This delicious homemade chocolate chip cookie dough ice cream is a creamy dream come true. With big chunks of cookie dough and sweet chocolate chips, it’s hard not to smile with each scoop!
I love whipping this up on a hot day—it’s super simple! Just mix, freeze, and enjoy. Who could resist a cool treat that lets you have your cookies and eat them too? 🍪🍦
Key Ingredients & Substitutions
Unsalted Butter: Unsalted is best here, so you can control the saltiness. If dairy-free, use coconut oil or a plant-based butter alternative.
Brown Sugar: Light brown sugar adds subtle caramel notes. You could replace it with all granulated sugar if you’re in a pinch, but you’ll miss some depth of flavor!
All-Purpose Flour: It’s important to heat-treat the flour to kill any bacteria. You can also use oat flour for a gluten-free version, but the texture might be different.
Mini Chocolate Chips: If you prefer larger chunks, regular chocolate chips work fine. You can also use dark chocolate or even white chocolate for a different taste!
How Do You Make the Best Cookie Dough for Ice Cream?
Making cookie dough for ice cream requires a few tips to ensure it’s delicious and safe to eat. Always heat-treat your flour by baking it at 350°F (175°C) for about 5 minutes to make it safe. Then, follow these simple steps:
- Cream softened butter with sugars until fluffy for a light texture.
- Add your vanilla, then mix in the heat-treated flour and salt until just combined—overmixing can make it tough.
- Fold in the mini chocolate chips gently to keep that lovely texture.
- Roll into bite-sized balls and freeze immediately to keep them firm while you churn the ice cream!
Following these steps makes sure your cookie dough is perfect for mixing in your ice cream! Enjoy every tasty bite!
Easy Homemade Chocolate Chip Cookie Dough Ice Cream
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated for safety)
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
How Much Time Will You Need?
This yummy recipe takes about 15 minutes of active prep time, plus 4 hours of chilling time to freeze the ice cream. In total, you’ll need about 4 hours and 15 minutes to get this delectable treat ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or a whisk until the mixture is fluffy and light. This should take about 2-3 minutes. Then, add the vanilla extract and mix again until it’s well combined.
2. Mix in the Dry Ingredients:
Next, slowly stir in the heat-treated flour and salt. Mix until everything is just combined; don’t over-mix to keep the cookie dough nice and tender. Gently fold in the mini chocolate chips, making sure they are evenly distributed throughout the dough.
3. Form and Freeze the Cookie Dough Balls:
Roll the dough into small bite-sized balls (about 1 teaspoon each) and place them on a parchment-lined tray. Make sure they are spaced apart. Pop the tray in the freezer to chill the cookie dough balls while you prepare the ice cream base.
4. Prepare the Ice Cream Base:
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract. Keep whisking until the sugar is completely dissolved—this usually takes about 2 minutes. When it’s nicely mixed, the base is ready for churning!
5. Churn the Ice Cream:
Pour your mixture into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes until it reaches a soft-serve consistency. Just before it’s finished churning, add your frozen cookie dough balls and an extra handful of mini chocolate chips to the mix for a delightful cookie experience!
6. Freeze and Serve:
Once churned, transfer the ice cream to a freezer-safe container. Cover it tightly and let it freeze for at least 4 hours (or until firm) before serving. When you’re ready to enjoy, scoop the ice cream into bowls and relish every rich, creamy bite filled with cookie dough goodness!
FAQ about Easy Homemade Chocolate Chip Cookie Dough Ice Cream
Can I Use Alternative Sweeteners in This Recipe?
Yes! You can substitute granulated and brown sugar with alternatives like coconut sugar, honey, or maple syrup. Just keep in mind that the texture and flavor may vary slightly. You might want to adjust the amount based on the sweetness of the substitute and its liquid content.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. Press a piece of parchment paper directly on the surface of the ice cream to prevent ice crystals from forming. It should keep well for up to 2 weeks!
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and freeze it in balls in advance. Just thaw them slightly before mixing into the ice cream base. They can stay in the freezer for about a month, ready to be added to your ice cream whenever you crave it!
What If I Don’t Have an Ice Cream Maker?
If you don’t have an ice cream maker, no worries! Simply pour the ice cream mixture into a shallow container and freeze it. Stir the mixture every 30 minutes for the first 2-3 hours to break up any ice crystals until it reaches the desired creamy consistency. Enjoy your homemade treat!
