Cookie Dough Ice Cream Recipe (Completely Homemade) • Food Folks and Fun (2024)

This is the ultimate Cookie Dough Ice Cream recipe with cookie dough cream, cookie dough chunks, and chocolate pieces. Your family will be begging for you to make it for them again and again!

This recipe costs $7.73 to make twelve servings. That is only $0.64 per serving! You cannot get a scoop of ice cream for that price anywhere anymore!

If you’re a cookie dough lover, as I am, then you need to check out my cookie dough truffles.

Recipe Variations

• Instead of chocolate chunks, you can also use chocolate shards, roughly chopped chocolate, and even chocolate chips.

Storage Tips

Serve: After finished making the ice cream, place it in the freezer until it gets firm. This should take about 3-4 hours.

Store and Freeze: This ice cream will keep in an airtight container in the refrigerator for up to 1 month, but I guarantee that it won’t last that long!

Recipe FAQs

Is there raw cookie dough in this ice cream?

Yes! There is raw cookie dough in this ice cream recipe. However, the cookie dough is made without eggs and cooked flour making it safe to eat.

What does cookie dough ice cream taste like?

This ice cream recipe tastes just like its namesake. The cookie dough has a butterscotch-like flavor to it. Add in the extra chocolate chunks with the vanilla ice cream and cookie dough chunks and you’ve almost got cookie dough on top of cookie dough in every single bite!

My Pet Peeve

Raise your hand if one of your pet peeves with store-bought ice cream is the lack of cookie dough! I mean seriously, you should get a nice little nugget of cookie dough with every bite, amirite?! Well, that’s why I made sure that this recipe is loaded with golden nuggets of cookie dough throughout.

What I love about the cookie dough chunks in this recipe is that you take the time to brown the butter which gives the dough a nice nutty, almost butterscotch flavor to it. Trust me, it’s well worth the extra effort!

If you’re a cookie dough lover as I am, then you need to check out my cookie dough truffles, this cookie dough dip, and cookie dough cake.

Cook’s Tools:

• mixing bowls
• medium saucepan
• fine mesh strainer
• ice cream machine
• ice cream container

More Ice Cream Recipes

• Decadent Dark Chocolate Ice Cream
• Fresh Peach Ice Cream
• Vanilla Frozen Custard Ice Cream
• Holy Cannoli Ice Cream
• Loaded No-Churn Peanut Butter Ice Cream
• Homemade Ice Cream Sandwiches
• Brownie Ice Cream Sundaes
• No-Churn Funfetti Birthday Cake Ice Cream

5 from 15 votes

Chocolate Chip Cookie Dough Ice Cream

Author From The Perfect Scoop by David Lebovitz

Recipe Cost $ $7.73

Serving Cost $ $0.64

Prep Time 6 hours hours

Cook Time 25 minutes minutes

Total Time 6 hours hours 25 minutes minutes

12 servings

Ultimate Cookie Dough Ice Cream with cookie dough cream, cookie dough chunks, and chocolate pieces.

Equipment

• mixing bowls

• medium saucepan

• measuring cups and spoons

• fine mesh strainer

• ice cream machine

• ice cream container

Ingredients

For the cookie dough:

• ▢ 5 tablespoons salted butter melted
• ▢ ⅓ cup packed light brown sugar
• ▢ ¼ cup all-purpose flour heated for 5 minutes at 350°F
• ▢ ½ teaspoon vanilla extract
• ▢ ¾ cup mini chocolate chips

For the ice cream:

• ▢ 3 Tablespoons unsalted butter
• ▢ 2 cups heavy cream
• ▢ ⅔ cup dark brown sugar
• ▢ 4 large egg yolks
• ▢ ⅛ teaspoon salt
• ▢ 2 teaspoons vanilla extract
• ▢ 1 ½ cups whole milk
• ▢ 1 ¼ cups chocolate chunks

Instructions

MAKE COOKIE DOUGH:

• Mix the butter and sugar together in a medium mixing bowl until smooth and combined. Add the flour, and then the vanilla and chocolate chips. Let the mixture sit for 10 minutes and then shape it into a disk, wrap in plastic wrap and refrigerate until firm, about 30-60 minutes.

MAKE ICE CREAM:

• In a medium saucepan over medium-high heat melt the butter. Keep stirring and heating until the butter is deep golden brown in color and has a nutty aroma. Slowly whisk in the heavy cream and continue to heat until simmering. Then, remove the mixture from the heat and set aside.

• Whisk together the brown sugar and the egg yolks in a medium bowl until pale in color. Add a small amount of the hot cream mixture to the bowl with the egg yolks, whisking constantly. Gradually whisk in the rest of the cream and the salt.

• Return the egg-cream mixture to the medium saucepan and heat over medium-high heat until slightly thickened and the temperature reads 170-175 degrees F on an instant-read thermometer.

• Remove from the heat and pour the mixture through a fine-mesh strainer into a large bowl. Whisk in the vanilla extract and the whole milk. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.

• Once chilled, freeze in an ice cream maker according to the manufacturer’s instructions.

TO FINISH:

• Cut the disk of cookie dough into small chunks.

• Once the ice cream is done churning, transfer it to an air-tight ice cream container and stir in the chocolate chunks and the cookie dough chunks. Store in the freezer until firm, about 3-4 hours.

Notes

This recipe makes about 2 quarts of ice cream.

Nutrition

Serving: 1cup | Calories: 481kcal | Carbohydrates: 39g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 141mg | Sodium: 111mg | Potassium: 200mg | Fiber: 1g | Sugar: 33g | Vitamin A: 980IU | Vitamin C: 0.2mg | Calcium: 109mg | Iron: 1.7mg

See Also

Brussels Cookies • Easy Recipe!

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This recipe was first published on November 7, 2010. I have since updated the recipe and pictures.