This chocolate chip cookie dough ice cream is a dream! Use the dough recipe as a mix-in for purchased ice cream, or make a homemade base.
We’ve always had a habit of sneaking bits of dough from the bowl when we’re baking. So it’s no surprise that this ice cream flavor is at the top of the list at our house: cookie dough ice cream! Wow, is the homemade version of this flavor sublime! The soft, salty sweet bits of dough with pops of chocolate are abundant in the creamy, frosty vanilla cream. You can also make just the dough and throw it into purchased ice cream: a fun trick that lets you have any flavor base you want!
Ingredients in cookie dough ice cream
When was cookie dough ice cream invented? Ben & Jerry’s Ice Cream claims to have invented the popular flavor in 1984 when a customer suggested the idea at their original shop in Burlington, Vermont. It went on to become a fan favorite and they started selling it in grocery stores in 1991.
There’s no surprise why this is a popular flavor. That chewy dough texture with a hint of salty sweet is incredibly satisfying! The cookie dough ice cream recipe below shows you how to make it using homemade vanilla base. Or, simply make the dough and fold it into store-bought ice cream for a fun, semi-homemade treat! Here’s what you’ll need:
- 1 recipe Homemade Vanilla Ice Cream or 1 quart purchased ice cream
- All-purpose flour
- Salted butter
- Brown sugar
- Vanilla extract
- Mini chocolate chips
Tips for the cookie dough
Edible cookie dough is very simple to whip up as an ice cream mix-in! In fact, we like making the dough recipe to use for topping sundaes or mixing into purchased ice cream. As a choco-holic, I’ve always wanted cookie dough with a chocolate ice cream base: and here’s the way to do it! Here are a few tips for mixing up the dough:
- If desired, heat treat the flour. For best food safety, you can heat treat it to prevent bacteria growth. Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer). While we don’t always do this, it’s a good safety step to note.
- Form into pea-sized balls and freeze. It’s easiest to incorporate the cookie dough into ice cream when it’s made into very small bits. Portion out the bits with your hands and place them on a baking sheet, then freeze for 15 minutes or until hardened.
- If making in advance, store cookie dough until ready to use. If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.
Adding the cookie dough
You can use the cookie dough with this homemade vanilla ice cream recipe and mix it in after churning, or you can use it with a purchased ice cream! Here are a few things to note about adding the cookie dough to the ice cream base:
- For homemade ice cream: Churn the ice cream, about 25 to 30 minutes. Place the ice cream in a loaf pan, then mix in the cookie dough crumbles. Then freeze for another 3 hours for hard ice cream texture.
- For purchased ice cream: Scoop a quart of purchased ice cream into a loaf pan and mix in the dough. Re-freeze for about 2 hours or until the desired hard ice cream texture is reached.
- Use any flavor you like! You can make your own version of cookie dough ice cream by varying the ice cream base. Make it with chocolate ice cream, peanut butter ice cream, or coffee ice cream as fun variations!
Equipment for homemade: an ice cream maker!
For the homemade ice cream base, you’ll need an ice cream maker. It’s a great investment you can use to make sorbets, sherbet and ice creams all year round. The two main types of ice cream makers are:
- Freezer bowl ice cream maker: This type of inexpensive: it simply requires freezing the base of the ice cream maker overnight before making the recipe. We like this 2 quart freezer bowl ice cream maker, which is durable and has held up well over the years.
- Automatic ice cream maker: If you make ice cream often, you may want to consider an automatic ice cream maker. It’s larger and more expensive but requires no pre-freezing, so you can make ice cream at any time! (This is the type we use, but only because this is our job!)
Got a special diet? Here are a few notes for adapting this recipe to a special diet:
- Vegan: Use this Vegan Ice Cream base and vegan butter or refined coconut oil in the cookie dough
- Gluten-free: Use almond flour or gluten-free 1 for 1 flour
Storage for cookie dough ice cream
This chocolate chip cookie dough ice cream stores for up to 2 weeks. Place it in a loaf pan with a parchment sheet over the top, or simply scoop it into a sealed container. The texture is lusciously creamy for the entire storage period, not icy like other methods. The cookie dough itself stores frozen for up to 1 month.
This chocolate chip cookie dough ice cream is…
Vegetarian. For vegan, use Vegan Ice Cream and vegan butter or refined coconut oil in the cookie dough. For gluten-free, use almond flour or gluten-free 1 for 1 flour.
Cookie Dough Ice Cream Recipe
Ice Cream (or use purchased ice cream*)
- 2 tablespoons cornstarch
- 1 ½ cups whole milk divided
- 1 cup granulated sugar
- 2 cups heavy cream
- ⅛ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 6 tablespoons salted butter softened (or unsalted butter plus ¼ tsp salt)
- 6 tablespoons brown sugar
- ½ teaspoon vanilla extract
- ⅓ cup mini chocolate chips plus additional if desired
Ice Cream (or use purchased ice cream*)
- 4 tablespoon cornstarch
- 3 cup whole milk divided
- 2 cup granulated sugar
- 4 cup heavy cream
- ¼ teaspoon kosher salt
- 4 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 12 tablespoon salted butter softened (or unsalted butter plus ¼ tsp salt)
- 12 tablespoon brown sugar
- 1 teaspoon vanilla extract
- ⅔ cup mini chocolate chips plus additional if desired
Ice Cream (or use purchased ice cream*)
- 6 tablespoon cornstarch
- 4 ½ cup whole milk divided
- 3 cup granulated sugar
- 6 cup heavy cream
- ⅜ teaspoon kosher salt
- 6 teaspoon vanilla extract
- 2 cup all-purpose flour
- 18 tablespoon salted butter softened (or unsalted butter plus ¼ tsp salt)
- 18 tablespoon brown sugar
- 1 ½ teaspoon vanilla extract
- 1 cup mini chocolate chips plus additional if desired
- In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
- Remove from the heat. Stir in the remaining ½ cup whole milk and the heavy cream, salt and vanilla extract.
- Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
- Meanwhile, make the cookie dough: If desired, heat treat the flour*. Soften the butter in the microwave for about 10 seconds until just soft. Mash it with a fork with the brown sugar until fully incorporated. Mix in all the other ingredients, kneading with your hands as necessary. Add the chocolate chips and stir until evenly distributed. Form the dough into small pea sized balls and place them on a parchment-lined baking sheet. Place the sheet in the freezer for at least 15 minutes or until hardened. (If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.)
- Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer to a loaf pan or sealable container. Add the cookie dough crumbles to the ice cream and mix in, saving out a few crumbles for the top. If desired, mix in 2 tablespoons additional mini chocolate chips. Top with more cookie dough and mini chocolate chips. Freeze 3 hours or overnight (or eat immediately for soft serve texture). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.