• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

Chocolate Chip Cookie Dough Ice Cream

July 16, 2022 by Heather Smoke Leave a Comment

Jump to Recipe Print Recipe

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.

Scoops of chocolate chip cookie dough ice cream.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

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.

Chocolate chip cookie dough in a glass jar.
Scoops of chocolate chip cookie dough ice cream.

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.
  • Ingredients for chocolate chip cookie dough.
  • Spoonful of chocolate chip cookie dough resting on chocolate 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.
Ingredients for chocolate chip cookie dough ice cream.

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.
  • Step 1 for making edible chocolate chip cookie dough.
  • Step 2 for making edible chocolate chip cookie dough.
  • Step 3 for making edible chocolate chip cookie dough.
  • Step 4 for making edible chocolate chip cookie dough.
  • Step 5 for making edible chocolate chip cookie dough.
  • Bowl of chocolate chip cookie dough.
  • 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.
Bowl of ice cream custard base.
  • 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.
Chocolate chip cookie dough ice cream in an ice cream maker.
  • 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.
A vintage ice cream scooper scooping chocolate chip cookie dough ice cream.

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.

Three scoops of chocolate chip cookie dough ice cream in a bowl.

You Might Also Like

  • Chocolate chip cookie dough truffles, sprinkled with sea salt.
    Chocolate Chip Cookie Dough Truffles
  • A chocolate chip cookie cake with pink frosting and sprinkles.
    Chocolate Chip Cookie Cake
  • Squares of chocolate chip oatmeal bars.
    Oatmeal Chocolate Chip Bars
  • Caramel stuffed chocolate chip cookies sprinkled with flaky salt on a baking sheet.
    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!

Scoops of chocolate chip cookie dough ice cream.

Chocolate Chip Cookie Dough Ice Cream (Frozen Custard)

Heather Smoke
Chocolate chip cookie dough ice cream with a creamy, brown sugar vanilla custard base, flecked with chocolate chips and homemade edible cookie dough.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 10 mins
Freeze Time 8 hrs
Total Time 8 hrs 40 mins
Course Dessert
Cuisine American
Servings2 quarts

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.
Keyword Chocolate Chip, Cookie Dough, Frozen Custard, Ice Cream, Vanilla
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Frozen Custard, Ice Cream and Frozen Treats

Previous Post: « High Altitude Chocolate Chip Sour Cream Loaf Cake
Next Post: High Altitude Cherry Pistachio Layer Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
  • Uncategorized
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Vanilla Malted Milk Cake for Easter
  • High Altitude Homemade Chocolate Hostess Cupcakes
  • High Altitude Mini Double Chocolate Skillet Cookie for Two
  • High Altitude Banana Cream Pie Cupcakes
  • High Altitude Pastel Party Birthday Cake with Lambeth Piping
  • Flower Shaped Strawberry Lemon Sandwich Cookies
  • High Altitude Pecan Caramel Sticky Buns (Caramel Rolls)
  • High Altitude Red Wine Chocolate Cake
  • High Altitude Carrot Crumb Coffee Cake
  • High Altitude Mini Eggless Funfetti Cake for Two

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme