Cookie Dough Ice Cream
Indulge your sweet tooth with this luscious homemade cookie dough ice cream, a dream dessert combining creamy vanilla ice cream with delightful chunks of edible cookie dough. Crafted with a rich base of heavy cream, whole milk, and sweetened condensed milk, this no-cook recipe churns up a decadently smooth texture in your ice cream maker. The edible cookie dough, made with heat-treated flour, brown sugar, and mini chocolate chips, folds into the frozen base for bursts of chewy, chocolatey goodness in every bite. Perfect for summer gatherings or a cozy night in, this irresistible treat is free of raw egg and ready to impress. Make your freezer the most tempting destination with this crowd-pleasing, easy-to-prepare recipe!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Sweetened condensed milk
- 1 cup All-purpose flour
- 0.5 cup Unsalted butter (softened)
- 0.33 cup Brown sugar
- 0.5 cup Mini chocolate chips
- 0.125 teaspoon Salt
Instructions
Start by making the edible cookie dough. Preheat your oven to 350°F (175°C) and evenly spread the all-purpose flour on a baking sheet to heat-treat it. Bake for 5 minutes to kill off potential bacteria, then let it cool completely before use.
In a medium bowl, cream together the softened butter, brown sugar, and salt using a hand mixer or whisk until light and fluffy. Mix in 1 teaspoon of vanilla extract.
Gradually mix in the cooled flour until combined. Stir in the mini chocolate chips with a spatula. Scoop small teaspoon-sized portions and roll them into balls. Set aside in the freezer while you prepare the ice cream base.
For the ice cream base, combine the heavy cream, whole milk, granulated sugar, and the remaining teaspoon of vanilla extract in a large mixing bowl. Whisk until the sugar completely dissolves.
Add the sweetened condensed milk to the mixture and whisk until fully incorporated.
Using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions (usually 20-25 minutes).
With 5 minutes left in the churning process, gently fold the cookie dough balls into the ice cream mixture.
Once done, transfer the ice cream to a lidded freezer-safe container, smoothing the top. Cover with wax paper or plastic wrap (to prevent ice crystals from forming) before sealing the lid.
Freeze the ice cream for at least 4 hours or until firm.
Scoop and serve your homemade cookie dough ice cream, and enjoy!
Nutrition Facts
Calories |
4498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.5 g | 371% | |
| Saturated Fat | 176.8 g | 884% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 411.7 g | 150% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 314.7 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 842 mg | 65% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1165 mg | 25% | |
*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.
