• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » Chocolate Chip Cookie Dough Ice Cream Recipe

    Chocolate Chip Cookie Dough Ice Cream Recipe

    Published: May 7, 2021 · Modified: Sep 17, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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

    Cookie Dough Ice Cream Recipe: Ingredients & Substitutions

    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

    Cookie dough:

    • 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

    How to make Cookie Dough Ice Cream

    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

    Make the Edible Cookie Dough

    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

    Cookie Dough Ice Cream FAQs

    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

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

    • Ice cream maker: I have this Cuisinart Ice Cream maker. I bought it at a garage sale and got a great deal on it! If I was going to purchase a new one, I would get this nicer version Cuisinart Stainless Steel Ice Cream Maker because it's bigger and newer, and relatively similar in price. 
    • Storage container: I store our homemade ice cream in a glass tupperware with a lid.  There are also great containers that are made for storing ice cream, like these 1-quart storage tubs and this jumbo 2.5 quart container (for larger batches). 
    • Ice cream scoop: I have a little collection of ice cream scoops! I like using a large cookie scoop because it makes pretty, round servings of ice cream due to the shape and release feature.  The shape of this scoop makes it easy to serve ice cream! 
    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!

    • Our homemade vanilla ice cream is infused with vanilla beans and is oh-so good. This paleo vanilla ice cream is also a reader favorite. 
    • This is the absolute best homemade chocolate ice cream you will ever try. 
    • My all-time favorite is chocolate peanut butter ice cream - homemade is so much better than even your favorite ice cream shop. Also try this healthier, dairy-free chocolate peanut butter ice cream. 
    • Try making this recipe for the best homemade coffee ice cream!
    • We love this cookies and cream ice cream too - it's bursting with cookies galore!
    • These chocolate chip cookie ice cream sandwiches are better than DQ!
    overhead photo of scoops of Chocolate Chip Cookie Dough Ice Cream

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    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 6 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 25 mins
    Cook Time 15 mins
    Freezing/Chlling 6 hrs
    Total Time 6 hrs 40 mins
    Course Dessert, ice cream
    Cuisine American
    Servings 15 Servings (makes 1.5 pints)
    Calories 338 kcal

    Equipment

    • ice cream maker
    • ice cream storage container
    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • whisk
    • fine mesh strainer
    • 3 quart saucepan

    Ingredients
     
     

    Cookie Dough Ice Cream:

    • 2 cups half and half
    • 1 cup heavy cream
    • ¾ cup granulated sugar
    • ¼ cup brown sugar
    • ¼ tsp fine sea salt
    • 4 egg yolks
    • 1 tsp pure vanilla extract

    Edible cookie dough

    • ½ cup butter softened
    • ½ cup granulated sugar
    • ¼ cup light brown sugar packed
    • 4 TBS milk
    • 1 tsp pure vanilla extract
    • 1 ½ cups all-purpose flour
    • ½ tsp baking soda
    • ¼ tsp baking powder
    • ¼ tsp fine sea salt
    • ½ cup mini chocolate chips
    Prevent your screen from going dark

    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: 0.333cupsCalories: 338kcalCarbohydrates: 40gProtein: 4gFat: 19gSaturated Fat: 11gTrans Fat: 1gCholesterol: 103mgSodium: 198mgPotassium: 97mgFiber: 1gSugar: 28gVitamin A: 626IUVitamin C: 1mgCalcium: 75mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Moments 04.2021
    Homemade Hamburger Buns (Burger Buns) »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Kala

      September 05, 2021 at 4:45 pm

      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

      Reply
    2. Lindsey

      June 17, 2021 at 9:56 am

      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!

      Reply
    3. Genna

      June 08, 2021 at 11:57 am

      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!

      Reply
    4. Hasin

      May 09, 2021 at 4:11 pm

      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.

      Reply

    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.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough Recipe
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)
    • Asian Chicken Lettuce Wraps
      Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Blueberry Baked Oatmeal Recipe
    • Healthy Pineapple Carrot Cake
    • The Best Banana Cake Recipe
    • Egg Casserole (Egg Bake)
    • Baked French Toast Casserole
    • Best Carrot Cake Recipe
      Best Carrot Cake Recipe

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    849 shares
    • 89