This Easy Homemade Chocolate Chip Cookie Dough Ice Cream is a real treat, blending creamy vanilla ice cream with sweet chocolate chip cookie dough bits. It’s perfect for hot days or just when you’re craving something sweet!
I love how you can snack on cookie dough while making it. Sneaking bites in secret is totally encouraged! 🍪 Just mix, freeze, and enjoy a scoop whenever you like!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives the cookie dough the right texture. You can substitute with coconut oil or margarine if you need a dairy-free option.
Brown Sugar: This adds depth and moisture to the cookie dough. If you don’t have brown sugar, white sugar mixed with a bit of molasses can work as a substitute.
All-Purpose Flour: Make sure to heat-treat it for safety when consuming raw. If you’re gluten-free, you can use a gluten-free flour blend instead.
Heavy Cream: This is key for a rich and creamy texture in the ice cream. If you’re looking for a lighter option, half-and-half can be used, although it won’t be as creamy.
Mini Chocolate Chips: These are perfect for balance. You can swap them for chopped chocolate bars or dairy-free chocolate chips to make it vegan.
How Do I Safely Prepare Raw Cookie Dough?
Making raw cookie dough safe is really simple! Heat-treating the flour reduces any risk. Spread it on a baking sheet, bake at 350°F (175°C) for about 5-7 minutes, and let it cool before using. This way, your cookie dough is safe to eat without worry!
- Spread flour on a baking sheet.
- Bake until lightly golden and fragrant.
- Allow it to cool completely before mixing into your dough.
After preparing the dough, chilling it for 30 minutes helps to firm it up, making it easier to mix into the ice cream!
Easy Homemade Chocolate Chip Cookie Dough Ice Cream
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour (heat-treated for safety)
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup (150g) granulated sugar
- 1 tablespoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation, plus 4 hours of freezing time for the ice cream to firm up. It’s a little wait, but the result is totally worth it!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
To make the cookie dough safe to eat, we need to heat-treat the flour first. Spread it on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, then let it cool down completely. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. Then add the milk and vanilla extract, mixing until everything is well combined.
Now add the cooled heat-treated flour and salt. Stir until a dough forms, and then gently fold in those mini chocolate chips. Chill the cookie dough in the fridge for about 30 minutes. Once it’s chilled, roll the dough into small balls or chop it into tiny chunks. Set it aside for later.
2. Make the Ice Cream Base:
In a large bowl, combine the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Whisk everything together until the sugar is fully dissolved. Now pour this creamy mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
3. Combine the Cookie Dough and Ice Cream:
Once the ice cream is softly churned, gently fold in the pieces of chilled cookie dough so they’re evenly distributed. Transfer this delicious mix into a freezer-safe container. Yum!
4. Freeze:
Cover your container and freeze the mixture for at least 4 hours, or until it’s completely firm. Patience is key!
5. Serve and Enjoy:
When you’re ready to indulge, scoop the homemade chocolate chip cookie dough ice cream into bowls or cones. Enjoy every creamy, cookie-studded bite of your delightful treat!
Dig in and savor the magic of your homemade ice cream! Happy scooping! 🍦
Frequently Asked Questions (FAQ)
Can I Use Different Types of Milk?
Absolutely! If you want a lighter option, you can use 2% milk instead of whole milk. For a dairy-free version, try almond milk or coconut milk, though the texture might vary slightly.
How to Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. It will last for about 2-3 weeks. Just let it sit at room temperature for a few minutes to soften before scooping, as it may become hard in the freezer.
Can I Make This Without an Ice Cream Maker?
Yes! Simply pour the ice cream mixture into a shallow dish and freeze it. Every 30 minutes, stir the mixture with a fork to break up the ice crystals until it’s firm and creamy, usually about 2-3 hours.
What If I Don’t Want to Use Cookie Dough?
If cookie dough isn’t your thing, you can swap it out with your favorite mix-ins, like crushed Oreos, brownie bites, or fruit. Just make sure to keep the quantities similar for the best texture!
