Imagine this: velvety vanilla ice cream packed with soft, buttery cookie dough chunks and ribbons of dark chocolate. This chocolate chip cookie dough ice cream recipe is the holy grail of frozen desserts—nostalgic, no-churn, and 100% safe to devour. No fancy equipment or culinary degree required—just a freezer and a serious sweet tooth.
Table of Contents
How to Make Chocolate Chip Cookie Dough Ice Cream
Forget store-bought tubs filled with mystery ingredients and sad, pebble-sized dough bits. This homemade chocolate chip cookie dough ice cream is creamier, chunkier, and ready to outshine Ben & Jerry’s. (Sorry, guys.) Let’s turn your kitchen into a dessert lab!
🍦Check out Irresistible Chocolate Chip Cookie Dough Ice Cream on Amazon🍦 (Ad)Ingredients
For the edible cookie dough
- ½ cup unsalted butter
- ¾ cup brown sugar
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 cup heat-treated all-purpose flour
- ⅓ cup mini chocolate chips (tiny bursts of joy)
For the ice cream base
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk (the secret to no-churn magic)
- 1 tsp vanilla extract
Instructions
Step 1: Whip up the cookie dough
- Cream butter and sugar until fluffy (like a golden retriever’s tail).
- Mix in vanilla, salt, and heat-treated flour.
- Fold in chocolate chips.
- Roll into pea-sized balls and freeze for 20 minutes.
Step 2: Churn-free ice cream base
- Beat heavy cream to stiff peaks (think “mountain summit stiff”).
- Gently fold in condensed milk and vanilla.
Step 3: Assemble & freeze
- Stir frozen dough balls into the base.
- Pour into a loaf pan, top with extra chocolate chips, and freeze for 6 hours.
- Hide it behind frozen peas to avoid sneak attacks.
Tips for the Perfect Dish
- Heat-treat flour like a pro: Microwave in 15-second intervals until it hits 165°F (74°C). Kills bacteria without cooking the flour—safety first!
- Freeze dough balls separately: Prevents them from merging into a mega-dough blob in the ice cream.
- Use mini chocolate chips: They distribute evenly, unlike their chunky cousins that sink to the bottom.
- Chill your tools: Pop mixing bowls and beaters in the freezer for 10 minutes pre-whipping. Cold tools = faster peaks.
- Add texture twists: Crushed pretzels or toasted pecans add salty crunch—like a flavor fireworks show.
What to serve with
- Warm skillet cookie: Gooey cookie + cold ice cream = temperature tango in your mouth.
- Salted caramel sauce: Drizzle generously—it’s like giving your dessert a caramel hug.
- Fresh raspberries: Their tartness cuts through sweetness like a fruity samurai.
- Hot fudge brownie bites: Because doubling down on chocolate is always a genius move.
- Waffle cone crumbles: Sprinkle on top for a nostalgic crunch. Pro tip: Save the cone’s tip for final bite.
Ingredients Substitutes
Out of an ingredient? No panic! These swaps save your cookie dough ice cream without flavor casualties:
Substitutes for All-Purpose Flour
- Gluten-free flour blend (1:1 swap; ensure it’s heat-treated too). King Arthur’s GF blend works wonders!
- Almond flour: Adds nutty richness (use ¾ cup + 2 tbsp cornstarch to mimic AP flour’s texture).
Substitutes for Heavy Cream
- Coconut cream: Chill a can overnight, scoop out the thick cream. Bonus: Dairy-free delight!
- Evaporated milk + butter: Mix ¾ cup milk + ⅓ cup melted butter for a lighter, budget-friendly base.
Substitutes for Brown Sugar
- Coconut sugar: Swap 1:1 for caramel-like depth. Healthline’s sugar alternatives guide (link) explains more!
- Maple syrup: Use ½ cup syrup + ¼ tsp baking soda to replace ¾ cup brown sugar.
Final Thoughts
This chocolate chip cookie dough ice cream recipe isn’t just dessert—it’s a happiness catalyst. Creamy, nostalgic, and endlessly customizable, it’s guaranteed to make you the MVP of potlucks, birthdays, and “I survived Monday” celebrations. Warning: May cause spoon fights.
More Chocolate Chip Cookie Recipes
- Girl Scout Caramel Chocolate Chip Cookies Recipe
- Nestle Coffee Mate Brown Butter Chocolate Chip Cookie Liquid Coffee Creamer
Ingredients
For the edible cookie dough
- ½ cup unsalted butter
- ¾ cup brown sugar
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 cup heat-treated all-purpose flour
- ⅓ cup mini chocolate chips (tiny bursts of joy)
For the ice cream base
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk (the secret to no-churn magic)
- 1 tsp vanilla extract
Instructions
Step 1: Whip up the cookie dough
- Cream butter and sugar until fluffy (like a golden retriever’s tail).
- Mix in vanilla, salt, and heat-treated flour.
- Fold in chocolate chips.
- Roll into pea-sized balls and freeze for 20 minutes.
Step 2: Churn-free ice cream base
- Beat heavy cream to stiff peaks (think “mountain summit stiff”).
- Gently fold in condensed milk and vanilla.
Step 3: Assemble & freeze
- Stir frozen dough balls into the base.
- Pour into a loaf pan, top with extra chocolate chips, and freeze for 6 hours.
- Hide it behind frozen peas to avoid sneak attacks.
