Cookie Dough Ice Cream

Homemade Cookie Dough Ice Cream using homemade edible cookie dough bites is delicious and simple to make.

This Philadelphia-style ice cream maker recipe features a rich brown sugar ice cream base and is filled with chewy cookie dough pieces and mini chocolate chips.

This Cookie Dough Ice Cream recipe is egg-free, nut-free, and easily made gluten-free if you like. You are going to love it!

a loaf pan viewed from above, filled with homemade cookie dough ice cream with chocolate chips.

If you like cookies in your ice cream, you’ll definitely love our Christmas Cookie Ice Cream! It’s great for the holidays, but easy to adjust for non-Christmas days too.

Chocolate Chip Ice Cream is the recipe you’re looking for if you prefer your ice cream without cookie dough in it. Oreo Ice Cream is also a fun cookie ice cream recipe.

Biscoff Ice Cream is also a reader favorite.

Homemade Cookie Dough Bites – This ice cream is made entirely from scratch. You can buy edible cookie dough, or cookie dough bites, but making your own is much less expensive. This also gives you the freedom to add in extras and make any dietary swaps if needed too.

Easy Ice Cream Machine Recipe – This style of ice cream recipe is called “Philadelphia style” which means that it differs from the French style, and doesn’t involve cooking an egg based custard first. This makes it a faster recipe, and a less complicated one.

Ingredients needed for making cookie dough ice cream from scratch, all in separate bowls on a marble counter.

Heavy Cream – The base for any good ice cream is rich heavy cream. 

Whole Milk – A mix of both heavy cream and whole milk creates the perfect ice cream texture. 

Brown Sugar – Any good ice cream will have a good amount of sugar in it, both for sweetness and texture. Here, the brown sugar also adds a rich, sugary, chocolate-chip cookie dough flavor.

Vanilla Extract – Vanilla adds flavor to milk and cream, and enhances the other flavors in the recipe

Kosher Salt – A bit of salt balances out the sweetness from the sugar

Mini Chocolate Chips – Regular sized chocolate chips are too big to add to ice cream, but mini chocolate chips are perfect! If you prefer the chocolate in your ice cream to be less chewy, use chopped chocolate instead.

Cookie Dough Pieces – Keep reading for the super simple recipe for making edible cookie dough pieces for ice cream! The full details and instructions are in the recipe card below.

These are perfect for adding to homemade ice cream, and also a delicious snack on their own!

You’ll need the ingredients that typically go into cookie dough, minus the raw eggs and the leaveners: Salted butter, brown sugar, granulated sugar, vanilla extract, all-purpose flour (regular or gluten free), and mini chocolate chips.

  1. Start by heat-treating the flour by baking it for 5 minutes at 350°F/180°C. This makes the raw flour safe to eat!
  2. Add softened butter, sugars, and vanilla to a large bowl and mix until combined and smooth.
  3. Add the flour, and mix again until it’s incorporated into a dough. Then stir in the chocolate chips.
  4. Separate the dough into bite-sized pieces, about the size of a pea. Store the cookie dough bites in the refrigerator or freezer until you need them.

You can make the edible cookie dough bites ahead of time. They will last for 3-4 days in the fridge or 2 months in the freezer.

photo collage showing 6 steps needed to make cookie dough ice cream.
  1. Be sure to chill the ice cream maker bowl for at least 24 hours. In a large bowl, combine the heavy cream, whole milk, brown sugar, vanilla extract, and kosher salt.
  2. Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture between two fingers.
  3. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions until it is thick and the consistency of soft-serve ice cream. Mine took about 25 minutes.
  4. In the last two minutes of the churn, add the mini chocolate chips and cookie dough bites, reserving a tablespoon of each for later.
  5. Spoon the ice cream into a shallow container or a loaf pan. Top with reserved mini chocolate chips and cookie dough bites. Press plastic wrap or wax paper to the surface of the ice cream and freeze for at least four hours, or until solid.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredient and instructions for cookie dough ice cream, please see the recipe below.

Store this cookie dough ice cream in the freezer in an airtight container (we really like these reusable ice cream containers) with a piece of parchment paper or wax paper pressed to the top of the ice cream. It will stay fresh for up to 1 month.

Let the ice cream sit at room temperature for about 5 minutes before serving. This will make it easier to scoop.

Freeze the cookie dough: The cookie dough bites will keep their shape better if they are frozen when you add them into the ice cream maker. You can put them in soft, but expect that they will break up more in the mix.

Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high quality ingredients for the best outcome.

Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes.

Don’t skimp on the fat – High fat milks and creams are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.

Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea. The cookie dough in this recipe needs to be in small pieces, or you will have a hard time scooping it.

Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture in ice cream.

Chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients.

Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first two hours to help add air to it and create a creamy, smooth texture.

Add the cookie dough and chocolate chips into the ice cream during the last time you stir it. Waiting until then will help the pieces to stay suspended in the ice cream rather than falling to the bottom of the pan.

