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Home » Ice Cream/Frozen Desserts » Ultimate Chocolate Chip Cookie Dough Ice Cream

Ultimate Chocolate Chip Cookie Dough Ice Cream

Published: Aug 3, 2020 · Modified: May 18, 2021 by Allison · 54 Comments

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Cookie dough flavored ice cream filled with cookie dough pieces and mini chocolate chips. The ice cream itself actually tastes like cookie dough! No ice cream maker needed.

Loaf pan filled with cookie dough ice cream and an ice cream scoop.

Are you wondering why I call this the “ultimate” chocolate chip cookie dough ice cream? That’s because we have cookie dough flavored ice cream with cookie dough chunks mixed into it. Yes, the ice cream itself actually tastes like cookie dough!

This recipe is for those of you that only eat cookie dough ice cream in order to pick out the chunks of cookie dough (ahem). No need to pick out the good stuff here… it’s all the good stuff.

More ice cream: Rocky Road Ice Cream (fully loaded) – Coffee Ice Cream – Cookies and Cream Ice Cream

Closeup of cookie dough ice cream in a white bowl.

Recipe overview

Cookie dough pieces: start by making a small batch of (egg-free) chocolate chip cookie dough. Place the cookie dough in the refrigerator to firm up while you continue with the ice cream base.

Cookie dough flavored ice cream: a combination of browned butter, brown sugar, sweetend condensed milk, vanilla, and whipped cream make this dreamy ice cream base.

Assembly: layer the ice cream base, mini chocolate chips, and pieces of cookie dough into a freezer safe container (I use a loaf pan) and place it in the freezer overnight.

No churn ice cream base in a stainless bowl.

What makes the ice cream taste like cookie dough?

Several things: a combination of browned butter, brown sugar, vanilla extract, and chocolate chips. These ingredients flavor the ice cream base giving it a deeper, richer flavor than plain vanilla ice cream (which you typically see in cookie dough ice cream).

Milk, cream, chocolate chips, vanilla, and cookie dough.

Recipe tips

  • This ice cream is best if it has had a chance to freeze overnight. You can eat it within about 10 hours of freezing it, but it will be on the softer side.
  • Be sure to make your cookie dough pieces fairly small so that they can be evenly distributed through the ice cream.
  • Use mini chocolate chips instead of regular sized chocolate chips.

Cookie dough ice cream in a loaf pan.

More Chocolate Chip Recipes:

  • Small Batch Chocolate Chip Cookies
  • Chocolate Chip Cookie Bars
  • Chocolate Chip Scones
  • Chocolate Chip Icebox Cake
  • Chocolate Chip Banana Bread

Recipe updated August 2020 – I changed the recipe to be “no-churn” so that it can be made without an ice cream maker. Here is the original recipe (which does require an ice cream maker), if you’d prefer that version.

Cookie Dough Ice Cream

Cookie dough flavored ice cream filled with cookie dough pieces and mini chocolate chips.
4.67 from 15 votes
Print Pin
Course: Dessert
Cuisine: Dessert
Prep Time: 25 minutes
Cook Time: 5 minutes
Chill time: 12 hours
Total Time: 12 hours 30 minutes
Servings: 10 (⅔ cup servings, approximately)
Calories: 345kcal
Author: Allison - Celebrating Sweets

Ingredients

Cookie dough pieces:

  • ¼ cup unsalted butter, softened
  • 3 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon milk
  • ½ teaspoon pure vanilla extract
  • ⅓ cup all purpose flour
  • pinch salt
  • ⅓ cup mini chocolate chips

Ice cream:

  • 3 tablespoons unsalted butter
  • 1 scant cup sweetened condensed milk
  • 2 tablespoons brown sugar (see note)
  • 1 teaspoon pure vanilla extract
  • 2 cups chilled heavy cream
  • ⅓ cup mini chocolate chips

Instructions

Cookie dough:

  • Using a hand mixer or stand mixer, butter and sugars for 1 minute, until creamy and well combined. Beat in milk and vanilla extract. Add the flour and salt and mix until combined. Stir in chocolate chips.
  • Place the cookie dough in the refrigerator to firm up while you prepare the ice cream.

