Imagine cracking open a pint of ice cream and finding chunks of cookie dough so perfect, you’d swear someone smuggled them in from a bakery. Chocolate chip cookie dough ice cream isn’t just dessert—it’s a nostalgia bomb wrapped in creamy perfection. Why settle for store-bought when you can make it at home with zero weird preservatives?
This recipe hits every note: sweet, salty, creamy, and loaded with doughy goodness. Trust us, your future self will thank you. And if you don’t make it?
Well, that’s just sad.
Why This Recipe Slaps
This isn’t just another ice cream recipe. The base is extra creamy thanks to a custard-style mix with egg yolks, while the cookie dough stays soft and chewy even when frozen. No icy chunks, no sad, flavorless bites—just pure indulgence.
The secret? A dough recipe designed to taste amazing raw (because let’s be real, that’s the best part). Plus, you control the mix-ins.
Want double the chocolate chips? Go for it. Prefer salted dough?
No judgment here.
Ingredients You’ll Need
Grab these—no substitutions unless you like disappointment:
- For the ice cream base: 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 4 egg yolks, 1 tsp vanilla extract, pinch of salt.
- For the cookie dough: 1/2 cup butter (softened), 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 tbsp milk, 1 tsp vanilla, 3/4 cup flour (heat-treated*), 1/4 tsp salt, 1/2 cup mini chocolate chips.
*FYI: Heat-treat flour by microwaving it for 1 minute or baking at 350°F for 5 minutes to kill bacteria. Because salmonella isn’t a flavor enhancer.
How to Make It: A Foolproof Listicle
- Make the dough: Cream butter and sugars, then mix in milk, vanilla, flour, and salt. Fold in chocolate chips.
Roll into tiny balls and freeze.
- Prep the custard: Whisk egg yolks and sugar until pale. Heat milk and cream until steaming, then slowly pour into yolks while whisking like your life depends on it.
- Cook the mix: Return everything to the stove and stir until it thickens (around 170°F). Strain, add vanilla and salt, then chill for 4 hours.
- Churn: Pour the cold custard into your ice cream maker.
When it’s almost done, toss in the dough balls and let the machine mix them in.
- Freeze: Transfer to a container, add extra dough if you’re extra, and freeze for 2+ hours. Or eat it soft-serve. We won’t tell.
How to Store It (If You Have Leftovers)
Use an airtight container—press parchment paper on the surface to prevent ice crystals.
It lasts 2 weeks in the freezer, but let’s be honest, it won’t last that long. Pro tip: Label it “Brussels Sprouts” to deter thieves.
Why This Recipe Is a Game-Changer
Homemade means no sketchy additives, and you get twice the cookie dough compared to store-bought. It’s also customizable: swap in gluten-free flour, use dark chocolate, or add a caramel swirl.
Plus, making it yourself guarantees bragging rights. “Oh, this? Just something I whipped up.”
Common Mistakes to Avoid
- Skipping flour heat-treatment: Unless you enjoy playing food poisoning roulette.
- Overcooking the custard: It turns into sweet scrambled eggs. Nobody wants that.
- Adding dough too early: Mix it in at the end, or it’ll turn into sad, hard pebbles.
Alternatives for the Adventurous
Not feeling classic?
Try these twists:
- Brown butter dough: Nutty, rich, and next-level.
- Vegan version: Coconut milk, flax eggs, and vegan butter work surprisingly well.
- Peanut butter swirl: Because more is more.
FAQs
Can I use store-bought cookie dough?
Technically yes, but it’s often too sweet and hardens into cement when frozen. Homemade is 100% worth it.
Do I need an ice cream maker?
Yes, unless you enjoy arm workouts. You can freeze and stir the base every 30 minutes, but the texture won’t be as smooth.
Why is my ice cream icy?
You skimped on fat (use full cream), didn’t chill the base enough, or stored it poorly.
Air is the enemy—pack it tightly.
Can I double the cookie dough?
Is the sky blue? Of course. Just keep the pieces small so they don’t wreck your churner.
Final Thoughts
This isn’t just ice cream—it’s a statement.
It’s the kind of dessert that makes people pause mid-bite and stare into the distance, questioning all their life choices. Make it. Share it (or don’t).
But whatever you do, don’t settle for less than greatness. Your taste buds deserve it.