook custard gently and never let it boil.
Strain the base to remove any cooked egg bits.
Chill thoroughly before churning for the creamiest texture.
Freeze dough pieces separately so they don’t clump together.
Use brown sugar in the dough for that classic cookie flavor.
Let ice cream soften 5 minutes before scooping for perfect texture.
Variations
No-Churn Version: Skip egg yolks and fold sweetened condensed milk into whipped cream, then mix in dough pieces.
Double Chocolate: Add 2 tablespoons cocoa powder to the custard base.
Salted Caramel Swirl: Drizzle caramel sauce into the churned ice cream before freezing.
Peanut Butter Cookie Dough: Replace butter with peanut butter in the dough mixture.
Espresso Twist: Add 1 teaspoon instant espresso powder to the custard.
Oreo Cookie Dough: Fold crushed chocolate sandwich cookies into the base.
Brown Butter Dough: Brown the butter before mixing for a nutty depth.
Gluten-Free Option: Use heat-treated gluten-free flour blend.
White Chocolate Chip Version: Swap mini chips for white chocolate chips.
Cinnamon Sugar Dough: Add a pinch of cinnamon to the dough for warmth.
Q&A
Can I skip the egg yolks?
Yes, but the texture will be less rich and creamy.
Why heat-treat the flour?
For food safety. It eliminates potential bacteria.
Can I use store-bought cookie dough?
It’s not recommended unless labeled safe to eat raw.
How long does homemade ice cream last?
About 2 weeks in an airtight container.
Why is my ice cream icy?
It may not have been chilled enough before churning.
Can I reduce the sugar?
Yes, but sugar affects texture and scoopability.
What if I don’t have an ice cream maker?
Use the no-churn variation or freeze and stir every 30 minutes for 3 hours.
How do I know the custard is done?
It should coat the back of a spoon and hold a line when you swipe your finger through it.
Can I use half-and-half instead of heavy cream?
Yes, but the result will be slightly less rich.
Why freeze the cookie dough first?
So it keeps its shape and doesn’t dissolve into the base.
Nutrition
(Approximate Per Serving)
Calories: 420–480
Protein: 5–6 g
Fat: 28–32 g
Carbohydrates: 40–45 g
Sugar: 30–35 g
Fiber: 1 g
Sodium: 120–180 mg
Values will vary depending on sugar quantity and portion size.
Conclusion
This Chocolate Chip Cookie Dough Ice Cream combines a classic custard base with soft, buttery dough bites for the ultimate homemade dessert. The richness from egg yolks and heavy cream gives it that old-fashioned scoop-shop feel, while the safe-to-eat cookie dough makes every bite indulgent and satisfying.
It takes a bit of chilling time, but the steps are straightforward and worth the effort. Once frozen and ready to scoop, you’ll have a creamy, nostalgic treat that easily competes with your favorite store version.