If you’re craving a dessert that combines the rich creaminess of ice cream with the fun, chewy texture of cookie dough, you’re in the right place. Cookie Dough Ice Cream is a deliciously indulgent treat that perfectly blends sweet, buttery cookie dough pieces with smooth, flavorful ice cream.
Why You’ll Love This Cookie Dough Ice Cream Recipe
There are plenty of reasons this cookie dough ice cream is a favorite. For starters, it’s so easy to make without an ice cream machine. You just mix, fold, layer, and freeze — no complicated equipment or churning required. The cookie dough itself is eggless, which means you can safely enjoy those tasty dough chunks without worrying about raw eggs. Plus, the dough pieces are soft but hold their shape well inside the ice cream.
The browned butter in the ice cream base adds a nutty, rich flavor that elevates this dessert above typical vanilla or chocolate. Combined with sweetened condensed milk and whipped cream, it creates an ultra-smooth texture that melts perfectly on your tongue. The mini chocolate chips sprinkled throughout bring little bursts of chocolate joy in every bite.
This recipe also gives you flexibility. You can customize it with extra mix-ins or swap out ingredients to suit your taste. Whether you’re a cookie dough lover or simply want a decadent frozen treat, this recipe delivers every time.
Ingredients You’ll Need for Cookie Dough Ice Cream
Here’s what you’ll gather before you start making your ice cream masterpiece. The ingredients divide into two parts: cookie dough pieces and the ice cream base.
For the cookie dough pieces, you’ll use:
- ¼ cup unsalted butter, softened
- 3 tablespoons packed dark brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
- ⅓ cup all-purpose flour
- A pinch of salt
- ⅓ cup mini chocolate chips
For the ice cream itself, prepare:
- 3 tablespoons unsalted butter
- 2 tablespoons packed dark brown sugar
- 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
How to Make Cookie Dough Ice Cream
Start by preparing the cookie dough pieces first. Using a hand mixer or stand mixer, cream the softened butter with both sugars for about a minute until the mixture is smooth and creamy. Then add the milk and vanilla extract, mixing until fully incorporated. Slowly add the flour and a pinch of salt, mixing just until the dough forms and the flour disappears. Stir in the mini chocolate chips. Place the dough in the refrigerator to chill while you make the ice cream base.
Next, melt the butter for the ice cream in a small saucepan over medium-low heat. Cook it slowly, stirring occasionally, until it turns a light brown and gives off a nutty aroma. This browned butter adds a deep, rich flavor. Once browned, transfer the butter along with any browned bits into a medium bowl. Stir in the brown sugar and allow the mixture to cool to room temperature, about 15 minutes.
When cooled, whisk in the sweetened condensed milk and vanilla extract until everything is well combined.
In a separate large bowl, whip the cold heavy cream using a hand or stand mixer until stiff peaks form. This means when you lift the beaters, the cream holds its shape firmly.
Carefully fold half of the condensed milk mixture into the whipped cream, mixing gently so you don’t deflate it. Then fold in the remaining condensed milk mixture. Add most of the mini chocolate chips and fold them in evenly, saving some for topping later.
Now, take a freezer-safe container such as a loaf pan. Spread half of the ice cream base inside. Pinch off small pieces of the chilled cookie dough and sprinkle them evenly over the ice cream. Add the rest of the ice cream on top, then finish by scattering the remaining cookie dough pieces and chocolate chips on the surface.
Cover the container tightly and place it in the freezer. Allow it to freeze for at least 12 hours or overnight to set fully. When ready, scoop generous portions and enjoy your homemade cookie dough ice cream!
How to Serve Cookie Dough Ice Cream
Serving this cookie dough ice cream is as simple as scooping it into bowls or cones. Because it is rich and creamy, a scoop or two will satisfy even the biggest sweet tooth. You can also get creative by pairing it with toppings like fresh berries, a drizzle of chocolate or caramel sauce, or even chopped nuts for added crunch.
If you want to make it feel more special, serve the ice cream alongside warm brownies or cookies for a delightful dessert plate. For a casual gathering, just place the container on the table with an ice cream scoop and let everyone serve themselves.
Because the cookie dough chunks are soft but sturdy, they hold up well even when scooped, so every bite includes that delicious dough texture alongside the creamy ice cream. Just be sure to let the ice cream sit out for a few minutes after removing from the freezer for easier scooping and a creamier experience.
Expert Tips for Making Perfect Cookie Dough Ice Cream
- Use room temperature butter when making cookie dough pieces for easier mixing and a smooth dough texture.
- Browning the butter carefully is key; cook it on medium-low and watch closely to avoid burning. The nutty aroma signals when it’s ready.
- Make sure your heavy cream is very cold for the best whipping results — chilling the bowl and beaters beforehand helps too.
