There’s a reason this chocolate cookie dough ice cream recipe breaks the internet every summer: it’s nostalgia in a bowl. Forget store-bought pints with sad, pebble-sized dough bits—this homemade version is packed with buttery dough chunks and cocoa-rich creaminess. Whether you’re a dessert newbie or a seasoned churner, this recipe guarantees spoon-licking glory. Let’s turn your freezer into a happiness factory!
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How to Make Chocolate Cookie Dough Ice Cream
No ice cream maker? No problem! This no-churn chocolate cookie dough ice cream is foolproof. I’ve tested this recipe on picky toddlers, dessert snobs, and my carb-phobic sister (she ate two bowls). The secret? A velvety base that freezes like a dream and dough bites that stay soft, not icy.
🍦Check out Irresistible Chocolate Cookie Dough Ice Cream on Amazon🍦 (Ad)Ingredients (Unique twist: Heat-treated flour for safety)
Cookie Dough (Egg-free for worry-free nibbling):
- ½ cup grass-fed butter (or vegan butter for dairy-free)
- ¾ cup dark brown sugar (adds molasses depth)
- 1 tbsp vanilla bean paste (better than extract!)
- ¼ cup oat milk (keeps dough extra chewy)
- 1 ¼ cups heat-treated flour (microwave 75 seconds)
- ½ tsp Himalayan pink salt (balances sweetness)
- ⅔ cup mini chocolate chips (or chopped dark chocolate)
Ice Cream Base (Ultra-creamy without eggs):
- 2 cups organic heavy cream (or coconut cream)
- 1 can sweetened condensed milk (not evaporated!)
- ½ cup Dutch-process cocoa (rich, non-bitter flavor)
- 1 tsp instant coffee (secret flavor booster)
Instructions (With pro hacks for texture)
1. Cookie Dough Prep (Freeze faster!):
- Use a micro cookie scoop (½ tsp) for uniform dough balls.
- Freeze on parchment paper—no sticking!
2. Ice Cream Base (Whip it good!):
- Chill metal bowl + whisk in freezer for 10 mins.
- Whip cream to stiff peaks (upside-down test!).
3. Fold & Freeze (Layered perfection):
- Alternate cream mixture and dough balls in a metal loaf pan (freezes faster than glass).
- Top with flaky sea salt before freezing.
Tips for the Perfect Dish (Tested quirks!)
- Freeze Your Spoon: Scooping warm dough? Pop your spoon in the freezer to prevent sticking.
- Brown Butter Upgrade: Toast butter until nutty for a “grown-up” dough twist.
- Texture Trick: Add 1 tbsp vodka to the base—keeps ice cream scoopable (alcohol doesn’t freeze).
- Dough Storage: Freeze extra dough balls for future batches or midnight snacks.
What to Serve With (Beyond the bowl!)
- Warm Skillet Cookie: Plop a scoop on a gooey chocolate chip skillet cookie. Hot/cold heaven!
- Espresso Affogato: Pour hot espresso over for a dessert-coffee hybrid.
- DIY Sundae Bar: Set out rainbow sprinkles, crushed pretzels, and hot fudge.
Ingredients Substitutes (Dietary hacks!)
Heavy Cream Substitute
Cashew Cream (Vegan + silky):
- Blend 1 cup soaked cashews + ½ cup water until smooth. Adds protein!
Flour Substitute
Gluten-Free Flour Blend (1:1 swap):
- Use King Arthur’s GF blend. Add ¼ tsp xanthan gum for chew.
Sugar Substitute
Coconut Sugar (Low glycemic index):
- Swap 1:1 for brown sugar. Adds caramel notes.
Condensed Milk Substitute (Dairy-free)
Coconut Condensed Milk:
- Simmer 1 can coconut milk + ¼ cup maple syrup for 45 mins.
Final Thoughts
This chocolate cookie dough ice cream isn’t just dessert—it’s a mood booster, a birthday lifesaver, and the ultimate “I deserve this” treat. Share it (or hide it behind the frozen peas) and brace for recipe requests!
Hungry for more? Check out Food Network’s guide to edible cookie dough safety tips or Healthline’s breakdown of dark chocolate health benefits to level up your dessert game!
More Chocolate Cookie Recipes
- Girl Scout Caramel Chocolate Chip Cookies Recipe
- Nestle Coffee Mate Brown Butter Chocolate Chip Cookie Liquid Coffee Creamer
- Chocolate Chip Cookie Dough Ice Cream Recipe
Ingredients
Cookie Dough (Egg-free for worry-free nibbling):
- ½ cup grass-fed butter (or vegan butter for dairy-free)
- ¾ cup dark brown sugar (adds molasses depth)
- 1 tbsp vanilla bean paste (better than extract!)
- ¼ cup oat milk (keeps dough extra chewy)
- 1 ¼ cups heat-treated flour (microwave 75 seconds)
- ½ tsp Himalayan pink salt (balances sweetness)
- ⅔ cup mini chocolate chips (or chopped dark chocolate)
Ice Cream Base (Ultra-creamy without eggs):
- 2 cups organic heavy cream (or coconut cream)
- 1 can sweetened condensed milk (not evaporated!)
- ½ cup Dutch-process cocoa (rich, non-bitter flavor)
- 1 tsp instant coffee (secret flavor booster)
Instructions
1. Cookie Dough Prep (Freeze faster!):
- Use a micro cookie scoop (½ tsp) for uniform dough balls.
- Freeze on parchment paper—no sticking!
2. Ice Cream Base (Whip it good!):
- Chill metal bowl + whisk in freezer for 10 mins.
- Whip cream to stiff peaks (upside-down test!).
3. Fold & Freeze (Layered perfection):
- Alternate cream mixture and dough balls in a metal loaf pan (freezes faster than glass).
- Top with flaky sea salt before freezing.
