Description
Creamy, homemade Chocolate Chip Cookie Dough Ice Cream features a rich vanilla custard base with sweet, buttery morsels of edible cookie dough and delicate ribbons of semisweet chocolate throughout. This decadent treat perfectly combines the classic flavors of chocolate chip cookies and ice cream for an irresistible dessert.
Ingredients
Units
Scale
Ice Cream Base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar, divided
- 2 teaspoons vanilla extract
- 4 large egg yolks
Chocolate Swirl
- 3 ounces semisweet chocolate, finely chopped
- 2 teaspoons canola oil
Cookie Dough
- 1/4 cup unsalted butter, at room temperature
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 6 tablespoons all-purpose flour
- 1/4 cup miniature semisweet chocolate chips
Instructions
- Chill Ice Bath – Set a medium sized bowl over a large container of ice water to create an ice bath for cooling the custard quickly later on.
- Heat Dairy and Sugar – In a large, heavy saucepan, combine the milk, heavy cream, and 1/2 cup of the sugar. Heat over medium-high, stirring occasionally, until the mixture is hot and steaming (about 175°F / 80°C), but not boiling.
- Temper and Cook Custard – In another bowl, whisk together the yolks and remaining 1/4 cup sugar until smooth. Slowly whisk in about 1 cup of the hot milk mixture to temper, then slowly pour the tempered yolk mixture back into the saucepan. Continue to cook over medium heat, stirring constantly, until thickened and the temperature reaches 180–185°F (not simmering).
- Cool the Custard – Immediately pour the custard into the prepared ice bath. Stir occasionally for about 10 minutes until cooled, then stir in vanilla extract. Cover tightly and refrigerate until very cold (40°F), at least 4 hours or up to 24 hours.
- Make the Cookie Dough – In a stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar on medium until light and fluffy (about 3 minutes). Add cream, vanilla, and salt; mix until combined. Reduce speed and add flour until just incorporated. Stir in chocolate chips with a spatula. Chill the dough in the refrigerator for at least 30 minutes. Once chilled, roll into 1/2-teaspoon sized balls, place on parchment-lined baking sheet, and freeze until ready to use.
- Prepare Chocolate Drizzle – Just before churning, melt semisweet chocolate in a medium heatproof bowl set over barely simmering water. Whisk until smooth, then stir in the canola oil. Transfer to a ziploc bag; set aside.
- Churn the Ice Cream – Pour the chilled custard mixture into your ice cream maker and churn according to the manufacturer’s instructions until it resembles thick whipped cream.
- Add Chocolate Swirl – While the machine is running, snip the corner of the ziploc bag and slowly drizzle in the melted chocolate so it forms thin ribbons throughout the ice cream. Continue churning until mixture resembles soft serve.
- Combine & Freeze – Transfer the churned ice cream to an airtight container. Gently fold in the frozen cookie dough chunks. Cover and freeze for at least 3 hours, until firm.
Notes
- Let the ice cream base chill thoroughly before churning for a smoother texture.
- The flour for the cookie dough can be heat-treated for food safety, if desired.
- Freeze the cookie dough balls well before adding to prevent them from breaking apart in the ice cream.
- If you don’t have an ice cream maker, the recipe can be adapted for no-churn methods, though texture may vary.
- Store the finished ice cream in an airtight container to prevent freezer burn.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 26g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
