Chocolate Chip Cookie Dough Ice Cream Recipe

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The best chocolate chip cookie dough ice cream recipe! A creamy homemade vanilla ice cream is loaded with cookie dough chunks so there’s a piece in every bite. 

overhead photo of scoops of Chocolate Chip Cookie Dough Ice Cream


If you’ve been around a while then you know that I have a thing for ice cream, and in my opinion no ice cream shop or store-bought option even comes close to being as delicious as homemade ice cream.

When you make your own, like this chocolate ice cream or chocolate peanut butter ice cream, you control the quality of ingredients, amount of add ins, etc. Which is why I created this recipe for the best cookie dough ice cream ever. 

In this homemade cookie dough ice cream the vanilla ice cream base is absolutely loaded with cookie dough so there is a piece in every bite. No searching through a sea of plain vanilla ice cream to find the few chunks of dough in there as you do in store-bought varieties. 

The vanilla base is creamy and tastes like cookie dough itself, which makes this cookie dough ice cream recipe the whole package. 

front photo of two scoops of Chocolate Chip Cookie Dough Ice Cream on a cone

As always, I recommend making this recipe exactly as written for the best results, but here are some notes on the ingredients & substitutions.

Ice Cream: 

  • Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk. 
  • Light brown sugar. The brown sugar gives the ice cream base a cookie dough flavor (different than my regular vanilla bean ice cream). I don’t recommend making substitutions. 
  • Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
  • Egg Yolks. There is no substitution for egg yolks in this recipe. 
  • Vanilla Extract. Pure vanilla extract yields the best flavor, I don’t recommend using imitation. 
  • Sea Salt. A pinch of sea salt goes a long way. Any fine salt works well in this vanilla ice cream recipe. 
overhead photo of the ingredients in this Chocolate Chip Cookie Dough Ice Cream recipe
  • Salted Butter. Unsalted butter works well in this recipe. 
  • Milk. In this recipe I use whole milk because it is what my family buys! Any liquid dairy (half and half, whipping cream, 2% milk, etc.) will work well! To make it dairy-free, substitute your favorite non-dairy milk. 
  • Flour. I recommend using an unbleached, all-purpose flour to make this cookie dough! To make it gluten-free, use an all-purpose 1:1 gluten-free flour! Oat flour also works! See this edible cookie dough post on heat-treating flour. 
  • Chocolate Chips. Mini chocolate chips are the best in this edible cookie dough because they are small and melt in your mouth with every bite. However any size chocolate chips or chopped chocolate work well in this recipe! You can get fancy with other mix-ins like peanut butter cups, white chocolate, nuts, coconut etc.! 
overhead photo of the ingredients in this Chocolate Chip Cookie Dough Ice Cream recipe

Let’s jump into how to make this cookie dough ice cream recipe, we’ll walk through the process step-by-step, and don’t forget to watch the video!

Make the Vanilla Ice Cream

We make the vanilla ice cream base first since it has to chill completely (preferably overnight). To begin, use a medium saucepan and warm the half and half, granulated sugar, brown sugar and salt over medium heat.

two overhead photos showing How to Make Cookie Dough Ice Cream

Next, beat the egg yolks in a small mixing bowl. Then, add ½ cup of the warm half and half mixture to the egg yolks and whisk to combine. Once combined, pour the mixture into to the half and half on the stovetop.

two overhead photos showing How to Make Cookie Dough Ice Cream

Cook the egg mixture over medium-low heat stirring constantly until it thickens slightly and just barely coats the back of a spatula.

Next, add the heavy cream to a bowl. Put a fine mesh strainer on top of the bowl and strain the custard into the heavy cream. Discard the residue on the strainer.  

two overhead photos showing How to Make Cookie Dough Ice Cream

Add the vanilla extract and stir to combine, then transfer the cookie dough ice cream base to an airtight container and cool it completely in the fridge (preferably overnight).

two overhead photos showing How to Make Cookie Dough Ice Cream

If you’re interested in more detailed instructions on making edible cookie dough – check out my full edible cookie dough post. 

