• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
Celebrating Sweets
  • All Recipes
  • Dessert
    • Brownies & Bars
    • Cake & Cupcakes
    • Cookies
    • Ice Cream/Frozen Desserts
    • Pies & Tarts
  • Drinks & Cocktails
  • Main Dishes
  • Breakfast
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fall Favorites
  • Holiday Recipes
  • Drinks & Cocktails
  • About
  • Privacy Policy
×

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

Chocolate Chip Cookie Dough Ice Cream

Published: Apr 26, 2023 by Allison · 55 Comments

  • Share
  • Email
Jump to Recipe

Get ready for the ULTIMATE cookie dough ice cream! This is cookie dough flavored ice cream filled with cookie dough chunks and mini chocolate chips. The ice cream itself actually tastes like cookie dough! No ice cream maker is needed for this easy no-churn recipe.

If you’ve ever thought that cookie dough ice cream could use more cookie dough, this recipe is for you! This ice cream is absolutely packed with cookie dough – it’s incredible! Try our cookie dough brownies, too!

Three scoops of cookie dough ice cream in a white bowl.
Jump to:
  • What makes this cookie dough ice cream the best
  • Recipe overview
  • What makes the ice cream taste like cookie dough?
  • How to brown butter
  • Optional step: heat treating flour
  • Recipe tips
  • More ice cream recipes
  • Recipe

What makes this cookie dough ice cream the best

The ice cream base tastes like cookie dough: Instead of a typical vanilla ice cream as the base, this recipe uses a combination of browned butter, brown sugar, vanilla, and chocolate chips to make the ice cream itself taste like cookie dough!

Lots of mix-ins: One of our biggest complaints about store bought ice cream is that there aren’t enough mix-ins. We made sure to pack our ice cream with lots of cookie dough chunks and mini chocolate chips.

No-churn: No ice cream maker, no problem! You will still get an incredible smooth and creamy ice cream with this no-churn technique.

Closeup of chocolate chip cookie dough ice cream in a metal loaf pan.

Recipe overview

*Full recipe below in recipe card*

Cookie dough chunks: 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 in a glass bowl next to a grey spatula.

Ice cream base: a combination of browned butter, brown sugar, sweetend condensed milk, vanilla, and whipped cream make this delicious ice cream base.

Collage of three photos showing how to make cookie dough 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.

Cookie dough ice cream in a metal loaf pan.

What makes the ice cream taste like cookie dough?

A combination of browned butter, brown sugar, vanilla extract, and chocolate chips 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).

How to brown butter

Brown butter is butter that has been cooked until the milk solids in the butter begin to toast/brown. The flavor is unmatched, brown butter tastes nutty and rich with a deep toffee-like flavor.

DIRECTIONS: Place the butter in a saucepan set over medium-low heat. Cook, stirring occasionally, until browned bits form on the bottom of the pan and the butter begins to turn golden and smell nutty. Cool to rom temperature before proceeding with the recipe.

brown butter in a white bowl.

Optional step: heat treating flour

The mix-in for this ice cream is a raw cookie dough. The cookie dough is eggless, so you don’t have to worry about bacteria from raw eggs, but there is a minimal risk related to eating raw flour. If you are concerned about this you can heat treat the flour for the cookie dough pieces. Place the flour in a microwave safe bowl and heat on high for 1 minute. Cool and then proceed with cookie dough preparation.

Recipe tips

  • Allow the brown butter to cool completely; it should be room temperature. This takes about 15-20 minutes.
  • Keep your heavy whipping cream in the fridge until you’re ready to use it.
  • 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 for better distribution.
Closeup of a scoop of cookie dough ice cream in a white bowl.

SUBSCRIBE to our free NEWSLETTER – LIKE us on FACEBOOK – Follow on INSTAGRAM

More ice cream recipes

  • Scoops of strawberry shortcake ice cream in a white bowl.
    Strawberry Shortcake Ice Cream
  • Coffee Ice Cream in a white bowl topped with chopped chocolate.
    No-Churn Coffee Ice Cream
  • Cookies and Cream Ice Cream in a light blue bowl
    Cookies and Cream Ice Cream
  • Closeup of a white bowl filled with scoops of rocky road ice cream.
    Rocky Road Ice Cream

Recipe

Three scoops of cookie dough ice cream in a white bowl.

Cookie Dough Ice Cream

Get ready for the ULTIMATE cookie dough ice cream! This is cookie dough flavored ice cream filled with cookie dough chunks and mini chocolate chips. The ice cream itself actually tastes like cookie dough! No ice cream maker is needed for this easy no-churn recipe
4.73 from 18 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: Dessert
Prep Time: 25 minutes minutes
Cook Time: 5 minutes minutes
Chill time: 12 hours hours
Total Time: 12 hours hours 30 minutes minutes
Servings: 10 (⅔ cup servings, approximately)
Calories: 345kcal
Author: Allison – Celebrating Sweets

Ingredients

Cookie dough pieces:

  • ¼ cup unsalted butter, softened
  • 3 tablespoons packed brown sugar, I use dark
  • 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
  • 2 tablespoons packed brown sugar , I use dark
  • 1 scant cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups chilled heavy whipping cream, straight from the fridge
  • 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 all the browned bits into a medium-sized bowl and stir in 2 tablespoons dark brown sugar. Cool to room temperature, about 15 minutes or so.
  • Once the butter has cooled, add the sweetened condensed milk and vanilla into the butter/brown sugar mixture and 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 condensed milk mixture to the whipped cream and carefully fold it in. Add the remaining condensed 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.

Video

Notes

Optional step: heat treating flour
The mix-in for this ice cream is a raw cookie dough. The cookie dough is eggless, so you don’t have to worry about bacteria from raw eggs, but there is a minimal risk related to eating raw flour. If you are concerned about this you can heat treat the flour for the cookie dough pieces. Place the flour in a microwave safe bowl and heat on high for 1 minute. Cool and then proceed with cookie dough preparation.
Recipe updated 2020 to be “no-churn”.

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!
« Frozen Margarita Recipe
Salted Butterscotch Cookies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

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
« Older Comments
Newer Comments »

Primary Sidebar

About

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....

Dessert Recipes

Slices of cake on a wooden board.

Light Banana Snack Cake

Close up of Banana Chocolate Chip Muffin on a white plate

Banana Chocolate Chip Muffins

Blueberry Crisp topped with ice cream in a white bowl.

Blueberry Crisp

Cranberry cake on a white plate topped with yogurt.

Easy Cranberry Vanilla Yogurt Cake

Slice of applesauce cake topped with frosting on a white plate.

Applesauce Cake

Stack of carrot cake cookies on a white plate.

Carrot Cake Cookies

More Dessert Recipes...

Popular Recipes:

Stack of three peanut butter bars.

Peanut Butter Bars

Sweet potato souffle on a large spoon

Sweet Potato Souffle

Jar of buttermilk substitute on a wooden board with a wooden spoon.

Buttermilk Substitutes (5 Options)

Whipped cream in a white bowl with strawberries.

Easy Homemade Whipped Cream

Stack of banana bread slices on a white plate.

Easy Banana Bread Recipe

Stack of three brownies on parchment paper

Fudgy Homemade Brownies

More Popular Recipes...

Logo for country living, food network, buzzfeed, msn, delish, good housekeeping

FREE BAKING GUIDE

Tips & Tricks for the Home Baker

Thank you!

Check your email to confirm your subscription.

.

Footer

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright 2013-2023 Celebrating Sweets

All images and content are copyright protected. Please contact me for permission to use my original images. If you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe.