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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: Oct 14, 2022 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. If you’re a fan of cookie dough you also have to try our Cookie Dough Brownies!

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.
4.71 from 17 votes
Print Pin SaveSaved!
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. Elaine

    January 04, 2018 at 8:50 pm

    5 stars
    Really tasty! I used light cream instead of half and half and 1% instead of whole milk since that’s what I had on hand and it still turned out very well. Thanks!

    Reply
    • Celebrating Sweets

      January 06, 2018 at 7:49 am

      Perfect! Thanks for sharing your adaptations, and thank you for stopping by.

      Reply
  2. Olivia

    May 16, 2018 at 12:08 pm

    I’m so excited to try this for a small party we’re going to this weekend. I want to use the chocolate morsels instead of the mini chocolate chips..will that mess the ice cream maker up? Or do you think it will work ok?

    Reply
    • Celebrating Sweets

      May 16, 2018 at 5:12 pm

      Are you referring to regular sized chocolate chips? That should be fine. Enjoy!

      Reply
  3. Olivia

    May 17, 2018 at 6:37 pm

    I was thinking of mixing in ghirardelli’s semi-sweet chocolate morsels which are a little bigger than the regular sized ones.

    Reply
  4. Jae

    July 04, 2018 at 5:30 am

    What size Ice cream maker do you use? I’d like to make this in a 4 qt so I think I need to double it, correct?

    Reply
    • Celebrating Sweets

      July 09, 2018 at 10:56 am

      Yes, mine is a 2 quart.

      Reply
  5. Chris

    July 12, 2018 at 11:04 pm

    How long will this store in the freezer?

    Reply
    • Celebrating Sweets

      July 13, 2018 at 6:43 am

      It’s best within a week or two.

      Reply
  6. Karen Jakab

    April 18, 2019 at 6:50 am

    How much ice cream does this make? It says 10 servings but since there is no total amount, I’m not sure how much ice cream equals a serving. Thank you.

    Reply
    • Celebrating Sweets

      April 18, 2019 at 9:00 am

      Hi, Karen. I don’t have a volume measurement. So, one serving would be approximately 1/10th of the total amount of ice cream.

      Reply
  7. Bobbie

    June 26, 2019 at 8:13 pm

    Hello. This recipe sounds so yum! Does the cookie dough stay soft after freezing? I tried a different one a while back and the cookie dough balls were nearly frozen solid. Thanks for your time and sharing a great recipe.

    Reply
    • Celebrating Sweets

      June 28, 2019 at 3:03 pm

      Hi, Bobbie. The cookie dough is not rock-hard, but they are definitely much firmer than they are when at room temp. I’ve served this ice cream to many people and never heard a complaint. 🙂

      Reply
  8. Jam

    August 22, 2019 at 5:56 pm

    5 stars
    Sorry but what’s a half and half?

    Reply
    • Celebrating Sweets

      August 23, 2019 at 9:34 am

      Half and half is half milk and half cream. You should be able to find it in any US based grocery store. If you can’t find it, you can make your own by combining equal parts cream and milk.

      Reply
  9. Rachel

    January 31, 2020 at 10:48 am

    4 stars
    I liked the flavor and it really tasted like cookie dough. The butter froze into little specks of butter though and gave it not so great consistency though.

    Reply
  10. Glen

    February 21, 2020 at 8:48 am

    Thank you! This recipe is what I’m going to use today. I’m surprised that there aren’t a lot of other people who want to make cookie dough flavored ice cream. I don’t understand why the big ice cream companies always use vanilla as the base for their chocolate chip cookie dough ice creams. Thanks again.

    Reply
    • Celebrating Sweets

      February 21, 2020 at 11:52 am

      Enjoy!

      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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