Ice cream:

  • In a small saucepan, over medium-low heat, melt the butter. Cook the butter until it is light brown and smells nutty, stirring occasionally, and being careful not to let it burn. If you've never browned butter before, see this tutorial. Transfer the browned butter (and the browned bits) into a medium-sized bowl and cool to room temperature (about 15 minutes or so).
  • Once the butter has cooled, add the sweetened condensed milk, brown sugar, and vanilla to the butter. Whisk until well combined.
  • In a separate bowl, using a hand mixer or stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Add half of the browned butter mixture to the whipped cream and carefully fold it in. Add the remaining browned butter mixture to the cream and fold it in. Fold in most of the chocolate chips, reserving a few to sprinkle on top, if desired.
  • Transfer half of the ice cream into a freezer-safe container (I use a loaf pan). Top with half of the cookie dough (pinching it off into small bite sized pieces). Top with the remaining ice cream and then the remaining cookie dough pieces and reserved chocolate chips. Cover tightly and refrigerate overnight.

Notes

Recipe updated August 2020 - I changed the recipe to be "no-churn" so that it can be made without an ice cream maker. Here is the original recipe (which does require an ice cream maker), if you'd prefer that version.

Nutrition

Calories: 345kcal | Carbohydrates: 21g | Protein: 2g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 88mg | Sodium: 71mg | Potassium: 45mg | Fiber: 1g | Sugar: 16g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!

 

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Comments

  1. Jay

    April 30, 2020 at 8:58 pm

    It has more of a dulce de leche flavor than cookie dough, in my opinion. I followed the recipe exactly as written.

    Reply
    • Celebrating Sweets

      May 01, 2020 at 4:01 pm

      There is a nutty-caramely flavor in the base of the ice cream from the butter and brown sugar.

      Reply
  2. Mason

    June 10, 2020 at 12:41 pm

    4 stars
    I love how this cookie dough ice cream is more than just a simple vanilla ice cream with cookie dough pieces. The base is so good!! However, the fat ratio is not quite right. The use of whole milk makes it have an icy texture instead of creamy. Instead of using Whole milk, next time I’m going to try to replace it with heavy whipping cream. Other than that, load up with the cookie dough! It’s the best part 🙂

    Reply
    • Celebrating Sweets

      June 12, 2020 at 10:11 am

      Thanks for sharing your experience. I find that if the ice cream sits out and softens a bit it’s much more creamy than when it is straight from the freezer.

      Reply
    • Angelina Gold

      January 31, 2021 at 9:25 am

      4 stars
      The only real issue I had was with the cookie dough recipe. The goop it produced would not solidify, but with two small spoons and a little effort I managed to make it work in the ice cream. The finished product froze over nicely when placed in a loaf pan overnight in the freezer, with a layer of cling wrap pressed against the surface to prevent freezer burn. Tasty!

      Reply
  3. Antoinette E. Stokes

    June 11, 2020 at 7:21 pm

    5 stars
    Thank you!

    Reply
  4. Sandy

    June 19, 2020 at 7:34 am

    When you say ice cream maker do you mean the older kind or the new ones that you freeze in the freezer? I guess you can tell I am older and we always used the large maker with the paddle inside.

    Reply
    • Celebrating Sweets

      June 19, 2020 at 4:26 pm

      It should have a frozen insert and a paddle for churning.

      Reply
  5. Rahul Yadav

    June 20, 2020 at 6:20 am

    Oh yum! This looks amazing! And totally worth the calories.

    Reply
  6. Stephanie Abedrabbo

    June 24, 2020 at 9:46 pm

    How many servings?

    Reply
    • Celebrating Sweets

      June 25, 2020 at 1:37 pm

      It’s about ten 1/3 cup servings.

      Reply
  7. wilhelmina

    August 03, 2020 at 1:13 pm

    5 stars
    This is a cookie dough lover’s heaven! I am totally in the camp of eating cookie dough ice cream for the chunks of dough and this ice cream delivers! So good!

    Reply
  8. Isabel Palmer

    October 17, 2020 at 12:20 am

    Hey so i haven’t tried the recipie yet but as I was reading it I noticed that you haven’t recommended to heat treat the flour and this is a large safety concern due to flour potentially containing dangerous bacteria such as E Coli. Other than this the recipe looks amazing and will defiantly try it just please look into the risks with non heat treated flour 🙂

    Reply
  9. Maria Brann

    May 14, 2021 at 8:59 am

    How much does this recipe yield?

    Reply
    • Allison

      May 14, 2021 at 9:05 am

      Around 1 1/2 quarts (6-ish cups).

      Reply
  10. krysta Wolfangel

    August 01, 2021 at 8:37 am

    4 stars
    My review is for the cookie dough only. I made plain vanilla ice cream to put the cookie dough in.. My kids and I agree that the recipe needs to be DOUBLE the amount for the volume of ice cream the recipe makes. But maybe for you, the amount is correct! Its just something to be aware of when making this! Its very good!

    Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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