In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.

Add 4 TBS milk and vanilla extract and beat on medium speed until combined.

two overhead photos showing How to Make Cookie Dough Ice Cream

In a small bowl, mix together the flour, baking soda, baking powder and sea salt, then add the dry ingredients to the wet ingredients and beat to combine. 

Some people ask why I add the leavening agents to the dough if I’m not going to bake it. My answer is – it gives the most authentic, cookie dough taste! 

two overhead photos showing How to Make Cookie Dough Ice Cream

Add mini chocolate chips and stir until evenly distributed.

Note: the cookie dough should be soft. This way it is still easy to eat when it’s frozen. 

two overhead photos showing How to Make Cookie Dough Ice Cream

To shape the cookie dough for the ice cream you can do it in one of two ways: 

  1. Roll the cookie dough into balls, then freeze. You may need to chill it first if you do this. 
  2. Preferred method: Spread the cookie dough evenly on the prepared baking sheet, then place it in the freezer to harden. Once hardened, cut into chunks with a sharp knife. Then keep frozen until ready to add to the ice cream.
two overhead photos showing How to Make Cookie Dough Ice Cream

Putting it together

Once the vanilla ice cream base is completely chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until thick and frozen, then transfer to a freezer-friendly container.

two overhead photos showing How to Make Cookie Dough Ice Cream

Add the cookie dough pieces to the churned ice cream and stir until evenly combined. Transfer to the freezer to freeze until hardened (about 3 hours).

Enjoy!

Remove from the freezer 3-5 minutes before serving to soften. Then scoop and enjoy.

Store

Store in an airtight container in the freezer for up to 2 months. 

two overhead photos showing How to Make Cookie Dough Ice Cream
Can you put raw cookie dough in ice cream?

This cookie dough is technically “raw” (unbaked), but it’s safe to eat because the eggs are replaced with milk. I can’t recommend putting raw cookie dough containing eggs in this recipe.

What kind of cookie dough is in ice cream?

In this recipe, chocolate chip cookie dough is in the ice cream. However, you can use other cookie dough recipes (like peanut butter cookie dough, double chocolate cookie dough, etc.) and replace the eggs with milk (about 2 TBS per egg) if you’d like to make different flavors.

How long does cookie dough ice cream last?

This ice cream stays fresh in an airtight container in the freezer for up to 2 months.

Ice Cream Making Tools

adore homemade ice cream and make it all the time. These are some of my favorite ice cream making tools that we use often! 

overhead photo of scoops of Chocolate Chip Cookie Dough Ice Cream

More Delicious Recipes: 

If you love this cookie dough ice cream recipe, try these!

overhead photo of scoops of Chocolate Chip Cookie Dough Ice Cream

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Chocolate Chip Cookie Dough Ice Cream Recipe

Laura
The best chocolate chip cookie dough ice cream recipe! A creamy homemade vanilla ice cream is loaded with cookie dough chunks so there’s a piece in every bite. 
5 from 9 votes
Course Dessert, ice cream
Cuisine American
Servings 15 Servings (makes 1.5 pints)
Calories 338
Prep Time25 minutes
Cook Time15 minutes
Freezing/Chlling6 hours
Total Time6 hours 40 minutes

Ingredients 
 

Cookie Dough Ice Cream:

Edible cookie dough

Instructions 

Make the ice cream base:

  • In a medium saucepan, warm half and half, granulated sugar, brown sugar and salt over medium heat.
  • Beat egg yolks in a small mixing bowl, add ½ cup of the warm half and half mixture to the egg yolks and whisk to combine. Once combined, pour the mixture into to the half and half on the stovetop.
  • Cook over medium-low heat stirring constantly until the mixture thickens slightly and just barely coats the back of a spatula.
  • Put the heavy cream into a bowl, then place a fine mesh strainer on top of the bowl.
  • Strain the custard into the heavy cream. Discard the residue on the strainer.
  • Add vanilla extract and stir to combine.
  • Transfer to an airtight container and cool completely in the fridge (preferably overnight).

