Chocolate Chip Cookie Dough Ice Cream
Indulge in the ultimate frozen treat with this creamy and decadent Chocolate Chip Cookie Dough Ice Cream recipe! Packed with chunks of homemade, edible cookie dough nestled in a velvety, vanilla-infused ice cream base, this dessert is a must-make for any sweet tooth. The key features of this recipe include heat-treated flour for safe-to-eat cookie dough, mini chocolate chips for the perfect bite, and a rich combination of heavy cream and whole milk for a luscious texture. Easy to prepare and featuring a no-bake cookie dough process, this ice cream is churned to perfection in your ice cream maker before being studded with delightful cookie dough bites. Perfect for serving in bowls or cones, it’s the ideal sweet treat for summer or any time you crave a classic dessert with a twist.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter
- 0.25 cup Brown sugar
- 2 tablespoons Granulated sugar (for cookie dough)
- 0.5 teaspoon Vanilla extract (for cookie dough)
- 1 tablespoon Milk (for cookie dough)
- 0.5 cup All-purpose flour
- 0.33 cup Mini chocolate chips
Instructions
In a medium bowl, whisk together the heavy cream, whole milk, granulated sugar (3/4 cup), vanilla extract (2 teaspoons), and salt until fully dissolved. Cover and chill the mixture in the refrigerator for at least 2 hours or until cold.
While the ice cream base chills, prepare the edible cookie dough. Start by heat-treating the flour to eliminate bacteria. Spread the flour evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely.
In a small bowl, cream together the unsalted butter and brown sugar until soft and combined. Mix in the granulated sugar (2 tablespoons), vanilla extract (1/2 teaspoon), and milk (1 tablespoon) until smooth.
Slowly stir the cooled, heat-treated flour into the wet mixture until fully incorporated. Fold in the mini chocolate chips. Roll the cookie dough into small pea-sized pieces and set them on a baking sheet lined with parchment paper. Freeze for at least 30 minutes.
Once the ice cream mixture is cold, pour it into an ice cream maker and follow the manufacturer’s instructions for churning. This should take about 20 minutes for most machines.
During the last 5 minutes of churning, add the frozen cookie dough pieces to the ice cream maker and let them mix evenly.
Transfer the churned ice cream to an airtight container. Freeze for at least 2 hours to firm up before serving.
Serve scoops of the Chocolate Chip Cookie Dough Ice Cream in bowls or cones and enjoy!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 45.5 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