- Fold the condensed milk mixture into the whipped cream gently. Over-mixing can deflate your whipped cream, which affects the ice cream’s light texture.
- When chopping or pinching the cookie dough pieces into the ice cream, keep them small so they mix evenly and freeze well.
- If you’re worried about raw flour, you can heat treat it by microwaving for a minute to reduce risk.
- Freeze the ice cream for at least 12 hours to ensure it firms up properly. Patience here results in the best texture.
- Use a freezer-safe container with a lid or tightly cover it with plastic wrap to prevent freezer burn and off-flavors.
How to Store Cookie Dough Ice Cream
After making your cookie dough ice cream, store it in the freezer in an airtight container. This prevents ice crystals from forming and keeps the ice cream tasting fresh and creamy for longer. Make sure to press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container to minimize air exposure.
Your homemade ice cream will stay at its best quality for up to two weeks when stored properly. If you notice any freezer burn or ice crystals, it’s still safe to eat but the texture and flavor may not be as enjoyable. Always use a clean scoop when serving to avoid introducing moisture or contaminants that can affect shelf life.
If you want to thaw some before serving, leave it out at room temperature for about 5 to 10 minutes to soften just enough for easy scooping.
Variations to Try with Cookie Dough Ice Cream
This cookie dough ice cream recipe is versatile and easy to customize. Here are some ideas to make it your own:
- Swap mini chocolate chips for white chocolate chips, peanut butter chips, or butterscotch chips to change the flavor profile.
- Add a swirl of caramel or fudge sauce between layers for a decadent twist.
- Mix in chopped nuts like walnuts or pecans along with the cookie dough pieces for extra crunch.
- Use flavored extracts like almond or maple instead of vanilla to add unique notes.
- Try making cookie dough pieces with gluten-free flour for dietary needs.
- Incorporate crushed cookies, like Oreos or graham crackers, mixed into the ice cream base or as toppings.
- For a dairy-free version, substitute heavy cream with coconut cream and use a vegan sweetened condensed milk alternative.
Experiment with different combos to find your favorite version that suits your taste buds or occasion.
Frequently Asked Questions About Cookie Dough Ice Cream
Can I make cookie dough ice cream without an ice cream machine?
Yes! This recipe is specifically designed as a no-churn ice cream. You simply whip, fold, layer, and freeze. No machine needed.
Is the cookie dough safe to eat raw in this recipe?
The cookie dough is eggless, making it safe to eat raw. If you’re concerned about raw flour, you can heat treat the flour before mixing.
How long does homemade cookie dough ice cream last in the freezer?
Stored in an airtight container, it will keep well for up to two weeks while maintaining good texture and flavor.
Can I use other types of chocolate chips?
Absolutely. You can use white chocolate, peanut butter, or any other chip you prefer.
Can I make this recipe vegan or dairy-free?
Yes, substitute heavy cream with coconut cream and use a plant-based sweetened condensed milk alternative to make a dairy-free version.
Why is browning the butter important?
Browning the butter adds a deep, nutty flavor that enhances the richness of the ice cream base.
What’s the best way to serve cookie dough ice cream?
Serve it in bowls or cones, alone or paired with warm desserts like brownies or cookies for a perfect combo.
Cookie Dough Ice Cream
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Freezer-Safe Container
- Saucepan
Ingredients
- ¼ cup unsalted butter softened
- 3 Tbsp. dark brown sugar packed
- 2 Tbsp. granulated sugar
- 1 Tbsp. milk
- ½ tsp. pure vanilla extract
- ⅓ cup all-purpose flour
- a pinch salt
- ⅓ cup mini chocolate chips
- 3 Tbsp. unsalted butter
- 2 Tbsp. dark brown sugar packed
- 1 scant cup sweetened condensed milk
- 1 tsp. pure vanilla extract
- 2 cups heavy whipping cream chilled
- ⅓ cup mini chocolate chips
Instructions
- Prepare the cookie dough pieces first. Cream the softened butter with both sugars until smooth. Add milk and vanilla extract, mixing until combined.
- Slowly add flour and a pinch of salt, mixing until the dough forms. Stir in mini chocolate chips. Chill the dough in the refrigerator.
- Melt the butter for the ice cream in a saucepan over medium-low heat until browned. Transfer to a bowl and stir in brown sugar. Let cool.
- Whisk in sweetened condensed milk and vanilla extract until well combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Fold half of the condensed milk mixture into the whipped cream, then fold in the rest.
- Add most of the mini chocolate chips, folding them in evenly. Save some for topping.
- In a freezer-safe container, spread half of the ice cream base. Pinch off small pieces of cookie dough and sprinkle them over the ice cream. Add the remaining ice cream on top.
- Finish by scattering the remaining cookie dough pieces and chocolate chips on top. Cover and freeze for at least 12 hours.
- Scoop and enjoy your homemade cookie dough ice cream!
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