Chocolate chip cookie dough ice cream with a creamy, brown sugar vanilla custard base, flecked with chocolate chips and edible cookie dough. If you love eating unbaked cookie dough as much as you love freshly baked chocolate chip cookies, this homemade cookie dough ice cream is for you.
You might also love these chocolate chip cookie dough truffles, chocolate chip cookie dough cake, and chocolate chip cookie dough ice cream bars.
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Why You’ll Love This Recipe
So Much Chocolate Chip Cookie Dough Flavor. The brown sugar in the egg-based vanilla frozen custard adds the most delicious chocolate chip cookie vibes and caramel flavor notes. Not to mention all the big chunks of chocolate chip cookie dough throughout the ice cream.
Smooth, Rich and Creamy. While I love the ease of a no-churn ice cream recipe, the rich flavor and creamy texture of frozen custard will always have my heart. With milk, cream, sugar, egg yolks and vanilla, you know the flavor will be superb.
Easy Cookie Dough Recipe. By using melted butter, this small batch recipe for edible chocolate chip cookie dough comes together in minutes with just a bowl and spoon.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cookie Dough
- Unsalted Butter. The melted butter moistens the cookie dough to bind everything together.
- Sugar. A combination of granulated sugar and light brown sugar adds sweetness and a more complex caramel flavor.
- Vanilla Extract. Flavor.
- Salt. Balances the sweetness.
- Flour. Be sure to heat treat your flour first, to kill any harmful bacteria, since you’ll be eating the cookie dough raw. Don’t worry, this is a quick and simple process.
- Chocolate Chips. I prefer to use mini chocolate chips, rather than large chunks or chips.
Ice Cream
- Milk + Cream. You need to use full-fat dairy for a rich, creamy flavor, so be sure to use whole milk and heavy whipping cream for the best flavor and smooth, creamy texture.
- Vanilla Extract. Flavor.
- Egg Yolks. Adds richness and body.
- Sugar. A combination of granulated sugar and light brown sugar adds sweetness and a more complex caramel flavor.
- Salt. Balances the sweetness.
- Bourbon or Whiskey. While the alcohol is optional, it’s a good idea to add a small amount to homemade ice cream. The alcohol not only adds flavor, but also lowers the freezing point of the ice cream, keeping it smooth, rather than icy.
Instructions
Cookie Dough
- Note that flour is considered a “raw” product, with a chance of salmonella contamination if it’s not heated before consuming. To heat treat the flour, preheat the oven to 350 F, and spread the flour out onto a baking sheet. Bake for 5 minutes, then let it cool. If the flour seems clumpy from heating it, you can sift it through a fine mesh sifter.
- In a bowl, stir together the melted butter with the granulated sugar, brown sugar, vanilla and salt. Stir in the heat treated flour.
- Let the cookie dough cool for 10 minutes, then stir in half the chocolate chips (save the other half of the chocolate chips for when you churn the ice cream). It’s okay if the dough seems a little crumbly, but it should hold together if you squeeze it between your fingers.
- Store the cookie dough in an airtight container at room temperature for up to 1 day, until you’re ready to churn the ice cream.
Ice Cream
- In a saucepan, whisk together the cream, milk, vanilla, egg yolks, granulated sugar, brown sugar and salt.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and bubble slightly around the edges. Do not let it boil.
- Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
- Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
- During the last several minutes of churning, add the bourbon, the prepared cookie dough, and the remaining chocolate chips. To add the cookie dough, just pinch small pieces of dough together with your fingers and drop them into the churning ice cream.
- Transfer the churned ice cream to a lidded ice cream container/s, and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Why does the flour need to be heat treated first?
Flour is considered a raw product, with a chance of salmonella or bacterial contamination if it’s not cooked before consuming. Since you’ll be eating the cookie dough raw (rather than baking it into cookies), it’s important to be safe and heat your flour first.
Can I use chopped chocolate instead of chocolate chips?
Sure, that’s totally fine. I would personally chop it pretty small, rather than into large chunks which can be hard to eat in ice cream.
Can I leave the eggs out to make this ice cream egg free?
While I haven’t tested it with this recipe, yes, you should be able to leave the egg yolks out without any other changes to the recipe needed.
Can I bake this cookie dough into cookies?
The cookie dough recipe in today’s cookie dough ice cream is meant to be eaten unbaked. Since it doesn’t contain any eggs or leavening, you won’t be happy with the results if you try to bake it into cookies.
You Might Also Like
Chocolate Chip Cookie Dough Truffles Chocolate Chip Cookie Cake Oatmeal Chocolate Chip Bars Caramel Stuffed Chocolate Chip Cookies
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Chocolate Chip Cookie Dough Ice Cream (Frozen Custard)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Ice Cream Maker
Ingredients
Cookie Dough
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- ½ tsp vanilla extract
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅓ cup all-purpose flour, heat treated
- ½ cup semi sweet mini chocolate chips, divided
Ice Cream
- 2 cups heavy whipping cream
- 1 ½ cups whole milk
- 1 tbsp vanilla extract
- 5 large egg yolks
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar, lightly packed
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tbsp good-quality bourbon or whiskey, optional
Instructions
Cookie Dough
- Note that flour is considered a "raw" product, with a chance of salmonella contamination if it's not heated before consuming. To heat treat the flour, preheat the oven to 350 F, and spread the flour out onto a baking sheet. Bake for 5 minutes, then let it cool. If the flour seems clumpy from heating it, you can sift it through a fine mesh sifter.
- In a bowl, stir together the melted butter with the granulated sugar, brown sugar, vanilla and salt. Stir in the heat treated flour. Let the cookie dough cool for 10 minutes, then stir in half the chocolate chips (save the other half of the chocolate chips for when you churn the ice cream).It's okay if the dough seems a little crumbly, but it should hold together if you squeeze it between your fingers.
- Store the cookie dough in an airtight container at room temperature for up to 1 day, until you're ready to churn the ice cream.
Ice Cream
- In a saucepan, whisk together the cream, milk, vanilla, egg yolks, granulated sugar, brown sugar and salt.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and bubble slightly around the edges. Do not let it boil.
- Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
- Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. During the last several minutes of churning, add the bourbon, the prepared cookie dough, and the remaining chocolate chips. To add the cookie dough, just pinch small pieces of dough together with your fingers and drop them into the churning ice cream.
- Transfer the churned ice cream to a lidded ice cream container/s, and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
Notes
- The bourbon is optional, but the alcohol helps to maintain a smooth, creamy texture.
- Homemade ice cream is best eaten within about 2 weeks.
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