Go Back

Cookie Dough Ice Cream

Cookie dough flavored ice cream filled with cookie dough pieces and mini chocolate chips.
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


Cookie dough pieces:

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


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.


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.


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