Cookie Dough Ice Cream
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.
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
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
- 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,
- Add the butter, sugars, and vanilla to a large mixing bowl. Mix until combined and smooth.
- Add in the flour, and mix until well incorporated.
- Add in the chocolate chips, and mix again until evenly incorporated.
- Break the cookie dough into small pieces, about the size of a pea, varying the sizes if you like.
- Store in an airtight container in the freezer or refrigerator.
For the Ice Cream- 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.
- 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.
- 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.
- In the last two minutes of the churn, add the mini chocolate chips and cookie dough bites, reserving a tablespoon of each for later.
- 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.
- 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.