To me, this ice cream has the perfect amount of chewy cookie dough already in it, but I won’t stop you from adding more yummy things to your ice cream! Try any of these:

  • Chocolate Fudge or Caramel sauce swirled in at the end
  • Crushed Oreos, or crushed chocolate chip cookies
  • Toasted Walnuts
  • Vanilla Bean Paste (to make this extra decadent, and give the ice cream those pretty vanilla specks)
  • Sprinkles!
  • Other types of edible cookie dough. Chocolate Chip cookie dough ice cream isn’t the only way to make this! Try edible peanut butter cookie dough, or edible chocolate cookie dough.
  • Pieces of chopped vegan protein balls, for a fun option.

If you decide to add extras, consider taking out some of the dough or chocolate chips to make up for it. Otherwise, you may end up with too many add-ins and not enough ice cream. The ice cream to cookie dough ratio is important!

You can put cookie dough in ice cream, but you need to be sure that the cookie dough is meant to eat raw. Regular cookie dough that includes eggs is not safe to eat before cooking. The cookie dough recipe for ice cream here uses no eggs, and heat treated flour so that it’s safe to enjoy raw.

scoops of cookie dough ice cream stacked into a bowl. Text overlay on image says, cookie dough ice cream in decorative script.

If you make your own cookie dough bites and this homemade ice cream recipe, it’s easy to make it gluten-free! I don’t think I’ve seen gluten-free chocolate chip cookie dough at the grocery store. Simply use gluten-free flour in place of the all-purpose flour in the recipe.

Keep some in the freezer for an easy treat whenever you feel a craving for some chocolate chip cookie dough! You can also use extra cookie dough bites as sundae toppings, add them as part of your Ice Cream Cake filling layer, or spread it into a pie pan and create your own ice cream pie.

You can! In the freezer section, you may find mini cookie dough bites made by Ben and Jerry’s, Tollhouse, and some other brands too. You can use these to make cookie dough ice cream if you prefer not to make your own. You’ll need about 2 cups of cookie dough pieces.

a sugar cone topped with a scoop of cookie dough ice cream, set down on a round white plate.

More Homemade Ice Cream Recipes

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a loaf pan viewed from above, filled with homemade cookie dough ice cream with chocolate chips.

Cookie Dough Ice Cream

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling/Freezing Time: 4 hours
Total Time: 4 hours 35 minutes

Homemade Cookie Dough Ice Cream with homemade edible cookie dough bites and chocolate chips is delicious and simple to make. You're going to love this chocolate chip cookie dough ice cream recipe.

Ingredients

Cookie Dough Bites

  • 10 tablespoons salted butter (this is one ½ cup stick of butter plus 2 Tbsp, you can also use 1 stick plus 2 Tbsp of water instead)
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup flour (for a gluten-free option, use Bob's Red Mill 1-to-1 GF Flour)
  • ¾ cup mini chocolate chips

Ice Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 tsp kosher salt
  • ½ cup mini chocolate chips
  • 2 cups cookie dough pieces, using the recipe here, or pre-made.

Instructions

Cookie Dough Bites

  1. Heat-treat the raw flour to make it safe to eat by spreading it on a sheet pan and baking for 5 minutes at 350°F/180°C,
  2. Add the butter, sugars, and vanilla to a large mixing bowl. Mix until combined and smooth.
  3. Add in the flour, and mix until well incorporated.
  4. Add in the chocolate chips, and mix again until evenly incorporated.
  5. Break the cookie dough into small pieces, about the size of a pea, varying the sizes if you like.
  6. Store in an airtight container in the freezer or refrigerator.


For the Ice Cream

  1. Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a large bowl, combine the heavy cream, whole milk, brown sugar, vanilla extract, and kosher salt.
  2. Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
  3. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
  4. In the last two minutes of the churn, add the mini chocolate chips and cookie dough bites, reserving a tablespoon of each for later.
  5. Spoon the ice cream into a shallow container or a loaf pan. Top with reserved mini chocolate chips and cookie dough bites. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
  6. Let sit at room temperature for about 5 minutes before serving.

Notes

  • To make this recipe gluten-free, use gluten-free all-purpose flour to make the cookie dough bites.
  • If you keep the dough pieces frozen until you add them to the ice cream, they will hold their shape better. Adding them in unfrozen is ok too, but they may break up more in the machine.
  • Feel free to make extra edible cookie dough bites to enjoy as a snack! they will stay fresh in the freezer for up to two months.
  • Store-bought edible cookie dough bites can be used in this ice cream recipe too.
  • Plan ahead by making sure that your ice cream maker bowl is in the freezer at least 24 hours before you're going to make ice cream.
  • Homemade ice cream can be stored in the freezer for up to one month. Keep it in an airtight container with a piece of plastic wrap or wax paper pressed to the surface of the ice cream to keep ice crystals from developing.
  • Homemade ice cream should be easy to scoop if you let it soften at room temperature for 5 minutes after removing it from the freezer.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 51mgSodium: 159mgCarbohydrates: 53gFiber: 2gSugar: 35gProtein: 3g

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2 Comments

  1. You mention adding the mini chocolate chips and cookie dough during the last couple minutes of churning and mixing them in towards the end of it setting in the freezer. Could you please clarify when these ingredients are meant to be added in?

    1. Hi Deborah,
      You’ll add in the chocolate chips and cookie dough at the end of the churning cycle, during the last couple of minutes of churning.

      The Ice Cream From Scratch Team

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