Cookie Dough Ice Cream
A creamy ice cream filled with delicious cookie dough pieces, perfect for a rich and indulgent dessert.
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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Notes
Store in an airtight container in the freezer for up to 2 weeks. Press plastic wrap directly onto the surface before sealing.