Make the cookie dough:

  • Line a baking sheet with wax paper, set aside.
  • In a small bowl, mix together the flour, baking soda, baking powder and sea salt. Set aside.
  • In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.
  • Add 4 TBS milk and vanilla extract and beat on medium speed until combined.
  • Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined.
  • Add mini chocolate chips and stir until evenly distributed.
  • Spread the cookie dough evenly on the prepared baking sheet, then place it in the freezer to harden.
  • One hardened, cut into chunks with a sharp knife. Then keep frozen until ready to add to the ice cream.

Churn the ice cream:

  • Once the vanilla ice cream is completely chilled, turn an ice cream make on and pour mixture into it while it’s turning. Churn until thick and frozen.
  • Transfer to a freezer-friendly container.
  • Add the cookie dough pieces to the churned ice cream and stir until evenly combined.
  • Transfer to the freezer to freeze until hardened (3-4 hours).
  • Remove from the freezer 3-5 minutes before serving to soften. Then scoop and enjoy.

Video

Notes

Ingredient Substitutions

  • Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk. 
  • Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
  • Pure Vanilla Extract. Vanilla be paste can be used in place of extract. 
  • Salted Butter. Unsalted butter works well in this recipe. 
  • Milk. Any liquid dairy (half and half, whipping cream, 2% milk, etc.) will work well!
  • Flour. I recommend using an unbleached, all-purpose flour to make this cookie dough! To make it gluten-free, use an all-purpose 1:1 gluten-free flour! Oat flour also works! See this edible cookie dough post on heat-treating flour. 
  • Chocolate Chips. Mini chocolate chips are the best in this edible cookie dough because they are small and melt in your mouth with every bite. However any size chocolate chips or chopped chocolate work well in this recipe! 

Store

Store in an airtight container in the freezer for up to 2 months. 

Nutrition

Serving: 0.333cups | Calories: 338kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 198mg | Potassium: 97mg | Fiber: 1g | Sugar: 28g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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8 Comments

  1. 5 stars
    This recipe is absolutely incredible! My son was begging to make cookie dough ice cream since we just got an ice cream maker. This was the first recipe we tried and it’s a huge hit!

  2. 5 stars
    Wow, this ice cream is crazy good! I bought pre-made cookie dough to make it easier, but i followed the ice cream recipe to a T and it came out perfect, my whole family loved it. It was also very easy, I think I’ll make this again for sure

  3. 5 stars
    Thank you for this amazing recipe! Our daughter has been begging lately for edible cookie dough, and our son has peanut and tree nut allergies, so finding him safe ice cream that isn’t just boring vanilla is nearly impossible. So I’ve added making homemade ice cream to the growing list of things we figure out how to do at home so he can experience all the things. This was our 8 year old son’s first taste of chocolate chip cookie dough ice cream and he and his sisters LOVED it! I tasted a little, as I try to minimize dairy, and it was delicious! Although I’m wondering if I could cut back some of the sugar in the custard without impacting the texture as it was quite sweet even before the chunks of cookie dough. Anyway, thanks for the recipe! I’ve also made your “Best homemade chocolate ice cream” and I’m about to whip up some of your cookies and cream ice cream! The kids are in ice cream heaven!

  4. Hi! this recipe looks really amazing, but I do not have an ice cream maker. Is there any other way I could make this? Would using a blender work? Thanks!

  5. 5 stars
    Five stars. Such a detailed recipe, and I completely agree when you say nothing comes closer to homemade ice cream. I’m bookmarking this cookie dough one, and it is going in my do make a list.
    Fabulous capture and I loved every detail specific click.