Filed Under: Chocolate | Dessert | Ice Cream | Summer

Chocolate Chip Cookie Dough Ice Cream

Recipe By Tessa Arias
  |  
June 19th, 2020
5 from 2 votes
5 from 2 votes

Homemade Chocolate Chip Cookie Dough Ice Cream uses NO eggs and secret ingredients to make for an easy, creamy, and flavor ice cream better than the expensive store brands!

Yield: 1 1/2 quarts

Prep Time: 30 minutes

Tessa's Recipe Rundown...

Taste: I love love love the touch of malt powder and the use of brown sugar in this recipe. So much sweet butterscotch flavor!
Texture: Rich and creamy with big chunks of soft and chewy cookie dough.
Ease: Much easier than custard based ice cream!
Pros: Fun and homemade take on the classic flavor.
Cons: Waiting for the ice cream to ripen in the freezer 😉
Would I make this again? Yes!

My problem with chocolate chip cookie dough ice cream?

There’s never enough cookie dough!!!

I almost want it to be cookie dough with a side of ice cream.

Rich and creamy chocolate chip cookie dough ice cream with spoon

A couple years ago I had the cookie dough ice cream from Salt & Straw in L.A. and it instantly became my favorite cookie dough ice cream ever.

Huge chunks of dough and a balanced depth of flavor so it was more than just sweet.

I took their flavor as inspiration by adding lots of brown sugar, a touch of malted milk powder to enhance the flavor of the ice cream, and an extra pinch of salt. Best of all? There’s no eggs or cooking involved!

Bowl of chocolate chip cookie dough ice cream

Chocolate Chip Cookie Dough Ice Cream Recipe Tips

Safe and edible chocolate chip cookie dough cut into chunks for ice cream

How to Make Cookie Dough with RAW flour?

To make the raw flour safer we need to kill bacteria. Treat the flour by baking it at 350°F for 10 minutes or microwaving in 30 second bursts until it reaches 165°F. Use an instant read thermometer to guarantee it hit the temperature at which bacteria dies.

BONUS TIP: Heating the flour in the oven also toasts it slightly, giving it a nutty caramelized flavor that works beautifully in this recipe.

I like big chunks of cookie dough in my ice cream, but that also makes it a little harder to scoop. Feel free to cut your dough into smaller pieces if you prefer.

How to Make Soft & Creamy Homemade Ice Cream:

Always use cold whole dairy milk and cream. Anything lower fat will be watery, thin, and just not worth the effort.

Do I have to use corn syrup?

The recipe contains a small amount of corn syrup. Why? Well it helps to prevent the ice cream from crystalizing and getting too hard. Feel free to omit it if you want. You can also use a splash of vodka to help prevent crystallization.

What’s your favorite ice cream maker?

I love my Cuisinart ice cream machine. I’ve had it for over seven years and used it to literally write a cookbook about ice cream so it’s gotten A LOT of wear and tear. I actually prefer it to the KitchenAid attachment.

If you’re using a similar machine, make 100% sure that the freezer bowl is COMPLETELY frozen before churning otherwise you’ll end up with soup. That means when you shake the freezer bowl, you should hear absolutely no liquid sloshing.

Can I make this recipe without an ice cream machine?

Although an ice cream maker really does produce the best smooth and creamy results, you can use #2 or #3 of my No Machine Methods here if you don’t have an ice cream machine!

Storing & Serving:

You can make both the cookie dough ahead of time. Just store in an airtight container in the freezer.

Be sure to store the ice cream in a very well sealed airtight container with plastic wrap pressed against the surface. This will help prevent the ice cream from crystalizing. Store it for up to 2 weeks.

The longer the ice cream is stored, the more flavorful it will become! However, the longer it’s stored the harder it will become as well. To make it perfectly scoopable, refrigerate it for 30 minutes so it becomes evenly softened. This works better than letting it sit at room temperature because then the outside becomes liquidy while the inside is still hard.

Rich and creamy chocolate chip cookie dough ice cream with spoon

More Homemade Ice Cream Recipes

5 from 2 votes

How to make
Chocolate Chip Cookie Dough Ice Cream

Yield: 1 1/2 quarts
Prep Time: 30 minutes
Churning & Freezing Time 3 hours
Homemade Chocolate Chip Cookie Dough Ice Cream uses NO eggs and secret ingredients to make for an easy, creamy, and flavor ice cream better than the expensive store brands!

Ingredients

For the cookie dough:

  • 4 tablespoons (57 grams) unsalted butter, melted
  • 1/3 cup (67 grams) packed light brown sugar
  • 1 tablespoon heavy cream
  • 1 tablespoon corn syrup
  • 1/2 teaspoon vanilla extract
  • 2/3 (85 grams) cup all-purpose flour (**see note below**)
  • 1 tablespoon malted milk powder, optional
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (90 grams) miniature semisweet chocolate chips

For the ice cream:

  • 1 1/2 cups whole milk, cold
  • 2 cups heavy cream, cold
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 tablespoon corn syrup or golden syrup
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla bean paste (or extract)
  • 1/4 cup (30 grams) miniature semisweet chocolate chips

Directions

  1. For the cookie dough:
  2. In a medium bowl, combine the hot butter and sugar. Stir in the cream, corn syrup, and vanilla with a rubber spatula. Stir in the flour, malted milk powder, and salt. Fold in the chocolate chips. Pat the dough into a flat disk and wrap in plastic wrap. Freeze until firm, about 30 minutes.
  3. Once the dough is firm, chop it into small chunks. Place the cookie dough chunks in the freezer until ready to use.
  4. For the ice cream:
  5. In a large mixing bowl, whisk together the milk, cream, sugars, corn syrup, salt, and vanilla.

  6. Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s directions.

  7. Remove the ice cream to a bowl or an airtight container and fold in the cookie dough chunks and additional mini chocolate chips. Press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 2 hours.
  8. Store in freezer for up to 1 month. Place in fridge 30 minutes before serving to soften.

Recipe Notes

**Heat treat the flour by baking it at 350°F for 10 minutes or microwaving in 30 second bursts until it reaches 165°F.
Course: Dessert
Cuisine: American
Keyword: easy, homemade, summer

Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Rahul Yadav — June 20, 2020 at 6:19 am

    Delicious! Best homemade ice cream recipe we’ve tried ever! Super creamy.

  2. #
    John Guarino — June 20, 2020 at 3:16 pm

    I don’t see molasses listed in the ingredients, but I see it in the directions. Are you calling the vanilla paste molasses?

    Also, how much vodka should I add? Or is this only if corn syrup is omitted?

    • #
      Tessa Arias — June 20, 2020 at 6:24 pm

      I just corrected the recipe, no molasses. Vodka is an option of you omit the corn syrup – just a splash 🙂

      • #
        John Guarino — June 20, 2020 at 7:01 pm

        Going in the machine now! You’re the best!

  3. #
    Floranet — June 23, 2020 at 9:16 am

    One of the finest writing I have read so far!

  4. #
    email login — June 24, 2020 at 12:31 am

    Nothing’s better than ice cream in summer, thank you for the nice recipe!

  5. #
    Michelle — June 24, 2020 at 5:44 pm

    Excellent creamy ice cream. My only suggestion for cookie dough lovers out there is to double the cookie dough portion. That was almost enough for this girl who wants the ratio to basically be 50/50 ice cream and cookie dough :)~

  6. #
    Kimberley — June 25, 2020 at 5:40 pm

    i was wondering if i have to do anything to my blueberries, if i want blueberry cheesecake.

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